WorksheetsAerated Confections
Total questions: 11
Worksheet time: 6mins
Which of the following makes an effective aerator?
Proteins
Carbohydrates
Fats
Polysaccharides
True or False: Agar doesn't make a good aerator for vegetarian marshmallows
True
False
During whipping of egg whites, the proteins
denature
cook
retrograde
gelatinize
cure
True or false: Dried egg whites cannot be used to aerate nougat
False
True
When making a firm white nougat, the honey is cooked separately from the other sugars to avoid
All of the others
Inversion
Softening the nougat
Browning
Marshmallows are most commonly aerated with
gelatin
egg whites
albumen
glucose syrup
pressure
To make a short textured nougat you
introduce a seed to crystallize the sugar
cook the sugar to a lower temperature
cook the sugar to a higher temperature
increase the doctor
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
Nougat is most commonly aerated with
albumen
gelatin
glucose syrup
pressure
True or false: Nougat should always be very firm
False
True
Sponge Candy differs from other aerated confections because
It is chemically aerated
it is cooked to a higher temperature
It has a firm texture
it is aerated with glucose syrup
