The Ideal Temperature When Working with Tempered Chocolate Is Between

question 26

Multiple Choice

The ideal temperature when working with tempered chocolate is between

• A) 56ºF and 60ºF.
• B) 68ºF and 72ºF.
• C) 86ºF and 90ºF.
• D) 113ºF and 120ºF.

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Definitions:

Institutionalization

The process by which a practice or organization becomes well established and widely recognized as an important component of society.

Unfreezing

The initial stage in the change process where existing behaviors or attitudes are challenged to prepare for the introduction of new ways of functioning.

Reengineering

The radical redesign of organizational processes to achieve major improvements in such factors as time, cost, quality, or service.

Low Tolerance

A decreased capacity or willingness to accept opinions, behaviors, or practices different from one's own.