Candy Preparation & Types PDF

**Candy Preparation & Types** 1. **Steps of Candy Preparation**: - **Making Syrup**: Sugar is dissolved in water and boiled to a specific temperature. - **Cooling**: The syrup is cooled, and agitation is applied to create desired textures (crystalline vs. non-crystall...

**Candy Preparation & Types** 1. **Steps of Candy Preparation**: - **Making Syrup**: Sugar is dissolved in water and boiled to a specific temperature. - **Cooling**: The syrup is cooled, and agitation is applied to create desired textures (crystalline vs. non-crystalline). - **Agitation**: Stirring the candy mixture helps control crystal formation. - **Temperature Control**: Boiling to the right temperature and then cooling the candy at the correct rate is essential. 2. **Crystalline vs. Non-Crystalline Candy**: - **Crystalline Candy** (e.g., fudge, rock candy): Formed when sugar crystals form in the mixture. Control of temperature, agitation, and cooling is essential for crystal formation. - **Non-Crystalline Candy** (e.g., caramel, toffee, lollipops): These do not form crystals and instead achieve a smooth texture through higher sugar concentrations or the addition of interfering agents. 3. **Key Factors in Crystal Formation**: - **Saturation**: Refers to how much sugar is dissolved in the liquid; higher saturation leads to more potential for crystal formation. - **Agitation**: Stirring or beating the mixture helps in controlling crystal growth (e.g., beating fudge). - **Proper Cooling**: Rapid or controlled cooling prevents crystals from forming. - **Boiling Point**: Different stages of candy cooking correspond to specific temperatures, which determine the final texture. 4. **Interfering Agents**: Ingredients like corn syrup or cream of tartar that prevent sugar crystals from forming by interrupting crystal growth. **Chocolate Production & Types** 1. **Chocolate Production**: - **Harvesting Beans**: Cocoa beans are fermented, dried, roasted, and processed. - **Grinding**: The beans are ground into cocoa mass, which can be turned into cocoa butter, cocoa powder, and chocolate liquor. 2. **Types of Chocolate**: - **Dark Chocolate**: Made from cocoa solids, cocoa butter, and sugar. - **Milk Chocolate**: Contains milk solids, sugar, cocoa solids, and cocoa butter. - **White Chocolate**: Contains cocoa butter, sugar, and milk solids but no cocoa solids. **Water Types** 1. **Hard vs. Soft Water**: - **Hard Water**: Contains high levels of minerals (calcium and magnesium), which can affect taste and cooking. - **Soft Water**: Lower mineral content, often treated to remove hardness. 2. **Mineral Water**: Water that naturally contains minerals or has been mineralized. Types include: - **Natural Mineral Water**: Directly from a spring, containing dissolved minerals. - **Spring Water**: Comes from a natural source but may be processed. 3. **Deionized vs. Distilled Water**: - **Deionized Water**: Water treated to remove ions (charged particles). - **Distilled Water**: Water boiled to steam and then condensed back into water, removing impurities. 4. **Sparkling Water vs. Tonic vs. Club Soda vs. Seltzer**: - **Sparkling Water**: Naturally carbonated 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. 5. **Carboxymethyl Cellulose in Diet Sodas**: Used as a stabilizer and thickening agent in low-calorie sodas to improve mouthfeel and texture. **Coffee** 1. **Coffee Bean Origins & Processing**: - **Wet Method**: Beans are washed to remove the outer fruit layer. - **Dry Method**: Beans are dried in the sun with the fruit still attached. - **Roasting**: Affects flavor, aroma, caffeine content, and color. Lighter roasts retain more caffeine, darker roasts have a stronger flavor. 2. **Decaffeination**: Coffee beans are decaffeinated by processes like water extraction, solvent use, or CO2 extraction, which remove most of the caffeine. **Tea** 1. **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, flavors range from green to black tea. 2. **Tea Processing**: Includes withering, rolling, oxidizing (for black/oolong), and drying. **Alcoholic Beverages** 1. **Beer Production**: - **Malt**: Grains (usually barley) are malted (soaked and dried). - **Mash & Wort**: The malt is ground, boiled with water, and mixed with hops. - **Yeast Fermentation**: Yeast ferments sugars into alcohol. 2. **Wine Production**: - **Fermentation**: Yeast ferments the sugars in grapes into alcohol. - **Racking**: Separating wine from its sediment. - **Aging**: Wine is aged to improve flavor, either in barrels or bottles. 3. **Dry vs. Sweet Beer/Wine**: Dry beverages have undergone complete fermentation, leaving little residual sugar, resulting in a less sweet taste. 4. **Red vs. White Wine**: - **Red Wine**: Fermented with grape skins and seeds, which contribute tannins and color. - **White Wine**: Made from grapes without skins or seeds, resulting in a lighter color. 5. **Spirits Production**: Spirits like vodka, whiskey, and rum are produced through fermentation and distillation (heating and condensing). 6. **Proof**: The proof is twice the alcohol percentage. A 50-proof drink contains 25% alcohol. 7. **Lagers vs. Ales**: - **Lagers**: Brewed with bottom-fermenting yeast at cooler temperatures. - **Ales**: Brewed with top-fermenting yeast at warmer temperatures. **Food Preservation** 1. **Perishable, Semi-Perishable, and Non-Perishable Foods**: - **Perishable**: Foods that spoil quickly, such as dairy and meats. - **Semi-Perishable**: Foods that last longer but still eventually spoil, like potatoes and apples. - **Non-Perishable**: Foods that do not spoil quickly, such as canned goods and grains. 2. **Types of Spoilage**: - **Physical**: Damage to food (e.g., bruising). - **Chemical**: Degradation due to reactions (e.g., oxidation). - **Biological**: Spoilage caused by bacteria, mold, or yeast. 3. **Crisper Drawer Settings**: Adjust for different fruits/vegetables (e.g., high humidity for leafy greens, low for apples). 4. **Thirsty Produce**: Items like leafy greens, cucumbers, and herbs need high humidity to stay fresh. 5. **Freezing & Refrigeration**: Avoid freezing or refrigerating items like tomatoes, lettuce, or potatoes, which can lose texture. 6. **Freezer Burn**: Occurs when food is exposed to air in the freezer, causing dehydration and oxidation. Prevent by properly sealing food. 7. **Types of Canning**: - **Water Bath Canning**: Best for acidic foods like fruits and tomatoes. - **Pressure Canning**: Used for low-acid foods, like vegetables and meats, to prevent bacterial growth. This study guide covers a broad range of topics, so reviewing each section, practicing recall, and understanding the connections between them should help you succeed on your exam.