1. In making peanut brittle, the mixture is heated high enough so the sugar
A) caramelizes
B) foams
C) supersaturates
D) melts
E) saturates
2. It is important to dissolve sugar crystals in order to
A) prevent crystals from seeding the mixture
B) get a smooth, creamy product
C) increase the production of interfering agents
D) all the above
E) A and B
3. In a fondant, the interfering agent is usually
A) egg yolk
B) sugar
C) cream of tartar
D) egg white
E) chocolate
1) Option D. The sugar is sought to melt with heat.
2) Option E. It seeks to prevent the planting of crystals and obtain a creamy mixture.
3) Sugar is the interfering agent in the fondant. Option B.
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1. In making peanut brittle, the mixture is heated high enough so the sugar A) caramelizes...