Aerated Confections

Front

Which of the following makes an effective aerator? Proteins, Carbohydrates, Fats, Polysaccharides

Back

Proteins

Front

True or False: Agar doesn't make a good aerator for vegetarian marshmallows

Back

True

Front

During whipping of egg whites, the proteins

Back

denature

Front

True or false: Dried egg whites cannot be used to aerate nougat

Back

False

Front

When making a firm white nougat, the honey is cooked separately from the other sugars to avoid

Back

Inversion, Softening the nougat, Browning

Front

Marshmallows are most commonly aerated with

Back

gelatin

Front

To make a short textured nougat you

Back

introduce a seed to crystallize the sugar

Front

If your nougat is too soft, the next time you make it you should: cook the sugar to a higher temperature, cook the sugar longer, add more fat, introduce a seed, cook the sugar to a lower temperature.

Back

cook the sugar to a higher temperature

Front

Nougat is most commonly aerated with

Back

albumen

Front

True or false: Nougat should always be very firm

Back

False