Question 1

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

Accepted Answer

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 
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 2

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

Accepted Answer

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

Question 3

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

Accepted Answer

A) True 
 B)False

Question 4

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

Accepted Answer

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

Question 5

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.

Accepted Answer

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

Question 6

The basis for a creamy crystalline candy is the formation of

Accepted Answer

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. 
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 7

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

Accepted Answer

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

Question 8

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

Accepted Answer

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

Question 9

In confections, lactose

Accepted Answer

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. 
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 10

The basic ingredient for all chocolate products is chocolate liquor.

Accepted Answer

A) True 
 B)False

Question 11

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

Accepted Answer

A) True 
 B)False

Question 12

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

Accepted Answer

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

Question 13

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

Accepted Answer

A) True 
 B)False

Question 14

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

Accepted Answer

A) True 
 B)False

Question 15

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

Accepted Answer

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 
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 16

The final temperature of caramels begins at

Accepted Answer

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

Question 17

Matching
Definition choices:
-interfering agent

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 18

The two main interfering agents used in confectionery production are

Accepted Answer

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

Question 19

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.

Accepted Answer

A) True 
 B)False

Question 20

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.

Accepted Answer

A) True 
 B)False

Exam 25: Candy

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

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

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

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

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.

The basis for a creamy crystalline candy is the formation of

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

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

In confections, lactose

The basic ingredient for all chocolate products is chocolate liquor.

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

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

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

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

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

The final temperature of caramels begins at

Matching Definition choices: -interfering agent

The two main interfering agents used in confectionery production are

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.

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.

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