Question 1

The final temperature of caramels begins at

Accepted Answer

A) 220 degrees F. 
B) 234 degrees F. 
C) 270 degrees F. 
D) 338 degrees F. 
E) 370 degrees F. 
A) 220 degrees F. 
B) 234 degrees F. 
C) 270 degrees F. 
D) 338 degrees F. 
E) 370 degrees F. D

Question 2

You just opened up a chocolate candy bar that you just purchased from the grocery store The surface has an undesirable-looking, grayish coating Do you think that this is unsafe to eat? Why does a grayish film sometimes form on chocolate? How could this have been prevented?

Accepted Answer

NO ANSWER

Question 3

The cold water test measures the syrup's consistency

Accepted Answer

A) True 
 B)False  True

Question 4

Concentration of sugar is reflected in the boiling point

Accepted Answer

A) True 
 B)False

Question 5

A noncrystalline candy is one in which

Accepted Answer

A) crystals are so fine as to be imperceptible. 
B) crystals are nonexistent. 
C) interfering agents form the structure. 
D) interfering agents crystallize. 
E) other ingredients crystallize. 
A) crystals are so fine as to be imperceptible. 
B) crystals are nonexistent. 
C) interfering agents form the structure. 
D) interfering agents crystallize. 
E) other ingredients crystallize.

Question 6

Tabliering chocolate is done over direct heat

Accepted Answer

A) True 
 B)False

Question 7

The basis for a crystalline candy is the formation of

Accepted Answer

A) nuclei, or small, fine crystals of individual sugars that serve as attachment points. 
B) nuclei, or small aggregates of molecules serving as the starting point of crystallization. 
C) seeds, or small aggregates of sugar and fat around which the candy is formed. 
D) either small seeds or nuclei. 
A) nuclei, or small, fine crystals of individual sugars that serve as attachment points. 
B) nuclei, or small aggregates of molecules serving as the starting point of crystallization. 
C) seeds, or small aggregates of sugar and fat around which the candy is formed. 
D) either small seeds or nuclei.

Question 8

Tempering chocolate makes it more resistant to melting and results in a smooth, glossy, hard finish

Accepted Answer

A) True 
 B)False

Question 9

Blooming in chocolate occurs because

Accepted Answer

A) the fats may be incompatible. 
B) of storage at temperatures between 80 to 86 degrees F. 
C) of too little caramelization. 
D) of too much lipase activity. 
A) the fats may be incompatible. 
B) of storage at temperatures between 80 to 86 degrees F. 
C) of too little caramelization. 
D) of too much lipase activity.

Question 10

Cocoa is a chocolate product which relatively is low in fat

Accepted Answer

A) True 
 B)False

Question 11

What candy product is used as an icing to glaze and decorate pastries?

Accepted Answer

A) amorphous candy 
B) candy coating 
C) fondant 
D) toffee 
A) amorphous candy 
B) candy coating 
C) fondant 
D) toffee

Question 12

You were planning on making some hard candies today with a friend However, when you woke up this morning it was pouring rain and extremely humid You called your friend and rescheduled for another day Why is the weather considered by candy makers when preparing candy?

Accepted Answer

The weather is an important factor for c

Question 13

Glazing a baked product with fondant increases its shelf-life by sealing it from air and loss of moisture

Accepted Answer

A) True 
 B)False

Question 14

Dutch-processed cocoa is slightly acidic in flavor, while natural cocoa is slightly alkalized

Accepted Answer

A) True 
 B)False

Question 15

Nobody really knows how candies first got their start; however, evidence points to the

Accepted Answer

A) Arabs. 
B) Canadians. 
C) Greeks. 
D) French. 
A) Arabs. 
B) Canadians. 
C) Greeks. 
D) French.

Question 16

The basic ingredient for all chocolate products is chocolate liquor

Accepted Answer

A) True 
 B)False

Question 17

How is the doneness test determining the "hard crack" stage for candy syrup temperatures described?

Accepted Answer

A) no water test; the sugar liquefies and becomes light brown 
B) syrup separates into threads that are hard and brittle, but do not stick to fingers 
C) syrup forms a ball that is hard enough to hold its shape, yet plastic enough to roll out 
D) syrup forms a ball that flattens out between fingers 
A) no water test; the sugar liquefies and becomes light brown 
B) syrup separates into threads that are hard and brittle, but do not stick to fingers 
C) syrup forms a ball that is hard enough to hold its shape, yet plastic enough to roll out 
D) syrup forms a ball that flattens out between fingers

Question 18

Definition choices:
-simple syrup

Accepted Answer

A) candies formed from sugar solutions yielding many fine, small crystals 
B) substance added to the sugar syrup to prevent the formation of large crystals 
C) a coating resembling chocolate that is not subject to bloom 
D) a basic mixture of boiled sugar and water 
E) candies formed from sugar solutions that did not crystallize 
A) candies formed from sugar solutions yielding many fine, small crystals 
B) substance added to the sugar syrup to prevent the formation of large crystals 
C) a coating resembling chocolate that is not subject to bloom 
D) a basic mixture of boiled sugar and water 
E) candies formed from sugar solutions that did not crystallize

Question 19

_____ is often used in confections because it can replace some of the cocoa butter in chocolate bars

Accepted Answer

A) Lecithin 
B) Mannitol 
C) Vanillin 
D) Glycerine (glycerol) 
A) Lecithin 
B) Mannitol 
C) Vanillin 
D) Glycerine (glycerol)

Question 20

Which of the following statements is incorrect about cooling sugar crystals?

Accepted Answer

A) Smoother candies result if crystals are kept small. 
B) Small crystals are less likely to aggregate in a hot solution where molecules are rapidly moving. 
C) Starting off with fewer seed crystals is desirable. 
D) A greater number of starting points results in smaller crystals. 
A) Smoother candies result if crystals are kept small. 
B) Small crystals are less likely to aggregate in a hot solution where molecules are rapidly moving. 
C) Starting off with fewer seed crystals is desirable. 
D) A greater number of starting points results in smaller crystals.

Exam 25: Candy

The final temperature of caramels begins at

You just opened up a chocolate candy bar that you just purchased from the grocery store The surface has an undesirable-looking, grayish coating Do you think that this is unsafe to eat? Why does a grayish film sometimes form on chocolate? How could this have been prevented?

The cold water test measures the syrup's consistency

Concentration of sugar is reflected in the boiling point

A noncrystalline candy is one in which

Tabliering chocolate is done over direct heat

The basis for a crystalline candy is the formation of

Tempering chocolate makes it more resistant to melting and results in a smooth, glossy, hard finish

Blooming in chocolate occurs because

Cocoa is a chocolate product which relatively is low in fat

What candy product is used as an icing to glaze and decorate pastries?

You were planning on making some hard candies today with a friend However, when you woke up this morning it was pouring rain and extremely humid You called your friend and rescheduled for another day Why is the weather considered by candy makers when preparing candy?

Glazing a baked product with fondant increases its shelf-life by sealing it from air and loss of moisture

Dutch-processed cocoa is slightly acidic in flavor, while natural cocoa is slightly alkalized

Nobody really knows how candies first got their start; however, evidence points to the

The basic ingredient for all chocolate products is chocolate liquor

How is the doneness test determining the "hard crack" stage for candy syrup temperatures described?

Definition choices: -simple syrup

_____ is often used in confections because it can replace some of the cocoa butter in chocolate bars

Which of the following statements is incorrect about cooling sugar crystals?

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