Question

Read the document and review the chart.

Making homemade syrups and candies takes practice. A good candymaker perfects products over time through a process of trial and error, carefully documenting steps and ingredients for later reference. Fortunately, the centuries-long history of candy-making has resulted in the discovery of some absolute and irrefutable truths about how sugar and chocolate behave. We know, for instance, that to achieve the most desirable consistency, a syrup should be heated to 230 degrees Fahrenheit, the temperature at which it will form a soft thread. On the other hand, a caramel, to form a firm and toothsome ball, must be heated 18 degrees higher. To avoid reinventing the wheel, refer to the following table:



When might a person who is new to candy-making find this document particularly helpful?

when completing a research project on the history of candy-making
when explaining the difference between a syrup and a sugar glaze
when developing different flavors of caramel candy and fudge
when adapting a commercial recipe for taffy for use by a home cook

Answer 1

Option B. A person, who is new to candy-making, might find this document particularly helpful when explaining the difference between a syrup and a sugar glaze.

Step-by-step explanation:

When cooking, there are different terms to refer to different preparations and foods. If a person is trying to explain the difference between a syrup and a sugar glaze, that person might find helpful the document presented above, that clearly explains how to cook syrup, and to what temperature the syrup should be heated in order to get the desired consistency. By using this information the person will be able to establish the difference between syrup and a glaze.

Answer 2

Option B

Step-by-step explanation:

Step 1: Determine which options are correct

Incorrect Options: Options A, C, D

Correct Option: Option B

Answer: Option B

Look at attachment