When Working with Nougatine, All Work Surfaces, Knives and Rolling

Q5: _is the process of stirring vats of

Q6: To prevent it from sticking, pastillage is

Q7: Sugar bloom can be corrected by tempering

Q8: Molded chocolates are made in _or _molds.

Q9: When chocolate is properly tempered, it should

Q11: Which of the following is a type

Q12: Chocolate should be evaluated based on its

Q13: After it is made, modeling chocolate should

Q14: Nougat glacé is<br>A) a filled, molded chocolate

Q15: A couverture chocolate that has excess air