Deck 25: Candy

Question 1

The basis for a creamy crystalline candy is the formation of

A) nuclei, or small, fine crystals of individual sugars that serve as attachment points.
B) nuclei, or small aggregates of molecules serving as the starting point of crystallization.
C) seeds, or small aggregates of sugar and fat around which the candy is formed.
D) either small seeds or nuclei.

Answer 1

B

Question 2

Which of the following statements about cooling sugar crystals is false?

A) Smoother candies result if crystals are kept small.
B) Small crystals are less likely to aggregate in a hot solution where molecules are rapidly moving.
C) Starting off with fewer seed crystals is desirable.
D) A greater number of starting points results in smaller crystals.

Answer 2

C

Question 3

The most accurate method for measuring temperature in confectionery production is

A) use of the candy thermometer.
B) use of a crystal size controller.
C) the cold water test.
D) the hot water test.
E) use of a calibrated candy thermometer.

Answer 3

E

Question 4

Despite the high production of confections in the United States, people from _____ actually consume the most candy.

A) Asia
B) the Middle East
C) Canada
D) Europe

Question 5

A noncrystalline candy is one in which

A) crystals are so fine as to be imperceptible.
B) crystals are nonexistent.
C) interfering agents form the structure.
D) interfering agents crystallize.
E) several ingredients crystallize.

Question 6

When candies are classified by their ingredients, they are placed into one of two categories based on whether they

A) are basically a fat or syrup phase candy.
B) have a nut paste incorporated into the mix.
C) include milk in the liquid portion of the mix.
D) are made with sugar to which fat is then added.
E) have a chocolate coating.

Question 7

Which of the following food items are not commonly enrobed?

A) doughnuts
B) strawberries
C) nuts
D) raisins
E) none of the above answers is correct; all of these foods are commonly enrobed

Question 8

The final temperature of caramels begins at

A) 220 degrees F.
B) 234 degrees F.
C) 270 degrees F.
D) 338 degrees F.
E) 370 degrees F.

Question 9

All of the following are important to producing a crystalline candy with the desired small crystals except

A) controlling the proportions of ingredients.
B) controlling the temperature.
C) pouring or shaping the mix correctly.
D) stirring the mix correctly.

Question 10

Approximately _____ of the candy consumed in America is in the form of chocolate.

A) 25%
B) 40%
C) 50%
D) 75%
E) 90%

Question 11

Which of the following candies are cooked to the firm ball stage of doneness?

A) fondant and fudge
B) caramels and nougat
C) divinity, marshmallows, and popcorn balls
D) butterscotch and hard candies

Question 12

Nobody really knows how candies first got their start; however, evidence points to the

A) Arabs.
B) Canadians.
C) Greeks.
D) French.

Question 13

_____ is a hard caramel.

A) Toffee
B) Taffy
C) Fondant
D) Nougat

Question 14

Candy contributes primarily _____ and possibly _____ to the diet, depending on the type of candy.

A) fat; protein
B) carbohydrate; fat
C) carbohydrate; protein
D) sugar alcohol; protein

Question 15

Commercial candy thermometers have a temperature range of

A) 40 to 320 degrees F.
B) 100 to 320 degrees F.
C) 28 to 360 degrees F.
D) 60 to 360 degrees F.
E) 40 to 420 degrees F.

Question 16

Which of the following is not an example of a crystalline candy?

A) pralines
B) fudge
C) caramel
C) divinity
E) fondant

Question 17

Candies are classified by

A) cooking temperature and method of spinning sugar.
B) ingredients and/or cooking temperature.
C) ingredients and/or preparation method.
D) preparation method and/or storage requirements.
E) sugar concentration and/or ingredients.

Question 18

Which of the following options determines the type of candy produced?

A) type and concentration of ingredients
B) temperature to which the mixture is heated
C) the degree to which the mixture is cooled after heating
D) any stirring or manipulation
E) all of the above answers are correct f. none of the above answers is correct

Question 19

_____ and corn syrup are the foundational ingredients of almost all candies.

A) Glucose
B) Sucrose
C) Lactose
D) Maltose

Question 20

How is the doneness test determining the "hard crack" stage for candy syrup temperatures described?

A) no water test; the sugar liquefies and becomes light brown
B) syrup separates into threads that are hard and brittle, but do not stick to fingers
C) syrup forms a ball that is hard enough to hold its shape, yet plastic enough to roll out
D) syrup forms a ball that flattens out between fingers

Question 21

Regarding candy storage, which of the following statements is false?

A) Hard candies keep indefinitely if properly wrapped.
B) Brittle has a short shelf-life because of its high moisture content.
C) Fudge and fondant get softer in texture if left in an airtight container.
D) Humectants incorporated into candies increase their shelf life.

Question 22

Blooming in chocolate occurs because

A) the fats may be incompatible.
B) of storage at temperatures between 80 to 86 degrees F.
C) of too little caramelization.
D) of too much lipase activity.

Question 23

What are the respective ideal storage temperature and humidity for chocolate?

A) 60 degrees F and 40 percent
B) 65 degrees F and 50 percent
C) 68 degrees F and 54 percent
D) 70 degrees F and 60 percent

Question 24

Interfering agents may inhibit crystallization through all of the following methods except

A) decreasing water activity.
B) inhibiting nuclei formation.
C) physically coating the crystals.
D) crystallizing themselves.

Question 25

The cold-water test used in candy making measures the syrup's consistency.

Question 26

Which of the following characteristics is a function of milk fat in confections?

A) gives rich flavor, texture, and mouthfeel
B) absorbs moisture due to water-binding capacity
C) imparts chewiness and graininess
D) assists in whipping and foam formation
E) all of the above answers are correct f. none of the above answers is correct

Question 27

Which of the following may occur in chocolate during storage under conditions of high humidity?

