Question 1

Chocolate does not have to be tempered for the production of chocolate _______________.

Accepted Answer

A)  fans 
B)  curls and cigarettes 
C)  cutouts and bows 
D)  both a and b 
A)  fans 
B)  curls and cigarettes 
C)  cutouts and bows 
D)  both a and b D

Question 2

Which of the following instructions would not appear in the procedure for creating chocolate cutouts?

Accepted Answer

A)  Polish a sheet of acetate with cotton wool. 
B)  Spread a thin layer of chocolate on the acetate with a palette knife. 
C)  Cut out the desired shapes with a sharp knife or metal cutter. 
D)  Remove the cutouts from the acetate immediately after they have been cut. 
A)  Polish a sheet of acetate with cotton wool. 
B)  Spread a thin layer of chocolate on the acetate with a palette knife. 
C)  Cut out the desired shapes with a sharp knife or metal cutter. 
D)  Remove the cutouts from the acetate immediately after they have been cut. D

Question 3

If your chocolate is too thick at the proper temperature during the rewarming stage of tempering, you may _____ to thin it.

Accepted Answer

A)  reheat it 
B)  whisk it 
C)  add a little melted cocoa butter 
D)  all of the above 
A)  reheat it 
B)  whisk it 
C)  add a little melted cocoa butter 
D)  all of the above C

Question 4

Tempered chocolate ready for dipping is held at a temperature of 90°F or slightly less.

Accepted Answer

A) True 
 B)False

Question 5

If your solidified chocolate looks cloudy, which of the following statements about it is/are true?

Accepted Answer

A)  Your chocolate has a bloom. 
B)  You failed to temper your chocolate correctly. 
C)  Your chocolate will have an inferior texture. 
D)  All of the above 
A)  Your chocolate has a bloom. 
B)  You failed to temper your chocolate correctly. 
C)  Your chocolate will have an inferior texture. 
D)  All of the above

Question 6

Chocolate is produced from the seeds of the _____ tree.

Accepted Answer

A)  chocolate 
B)  cocoa 
C)  cacao 
D)  either b or c 
A)  chocolate 
B)  cocoa 
C)  cacao 
D)  either b or c

Question 7

Separating the cocoa powder from the cocoa butter in chocolate liquor is done _______________.

Accepted Answer

A)  by a process called conching 
B)  with a powerful hydraulic press 
C)  by evaporating the butter with high heat 
D)  by grinding the nibs into a thick paste 
A)  by a process called conching 
B)  with a powerful hydraulic press 
C)  by evaporating the butter with high heat 
D)  by grinding the nibs into a thick paste

Question 8

Dipped chocolates are given different markings by ___________________________.

Accepted Answer

A)  pricking them with a toothpick 
B)  touching them lightly on top with different dipping forks 
C)  flattening them slightly on different sides 
D)  rubbing them in a predetermined place with cotton wool 
A)  pricking them with a toothpick 
B)  touching them lightly on top with different dipping forks 
C)  flattening them slightly on different sides 
D)  rubbing them in a predetermined place with cotton wool

Question 9

What is the best way to make sure that the insides of molds are clean and smooth?

Accepted Answer

A)  Polish their inside surfaces with cotton wool. 
B)  Boil them in distilled water and then place them in a warm oven for 30 minutes. 
C)  Soak them overnight in a solution of water, alcohol, and ammonia. 
D)  Polish them with a steel wool pad soaked in a 5% vinegar/95% water solution. 
A)  Polish their inside surfaces with cotton wool. 
B)  Boil them in distilled water and then place them in a warm oven for 30 minutes. 
C)  Soak them overnight in a solution of water, alcohol, and ammonia. 
D)  Polish them with a steel wool pad soaked in a 5% vinegar/95% water solution.

Question 10

Molds for chocolate _____.

Accepted Answer

A)  are made from metal or plastic 
B)  must be kept clean and dry 
C)  must have internal surfaces that are shiny and free from scratches 
D)  all of the above 
A)  are made from metal or plastic 
B)  must be kept clean and dry 
C)  must have internal surfaces that are shiny and free from scratches 
D)  all of the above

Question 11

The simplest way to finish truffles is to drop them into a bowl of _____.

Accepted Answer

A)  cocoa butter 
B)  white couverture 
C)  simple syrup 
D)  cocoa powder 
A)  cocoa butter 
B)  white couverture 
C)  simple syrup 
D)  cocoa powder

Question 12

What happens during conching?

