Sugar Final Exam 2023 Actual Questions and Answers
Complete
The two crystalline confections which are most similar are fondant and fudge
true
properly agitated fondant forms a short-texture, rather than a hard mass
true
all jellies are supersaturated solutions bound into a stable gel
true
gelatin used for confectionery is commonly hydrated in 8 parts water to 1 part
gelatin
false
whipping is by far the most common method for aerating confections
true
like marshmallow, nougat is aerated by air
true
sucrose is generally the only sweetener used in aerated confections
false
an acid is used in pectin jellies
true
gelatin gummies contain citric acid
true
classical nougat is produced by cooking two batches of sugar/sweeteners
true
the pectin of choice for confectionery is
produced from the skins and flesh of green apples
what causes marshmallow to have a tough texture
overcooked sugar and insufficient aeration
nougat which is too cool
cannot incorporate inclusions
what tools can be used in confectionary work
metal bars, pizza wheel, flexi-molds
the classic nougat technique resembles the technique for
italian meringue
which of the following is aerated with baking soda
sponge candy
fat is often added to what to shorted its texture
nougat
appropriate inclusions for aerated confections do not include
untoasted nuts
the only crystalline confection for which large crystals are desirable is
rock candy
fruit based gelling agent
pectin
red algae
, agar
usually the majority sweetener in jellies
sucrose
hydrolyzed collagen; animal based
gelatin
usually the second most used sweetener in jellies
glucose syrup
typically set with pectin
pate de fruit
hydrolyzed with acid; plant-based
starch
efficient method of producing gelatin jellies
starch molds
tenderizer, doctor, and humectant
invert sugar
commonly used to produce marshmallow
gelatin
softer and lighter than nougat
divinity
advantages include increased food safety
dried albumen
common inclusion for nougat
dried fruit
gives sponge candy a unique light texture
baking soda
extremely hygroscopic
honey
when considering the design of a showpiece, one must find out if there is a theme
for the competition
true
many competitions will have guidelines on the size of a showpiece and its
composition
true
color is an important aspect of a showpiece, and one must use at least 3 colors to
create interest
false
triadic colors are a good choice for a showpiece as they are a group of four
colors
false
darker colors should be considered as backgrounds, as they can make a piece
look heavy
true
structure of a sugar piece is not important, as we use wooden dowels to create
support
false
Complete
The two crystalline confections which are most similar are fondant and fudge
true
properly agitated fondant forms a short-texture, rather than a hard mass
true
all jellies are supersaturated solutions bound into a stable gel
true
gelatin used for confectionery is commonly hydrated in 8 parts water to 1 part
gelatin
false
whipping is by far the most common method for aerating confections
true
like marshmallow, nougat is aerated by air
true
sucrose is generally the only sweetener used in aerated confections
false
an acid is used in pectin jellies
true
gelatin gummies contain citric acid
true
classical nougat is produced by cooking two batches of sugar/sweeteners
true
the pectin of choice for confectionery is
produced from the skins and flesh of green apples
what causes marshmallow to have a tough texture
overcooked sugar and insufficient aeration
nougat which is too cool
cannot incorporate inclusions
what tools can be used in confectionary work
metal bars, pizza wheel, flexi-molds
the classic nougat technique resembles the technique for
italian meringue
which of the following is aerated with baking soda
sponge candy
fat is often added to what to shorted its texture
nougat
appropriate inclusions for aerated confections do not include
untoasted nuts
the only crystalline confection for which large crystals are desirable is
rock candy
fruit based gelling agent
pectin
red algae
, agar
usually the majority sweetener in jellies
sucrose
hydrolyzed collagen; animal based
gelatin
usually the second most used sweetener in jellies
glucose syrup
typically set with pectin
pate de fruit
hydrolyzed with acid; plant-based
starch
efficient method of producing gelatin jellies
starch molds
tenderizer, doctor, and humectant
invert sugar
commonly used to produce marshmallow
gelatin
softer and lighter than nougat
divinity
advantages include increased food safety
dried albumen
common inclusion for nougat
dried fruit
gives sponge candy a unique light texture
baking soda
extremely hygroscopic
honey
when considering the design of a showpiece, one must find out if there is a theme
for the competition
true
many competitions will have guidelines on the size of a showpiece and its
composition
true
color is an important aspect of a showpiece, and one must use at least 3 colors to
create interest
false
triadic colors are a good choice for a showpiece as they are a group of four
colors
false
darker colors should be considered as backgrounds, as they can make a piece
look heavy
true
structure of a sugar piece is not important, as we use wooden dowels to create
support
false
