Deck 23: Chocolate

Question 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.

Answer 1

A

Question 2

Chocolate is produced from the seeds of the _____ tree.

A) chocolate
B) cocoa
C) cacao
D) either b or c

Answer 2

D

Question 3

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

A) Clean $\rightarrow$ ferment $\rightarrow$ roast $\rightarrow$ dry
B) Roast $\rightarrow$ clean $\rightarrow$ dry $\rightarrow$ ferment
C) Ferment $\rightarrow$ dry $\rightarrow$ clean $\rightarrow$ roast
D) Dry $\rightarrow$ roast $\rightarrow$ ferment $\rightarrow$ clean

Answer 3

Ferment $\rightarrow$ dry $\rightarrow$ clean $\rightarrow$ roast

Question 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

Question 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

Question 6

Chocolate liquor contains _______________.

A) nonfat cocoa solids
B) cocoa butter
C) both a and b
D) neither a nor b

Question 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

Question 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.

Question 9

Couverture is also known as _____ chocolate.

A) coating
B) baking
C) confectioners'
D) none of the above

Question 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

Question 11

Dark couverture contains all of the following except _____.

A) sugar
B) cocoa butter
C) nonfat cocoa solids
D) milk solids

Question 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

Question 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.

Question 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

Question 15

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

A) conching
B) blooming
C) fermenting
D) tempering

Question 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

Question 17

Tempered chocolate _____.

A) sets quickly
B) has a good texture
C) has a good shine
D) all of the above

Question 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

Question 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

Question 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

Question 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

Question 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

Question 23

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

A) mold chocolate
B) temper chocolate
C) conch chocolate
D) create chocolate decorations

Question 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

Question 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

Question 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.

Question 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

Question 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.

Question 29

Hollow chocolate items are made with _______________.

A) metal molds only
B) plastic molds only
C) two-part molds
D) one-part molds

Question 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

Question 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.

Question 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

Question 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

Question 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

Question 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

Question 36

In their simplest form, truffles are balls of _______________.

A) couverture
B) tempered chocolate
C) ganache
D) cocoa powder mixed with cocoa butter

Question 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

Question 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

Question 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

Question 40

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

Question 41

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

Question 42

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

Question 43

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

Question 44

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