Question 1

Which is the older and still viable method of testing the temperature of candy mixtures?

Accepted Answer

A)  thermometer test 
B)  overheating and underheating 
C)  cold-water test 
D)  avoiding agitation during heating 
A)  thermometer test 
B)  overheating and underheating 
C)  cold-water test 
D)  avoiding agitation during heating

Question 2

What type of candy contains almond paste as an ingredient?

Accepted Answer

A)  marzipan 
B)  taffy 
C)  fondant 
D)  nougat 
A)  marzipan 
B)  taffy 
C)  fondant 
D)  nougat

Question 3

All of the following are important to produce a crystalline candy with the desired small crystals except

Accepted Answer

A)  controlling the proportions of ingredients. 
B)  controlling the temperature. 
C)  pouring or shaping the mix correctly. 
D)  stirring the mix correctly. 
A)  controlling the proportions of ingredients. 
B)  controlling the temperature. 
C)  pouring or shaping the mix correctly. 
D)  stirring the mix correctly.

Question 4

The first step in chocolate production is the manufacture of chocolate liquor.

Accepted Answer

A) True 
 B)False

Question 5

What types of candies contain interfering agents?

Accepted Answer

A)  crystalline candies 
B)  noncrystalline candies 
C)  both crystalline and noncrystalline candies 
D)  neither crystalline nor noncrystalline candies 
A)  crystalline candies 
B)  noncrystalline candies 
C)  both crystalline and noncrystalline candies 
D)  neither crystalline nor noncrystalline candies

Question 6

A candy thermometer should be calibrated each month when in regular use.

Accepted Answer

A) True 
 B)False

Which is the older and still viable method of testing the temperature of candy mixtures?

What type of candy contains almond paste as an ingredient?

All of the following are important to produce a crystalline candy with the desired small crystals except

The first step in chocolate production is the manufacture of chocolate liquor.

What types of candies contain interfering agents?

A candy thermometer should be calibrated each month when in regular use.

Food Selection

Food Evaluation

Chemistry of Food Composition

Food Safety

Food Preparation Basics

Meal Management

Meat

Poultry

Fish and Shellfish

Milk

Cheese

Eggs

Vegetables and Legumes

Fruits

Soups, Salads, and Gelatins

Cereal Grains and Pastas

Flours and Flour Mixtures

Starches and Sauces

Quick Breads

Yeast Breads

Sweeteners

Fats and Oils

Cakes and Cookies

Pies and Pastries

Frozen Desserts

Beverages

Food Preservation

Government Food Regulations

Careers in Food and Nutrition

Filters

Exam 25: Candy

Which is the older and still viable method of testing the temperature of candy mixtures?

What type of candy contains almond paste as an ingredient?

All of the following are important to produce a crystalline candy with the desired small crystals except

The first step in chocolate production is the manufacture of chocolate liquor.

What types of candies contain interfering agents?

A candy thermometer should be calibrated each month when in regular use.

Food Selection

Food Evaluation

Chemistry of Food Composition

Food Safety

Food Preparation Basics

Meal Management

Meat

Poultry

Fish and Shellfish

Milk

Cheese

Eggs

Vegetables and Legumes

Fruits

Soups, Salads, and Gelatins

Cereal Grains and Pastas

Flours and Flour Mixtures

Starches and Sauces

Quick Breads

Yeast Breads

Sweeteners

Fats and Oils

Cakes and Cookies

Pies and Pastries

Frozen Desserts

Beverages

Food Preservation

Government Food Regulations

Careers in Food and Nutrition

Filters