_____ is often used in confections because it can replace some of ...

[student77]

_____ is often used in confections because it can replace some of the cocoa butter in chocolate bars.
 a. Lecithin
  b. Mannitol
  c. Vanillin
  d. Glycerine (glycerol)

Question 2

All of the following are common chocolate tempering methods except the
 a. tabliering method.
  b. seeding method.
  c. hot-water method.
  d. cold-water method.
  e. all of the above answers are common methods of tempering

[aloop]

Answer to Question 1

a

Answer to Question 2

c

[student77]

Gracias!

[daiying98]

Thanks for the timely response, appreciate it