Question 1

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

Accepted Answer

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 2

In their simplest form, truffles are balls of _______________.

Accepted Answer

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

Question 3

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

Accepted Answer

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

Question 4

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

Accepted Answer

A)   Tablage
B)   Seeding
C)   Injection
D)   Both b and c

Question 5

Chocolate is melted in a _____________ during the tempering process?

Accepted Answer

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 6

Add _______________ to tempered chocolate to make piping chocolate.

Accepted Answer

A)   cocoa butter
B)   simple syrup
C)   glucose or corn syrup
D)   none of the above

Question 7

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

Accepted Answer

A) True 
 B)False

Question 8

Dipped chocolates are given different markings by ___________________________.

Accepted Answer

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 9

Chocolate is produced from the seeds of the _____ tree.

Accepted Answer

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

Question 10

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

Accepted Answer

A)   cracked piece of cocoa bean shell
B)   whole fermented cocoa bean
C)   discarded waste product
D)   broken piece of cocoa

Question 11

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

Accepted Answer

A)   fans
B)   curls and cigarettes
C)   cutouts and bows
D)   both a and b D

Question 12

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

Accepted Answer

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 13

What happens during conching?

Accepted Answer

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 14

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

Accepted Answer

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. D

Question 15

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

Accepted Answer

A) True 
 B)False

Question 16

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

Accepted Answer

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 17

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

Accepted Answer

A)   cocoa butter
B)   white couverture
C)   simple syrup
D)   cocoa powder

Question 18

Molds for chocolate _____.

Accepted Answer

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 19

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

Accepted Answer

A)   reheat it
B)   whisk it
C)   add a little melted cocoa butter
D)   all of the above C

Question 20

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

Accepted Answer

A) True 
 B)False

Exam 23: Chocolate

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

Correct AnswerverifiedShow Answer

In their simplest form, truffles are balls of _______________.

Correct AnswerverifiedShow Answer

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

Correct AnswerverifiedShow Answer

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

Correct AnswerverifiedShow Answer

Chocolate is melted in a _____________ during the tempering process?

Correct AnswerverifiedShow Answer

Add _______________ to tempered chocolate to make piping chocolate.

Correct AnswerverifiedShow Answer

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

Correct AnswerverifiedShow Answer

Dipped chocolates are given different markings by ___________________________.

Correct AnswerverifiedShow Answer

Chocolate is produced from the seeds of the _____ tree.

Correct AnswerverifiedShow Answer

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

Correct AnswerverifiedShow Answer

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

Correct AnswerverifiedD

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

Correct AnswerverifiedShow Answer

What happens during conching?

Correct AnswerverifiedShow Answer

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

Correct AnswerverifiedD

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

Correct AnswerverifiedShow Answer

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

Correct AnswerverifiedShow Answer

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

Correct AnswerverifiedShow Answer

Molds for chocolate _____.

Correct AnswerverifiedShow Answer

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

Correct AnswerverifiedC

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

Correct AnswerverifiedShow Answer

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D

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D

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C

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