Question 1

Matching
Definition choices:
-nontempered coating

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 2

Candies are classified by

Accepted Answer

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. 
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 3

The concentration of a sugar solution is reflected in its boiling point.

Accepted Answer

A) True 
 B)False

Question 4

_____ is often used in confections because it can replace some of the cocoa butter in chocolate bars.

Accepted Answer

A)  Lecithin 
B)  Mannitol 
C)  Vanillin 
D)  Glycerine (glycerol) 
A)  Lecithin 
B)  Mannitol 
C)  Vanillin 
D)  Glycerine (glycerol)

Question 5

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

Accepted Answer

A) True 
 B)False

Question 6

_____ is a hard caramel.

Accepted Answer

A)  Toffee 
B)  Taffy 
C)  Fondant 
D)  Nougat 
A)  Toffee 
B)  Taffy 
C)  Fondant 
D)  Nougat

Question 7

Matching
Definition choices:
-noncrystalline 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 8

All of the following are common chocolate tempering methods except the

Accepted Answer

A)  tabliering method. 
B)  seeding method. 
C)  hot-water method. 
D)  cold-water method. 
E)  all of the above answers are common methods of tempering 
A)  tabliering method. 
B)  seeding method. 
C)  hot-water method. 
D)  cold-water method. 
E)  all of the above answers are common methods of tempering

Question 9

Candy contributes primarily _____ and possibly _____ to the diet, depending on the type of candy.

Accepted Answer

A)  fat; protein 
B)  carbohydrate; fat 
C)  carbohydrate; protein 
D)  sugar alcohol; protein 
A)  fat; protein 
B)  carbohydrate; fat 
C)  carbohydrate; protein 
D)  sugar alcohol; protein

Question 10

When candies are classified by their ingredients, they are placed into one of two categories based on whether they

Accepted Answer

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. 
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.

Question 11

Which of the following options determines the type of candy produced?

Accepted Answer

A)  type and concentration of ingredients 
B)  temperature to which the mixture is heated 
C)  the degree to which the mixture is cooled after heating 
D)  any stirring or manipulation 
E)  all of the above answers are correct 
F) none of the above answers is correct 
A)  type and concentration of ingredients 
B)  temperature to which the mixture is heated 
C)  the degree to which the mixture is cooled after heating 
D)  any stirring or manipulation 
E)  all of the above answers are correct 
F) none of the above answers is correct

Question 12

Which of the following is not an example of a crystalline candy?

Accepted Answer

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

Question 13

A noncrystalline candy is one in which

Accepted Answer

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. 
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

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

Accepted Answer

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

Question 15

To seed candy means to develop all the sugar crystals needed for the final product.

Accepted Answer

A) True 
 B)False

Question 16

Cocoa is a chocolate product that is relatively low in fat.

Accepted Answer

A) True 
 B)False

Question 17

Blooming in chocolate occurs because

Accepted Answer

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

Question 18

Despite the high production of confections in the United States, people from _____ actually consume the most candy.

Accepted Answer

A)  Asia 
B)  the Middle East 
C)  Canada 
D)  Europe 
A)  Asia 
B)  the Middle East 
C)  Canada 
D)  Europe

Question 19

Rancidity of non-sugar ingredients in candies due to degradation can be delayed by refrigeration or freezing.

Accepted Answer

A) True 
 B)False

Question 20

Matching
Definition choices:
-simple syrup

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

Exam 25: Candy

Matching Definition choices: -nontempered coating

Candies are classified by

The concentration of a sugar solution is reflected in its boiling point.

_____ is often used in confections because it can replace some of the cocoa butter in chocolate bars.

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

_____ is a hard caramel.

Matching Definition choices: -noncrystalline candy

All of the following are common chocolate tempering methods except the

Candy contributes primarily _____ and possibly _____ to the diet, depending on the type of candy.

When candies are classified by their ingredients, they are placed into one of two categories based on whether they

Which of the following options determines the type of candy produced?

Which of the following is not an example of a crystalline candy?

A noncrystalline candy is one in which

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

To seed candy means to develop all the sugar crystals needed for the final product.

Cocoa is a chocolate product that is relatively low in fat.

Blooming in chocolate occurs because

Despite the high production of confections in the United States, people from _____ actually consume the most candy.

Rancidity of non-sugar ingredients in candies due to degradation can be delayed by refrigeration or freezing.

Matching Definition choices: -simple syrup

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Candy contributes primarily _ and possibly _ to the diet, depending on the type of candy.