Question 1

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

Accepted Answer

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

Question 2

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

Accepted Answer

A) True 
 B)False  False

Question 3

Which of the following food items are not commonly enrobed?

Accepted Answer

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

Question 4

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

Accepted Answer

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

Question 5

The tan color of caramels is the result of

Accepted Answer

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

Question 6

The most accurate method for measuring temperature in confectionery production is

Accepted Answer

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. 
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.

Question 7

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

Accepted Answer

A) True 
 B)False

Question 8

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

Accepted Answer

A) True 
 B)False

Question 9

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

Accepted Answer

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 
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 10

Candy can be aerated by all of the flowing methods except

Accepted Answer

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

Question 11

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

Accepted Answer

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. 
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.

Question 12

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

Accepted Answer

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. 
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 13

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

Accepted Answer

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

Question 14

Matching
Definition choices:
-crystalline candy

Accepted Answer

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 
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

Question 15

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

Accepted Answer

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 
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 16

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

Accepted Answer

A) True 
 B)False

Question 17

Commercial candy thermometers have a temperature range of

Accepted Answer

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. 
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 18

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

Accepted Answer

A) True 
 B)False

Question 19

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

Accepted Answer

A) True 
 B)False

Question 20

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

Accepted Answer

A) True 
 B)False

Exam 25: Candy

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

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

Which of the following food items are not commonly enrobed?

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

The tan color of caramels is the result of

The most accurate method for measuring temperature in confectionery production is

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

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

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

Candy can be aerated by all of the flowing methods except

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

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

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

Matching Definition choices: -crystalline candy

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

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

Commercial candy thermometers have a temperature range of

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

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

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

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