Question

Unplanned crystallization of sugar in a confectionery is called:

• A. \(\text{Winnowing}\)
• B. \(\text{Panning}\)
• C. \(\text{Fudging}\)
• D. \(\text{Engrossing}\)

Hint:

Fudging refers to uncontrolled sugar crystallization, which can negatively affect the texture of confections.

Answer 1

The Correct Option is C

Step 1: Understanding sugar crystallization in confectionery. - Fudging refers to the undesirable crystallization of sugar during candy making, which causes texture problems in the finished product.
Step 2: Explanation of incorrect options.
- Winnowing (A): Involves separating husks from grains or cocoa beans, not related to crystallization.
- Panning (B): Refers to coating food with a layer of chocolate or sugar, not crystallization.
- Engrossing (D): Not a recognized term in food processing.
Step 3: Selecting the correct option. Fudging is the process that causes unintentional crystallization of sugar, leading to texture defects, so the correct answer is (C) Fudging.