Question 1

Cocoa beans are usually fermented _______________.

Accepted Answer

A)  in huge tubs made of oak 
B)  until they turn from brown to yellow 
C)  between layers of banana leaves 
D)  both b and c 
A)  in huge tubs made of oak 
B)  until they turn from brown to yellow 
C)  between layers of banana leaves 
D)  both b and c

Question 2

Dark chocolate couverture is heated to _____ temperature than/as milk chocolate and white couverture during the melting stage of the tempering process.

Accepted Answer

A)  a lower 
B)  a higher 
C)  the same 
A)  a lower 
B)  a higher 
C)  the same

Question 3

Which of the following statements about chocolate is false?

Accepted Answer

A)  It is easy to work with. 
B)  It is one of the world's most popular confections. 
C)  It is a wonderful medium for decorative work. 
D)  It is sensitive to temperature and moisture. 
A)  It is easy to work with. 
B)  It is one of the world's most popular confections. 
C)  It is a wonderful medium for decorative work. 
D)  It is sensitive to temperature and moisture.

Question 4

The whitish coating that sometimes appears on chocolate that was not properly tempered is actually cocoa butter that has come to the surface.

Accepted Answer

A) True 
 B)False

Question 5

_______________ should be added to melted chocolate to produce spraying 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 6

Tablage, seeding, and injection are all methods to _____.

Accepted Answer

A)  mold chocolate 
B)  temper chocolate 
C)  conch chocolate 
D)  create chocolate decorations 
A)  mold chocolate 
B)  temper chocolate 
C)  conch chocolate 
D)  create chocolate decorations

Question 7

_______________ should be added to melted chocolate to produce modeling 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 8

Which of the following statements about couverture is false?

Accepted Answer

A)  Couverture must contain at least 31% cocoa butter. 
B)  Milk chocolate couverture contains milk solids. 
C)  The higher the fat content of couverture, the thinner it will be when it is melted. 
D)  Semisweet couverture contains a higher percentage of cocoa solids than either bittersweet or extra-bittersweet couverture. 
A)  Couverture must contain at least 31% cocoa butter. 
B)  Milk chocolate couverture contains milk solids. 
C)  The higher the fat content of couverture, the thinner it will be when it is melted. 
D)  Semisweet couverture contains a higher percentage of cocoa solids than either bittersweet or extra-bittersweet couverture.

Question 9

Couverture is also known as _____ chocolate.

Accepted Answer

A)  coating 
B)  baking 
C)  confectioners' 
D)  none of the above 
A)  coating 
B)  baking 
C)  confectioners' 
D)  none of the above

Question 10

During which stage of the tempering process is couverture heated over a direct heat source?

Accepted Answer

A)  Melting 
B)  Tempering 
C)  Rewarming 
D)  None of the above 
A)  Melting 
B)  Tempering 
C)  Rewarming 
D)  None of the above

Question 11

Dark couverture contains all of the following except _____.

Accepted Answer

A)  sugar 
B)  cocoa butter 
C)  nonfat cocoa solids 
D)  milk solids 
A)  sugar 
B)  cocoa butter 
C)  nonfat cocoa solids 
D)  milk solids

Question 12

Which of the following statements might be found in an explanation of how to temper chocolate?

Accepted Answer

A)  Your work area must be either below 65°F/18°C or above 77°F/25°C. 
B)  During the melting stage, you must use a temperature that will melt only the fat crystals with the lowest melting points. 
C)  It is necessary to protect the chocolate from water contamination during the tempering process. 
D)  You must repeat the whole tempering process if your chocolate becomes thick or pasty during the cooling stage. 
A)  Your work area must be either below 65°F/18°C or above 77°F/25°C. 
B)  During the melting stage, you must use a temperature that will melt only the fat crystals with the lowest melting points. 
C)  It is necessary to protect the chocolate from water contamination during the tempering process. 
D)  You must repeat the whole tempering process if your chocolate becomes thick or pasty during the cooling stage.

Question 13

The difference between couverture and other chocolates is that couverture ______________________.

Accepted Answer

A)  has been conched for a shorter period of time 
B)  contains milk solids in addition to sugar 
C)  contains only cocoa butter and no other fats 
D)  is less expensive and easier to handle 
A)  has been conched for a shorter period of time 
B)  contains milk solids in addition to sugar 
C)  contains only cocoa butter and no other fats 
D)  is less expensive and easier to handle

Question 14

White couverture technically cannot be called chocolate because it contains no _____.

