Deck 20: Chocolate and Sugar Work 1

Question 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

Answer 1

Answers: a

Question 2

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

Answer 2

Answers: e

Question 3

Nougat glacé is

A) a filled, molded chocolate candy.
B) a filling for chocolate truffles.
C) a still-frozen dessert composed of whipped cream, Italian meringue and candied nuts.
D) all of the above.

Answer 3

ANSWERS: C

Question 4

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
nib

Question 5

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
gianjuda

Question 6

Which of the following is NOT a quality of well-prepared marzipan?

A) Holds its shape when molded
B) Not sticky
C) Strong almond flavor
D) Ivory in color

Question 7

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

Question 8

Which of the following can be made with untempered chocolate?

A) Chocolate truffles
B) Chocolate decorations
C) Ganache
D) All of the above

Question 9

When wrapped tightly in plastic and refrigerated, marzipan will keep for two to three months.

Question 10

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

Question 11

When melting chocolate

A) place it in a bowl over boiling water.
B) stir the mixture frequently to incorporate air.
C) use a heavy-gauge unlined copper saucepan in which to melt the chocolate.
D) always keep the chocolate uncovered.

Question 12

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

Question 13

Fat bloom occurs when

A) chocolate is stored above 70ºF for an extended period of time.
B) there is not enough cocoa butter in the chocolate.
C) moisture collects on the surface of the chocolate.
D) chocolate is not refrigerated.

Question 14

The ideal temperature when working with tempered chocolate is between

A) 56ºF and 60ºF.
B) 68ºF and 72ºF.
C) 86ºF and 90ºF.
D) 113ºF and 120ºF.

Question 15

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

Question 16

To remove chocolate candies from their molds

A) chill the filled chocolate molds overnight in the refrigerator until the chocolate sets.
B) chill the filled chocolate molds in the refrigerator overnight until the chocolate sets, then briefly dip the bottom of the molds in hot water to loosen the candies.
C) chill the filled chocolate molds in the refrigerator just until the chocolate sets and contracts from the molds.
D) all of the above.

Question 17

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?

A) Gum paste
B) Pastillage
C) Spun sugar
D) Blown sugar

Question 18

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

Question 19

Sugar bloom can be corrected by tempering the chocolate.

Question 20

Which of the following is NOT used in the preparation of dark modeling chocolate?

A) Melted chocolate
B) Sugar syrup
C) Invert sugar
D) Cocoa powder

Question 21

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

Question 22

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.

Question 23

Molded chocolates are made in or molds.

Question 24

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

Question 25

Semisweet chocolate can be substituted in any formula that calls for
chocolate.

Question 26

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

Question 27

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

Question 28

When making molded chocolate candies, the refers to the stage when finished chocolates are chilled before unmolding.

Question 29

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

Question 30

refers to the white appearance of poorly tempered chocolate.