A) fat bloom
B) sugar bloom
C) weeping
D) all of the above answers are correct

Question 28

To seed candy means to develop all the sugar crystals needed for the final product.

Question 29

The concentration of a sugar solution is reflected in its boiling point.

Question 30

A candy thermometer should be calibrated each month when in regular use.

Question 31

Which of the following characteristics is a function of milk proteins in confections?

A) aids in emulsification and miscibility of various ingredients
B) contributes to flavor and color development
C) improves nutritional profile
D) with heat, can yield a fibrous network that gives rigidity, shape, texture, and chewability
E) all of the above answers are correct f. none of the above answers is correct

Question 32

Dutching consists of treating crushed cocoa beans or chocolate liquor with a(n)_____ to adjust the color range from deep reddish brown to charcoal black.

A) acid
B) alkali
C) salt
D) sugar
E) fat

Question 33

All of the following are common chocolate tempering methods except the

A) tabliering method.
B) seeding method.
C) hot-water method.
D) cold-water method.
E) all of the above answers are common methods of tempering

Question 34

What candy product is used as an icing to glaze and decorate pastries?

A) amorphous candy
B) candy coating
C) fondant
D) toffee

Question 35

The tan color of caramels is the result of

A) caramelization.
B) the Maillard reaction.
C) the evaporation of milk fats.
D) the high concentration of sucrose.

Question 36

The two main interfering agents used in confectionery production are

A) cornstarch and lecithin.
B) corn syrup and cream of tartar.
C) invert sugar and sodium aluminum sulfate.
D) pectin and gelatin.

Question 37

Candy can be aerated by all of the flowing methods except

A) pulling.
B) adding baking soda.
C) incorporating an egg white foam.
D) adding gelling agents.

Question 38

Which of the following processes is not a step in chocolate production?

A) conching
B) enrobing
C) tempering
D) molding

Question 39

_____ is often used in confections because it can replace some of the cocoa butter in chocolate bars.

A) Lecithin
B) Mannitol
C) Vanillin
D) Glycerine (glycerol)

Question 40

In confections, lactose

A) inhibits bloom defect.
B) provides lecithin and monoglycerides, which aid in emulsification.
C) provides a reducing sugar moiety that can participate in Maillard browning.
D) produces desirable or undesirable flavor compounds through oxidation and/or hydrolysis.

Question 41

Brittle candies have cream of tartar added to produce carbon dioxide gas, providing the characteristic bubble formation typical in the candy.

Question 42

The rate at which candy cools is crucial in candy production because sugar molecules move slowly in a hot solution, but drastically speed up as the temperature drops.

Question 43

Matching
Definition choices:
a.candies formed from sugar solutions handled so as to yield many fine, small crystals
b.substance added to the sugar solution to prevent the formation of large crystals
c.a coating resembling chocolate that is not subject to bloom
d.a basic mixture of boiled sugar and water
e.candies formed from sugar solutions that did not crystallize
simple syrup

Question 44

The smoothness of caramels is due to the inhibition of crystal formation by interfering agents.

Question 45

Adequately beaten fudge is smooth and the gloss has just dulled; however, overbeaten fudge becomes hard and loses its gloss, though this can be corrected with recooking.

Question 46

Tabliering of chocolate is done over direct heat.

Question 47

The most detrimental conditions for storing chocolates are excess exposures to light and drafts.

Question 48

During conching the chocolate's characteristic flavor and consistency are developed.

Question 49

Matching
Definition choices:
a.candies formed from sugar solutions handled so as to yield many fine, small crystals
b.substance added to the sugar solution to prevent the formation of large crystals
c.a coating resembling chocolate that is not subject to bloom
d.a basic mixture of boiled sugar and water
e.candies formed from sugar solutions that did not crystallize
noncrystalline candy

Question 50

Tempering chocolate makes it more resistant to melting and results in a smooth, glossy, hard finish.

Question 51

Cocoa is a chocolate product that is relatively low in fat.

Question 52

Rancidity of non-sugar ingredients in candies due to degradation can be delayed by refrigeration or freezing.

Question 53

All candy production involves heating, cooling, and then beating a sugar solution.

Question 54

Matching
Definition choices:
a.candies formed from sugar solutions handled so as to yield many fine, small crystals
b.substance added to the sugar solution to prevent the formation of large crystals
c.a coating resembling chocolate that is not subject to bloom
d.a basic mixture of boiled sugar and water
e.candies formed from sugar solutions that did not crystallize
crystalline candy

Question 55

Days with high humidity in the air are preferred by confectionary makers when preparing candy.

Question 56

Glazing a baked product with fondant increases its shelf-life by sealing it from air and loss of moisture.

Question 57

White chocolate has a minimum of ten percent chocolate liquor content.

Question 58

The basic ingredient for all chocolate products is chocolate liquor.

Question 59

Dutch-processed cocoa is slightly acidic in flavor, while natural cocoa is slightly alkalized.

Question 60

Hard candies and brittles keep indefinitely regardless of the storage conditions.

Question 61

Matching
Definition choices:
a.candies formed from sugar solutions handled so as to yield many fine, small crystals
b.substance added to the sugar solution to prevent the formation of large crystals
c.a coating resembling chocolate that is not subject to bloom
d.a basic mixture of boiled sugar and water
e.candies formed from sugar solutions that did not crystallize
nontempered coating

Question 62

Matching
Definition choices:
a.candies formed from sugar solutions handled so as to yield many fine, small crystals
b.substance added to the sugar solution to prevent the formation of large crystals
c.a coating resembling chocolate that is not subject to bloom
d.a basic mixture of boiled sugar and water
e.candies formed from sugar solutions that did not crystallize
interfering agent