Chocolate Full Test Bank Ch23

Chapter 23

Chocolate

TEST QUESTIONS

Multiple Choice

1. Which of the following statements about chocolate is false?

a. It is easy to work with.

b. It is one of the world’s most popular confections.

c. It is a wonderful medium for decorative work.

d. It is sensitive to temperature and moisture.

2. Chocolate is produced from the seeds of the _____ tree.

a. chocolate

b. cocoa

c. cacao

d. either b or c

3. Which of the following shows the correct order of the first four stages of cocoa bean processing?

a. Clean 🡪 ferment 🡪 roast 🡪 dry

b. Roast 🡪 clean 🡪 dry 🡪 ferment

c. Ferment 🡪 dry 🡪 clean 🡪 roast

d. Dry 🡪 roast 🡪 ferment 🡪 clean

4. Cocoa beans are usually fermented _______________.

a. in huge tubs made of oak

b. until they turn from brown to yellow

c. between layers of banana leaves

d. both b and c

5. In the production of chocolate, a nib is a _______________.

a. cracked piece of cocoa bean shell

b. whole fermented cocoa bean

c. discarded waste product

d. broken piece of cocoa

6. Chocolate liquor contains _______________.

a. nonfat cocoa solids

b. cocoa butter

c. both a and b

d. neither a nor b

7. Separating the cocoa powder from the cocoa butter in chocolate liquor is done _______________.

a. by a process called conching

b. with a powerful hydraulic press

c. by evaporating the butter with high heat

d. by grinding the nibs into a thick paste

8. What happens during conching?

a. Moisture is added back into the cocoa powder.

b. Cocoa powder, cocoa butter, and sugar are ground and mixed.

c. Blended cocoa powder and cocoa butter are ground and mixed.

d. Liquid chocolate is tempered.

9. Couverture is also known as _____ chocolate.

a. coating

b. baking

c. confectioners’

d. none of the above

10. The difference between couverture and other chocolates is that couverture ______________________.

a. has been conched for a shorter period of time

b. contains milk solids in addition to sugar

c. contains only cocoa butter and no other fats

d. is less expensive and easier to handle

11. Dark couverture contains all of the following except _____.

a. sugar

b. cocoa butter

c. nonfat cocoa solids

d. milk solids

12. You notice that a block of couverture has 60/40/38 printed on its package. This means that it contains ___________________________________.

a. 60% total cocoa solids, 40% sugar, and 38% fat

b. 60% total cocoa solids, 40% fat, and 38% sugar

c. 60% fat, 40% sugar, and 38% total cocoa solids

d. 60% sugar, 40% fat, and 38% total cocoa solids

13. Which of the following statements about couverture is false?

a. Couverture must contain at least 31% cocoa butter.

b. Milk chocolate couverture contains milk solids.

c. The higher the fat content of couverture, the thinner it will be when it is melted.

d. Semisweet couverture contains a higher percentage of cocoa solids than either bittersweet or extra-bittersweet couverture.

14. White couverture technically cannot be called chocolate because it contains no _____.

a. cocoa butter

b. nonfat cocoa solids

c. sugar

d. both a and b

15. The process of preparing couverture for dipping, coating, and molding is called _____.

a. conching

b. blooming

c. fermenting

d. tempering

16. The object of tempering is to _____________________.

a. prevent chocolate from crystallizing while it cools

b. make sure that fat crystals have a low melting point

c. form stable fat crystals in chocolate

d. produce a desired “bloom” on the surface of finished chocolate products

17. Tempered chocolate _____.

a. sets quickly

b. has a good texture

c. has a good shine

d. all of the above

18. If your solidified chocolate looks cloudy, which of the following statements about it is/are true?

a. Your chocolate has a bloom.

b. You failed to temper your chocolate correctly.

c. Your chocolate will have an inferior texture.

d. All of the above

19. Chocolate is melted in a _____________ during the tempering process?

a. heavy pan over direct heat

b. pan or bowl set over hot water

c. covered container in a warm (170°F/77°C) oven

d. either b or c

20. During which stage of the tempering process is couverture heated over a direct heat source?

a. Melting

b. Tempering

c. Rewarming

d. None of the above

21. Dark chocolate couverture is heated to _____ temperature than/as milk chocolate and white couverture during the melting stage of the tempering process.