Accepted Answer

A)  Moisture is added back into the cocoa powder. 
B)  Cocoa powder, cocoa butter, and sugar are ground and mixed. 
C)  Blended cocoa powder and cocoa butter are ground and mixed. 
D)  Liquid chocolate is tempered. 
A)  Moisture is added back into the cocoa powder. 
B)  Cocoa powder, cocoa butter, and sugar are ground and mixed. 
C)  Blended cocoa powder and cocoa butter are ground and mixed. 
D)  Liquid chocolate is tempered.

Question 13

During which of the following methods would you cut fine shreds or shavings from a block of chocolate?

Accepted Answer

A)  Tablage 
B)  Seeding 
C)  Injection 
D)  Both b and c 
A)  Tablage 
B)  Seeding 
C)  Injection 
D)  Both b and c

Question 14

The process of preparing couverture for dipping, coating, and molding is called _____.

Accepted Answer

A)  conching 
B)  blooming 
C)  fermenting 
D)  tempering 
A)  conching 
B)  blooming 
C)  fermenting 
D)  tempering

Question 15

In the first stage of tempering chocolate, it is melted completely by bringing it to a temperature of 150°F.

Accepted Answer

A) True 
 B)False

Question 16

In the production of chocolate, a nib is a _______________.

Accepted Answer

A)  cracked piece of cocoa bean shell 
B)  whole fermented cocoa bean 
C)  discarded waste product 
D)  broken piece of cocoa 
A)  cracked piece of cocoa bean shell 
B)  whole fermented cocoa bean 
C)  discarded waste product 
D)  broken piece of cocoa

Question 17

Melted chocolate contracts, or shrinks, when it cools and solidifies.

Accepted Answer

A) True 
 B)False

Question 18

In their simplest form, truffles are balls of _______________.

Accepted Answer

A)  couverture 
B)  tempered chocolate 
C)  ganache 
D)  cocoa powder mixed with cocoa butter 
A)  couverture 
B)  tempered chocolate 
C)  ganache 
D)  cocoa powder mixed with cocoa butter

Question 19

Add _______________ to tempered chocolate to make piping chocolate.

Accepted Answer

A)  cocoa butter 
B)  simple syrup 
C)  glucose or corn syrup 
D)  none of the above 
A)  cocoa butter 
B)  simple syrup 
C)  glucose or corn syrup 
D)  none of the above

Question 20

Chocolate is melted in a _____________ during the tempering process?

Accepted Answer

A)  heavy pan over direct heat 
B)  pan or bowl set over hot water 
C)  covered container in a warm (170°F/77°
C)  oven 
D)  either b or c 
A)  heavy pan over direct heat 
B)  pan or bowl set over hot water 
C)  covered container in a warm (170°F/77°
C)  oven 
D)  either b or c

Exam 23: Chocolate

Chocolate does not have to be tempered for the production of chocolate _______________.

Which of the following instructions would not appear in the procedure for creating chocolate cutouts?

If your chocolate is too thick at the proper temperature during the rewarming stage of tempering, you may _____ to thin it.

Tempered chocolate ready for dipping is held at a temperature of 90°F or slightly less.

If your solidified chocolate looks cloudy, which of the following statements about it is/are true?

Chocolate is produced from the seeds of the _____ tree.

Separating the cocoa powder from the cocoa butter in chocolate liquor is done _______________.

Dipped chocolates are given different markings by ___________________________.

What is the best way to make sure that the insides of molds are clean and smooth?

Molds for chocolate _____.

The simplest way to finish truffles is to drop them into a bowl of _____.

What happens during conching?

During which of the following methods would you cut fine shreds or shavings from a block of chocolate?

The process of preparing couverture for dipping, coating, and molding is called _____.

In the first stage of tempering chocolate, it is melted completely by bringing it to a temperature of 150°F.

In the production of chocolate, a nib is a _______________.

Melted chocolate contracts, or shrinks, when it cools and solidifies.

In their simplest form, truffles are balls of _______________.

Add _______________ to tempered chocolate to make piping chocolate.

Chocolate is melted in a _____________ during the tempering process?

The Baking Profession

Basic Professional Skills: Bakeshop Math and Food Safety

Baking and Pastry Equipment

Ingredients

Basic Baking Principles

Understanding Yeast Doughs

Lean Yeast Doughs: Straight Doughs

Lean Yeast Doughs: Sponges, Pre-Ferments, and Sourdoughs

Rich Yeast Doughs

Quick Breads

Doughnuts, Fritters, Pancakes, and Waffles

Basic Syrups, Creams, and Sauces

Pies

Pastry Basics

Tarts and Special Pastries

Cake Mixing and Baking

Assembling and Decorating Cakes

Cookies

Custards, Puddings, Mousses, and Soufflés

Frozen Desserts

Fruit Desserts

Dessert Presentation

Marzipan, Pastillage, and Nougatine

Sugar Techniques

Baking for Special Diets

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