(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?