Sugar Cooking 2, and Crystalline confections

Front

The color and flavor of soft caramels comes from

Back

Maillard browning

Front

The firmness of crystalline confections is controlled by

Back

Sugar cooking temperature

Front

What is the main difference between fondant and fudge?

Back

Fudge contains dairy product

Front

The primary difference between fudge and soft caramels is

Back

Fudge is crystalline

Front

If the shells on your liquor cordials are too thick, you probably

Back

Overcooked the sugar

Front

Invertase is

Back

An enzyme that inverts sugar

Front

True or false: Invertase is generally used to soften centers

Back

True

Front

To what temperature should fondant be heated in order to set to be firm enough to dip in chocolate?

Back

160 F. / 70 C.

Front

Pralines should be stirred

Back

after cooling to approximately 100 C.

Front

The abbreviation DE stands for

Back

Dextrose equivalence