Question 1
Which of the following is NOT a crystalline candy?
◦ Toffee
◦ Divinity
◦ Pinoche
◦ Fondant
Question 2
Which of the following is NOT a role played by granulated sugar in food preparation?
◦ Improves the body and texture of ice cream
◦ Stabilizes the crystalline structure of chocolate
◦ Preserves jellies by inhibiting microbial growth
◦ Is fermented by yeast to yield leavening gas for bread