The final temperature of caramels begins at
a. 220 degrees F.
b. 234 degrees F.
c. 270 degrees F.
d. 338 degrees F.
e. 370 degrees F.
Q. 2How is the doneness test determining the hard crack stage for candy syrup temperatures described?
a. no water test; the sugar liquefies and becomes light brown
b. syrup separates into threads that are hard and brittle, but do not stick to fingers
c. syrup forms a ball that is hard enough to hold its shape, yet plastic enough to roll out
d. syrup forms a ball that flattens out between fingers
Q. 3Which of the following candies are cooked to the firm ball stage of doneness?
a. fondant and fudge
b. caramels and nougat
c. divinity, marshmallows, and popcorn balls
d. butterscotch and hard candies
Q. 4Commercial candy thermometers have a temperature range of
a. 40 to 320 degrees F.
b. 100 to 320 degrees F.
c. 28 to 360 degrees F.
d. 60 to 360 degrees F.
e. 40 to 420 degrees F.
Q. 5The most accurate method for measuring temperature in confectionery production is
a. use of the candy thermometer.
b. use of a crystal size controller.
c. the cold water test.
d. the hot water test.
e. use of a calibrated candy thermometer.
Q. 6All of the following are important to producing a crystalline candy with the desired small crystals except
a. controlling the proportions of ingredients.
b. controlling the temperature.
c. pouring or shaping the mix correctly.
d. stirring the mix correctly.
Q. 7The basis for a creamy crystalline candy is the formation of
a. nuclei, or small, fine crystals of individual sugars that serve as attachment points.
b. nuclei, or small aggregates of molecules serving as the starting point of crystallization.
c. seeds, or small aggregates of sugar and fat around which the candy is formed.
d. either small seeds or nuclei.
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