Question 1

All of the following are options for reducing calories in confectioneries except the use of

Accepted Answer

A) polydextrose. 
B) sorbitol. 
C) xylitol. 
D) alternative sweeteners. 
E) none of the above answers is correct 
A) polydextrose. 
B) sorbitol. 
C) xylitol. 
D) alternative sweeteners. 
E) none of the above answers is correct

Question 2

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

Accepted Answer

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

Question 3

Definition choices:
-crystalline candy

Accepted Answer

A) candies formed from sugar solutions yielding many fine, small crystals 
B) substance added to the sugar syrup 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 yielding many fine, small crystals 
B) substance added to the sugar syrup 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 4

The most detrimental conditions for storing chocolates are amount of light and drafts

Accepted Answer

A) True 
 B)False

Question 5

White chocolate has a minimum of ten percent chocolate liquor content

Accepted Answer

A) True 
 B)False

Question 6

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 7

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 8

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 9

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

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 10

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 11

Definition choices:
-interfering agent

Accepted Answer

A) candies formed from sugar solutions yielding many fine, small crystals 
B) substance added to the sugar syrup 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 yielding many fine, small crystals 
B) substance added to the sugar syrup 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 12

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 13

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

Accepted Answer

A) True 
 B)False

Question 14

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 protein fiber network that gives rigidity, shape, texture, and chewability 
E) all of the above answers are 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 protein fiber network that gives rigidity, shape, texture, and chewability 
E) all of the above answers are correct

Question 15

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 it is then cooled 
D) any stirring or manipulation 
E) all of the above answers are correct 
A) type and concentration of ingredients 
B) temperature to which the mixture is heated 
C) the degree to which it is then cooled 
D) any stirring or manipulation 
E) all of the above answers are correct

Question 16

Regarding storage, rancidity due to degradation can be delayed by refrigeration or freezing

Accepted Answer

A) True 
 B)False

Question 17

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

Accepted Answer

A) True 
 B)False

Question 18

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

Accepted Answer

A) 25% 
B) 40% 
C) 50% 
D) 60% 
E) 75% 
A) 25% 
B) 40% 
C) 50% 
D) 60% 
E) 75%

Question 19

_____ 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 20

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

Accepted Answer

A) True 
 B)False

Exam 25: Candy

All of the following are options for reducing calories in confectioneries except the use of

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

Definition choices: -crystalline candy

The most detrimental conditions for storing chocolates are amount of light and drafts

White chocolate has a minimum of ten percent chocolate liquor content

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

Candies are classified by

The tan color of caramels is the result of

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

In confections, lactose

Definition choices: -interfering agent

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

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

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

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

Regarding storage, rancidity due to degradation can be delayed by refrigeration or freezing

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

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

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

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

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