Adequately beaten fudge is smooth and the gloss has just dulled; however, overbeaten fudge becomes hard and loses its gloss, though this can be corrected with recooking.
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Q. 2The rate at which candy cools is crucial in candy production because sugar molecules move slowly in a hot solution, but drastically speed up as the temperature drops.
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Q. 3Days with high humidity in the air are preferred by confectionary makers when preparing candy.
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Q. 4The cold-water test used in candy making measures the syrup's consistency.
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Q. 5To seed candy means to develop all the sugar crystals needed for the final product.
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Q. 6A candy thermometer should be calibrated each month when in regular use.
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Q. 7The concentration of a sugar solution is reflected in its boiling point.
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Q. 8Which of the following may occur in chocolate during storage under conditions of high humidity?
a. fat bloom
b. sugar bloom
c. weeping
d. all of the above answers are correct
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