Accepted Answer

A)  cocoa butter 
B)  nonfat cocoa solids 
C)  sugar 
D)  both a and b 
A)  cocoa butter 
B)  nonfat cocoa solids 
C)  sugar 
D)  both a and b

Question 15

Which of the following pieces of equipment would be used during the tablage method, but not during the seeding or injection methods?

Accepted Answer

A)  Heavy knife 
B)  Stainless steel bowl 
C)  Marble slab 
D)  Water bath 
A)  Heavy knife 
B)  Stainless steel bowl 
C)  Marble slab 
D)  Water bath

Question 16

Tempered chocolate _____.

Accepted Answer

A)  sets quickly 
B)  has a good texture 
C)  has a good shine 
D)  all of the above 
A)  sets quickly 
B)  has a good texture 
C)  has a good shine 
D)  all of the above

Question 17

If melted chocolate is too thick for dipping, it can be thinned out with a little cocoa butter or water.

Accepted Answer

A) True 
 B)False

Question 18

Which of the following shows the correct order of the first four stages of cocoa bean processing?

Accepted Answer

A)  Clean F1S1S1W1F1F1F10 ferment F1S1S1W1F1F1F10 roast F1S1S1W1F1F1F10 dry 
B)  Roast F1S1S1W1F1F1F10 clean F1S1S1W1F1F1F10 dry F1S1S1W1F1F1F10 ferment 
C)  Ferment F1S1S1W1F1F1F10 dry F1S1S1W1F1F1F10 clean F1S1S1W1F1F1F10 roast 
D)  Dry F1S1S1W1F1F1F10 roast F1S1S1W1F1F1F10 ferment F1S1S1W1F1F1F10 clean 
A)  Clean F1S1S1W1F1F1F10 ferment F1S1S1W1F1F1F10 roast F1S1S1W1F1F1F10 dry 
B)  Roast F1S1S1W1F1F1F10 clean F1S1S1W1F1F1F10 dry F1S1S1W1F1F1F10 ferment 
C)  Ferment F1S1S1W1F1F1F10 dry F1S1S1W1F1F1F10 clean F1S1S1W1F1F1F10 roast 
D)  Dry F1S1S1W1F1F1F10 roast F1S1S1W1F1F1F10 ferment F1S1S1W1F1F1F10 clean

Question 19

The object of tempering is to _____________________.

Accepted Answer

A)  prevent chocolate from crystallizing while it cools 
B)  make sure that fat crystals have a low melting point 
C)  form stable fat crystals in chocolate 
D)  produce a desired "bloom" on the surface of finished chocolate products 
A)  prevent chocolate from crystallizing while it cools 
B)  make sure that fat crystals have a low melting point 
C)  form stable fat crystals in chocolate 
D)  produce a desired "bloom" on the surface of finished chocolate products

Question 20

Chocolate liquor contains _______________.

Accepted Answer

A)  nonfat cocoa solids 
B)  cocoa butter 
C)  both a and b 
D)  neither a nor b 
A)  nonfat cocoa solids 
B)  cocoa butter 
C)  both a and b 
D)  neither a nor b

Exam 23: Chocolate

Cocoa beans are usually fermented _______________.

Dark chocolate couverture is heated to _____ temperature than/as milk chocolate and white couverture during the melting stage of the tempering process.

Which of the following statements about chocolate is false?

The whitish coating that sometimes appears on chocolate that was not properly tempered is actually cocoa butter that has come to the surface.

_______________ should be added to melted chocolate to produce spraying chocolate.

Tablage, seeding, and injection are all methods to _____.

_______________ should be added to melted chocolate to produce modeling chocolate.

Which of the following statements about couverture is false?

Couverture is also known as _____ chocolate.

During which stage of the tempering process is couverture heated over a direct heat source?

Dark couverture contains all of the following except _____.

Which of the following statements might be found in an explanation of how to temper chocolate?

The difference between couverture and other chocolates is that couverture ______________________.

White couverture technically cannot be called chocolate because it contains no _____.

Which of the following pieces of equipment would be used during the tablage method, but not during the seeding or injection methods?

Tempered chocolate _____.

If melted chocolate is too thick for dipping, it can be thinned out with a little cocoa butter or water.

Which of the following shows the correct order of the first four stages of cocoa bean processing?

The object of tempering is to _____________________.

Chocolate liquor contains _______________.

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