Deck 20: Chocolate and Sugar Work

Question 1

Molded chocolates are made in _____________or _________molds.

Answer 1

two-part; hinged

Question 2

Which of the following is a type of decorative sugar work made from a concentrated sugar syrup that is cooked to the hard crack stage, then pulled into fine hairlike threads?

A) Gum paste
B) Pastillage
C) Spun sugar
D) Blown sugar

Answer 2

C

Question 3

A couverture chocolate that has excess air stirred into it will be thick and smooth.

Answer 3

False

Question 4

Pastillage is prized for its smooth texture, ability to be easily molded and its delicate taste.

Question 5

Nougat glacé is

A) a filled, molded chocolate candy.
B) a filling for chocolate truffles.
C) a still-frozen dessert composed of whipped cream, Italian meringue and candied nuts.
D) all of the above.

Question 6

When working with nougatine, all work surfaces, knives and rolling pins should be__________to make rolling and cutting easier.

Question 7

Sugar bloom can be corrected by tempering the chocolate.

Question 8

_________is the process of stirring vats of melted chocolate with stone rollers to improve its texture.

Question 9

Which of the following can be made with untempered chocolate?

A) Chocolate truffles
B) Chocolate decorations
C) Ganache
D) All of the above

Question 10

Chocolate should be evaluated based on its appearance, smell, break and texture.

Question 11

Which of the following is NOT used in the preparation of dark modeling chocolate?

A) Melted chocolate
B) Sugar syrup
C) Invert sugar
D) Cocoa powder

Question 12

When melting chocolate

A) place it in a bowl over boiling water.
B) stir the mixture frequently to incorporate air.
C) use a heavy-gauge unlined copper saucepan in which to melt the chocolate.
D) always keep the chocolate uncovered.

Question 13

When making molded chocolate candies, the _____________refers to the stage when finished chocolates are chilled before unmolding.

Question 14

When chocolate is properly tempered, it should bread with a(n) ________and be_______to bite.

Question 15

Which of the following is NOT a quality of well-prepared marzipan?

A) Holds its shape when molded
B) Not sticky
C) Strong almond flavor
D) Ivory in color

Question 16

When wrapped tightly in plastic and refrigerated, marzipan will keep for two to three months.

Question 17

To remove chocolate candies from their molds

A) chill the filled chocolate molds overnight in the refrigerator until the chocolate sets.
B) chill the filled chocolate molds in the refrigerator overnight until the chocolate sets, then briefly dip the bottom of the molds in hot water to loosen the candies.
C) chill the filled chocolate molds in the refrigerator just until the chocolate sets and contracts from the molds.
D) all of the above.

Question 18

Tempering _________fat molecules in chocolate so that the chocolate stays shiny and crisp after molds.

Question 19

After it is made, modeling chocolate should be wrapped tightly and stored in the refrigerator overnight before using.

Question 20

Storing nougatine, meringues and other crisp cookies with a(n)____________ such as silica gel helps prevent these products from becoming sticky, even under humid conditions.

Question 21

To prevent it from sticking, pastillage is rolled on a board that has been lightly dusted with a mixture of ________and ______________.