Candy Preparation Techniques

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Questions and Answers

What characterizes dry beverages in comparison to sweet beverages?

They contain more residual sugar.

They have undergone complete fermentation. (correct)

They have higher alcohol content.

They taste sweeter.

What is a primary distinction between red and white wine?

Red wine is sweeter than white wine.

Red wine is fermented with grape skins and seeds. (correct)

White wine has more tannins than red wine.

White wine is produced from darker grapes.

What alcohol percentage corresponds to a 70-proof drink?

70%

50%

40% (correct)

35%

What type of yeast is used for brewing ales?

Top-fermenting yeast Signup and view all the answers

Which category includes food items that spoil quickly?

Perishable Signup and view all the answers

What type of canning is suitable for preserving low-acid foods?

Pressure Canning Signup and view all the answers

What type of spoilage is caused by bacteria, mold, or yeast?

Biological Spoilage Signup and view all the answers

Which item requires high humidity to remain fresh?

Cucumbers Signup and view all the answers

What is the first step in candy preparation?

Making syrup Signup and view all the answers

Which type of candy is formed through the crystallization of sugar?

Rock candy Signup and view all the answers

What role does agitation play in candy making?

It helps control crystal formation. Signup and view all the answers

What is the primary effect of using interfering agents in candy making?

They inhibit sugar crystal formation. Signup and view all the answers

Which type of chocolate does not contain cocoa solids?

White chocolate Signup and view all the answers

What is the significance of boiling point in candy making?

It affects the final texture of the candy. Signup and view all the answers

Which of the following is a characteristic of hard water?

Contains high levels of calcium and magnesium. Signup and view all the answers

What is the next step after making syrup in candy preparation?

Cooling the syrup Signup and view all the answers

Which of the following types of water is treated to remove hardness?

Soft Water Signup and view all the answers

What distinguishes tonic water from other carbonated waters?

It contains quinine and sugar. Signup and view all the answers

Which method of coffee bean processing involves drying beans with the fruit still attached?

Dry Method Signup and view all the answers

In which tea type is full oxidation involved, resulting in a dark color and strong flavor?

Black Tea Signup and view all the answers

What component is crucial in the beer production process for fermenting sugars into alcohol?

Yeast Signup and view all the answers

What is the primary effect of roasting coffee beans?

Changing the caffeine content Signup and view all the answers

Which of these processes involves separating wine from its sediment?

Racking Signup and view all the answers

How is decaffeination of coffee beans typically achieved?

Water extraction, solvent use, or CO2 extraction Signup and view all the answers

Study Notes

Candy Preparation & Types

Making Syrup: Sugar dissolves in water and is boiled to a specific temperature.
Cooling: Syrup is cooled, agitation is used to create desired textures (crystalline or non-crystalline).
Agitation: Stirring the candy mixture helps control crystal formation.
Temperature Control: Precise boiling temperature and cooling rate is crucial for desired results.
Crystalline Candy: Fudge, rock candy; sugar crystals form in the mixture; careful control of temperature, agitation and cooling is essential.
Non-Crystalline Candy: Caramel, toffee, lollipops; do not form crystals; achieved through higher sugar concentrations or interfering agents.
Key Factors in Crystal Formation:
- Saturation: Amount of sugar dissolved in liquid; higher saturation leads to potential for crystal formation.
- Agitation: Stirring/beating helps control crystal growth.
- Proper Cooling: Rapid or controlled cooling prevents crystal formation.
- Boiling Point: Specific temperatures correspond to different candy textures.
Interfering Agents: Ingredients like corn syrup or cream of tartar that prevent sugar crystal formation.

Chocolate Production & Types

Harvesting Beans: Cocoa beans are fermented, dried, roasted, and processed.
Grinding: Beans are ground into cocoa mass, used to create cocoa butter, cocoa powder, and chocolate liquor.
Types of Chocolate:
- Dark Chocolate: Cocoa solids, cocoa butter, and sugar.
- Milk Chocolate: Milk solids, sugar, cocoa solids, and cocoa butter.
- White Chocolate: Cocoa butter, sugar, and milk solids; no cocoa solids.

Water Types

Hard vs. Soft Water: Hard water contains high levels of minerals (calcium and magnesium), impacting taste and cooking. Soft water has lower mineral content.
Mineral Water: Naturally contains minerals or has been mineralized. Includes natural mineral water (from springs) and spring water.
Deionized vs. Distilled Water:
- Deionized Water: Treated water to remove ions (charged particles).
- Distilled Water: Water boiled to steam and condensed back into water, removing impurities.
Sparkling Water vs Tonic vs. Club Soda vs. Seltzer:
- Sparkling Water: Naturally or artificially carbonated.
- Tonic Water: Contains quinine and sugar, used in cocktails.
- Club Soda: Carbonated water with added minerals for flavor.
- Seltzer: Plain carbonated water.
Carboxymethyl Cellulose in Diet Sodas: Used as a stabilizer and thickening agent in low-calorie sodas to improve mouthfeel and texture.

Coffee

Coffee Bean Origins & Processing:
- Wet Method: Beans are washed to remove the fruit layer.
- Dry Method: Beans are dried in the sun with the fruit still attached.
- Roasting: Affects flavor, aroma, caffeine content, color. Lighter roasts have more caffeine, darker roasts have stronger flavor.
Decaffeination: Removing caffeine from coffee beans using water, solvent, or CO2 extraction.

Tea

Black, Green, and Oolong Tea:
- Black Tea: Fully oxidized, dark color, strong flavor.
- Green Tea: Not oxidized, retains green color, lighter flavor.
- Oolong Tea: Partially oxidized, ranges from green to black tea flavor.
Tea Processing: Involves withering, rolling, oxidizing (for black/oolong), and drying.

Alcoholic Beverages

Beer Production:
- Malt: Grains (mostly barley) are malted (soaked and dried).
- Mash & Wort: Malt is ground, boiled with water, and mixed with hops.
- Yeast Fermentation: Yeast ferments sugars into alcohol.
Wine Production:
- Fermentation: Yeast ferments grape sugars into alcohol.
- Racking: Separating wine from its sediment.
- Aging: Improving wine flavor.
Dry vs. Sweet Beer/Wine: Dry beverages have undergone complete fermentation, leaving little residual sugar, giving a less sweet taste.
Red vs. White Wine:
- Red Wine: Fermented with grape skins and seeds, resulting in tannins and color.
- White Wine: Made from grapes without skins or seeds, resulting in a lighter color.

Food Preservation

Perishable, Semi-Perishable, and Non-Perishable Foods:
- Perishable: Spoil quickly (dairy, meats).
- Semi-Perishable: Last longer but eventually spoil (potatoes, apples).
- Non-Perishable: Do not spoil quickly (canned goods, grains).
Types of Spoilage:
- Physical: Damage (bruising).
- Chemical: Degradation (oxidation).
- Biological: Spoilage by bacteria, mold, or yeast.
Crisper Drawer Settings, Thirsty Produce, Freezing & Refrigeration, Freezer Burn, Types of Canning: Practical tips for preserving foods.
- Water Bath Canning: Best for acidic foods.
- Pressure Canning: Best for low-acid foods.

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Description

Explore the essential techniques for candy preparation, including syrup making, cooling, and agitation. Learn how these methods affect the formation of crystalline and non-crystalline candies. Master the key factors influencing sugar crystal formation for successful candy making.