Question 1

Bloom is used to coat food with melted chocolate that hardens to form a solid casing.

Accepted Answer

A) True 
 B)False

Question 2

What types of sugars along with corn syrup are the foundational ingredients of almost all candies and are essential to the process of confectionery production?

Accepted Answer

A)  granulated sugars 
B)  sugar alcohols 
C)  brown sugars 
D)  chocolate sugars 
A)  granulated sugars 
B)  sugar alcohols 
C)  brown sugars 
D)  chocolate sugars

Question 3

What is the crystalline candy that is made from a sugar syrup that has been crystallized into a creamy, white paste?

Accepted Answer

A)  divinity 
B)  fondant 
C)  caramels 
D)  brittle 
A)  divinity 
B)  fondant 
C)  caramels 
D)  brittle

Question 4

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 5

You were planning on making some hard candies today with a friend. However, when you woke up this morning it was pouring rain and extremely humid. You called your friend and rescheduled for another day. Why did you decide to reschedule?

Accepted Answer

You decided to reschedule making hard ca

Question 6

All of the following are crystalline candies except

Accepted Answer

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

Question 7

How is the doneness test determining the "hard crack" stage for candy syrup temperatures described?

Accepted Answer

A)  No water test; the sugar liquefies and becomes light brown. 
B)  Syrup separates into threads that are hard and brittle but do not stick to fingers. 
C)  Syrup forms a ball that is hard enough to hold its shape, yet plastic enough to roll out. 
D)  Syrup forms a ball that flattens out between fingers. 
A)  No water test; the sugar liquefies and becomes light brown. 
B)  Syrup separates into threads that are hard and brittle but do not stick to fingers. 
C)  Syrup forms a ball that is hard enough to hold its shape, yet plastic enough to roll out. 
D)  Syrup forms a ball that flattens out between fingers.

Question 8

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 9

The cold-water test used in candy making measures the syrup's consistency.

Accepted Answer

A) True 
 B)False

Question 10

Tempering chocolate makes it more resistant to melting and results in a smooth, glossy, and hard finish.

Accepted Answer

A) True 
 B)False

Question 11

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 12

Ingredients in candy other than sugar, such as fat or milk products, are subject to rancidity.

Accepted Answer

A) True 
 B)False

Question 13

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 these are correct.
F) None of these 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 these are correct.
F) None of these are correct.

Question 14

Baking chocolate is chocolate liquor that has cooled and solidified into cakes.

Accepted Answer

A) True 
 B)False

Question 15

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 16

Candy can be aerated by all of the flowing methods except

Accepted Answer

A)  pulling. 
B)  adding baking soda. 
C)  incorporating an egg white foam. 
D)  adding gelling agents. 
A)  pulling. 
B)  adding baking soda. 
C)  incorporating an egg white foam. 
D)  adding gelling agents.

Question 17

Fat bloom can be distinguished from sugary bloom by its

Accepted Answer

A)  off smell. 
B)  sticky feeling. 
C)  brown color. 
D)  greasy feeling. 
A)  off smell. 
B)  sticky feeling. 
C)  brown color. 
D)  greasy feeling.

Question 18

You just opened up a chocolate candy bar that you just purchased from the grocery store. The surface has an undesirable-looking, grayish coating. Do you think that this is unsafe to eat? Why does a grayish film sometimes form on chocolate? How could this have been prevented?

Accepted Answer

The grayish coating on the chocolate can

Question 19

Glazing a baked product with fondant increases its shelf life by sealing it from air and loss of moisture.

Accepted Answer

A) True 
 B)False

Question 20

The basis for a creamy crystalline candy is the formation of

Accepted Answer

A)  nuclei, or small, fine crystals of individual sugars that serve as attachment points. 
B)  nuclei, or small aggregates of molecules serving as the starting point of crystallization. 
C)  seeds, or small aggregates of sugar and fat around which the candy is formed. 
D)  either small seeds or nuclei. 
A)  nuclei, or small, fine crystals of individual sugars that serve as attachment points. 
B)  nuclei, or small aggregates of molecules serving as the starting point of crystallization. 
C)  seeds, or small aggregates of sugar and fat around which the candy is formed. 
D)  either small seeds or nuclei.

Exam 25: Candy

Bloom is used to coat food with melted chocolate that hardens to form a solid casing.

What types of sugars along with corn syrup are the foundational ingredients of almost all candies and are essential to the process of confectionery production?

What is the crystalline candy that is made from a sugar syrup that has been crystallized into a creamy, white paste?

Candies are classified by

You were planning on making some hard candies today with a friend. However, when you woke up this morning it was pouring rain and extremely humid. You called your friend and rescheduled for another day. Why did you decide to reschedule?

All of the following are crystalline candies except

How is the doneness test determining the "hard crack" stage for candy syrup temperatures described?

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

The cold-water test used in candy making measures the syrup's consistency.

Tempering chocolate makes it more resistant to melting and results in a smooth, glossy, and hard finish.

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.

Ingredients in candy other than sugar, such as fat or milk products, are subject to rancidity.

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

Baking chocolate is chocolate liquor that has cooled and solidified into cakes.

In confections, lactose

Candy can be aerated by all of the flowing methods except

Fat bloom can be distinguished from sugary bloom by its

You just opened up a chocolate candy bar that you just purchased from the grocery store. The surface has an undesirable-looking, grayish coating. Do you think that this is unsafe to eat? Why does a grayish film sometimes form on chocolate? How could this have been prevented?

Glazing a baked product with fondant increases its shelf life by sealing it from air and loss of moisture.

The basis for a creamy crystalline candy is the formation of

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