(1) What are confections?
(2) Discuss the use of confections in the diet of children and adults.
(3) (_a_) What food substance is found in the largest proportion in
candy? (_b_) Are candies high or low in food value?
(4) Discuss briefly the kinds and qualities of sugar and their uses.
(5) What is the value of glucose in candy making?
(6) What kinds of flavorings are the most desirable?
(7) What care should be exercised in the use of colorings in candy?
(8) (_a_) What acids are used in candy making? (_b_) Why are these acids
used?
(9) Of what value are milk, cream, and butter in the making of candy?
(10) What may be said of the selection of a pan for cooking candy?
(11) (_a_) What methods are used for testing candies? (_b_) Which of
these methods is the most accurate?
(12) (_a_) How should the mixture be poured out to cool when a creamy
candy is being made? (_b_) To what point should the sirup be cooled
before the stirring is begun?
(13) (_a_) How should chocolate be melted? (_b_) How should coating with
chocolate be done?
(14) How should waxed paper be cut for wrapping candies?
(15) Discuss the ingredients generally used for taffy.
(16) On what do good results in caramel making depend?
(17) What should be guarded against in the making of all cream candies?
(18) (_a_) What is fondant? (_b_) How may fondant be stored for future
use?
(19) How should dates be prepared for stuffing?
(20) What is the best time for the serving of candy?
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