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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 107 times)

RYAN BANYAN

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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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Answer to Question 1

d

Answer to Question 2

b





 

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