In sugar cooking, inversion refers to
Sugar Cooking 1: Technique and Theory

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1.
FLASHCARD QUESTION
Front
Back
converting sucrose into dextrose and fructose
2.
FLASHCARD QUESTION
Front
Which of the following inverts sugar? Acids, Glucose syrups, Invert sugar, All of the above
Back
Acids
3.
FLASHCARD QUESTION
Front
What is the main purpose of cooking sugar?
Back
Removing water
4.
FLASHCARD QUESTION
Front
Which of the following is not a result of inversion of sugar? More hygroscopic sugar, Softer sugar, Preventing crystallization, Increased maillard browning
Back
Crystal formation
5.
FLASHCARD QUESTION
Front
In sugar cooking, the function of a "Doctor" is to
Back
Prevent crystallization
6.
FLASHCARD QUESTION
Front
Glucose Syrup inverts sugar
Back
False
7.
FLASHCARD QUESTION
Front
Super saturated solutions can be made by: Allowing sugar to sit in water for a long time at room temp., Boiling syrup, Stirring vigorously, inducing crystallization
Back
Boiling syrup
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