Chapter 25

Question 1

What is Crystalline candy

Answer 1

A type of candy formed from a sugar solution handled so that the sugar crystallized; most crystalline candies are characterized by many fine, small crystals.

Question 2

What is noncrystalline (amorphous) candy,

Answer 2

A type of candy formed from sugar solution that did not crystallize.

Question 3

What is interfering agent

Answer 3

A substance added to the sugar syrup to prevent the formation of large crystals, resulting in a candy with a waxy, chewy texture.

Question 4

What is tempering

Answer 4

process of heating and cooling chocolate to specific temperatures, making it more resistant to melting and imparting a smooth, glossy and hard finish

Question 5

What is bloom

Answer 5

undesirable, fuzzy and grayish appearance on chocolates surface due to recrystallization of fat or sugar

Question 6

What is enrobe

Answer 6

To coat food with melted chocolate that hardens to form a solid casing.

Question 7

the ingredients and preparation method of fondants, fudges, marshmallow, and marzipan.

Answer 7

Fondants
For fondants, the syrup is cooked to the soft-ball stage (238°F/114°C), poured into large platters, cooled until lukewarm, stirred, and then kneaded until smooth.

Fudges
Fudge is made by gently boiling sugar and corn syrup with milk to 238°F (114°C), adding butter, cooling, and then beating until it holds its shape. It is spread in a buttered pan and, when hard, cut into squares.

Marshmallows are made by whipping a combination of sugar, corn syrup, gelatin, and/or egg whites. This makes a light, fluffy-textured candy that can be served plain or as a filling for chocolate Easter eggs.

Marzipan
Egg whites are beaten and mixed with almond paste plus sugar. It is not cooked. After standing 24 nours, it can be shaped, stuffed, or dipped.

Question 8

the types of crystalline (fondant, fudge, divinity) and noncrystalline (hard and brittle candy, caramels, taffy, aerated candies) candies

Answer 8

Crystalline candies
• Types of crystalline candies
- Fondant
- Fudge
- Divinity

Noncrystalline
hard and brittle candy
caramels
taffy
aerated candies

Question 9

the order of four basic steps of candy making

Answer 9

• Step 1: Creating syrup solution
• Step 2: Concentrating via heating and evaporation
• Step 3: Cooling
• Step 4: Beating or leavening undisturbed

the differences in preparation steps (step 3 & 4) between crystalline and noncrystalline candies

This is achieved in part by the way their sugar solutions are cooled and beaten. Rapid cooling and beating results in crystalline candies, whereas slow cooling without agitation forms noncrystalline candies.

Question 10

the following chocolate refining processes

Answer 10

Constant kneading in a mixer, continually scraping
- Tempering
• The process of heating and cooling chocolate to specific temperatures, making it more resistant to melting, and imparting a smooth, glossy, and hard finish

• Bloom: undesirable, fuzzy, and grayish appearance on chocolate’s surface due to recrystallization of fat or sugar

• Enrobing: To coat food with melted chocolate that hardens to form a solid casing

Question 11

The size of the sugar crystals is determined by the rate or speed of
_____formation.

Answer 11

Nuclei

Question 12

What is the name of the process by which warmed chocolate is kneaded and aerated by machines for several days?

Answer 12

Conching

Question 13

White chocolate is technically not chocolate because it does not contain:

Answer 13

Chocolate liquor or cocoa