Question 1

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. A

Question 2

All candy production involves heating, cooling, and then beating a sugar solution.

Accepted Answer

A) True 
 B)False  False

Question 3

Describe how Dutch cocoa differs from natural cocoa. How do they behave differently in cooking applications? Which type is preferred by Europeans and which one by North Americans?

Accepted Answer

Dutch cocoa and natural cocoa differ in their acidity levels and processing methods. Dutch cocoa is treated with an alkalizing agent to neutralize its natural acidity, resulting in a darker color and milder flavor. Natural cocoa, on the other hand, is not treated with any alkalizing agents and retains its natural acidity, resulting in a lighter color and more intense flavor.

In cooking applications, Dutch cocoa is preferred for recipes that require a more mellow and smooth chocolate flavor, such as in baked goods like brownies, cakes, and cookies. Its darker color also makes it ideal for creating a rich, deep chocolate color in desserts. Natural cocoa, with its more intense flavor, is often used in recipes that call for a bold chocolate taste, such as in chocolate sauces, hot cocoa, and some chocolate cakes.

In general, Europeans tend to prefer Dutch cocoa for its smoother flavor and darker color, while North Americans often prefer natural cocoa for its more intense chocolate flavor. However, both types of cocoa can be used interchangeably in most recipes, with slight adjustments to the amount of leavening agents or acidity in the recipe. Ultimately, the choice between Dutch and natural cocoa comes down to personal preference and the desired flavor and color in the final dish.

Question 4

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 5

Confectioners can use tempered chocolate as a liquid to enrobe candies.

Accepted Answer

A) True 
 B)False

Question 6

Milk chocolate candy bars were first produced in 1975.

Accepted Answer

A) True 
 B)False

Question 7

The three most common tempering methods in chocolate production are tabliering, boiling, and proofing.

Accepted Answer

A) True 
 B)False

Question 8

What are the small aggregates of molecules serving as the starting point of crystal formation called?

Accepted Answer

A)  interfering agents 
B)  crystalline 
C)  nuclei 
D)  syrup 
A)  interfering agents 
B)  crystalline 
C)  nuclei 
D)  syrup

Question 9

A friend gives you some candy and you ask what it is. He says it's either caramels or toffee, but he's not sure. What's the difference between the two?

Accepted Answer

Caramels and toffee are both confections

Question 10

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 11

What is the process of heating and cooling chocolate to specific temperatures; making it more resistant to melting; and imparting a smooth, glossy, and hard finish?

Accepted Answer

A)  bloom 
B)  grinding 
C)  tempering 
D)  roasting 
A)  bloom 
B)  grinding 
C)  tempering 
D)  roasting

Question 12

Blooming in chocolate occurs because

Accepted Answer

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

Question 13

All chocolate should be properly wrapped and stored in a cool, dark place.

Accepted Answer

A) True 
 B)False

Question 14

A type of candy formed from a sugar solution that did not crystallize is

Accepted Answer

A)  amorphous. 
B)  chewing gums. 
C)  crystalline. 
D)  simple. 
A)  amorphous. 
B)  chewing gums. 
C)  crystalline. 
D)  simple.

Question 15

Divinity mixture is poured over stiffly beaten egg whites and continually beaten.

Accepted Answer

A) True 
 B)False

Question 16

A candy thermometer's bulb should be

Accepted Answer

A)  partially immersed in the mixture without touching the bottom of the pan. 
B)  partially immersed in the mixture and touching the bottom of the pan. 
C)  completely immersed in the mixture and touching the bottom of the pan. 
D)  completely immersed in the mixture without touching the bottom of the pan. 
A)  partially immersed in the mixture without touching the bottom of the pan. 
B)  partially immersed in the mixture and touching the bottom of the pan. 
C)  completely immersed in the mixture and touching the bottom of the pan. 
D)  completely immersed in the mixture without touching the bottom of the pan.

Question 17

Dutch-processed cocoa is less bitter than natural cocoa.

Accepted Answer

A) True 
 B)False

Question 18

Explain the importance of proper storage of candy. Include optimum storage time, temperature, and humidity. How should the various types of candy be stored? Is there a specific type of candy for which rancidity is a problem? How, if at all, can it be delayed?

Accepted Answer

Proper storage of candy is important to

Question 19

Which of the following is made from corn syrup serving as the foundation for marshmallows, jelly beans, and gumdrops?

Accepted Answer

A)  aerated candies 
B)  divinity 
C)  brittle 
D)  fondant 
A)  aerated candies 
B)  divinity 
C)  brittle 
D)  fondant

Question 20

Match between columns
                        Premises: simple syrup
noncrystalline candy
nontempered coating
interfering agent
crystalline candy

Accepted Answer

The Answer of a basic mixture of boiled sugar and is...

Exam 25: Candy

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

All candy production involves heating, cooling, and then beating a sugar solution.

Describe how Dutch cocoa differs from natural cocoa. How do they behave differently in cooking applications? Which type is preferred by Europeans and which one by North Americans?

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

Confectioners can use tempered chocolate as a liquid to enrobe candies.

Milk chocolate candy bars were first produced in 1975.

The three most common tempering methods in chocolate production are tabliering, boiling, and proofing.

What are the small aggregates of molecules serving as the starting point of crystal formation called?

A friend gives you some candy and you ask what it is. He says it's either caramels or toffee, but he's not sure. What's the difference between the two?

A noncrystalline candy is one in which

What is the process of heating and cooling chocolate to specific temperatures; making it more resistant to melting; and imparting a smooth, glossy, and hard finish?

Blooming in chocolate occurs because

All chocolate should be properly wrapped and stored in a cool, dark place.

A type of candy formed from a sugar solution that did not crystallize is

Divinity mixture is poured over stiffly beaten egg whites and continually beaten.

A candy thermometer's bulb should be

Dutch-processed cocoa is less bitter than natural cocoa.

Explain the importance of proper storage of candy. Include optimum storage time, temperature, and humidity. How should the various types of candy be stored? Is there a specific type of candy for which rancidity is a problem? How, if at all, can it be delayed?

Which of the following is made from corn syrup serving as the foundation for marshmallows, jelly beans, and gumdrops?

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