Fondant Study guides, Class notes & Summaries
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Consumer Behavior Exam 1 - Questions with Verified Answers
- Exam (elaborations) • 18 pages • 2024
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Consumer Behavior Exam 1 - Questions with Verified Answers According to Maslow's theory, _____ is the need for self-fulfillment and enriching experiences. egoistic involvement self-contentment societal need physiological need self-actualization Which of the following statements is true of the original Maslow's hierarchy? Needs are not always ordered exactly as in this hierarchy. Lower-order needs are always fulfilled before higher-order needs. Ordering of needs are always consistent across i...
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Food Technology Test Questions with Answers | Rated A+
- Exam (elaborations) • 23 pages • 2023
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The main uses of starch - Bulking agent - when flour is the main ingredient starch forms the structure. 
Thickening agent - this is gelatinization 
Gelling agent - when gelatinisation has occurred and the liquid cools to form a gel. 
 
Gelatinisation - Starch particles do not dissolve in liquids, they form a suspension. 
It starts at 60°c - granules being to absorb liquid and swell. 
At 80°c - they burst and release starch. This thickens the liquid. 
 
Different sugars and their uses -...
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Sugar Final Exam 2023 Actual Questions and Answers Complete
- Exam (elaborations) • 5 pages • 2023
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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 aera...
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Sugar Final Exam 2023 Actual Questions and Answers Complete
- Exam (elaborations) • 5 pages • 2023
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- $9.49
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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 aera...
-
Sugar Final Exam 2023 Actual Questions and Answers Complete
- Exam (elaborations) • 6 pages • 2023
-
- $9.49
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Sugar Final Exam 2023 Actual Questions and Answers Complete
And that's how you make extra money
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Samenvatting Bakkerijtechnologie jaar 4 - Zoetwaren
- Summary • 5 pages • 2020
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Samenvatting voor de sectorspecialisatie Bakkerijtechnologie wat gegeven wordt in het 4e jaar van de opleiding Voedingsmiddelentechnologie aan HAS Hogeschool. De onderwerpen die aan bod komen in deze samenvatting zijn:
- Grondstoffen zoetwaren
- Bereiding van zoetwaren (harde drups, caramel, toffees, fondant, marsepein, marshmallows, noga, gelen)
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