Food and Culinary Arts

At what temperature range will the swelling of common corn starch granules be complete?

Started by bcretired

A starch that will thicken in a cold water system has been modified with

Started by cool

A modified starch that is stable in acid conditions, resistant to shear, and tolerant to heat is

Started by karen

What quality defect may occur if too high of a level of nonfat milk solids are added to ice cream?

Started by bclement10

When freezing ice cream mix at home, the greater proportion of rock salt to the ice results in a ...

Started by Pineappleeh

Sugar increases the freezing point of the ice cream mix.

Started by acc299

Ice cream has a colloidal structure.

Started by nelaaney

Which of the following promotes fine ice crystals and a smooth texture?

Started by vinney12

When preparing ice cream mix in the home with fresh eggs, what food safety precaution is most important?

Started by yoooooman

What conditions will promote the development of small crystals in ice cream?

Started by Mr. Wonderful

Ice creams frozen in a refrigerator tray usually have a richer formula than those prepared in an ...

Started by Mollykgkg

An ice cream product has very little overrun. What would be the characteristics of this ice cream product?

Started by tnt_battle

A product similar to ice cream that has had the milkfat replaced with a nondairy ingredient such as ...

Started by DyllonKazuo

A frozen dessert similar to ice cream, but in which milk fat has been replaced with a nondairy ...

Started by karateprodigy

List two ingredients of powdered sugar.

Started by mwit1967

Explain why it is important to dissolve all sugar crystals on the sides of pans when making candy.

Started by cabate

Refined sucrose has a different chemical composition depending on whether it has been produced from ...

Started by Arii_bell

Fondant will be whiter in color when the sugars are decomposed by alkalies.

Started by bb

Cream of tartar may be added to sugar products, such as fondant, to promote acid hydrolysis.

Started by HudsonKB16

Alkalies cause the decomposition of monosaccharides resulting in a brown color and stronger flavor.

Started by segrsyd

Which sugar listed below is a monosaccharide?

Started by Ebrown

Which of the following sugars is NOT fermented by yeast?

Started by kamilo84

Which of the following is NOT a role played by granulated sugar in food preparation?

Started by fahad

Which of the following is an alternative sweetener NOT approved by the FDA for use in the United States?

Started by yoooooman

Which of the following is a crystalline candy?

Started by lak