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ACF Cooking Professional Exam Prep

Category - CCP

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Of the stages of cooked sugar, Caramel has a temperature between:

250°F to 265°F
230°F to 234°F
320°F to 338°F
300°F to 310°F

Explanation

ANSWER: C - When cooking sugar in solution, caramel forms in the temperature range of 320°F to 338°F. For this reason, it is advisable to always use a candy thermometer to make sure your caramel has reached the correct temperature.

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ACF Cooking Professional Exam Prep

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ACF Cooking Professional Exam Prep

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