Fondant Study guides, Class notes & Summaries

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Consumer Behavior Exam 1 - Questions with Verified Answers
  • 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+
  • Food Technology Test Questions with Answers | Rated A+

  • Exam (elaborations) • 23 pages • 2023
  • 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
  • Sugar Final Exam 2023 Actual Questions and Answers Complete

  • Exam (elaborations) • 5 pages • 2023
  • 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
  • Sugar Final Exam 2023 Actual Questions and Answers Complete

  • Exam (elaborations) • 5 pages • 2023
  • 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
  • Sugar Final Exam 2023 Actual Questions and Answers Complete

  • Exam (elaborations) • 6 pages • 2023
  • Sugar Final Exam 2023 Actual Questions and Answers Complete
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Samenvatting Bakkerijtechnologie jaar 4 - Zoetwaren
  • Samenvatting Bakkerijtechnologie jaar 4 - Zoetwaren

  • Summary • 5 pages • 2020
  • 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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