___________________ Is a Process That Improves the Smoothness of Chocolate

Q19: A strong network of gluten proteins is

Q20: The enzymes in certain raw fruits that

Q21: What does cream of tartar act as

Q22: Starches gelatinize at temperatures above 60°C (140°F).

Q23: It is best to store breads _

Q25: What is the minimum cocoa-butter content of

Q26: Cocoa nibs are approximately 53% cocoa butter.

Q27: Milk chocolate can be substituted for dark

Q28: What should you do to prevent lumping

Q29: The process of beating fat and sugar