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Author Question: Candy can be aerated by all of the flowing methods except a. pulling. b. adding baking soda. c. ... (Read 119 times)

RYAN BANYAN

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on: Aug 19, 2018
Candy can be aerated by all of the flowing methods except
 a. pulling.
  b. adding baking soda.
  c. incorporating an egg white foam.
  d. adding gelling agents.

Question 2

The tan color of caramels is the result of
 a. caramelization.
  b. the Maillard reaction.
  c. the evaporation of milk fats.
  d. the high concentration of sucrose.


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janieazgirl

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Reply #1 on: Aug 19, 2018
Answer to Question 1

d

Answer to Question 2

b


RYAN BANYAN

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Reply #2 on: Aug 19, 2018
TY


janieazgirl

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Reply #3 on: Aug 19, 2018
You're welcome


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