Exam 20: Chocolate and Sugar Work 1

MATCHING a) high-grade chocolate with high fluidity and fat content b) chocolate bean once the shell is removed c) nonalcoholic paste made from crushed cocoa beans d) chocolate and hazelnuts e) 53 percent of the chocolate after beans are crushed -couverture

A couverture chocolate that has excess air stirred into it will be thick and smooth.

MATCHING a) high-grade chocolate with high fluidity and fat content b) chocolate bean once the shell is removed c) nonalcoholic paste made from crushed cocoa beans d) chocolate and hazelnuts e) 53 percent of the chocolate after beans are crushed -cocoa butter

Which of the following can be made with untempered chocolate?

Molded chocolates are made in or molds.

When working with nougatine, all work surfaces, knives and rolling pins should be to make rolling and cutting easier.

is the process of stirring vats of melted chocolate with stone rollers to improve its texture.

Which of the following is a type of decorative sugar work made from a concentrated sugar syrup that is cooked to the hard crack stage, then pulled into fine hairlike threads?

When chocolate is properly tempered, it should bread with a(n) and be to bite.

MATCHING a) high-grade chocolate with high fluidity and fat content b) chocolate bean once the shell is removed c) nonalcoholic paste made from crushed cocoa beans d) chocolate and hazelnuts e) 53 percent of the chocolate after beans are crushed -chocolate mass

To remove chocolate candies from their molds

After it is made, modeling chocolate should be wrapped tightly and stored in the refrigerator overnight before using.

Pastillage is prized for its smooth texture, ability to be easily molded and its delicate taste.

Sugar bloom can be corrected by tempering the chocolate.

To prevent it from sticking, pastillage is rolled on a board that has been lightly dusted with a mixture of and .

refers to the white appearance of poorly tempered chocolate.

Tempering fat molecules in chocolate so that the chocolate stays shiny and crisp after molds.

Storing nougatine, meringues and other crisp cookies with a(n) _________ such as silica gel helps prevent these products from becoming sticky, even under humid conditions.

Fat bloom occurs when

Chocolate should be evaluated based on its appearance, smell, break and texture.