Questions and Answers
What is the fat extracted from chocolate liquor?
Cocoa butter
What is used to thicken various sweet and savory preparations?
Cornstarch
Which type of sugar has larger crystals than granulated sugar?
Turbinado sugar
What is the liquid that remains after butter is churned?
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Which is a blend of hard and soft wheat?
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Study Notes
Cocoa Butter and Sugar
- Cocoa butter is the fat extracted from chocolate liquor.
- Pectin is used to thicken various sweet and savory preparations.
Sugar Types
- Coarse sugar has larger crystals than granulated sugar.
Dairy
- Buttermilk is the liquid that remains after butter is churned.
Wheat
- All-purpose flour is a blend of hard and soft wheat.
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