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Questions and Answers
What can be estimated in syrup preparation if less sucrose is desired?
What can be estimated in syrup preparation if less sucrose is desired?
- Quantity of flavorings
- Quantity of coloring agents
- Quantity of water
- Quantity of alcohol or other preservatives (correct)
What is the primary purpose of adding preservatives to syrup?
What is the primary purpose of adding preservatives to syrup?
- To alter the color
- To change the texture
- To increase shelf life (correct)
- To enhance flavor
What is the likely consequence of using less sucrose in syrup preparation?
What is the likely consequence of using less sucrose in syrup preparation?
- Improved flavor profile
- Decreased production cost
- Increased viscosity
- Increased risk of spoilage (correct)
Which of the following is NOT a consideration when formulating a syrup with less sucrose?
Which of the following is NOT a consideration when formulating a syrup with less sucrose?
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Why might one want to formulate a syrup containing less sucrose?
Why might one want to formulate a syrup containing less sucrose?
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