Q. Which of the following compounds is said to be “the doctor in confectionary”.
- Invertase
- Mono sodium glutamate
- Sorbitol
- Aspartame
Answer: a)
- To prevent the crystallization or ‘graining’ of sugar in sugar confectionery, a substance called the sugar doctor or candy doctor is added. This may be a weak acid, such as cream of tartar, which ‘inverts’ (hydrolyses) part of the cane sugar during the boiling, or invert sugar or starch syrup.
Q. In slow freezing
- Crystal size is big
- Crystal size is small
- Both intracellular and extracellular crystallization takes place
- Quality of product is better than fast freezing
Answer: a)
This method involves freezing by circulation of air by convection i.e. through a specially insulated tunnel, either naturally or with aid of fans. The relatively still air is a poor conductor of heat and that is the reason for long time required to freeze the food.
Q. Liquorice as a confectionary contains.
- Wheat flour
- Gelatin
- Caramel
- All of the above
Answer: d)
Licorice is also used to flavor foods, beverages, and tobacco products.
Q. Which of the following makes excellent whipping agent
- Carbohydrate
- Protein
- Inorganic acid
- Fat
Answer :b)
The present invention relates to a combination of a protein and an emulsifier and the use of this combination in a whipping agent for aerated food products, such as sherbet, sorbet, ice cream, mousse, milk shakes, confectionery, etc.. The present invention also relates to complexes between a protein and an emulsifier, use thereof and a method for producing the complexes.
Q. Silver coating in confectionery is also called as
- Panning
- Gliding
- Polishing
- None of the above
Answer: b)
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