Exam 20: Chocolate and Sugar Work

Pastillage is prized for its smooth texture, ability to be easily molded and its delicate taste.

Which of the following is NOT a quality of well-prepared marzipan?

When wrapped tightly in plastic and refrigerated, marzipan will keep for two to three months.

Which of the following can be made with untempered chocolate?

_________is the process of stirring vats of melted chocolate with stone rollers to improve its texture.

To prevent it from sticking, pastillage is rolled on a board that has been lightly dusted with a mixture of ________and ______________.

Sugar bloom can be corrected by tempering the chocolate.

Molded chocolates are made in _____________or _________molds.

When chocolate is properly tempered, it should bread with a(n) ________and be_______to bite.

When working with nougatine, all work surfaces, knives and rolling pins should be__________to make rolling and cutting easier.

Which of the following is a type of decorative sugar work made from a concentrated sugar syrup that is cooked to the hard crack stage, then pulled into fine hairlike threads?

Chocolate should be evaluated based on its appearance, smell, break and texture.

After it is made, modeling chocolate should be wrapped tightly and stored in the refrigerator overnight before using.

Nougat glacé is

A couverture chocolate that has excess air stirred into it will be thick and smooth.

When melting chocolate

When making molded chocolate candies, the _____________refers to the stage when finished chocolates are chilled before unmolding.

To remove chocolate candies from their molds

Which of the following is NOT used in the preparation of dark modeling chocolate?

Storing nougatine, meringues and other crisp cookies with a(n)____________ such as silica gel helps prevent these products from becoming sticky, even under humid conditions.