Question 1

Hollow chocolate items are made with _______________.

Accepted Answer

A)  metal molds only 
B)  plastic molds only 
C)  two-part molds 
D)  one-part molds 
A)  metal molds only 
B)  plastic molds only 
C)  two-part molds 
D)  one-part molds

Question 2

One way to eliminate the small air bubbles that can mar the surface of a hollow chocolate item is to ______________________________.

Accepted Answer

A)  use untempered chocolate 
B)  mix a small amount of water with the chocolate before pouring it into the mold 
C)  use a soft brush to paint the inside of the mold with tempered chocolate 
D)  scour the inside of the mold with steel wool and then coat it with cocoa butter 
A)  use untempered chocolate 
B)  mix a small amount of water with the chocolate before pouring it into the mold 
C)  use a soft brush to paint the inside of the mold with tempered chocolate 
D)  scour the inside of the mold with steel wool and then coat it with cocoa butter

Question 3

You notice that a block of couverture has 60/40/38 printed on its package. This means that it contains ___________________________________.

Accepted Answer

A)  60% total cocoa solids, 40% sugar, and 38% fat 
B)  60% total cocoa solids, 40% fat, and 38% sugar 
C)  60% fat, 40% sugar, and 38% total cocoa solids 
D)  60% sugar, 40% fat, and 38% total cocoa solids 
A)  60% total cocoa solids, 40% sugar, and 38% fat 
B)  60% total cocoa solids, 40% fat, and 38% sugar 
C)  60% fat, 40% sugar, and 38% total cocoa solids 
D)  60% sugar, 40% fat, and 38% total cocoa solids

Question 4

The best way to unmold chocolates from small molds is to _____________________.

Accepted Answer

A)  hold the mold over boiling water for 30 seconds 
B)  place the mold in a microwave for 30 seconds on half power 
C)  turn the mold over onto a piece of parchment 
D)  use a dipping fork to gently pry each chocolate from its mold 
A)  hold the mold over boiling water for 30 seconds 
B)  place the mold in a microwave for 30 seconds on half power 
C)  turn the mold over onto a piece of parchment 
D)  use a dipping fork to gently pry each chocolate from its mold

Hollow chocolate items are made with _______________.

One way to eliminate the small air bubbles that can mar the surface of a hollow chocolate item is to ______________________________.

You notice that a block of couverture has 60/40/38 printed on its package. This means that it contains ___________________________________.

The best way to unmold chocolates from small molds is to _____________________.

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

Filters

Exam 23: Chocolate

Hollow chocolate items are made with _______________.

One way to eliminate the small air bubbles that can mar the surface of a hollow chocolate item is to ______________________________.

You notice that a block of couverture has 60/40/38 printed on its package. This means that it contains ___________________________________.

The best way to unmold chocolates from small molds is to _____________________.

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

Filters