Question 1

Which of the following substances is added to sugar syrup to prevent the formation of large crystals, resulting in a candy with a waxy, chewy texture?

Accepted Answer

A)  sugar 
B)  acid 
C)  crystalline 
D)  interfering agent 
A)  sugar 
B)  acid 
C)  crystalline 
D)  interfering agent

Question 2

The doneness test for caramel will reveal

Accepted Answer

A)  hard crack. 
B)  soft ball. 
C)  thread. 
D)  light brown liquid. 
A)  hard crack. 
B)  soft ball. 
C)  thread. 
D)  light brown liquid.

Question 3

Which of the following is very similar to caramel, except that it is made from a more concentrated solution, which makes it firmer?

Accepted Answer

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

Question 4

How does bloom negatively affect chocolate?

Accepted Answer

A)  discolors and affects flavor 
B)  changes nutrient profile 
C)  increases risk of foodborne illness 
D)  affects texture 
A)  discolors and affects flavor 
B)  changes nutrient profile 
C)  increases risk of foodborne illness 
D)  affects texture

Question 5

Describe the techniques used to produce both crystalline candy and noncrystalline candy. Indicate how they differ and how this alters the final product.

Accepted Answer

See section 25-2. The answer should incl

Question 6

Constant kneading in a mixer that is continually scraped is the process in chocolate production known as

Accepted Answer

A)  conching. 
B)  enrobing. 
C)  tempering. 
D)  molding. 
A)  conching. 
B)  enrobing. 
C)  tempering. 
D)  molding.

Question 7

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; tempering; and molding.

Accepted Answer

The process of manufacturing chocolate b

Question 8

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

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 9

_____ 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 10

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

Accepted Answer

A) True 
 B)False

Question 11

Differentiate among crystalline, noncrystalline, and chocolate candies. Make sure you reference the type of crystals or base formation that is critical to the final product.

Accepted Answer

See section 25-1. The answer should incl

Question 12

The most detrimental conditions for storing chocolates are excess exposures to light and drafts.

Accepted Answer

A) True 
 B)False

Question 13

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

Question 14

Which of the following is formed from a sugar solution handled so that the sugar crystallized?

Accepted Answer

A)  simple syrup 
B)  crystalline 
C)  jellies 
D)  noncrystalline 
A)  simple syrup 
B)  crystalline 
C)  jellies 
D)  noncrystalline

Question 15

Controlling the degree of sugar concentration determines what kind of candy will be produced

Accepted Answer

A) True 
 B)False

Question 16

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 17

Which of the following is a liquid produced by boiling sugar and water together?

Accepted Answer

A)  simple syrup 
B)  crystalline 
C)  jelly 
D)  noncrystalline 
A)  simple syrup 
B)  crystalline 
C)  jelly 
D)  noncrystalline

Question 18

During conching the chocolate's characteristic flavor and consistency are developed.

Accepted Answer

A) True 
 B)False

Question 19

All of the following are common chocolate tempering methods except the

Accepted Answer

A)  tabliering method. 
B)  seeding method. 
C)  hot-water method. 
D)  cold-water method. 
E)  All of these are common methods of tempering. 
A)  tabliering method. 
B)  seeding method. 
C)  hot-water method. 
D)  cold-water method. 
E)  All of these are common methods of tempering.

Question 20

Brittle candies may result when confectionery solutions are underheated.

Accepted Answer

A) True 
 B)False

Exam 25: Candy

Which of the following substances is added to sugar syrup to prevent the formation of large crystals, resulting in a candy with a waxy, chewy texture?

The doneness test for caramel will reveal

Which of the following is very similar to caramel, except that it is made from a more concentrated solution, which makes it firmer?

How does bloom negatively affect chocolate?

Describe the techniques used to produce both crystalline candy and noncrystalline candy. Indicate how they differ and how this alters the final product.

Constant kneading in a mixer that is continually scraped is the process in chocolate production known as

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; tempering; and molding.

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

_____ 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.

Differentiate among crystalline, noncrystalline, and chocolate candies. Make sure you reference the type of crystals or base formation that is critical to the final product.

The most detrimental conditions for storing chocolates are excess exposures to light and drafts.

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.

Which of the following is formed from a sugar solution handled so that the sugar crystallized?

Controlling the degree of sugar concentration determines what kind of candy will be produced

The two main interfering agents used in confectionery production are

Which of the following is a liquid produced by boiling sugar and water together?

During conching the chocolate's characteristic flavor and consistency are developed.

All of the following are common chocolate tempering methods except the

Brittle candies may result when confectionery solutions are underheated.

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