Multiple Choice
Which of the following statements might be found in an explanation of how to temper chocolate?
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.
Correct Answer:
Verified
Correct Answer:
Verified
Q27: _ should be added to melted chocolate
Q28: Which of the following statements about couverture
Q29: Couverture is also known as _ chocolate.<br>A)
Q30: During which stage of the tempering process
Q31: Dark couverture contains all of the following
Q33: The difference between couverture and other chocolates
Q34: White couverture technically cannot be called chocolate
Q35: Which of the following pieces of equipment
Q36: Tempered chocolate _.<br>A) sets quickly<br>B) has a
Q37: If melted chocolate is too thick for