Deck 25: Candy

Question 1

What are the small aggregates of molecules serving as the starting point of crystal formation called?

A) interfering agents
B) crystalline
C) nuclei
D) syrup

Answer 1

C

Question 2

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.

Answer 2

A

Question 3

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

Answer 3

B

Question 4

The doneness test for caramel will reveal

A) hard crack.
B) soft ball.
C) thread.
D) light brown liquid.

Question 5

All of the following are crystalline candies except

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

Question 6

Which of the following substances is added to sugar syrup to prevent the formation of large crystals, resulting in a candy with a waxy, chewy texture?

A) sugar
B) acid
C) crystalline
D) interfering agent

Question 7

What type of candy contains almond paste as an ingredient?

A) marzipan
B) taffy
C) fondant
D) nougat

Question 8

A candy thermometer's bulb should be

A) partially immersed in the mixture without touching the bottom of the pan.
B) partially immersed in the mixture and touching the bottom of the pan.
C) completely immersed in the mixture and touching the bottom of the pan.
D) completely immersed in the mixture without touching the bottom of the pan.

Question 9

Which of the following is a liquid produced by boiling sugar and water together?

A) simple syrup
B) crystalline
C) jelly
D) noncrystalline

Question 10

Which of the following is formed from a sugar solution handled so that the sugar crystallized?

A) simple syrup
B) crystalline
C) jellies
D) noncrystalline

Question 11

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 12

A type of candy formed from a sugar solution that did not crystallize is

A) amorphous.
B) chewing gums.
C) crystalline.
D) simple.

Question 13

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 14

What types of sugars along with corn syrup are the foundational ingredients of almost all candies and are essential to the process of confectionery production?

A) granulated sugars
B) sugar alcohols
C) brown sugars
D) chocolate sugars

Question 15

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 16

Fat bloom can be distinguished from sugary bloom by its

A) off smell.
B) sticky feeling.
C) brown color.
D) greasy feeling.

Question 17

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.

Question 18

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

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

Question 19

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 20

All of the following are important to produce 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 21

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 these are correct.
F) None of these are correct.

Question 22

How does bloom negatively affect chocolate?

A) discolors and affects flavor
B) changes nutrient profile
C) increases risk of foodborne illness
D) affects texture

Question 23

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 these are common methods of tempering.

Question 24

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 25

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 26

Which of the following is very similar to caramel, except that it is made from a more concentrated solution, which makes it firmer?

A) taffy
B) aerated candies
C) fondant
D) divinity

Question 27

Confectioners can use tempered chocolate as a liquid to enrobe candies.

Question 28

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 29

What is the process of heating and cooling chocolate to specific temperatures; making it more resistant to melting; and imparting a smooth, glossy, and hard finish?

A) bloom
B) grinding
C) tempering
D) roasting

Question 30

What is the crystalline candy that is made from a sugar syrup that has been crystallized into a creamy, white paste?

A) divinity
B) fondant
C) caramels
D) brittle

Question 31

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

Question 32

Which of the following is made from corn syrup serving as the foundation for marshmallows, jelly beans, and gumdrops?

A) aerated candies
B) divinity
C) brittle
D) fondant

Question 33

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

Question 34

Constant kneading in a mixer that is continually scraped is the process in chocolate production known as

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

Question 35

Which is the older and still viable method of testing the temperature of candy mixtures?

A) thermometer test
B) overheating and underheating
C) cold-water test
D) avoiding agitation during heating

Question 36

Blooming in chocolate occurs because

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

Question 37

What types of candies contain interfering agents?

A) crystalline candies
B) noncrystalline candies
C) both crystalline and noncrystalline candies
D) neither crystalline nor noncrystalline candies

Question 38

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 39

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 40

Controlling the degree of sugar concentration determines what kind of candy will be produced

Question 41

Dutch-processed cocoa is less bitter than natural cocoa.

Question 42

Baking chocolate is chocolate liquor that has cooled and solidified into cakes.

Question 43

Ingredients in candy other than sugar, such as fat or milk products, are subject to rancidity.

Question 44

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

Question 45

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

Question 47

All chocolate should be properly wrapped and stored in a cool, dark place.

Question 48

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

Question 49

Brittle candies may result when confectionery solutions are underheated.

Question 50

Milk chocolate candy bars were first produced in 1975.

Question 51

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

Question 52

Bloom is used to coat food with melted chocolate that hardens to form a solid casing.

Question 53

Explain the importance of proper storage of candy. Include optimum storage time, temperature, and humidity. How should the various types of candy be stored? Is there a specific type of candy for which rancidity is a problem? How, if at all, can it be delayed?

Question 54

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

Question 55

The three most common tempering methods in chocolate production are tabliering, boiling, and proofing.

Question 56

Divinity mixture is poured over stiffly beaten egg whites and continually beaten.

Question 57

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 58

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

Question 59

Describe the techniques used to produce both crystalline candy and noncrystalline candy. Indicate how they differ and how this alters the final product.

Question 60

The first step in chocolate production is the manufacture of chocolate liquor.

Question 61

Describe the process used to manufacture chocolate. Be sure to include the steps of removing the chocolate liquor from the cocoa beans; developing flavor and consistency; tempering; and molding.

Question 62

Describe how Dutch cocoa differs from natural cocoa. How do they behave differently in cooking applications? Which type is preferred by Europeans and which one by North Americans?

Question 63

Differentiate among crystalline, noncrystalline, and chocolate candies. Make sure you reference the type of crystals or base formation that is critical to the final product.

Question 64

A friend gives you some candy and you ask what it is. He says it's either caramels or toffee, but he's not sure. What's the difference between the two?

Question 65

You were planning on making some hard candies today with a friend. However, when you woke up this morning it was pouring rain and extremely humid. You called your friend and rescheduled for another day. Why did you decide to reschedule?

Question 66

You just opened up a chocolate candy bar that you just purchased from the grocery store. The surface has an undesirable-looking, grayish coating. Do you think that this is unsafe to eat? Why does a grayish film sometimes form on chocolate? How could this have been prevented?