Exam 25: Candy

Which of the following processes is not a step in chocolate production?

Definition choices: -noncrystalline candy

Adequately beaten fudge is smooth and the gloss has just dulled; however, overbeaten fudge becomes hard and loses its gloss, but this can be corrected with recooking

For each of the following chocolates, describe the characteristics and specific uses that make each chocolate product unique: baking, cocoa, semisweet or sweet, milk, imitation, and white

Describe the techniques used to produce both crystalline candy and noncrystalline candy Indicate how they differ and how this alters the final product

Explain the importance of proper storage of candy Include optimum storage time, temperature, and humidity How should the various types of candy be stored? Is there a specific type of candy where rancidity a problem? How can it be delayed, if possible?

Candy can be aerated by all of the flowing methods except

During conching the chocolate's characteristic flavor and consistency are developed

Despite the high production of confections in the United States, people from _____ actually consume the most candy