Which of the following is not an example of a crystalline candy?
a. pralines
b. fudge
c. caramel
c. divinity
e. fondant
Q. 2A noncrystalline candy is one in which
a. crystals are so fine as to be imperceptible.
b. crystals are nonexistent.
c. interfering agents form the structure.
d. interfering agents crystallize.
e. several ingredients crystallize.
Q. 3_____ is a hard caramel.
a. Toffee
b. Taffy
c. Fondant
d. Nougat
Q. 4When candies are classified by their ingredients, they are placed into one of two categories based on whether they
a. are basically a fat or syrup phase candy.
b. have a nut paste incorporated into the mix.
c. include milk in the liquid portion of the mix.
d. are made with sugar to which fat is then added.
e. have a chocolate coating.
Q. 5Approximately _____ of the candy consumed in America is in the form of chocolate.
a. 25
b. 40
c. 50
d. 75
e. 90
Q. 6Candies are classified by
a. cooking temperature and method of spinning sugar.
b. ingredients and/or cooking temperature.
c. ingredients and/or preparation method.
d. preparation method and/or storage requirements.
e. sugar concentration and/or ingredients.
Q. 7Nobody really knows how candies first got their start; however, evidence points to the
a. Arabs.
b. Canadians.
c. Greeks.
d. French.
Q. 8Which of the following options determines the type of candy produced?
a. type and concentration of ingredients
b. temperature to which the mixture is heated
c. the degree to which the mixture is cooled after heating
d. any stirring or manipulation
e. all of the above answers are correct
f. none of the above answers is correct
Q. 9_____ and corn syrup are the foundational ingredients of almost all candies.
a. Glucose
b. Sucrose
c. Lactose
d. Maltose
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