In Food Preparation, Which Sugar Causes Excessive Stickiness in Candies

question 7

Multiple Choice

In food preparation, which sugar causes excessive stickiness in candies, overbrowning in baked products, and lower freezing temperatures in ice cream?

• A) dextrose
• B) fructose
• C) galactose
• D) sucrose
• E) maltose
• F) lactose

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Labor costs that are easily traced to or directly associated with specific products or services.

Direct Materials

Raw materials that are directly traceable to the manufacturing of a specific product.

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