a. a lower

b. a higher

c. the same

22. If your chocolate is too thick at the proper temperature during the rewarming stage of tempering, you may _____ to thin it.

a. reheat it

b. whisk it

c. add a little melted cocoa butter

d. all of the above

23. Tablage, seeding, and injection are all methods to _____.

a. mold chocolate

b. temper chocolate

c. conch chocolate

d. create chocolate decorations

24. Which of the following pieces of equipment would be used during the tablage method, but not during the seeding or injection methods?

a. Heavy knife

b. Stainless steel bowl

c. Marble slab

d. Water bath

25. During which of the following methods would you cut fine shreds or shavings from a block of chocolate?

a. Tablage

b. Seeding

c. Injection

d. Both b and c

26. Which of the following statements might be found in an explanation of how to temper chocolate?

a. Your work area must be either below 65°F/18°C or above 77°F/25°C.

b. During the melting stage, you must use a temperature that will melt only the fat crystals with the lowest melting points.

c. It is necessary to protect the chocolate from water contamination during the tempering process.

d. You must repeat the whole tempering process if your chocolate becomes thick or pasty during the cooling stage.

27. Molds for chocolate _____.

a. are made from metal or plastic

b. must be kept clean and dry

c. must have internal surfaces that are shiny and free from scratches

d. all of the above

28. What is the best way to make sure that the insides of molds are clean and smooth?

a. Polish their inside surfaces with cotton wool.

b. Boil them in distilled water and then place them in a warm oven for 30 minutes.

c. Soak them overnight in a solution of water, alcohol, and ammonia.

d. Polish them with a steel wool pad soaked in a 5% vinegar/95% water solution.

29. Hollow chocolate items are made with _______________.

a. metal molds only

b. plastic molds only

c. two-part molds

d. one-part molds

30. One way to eliminate the small air bubbles that can mar the surface of a hollow chocolate item is to ______________________________.

a. use untempered chocolate

b. mix a small amount of water with the chocolate before pouring it into the mold

c. use a soft brush to paint the inside of the mold with tempered chocolate

d. scour the inside of the mold with steel wool and then coat it with cocoa butter

31. Which of the following instructions would not appear in the procedure for creating chocolate cutouts?

a. Polish a sheet of acetate with cotton wool.

b. Spread a thin layer of chocolate on the acetate with a palette knife.

c. Cut out the desired shapes with a sharp knife or metal cutter.

d. Remove the cutouts from the acetate immediately after they have been cut.

32. Chocolate does not have to be tempered for the production of chocolate _______________.

a. fans

b. curls and cigarettes

c. cutouts and bows

d. both a and b

33. Add _______________ to tempered chocolate to make piping chocolate.

a. cocoa butter

b. simple syrup

c. glucose or corn syrup

d. none of the above

34. _______________ should be added to melted chocolate to produce modeling chocolate.

a. Cocoa butter

b. Simple syrup

c. Glucose or corn syrup

d. None of the above

35. _______________ should be added to melted chocolate to produce spraying chocolate.

a. Cocoa butter

b. Simple syrup

c. Glucose or corn syrup

d. None of the above

36. In their simplest form, truffles are balls of _______________.

a. couverture

b. tempered chocolate

c. ganache

d. cocoa powder mixed with cocoa butter

37. Dipped chocolates are given different markings by ___________________________.

a. pricking them with a toothpick

b. touching them lightly on top with different dipping forks

c. flattening them slightly on different sides

d. rubbing them in a predetermined place with cotton wool

38. The simplest way to finish truffles is to drop them into a bowl of _____.

a. cocoa butter

b. white couverture

c. simple syrup

d. cocoa powder

39. The best way to unmold chocolates from small molds is to _____________________.

a. hold the mold over boiling water for 30 seconds

b. place the mold in a microwave for 30 seconds on half power

c. turn the mold over onto a piece of parchment

d. use a dipping fork to gently pry each chocolate from its mold

True/False

T F 40. If melted chocolate is too thick for dipping, it can be thinned out with a little cocoa butter or water.

T F 41. In the first stage of tempering chocolate, it is melted completely by bringing it to a temperature of 150°F.

T F 42. Tempered chocolate ready for dipping is held at a temperature of 90°F or slightly less.

T F 43. The whitish coating that sometimes appears on chocolate that was not properly tempered is actually cocoa butter that has come to the surface.

T F 44. Melted chocolate contracts, or shrinks, when it cools and solidifies.