Need help with this candy worksheet.?!
1. Fudge
2.Caramels
3. Peanut Brittle
4.Divinity
5.Toffee
6.Foundant
7. A sugar syrup is used
8. The sugar syrup is heated to a specific temperature, cooled to a specific temperature, and beaten vigorously.
9.The sugar syrup is heated to a very high temperature.
10. Substances like corn syrup, milk, cream, or butter are added to interfere with crystallization.
11.A candy thermometer is used for accuracy.
12.The use of a heavy saucepan is recommened.
13. For best results, the recipe must be followed exactly.
14.the sugar syrup forms small, fine crystals.
15. The sugar syrup does not form crystals
Answers: Read in the clues below. Write C in the blank if the clue describes CRYSTALLINE candy. Write NC in the blank if the clue describe NONCRYSTALLINE candy. If the clue describes both types of candy, write B in the blank.
1. Fudge
2.Caramels
3. Peanut Brittle
4.Divinity
5.Toffee
6.Foundant
7. A sugar syrup is used
8. The sugar syrup is heated to a specific temperature, cooled to a specific temperature, and beaten vigorously.
9.The sugar syrup is heated to a very high temperature.
10. Substances like corn syrup, milk, cream, or butter are added to interfere with crystallization.
11.A candy thermometer is used for accuracy.
12.The use of a heavy saucepan is recommened.
13. For best results, the recipe must be followed exactly.
14.the sugar syrup forms small, fine crystals.
15. The sugar syrup does not form crystals
CCCNCCCNCNNCC
so do i
well i dont eat chocolaty know
Why not look them up and do your own homework?? Are you really gonna believe someone on this forum might give you the right answers?
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