Question 1

_____ is a hard caramel

Accepted Answer

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

Question 2

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 3

All of the following responses are common chocolate tempering methods except

Accepted Answer

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

Question 4

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 sugar 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 sugar 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 5

Describe the process used to manufacture chocolate Be sure to include the steps of removing the chocolate liquor from the cocoa beans, developing flavor and consistency, conching, tempering, and molding

Accepted Answer

The process of manufacturing chocolate b

Question 6

Definition choices:
-nontempered coating

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 7

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

Question 8

Calibration, or checking the thermometer, should be done each month when making candy

Accepted Answer

A) True 
 B)False

Question 9

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 10

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 11

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

Accepted Answer

A) decreasing water activity, which leaves less water available for the sugar to dissolve. 
B) inhibiting nuclei formation. 
C) physically coating the crystals. 
D) crystallizing themselves. 
A) decreasing water activity, which leaves less water available for the sugar to dissolve. 
B) inhibiting nuclei formation. 
C) physically coating the crystals. 
D) crystallizing themselves.

Question 12

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

Accepted Answer

A) controlling the form of sugar used. 
B) controlling the temperature. 
C) pouring or forming the mix correctly. 
D) stirring the mix correctly. 
E) controlling the content of sugar used. 
A) controlling the form of sugar used. 
B) controlling the temperature. 
C) pouring or forming the mix correctly. 
D) stirring the mix correctly. 
E) controlling the content of sugar used.

Question 13

The two main interfering agents used in confectionery production are corn syrup and baking soda

Accepted Answer

A) True 
 B)False

Question 14

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 15

What are the new trends in chocolate? Do you think these are good ideas?

Accepted Answer

The new trends in chocolate include the

Question 16

Hard candies and brittles keep indefinitely regardless of the storage conditions

Accepted Answer

A) True 
 B)False

Question 17

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 18

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 
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

Question 19

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 20

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

Exam 25: Candy

_____ is a hard caramel

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

All of the following responses are common chocolate tempering methods except

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

Describe the process used to manufacture chocolate Be sure to include the steps of removing the chocolate liquor from the cocoa beans, developing flavor and consistency, conching, tempering, and molding

Definition choices: -nontempered coating

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

Calibration, or checking the thermometer, should be done each month when making candy

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

Commercial candy thermometers have a temperature range of

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

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

The two main interfering agents used in confectionery production are corn syrup and baking soda

The two main interfering agents used in confectionery production are

What are the new trends in chocolate? Do you think these are good ideas?

Hard candies and brittles keep indefinitely regardless of the storage conditions

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

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

The most accurate method for measuring temperature in confectionery production is

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

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