Deck 25: Candy

Question 1

When candies are classified by their ingredients, they are placed into one of two categories based on whether they

A)are basically a fat or sugar phase candy.
B)have a nut paste incorporated into the mix.
C)include milk in the liquid portion of the mix.
D)are made with sugar to which fat is then added.
E)have a chocolate coating.

Answer 1

A

Question 2

_____ is a hard caramel

A)Toffee
B)Taffy
C)Fondant
D)Nougat

Answer 2

A

Question 3

Which of the following is not an example of a crystalline candy?

A)pralines
B)fudge
C)caramel
C)divinity
E)marshmallows

Answer 3

C

Question 4

All of the following are options for reducing calories in confectioneries except the use of

A)polydextrose.
B)sorbitol.
C)xylitol.
D)alternative sweeteners.
E)none of the above answers is correct

Question 5

Despite the high production of confections in the United States, people from _____ actually consume the most candy

A)Asia
B)the Middle East
C)Canada
D)Europe

Question 6

The final temperature of caramels begins at

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

Question 7

All of the following are important to producing a crystalline candy with the desired small crystals except

A)controlling the form of sugar used.
B)controlling the temperature.
C)pouring or forming the mix correctly.
D)stirring the mix correctly.
E)controlling the content of sugar used.

Question 8

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

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 9

Approximately _____ of the candy consumed in America is in the form of chocolate

A)25%
B)40%
C)50%
D)60%
E)75%

Question 10

_____ and corn syrup are the foundational ingredients of almost all candies

A)Glucose
B)Sucrose
C)Lactose
D)Maltose

Question 11

The basis for a crystalline candy is the formation of

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 12

A noncrystalline candy is one in which

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 13

Which of the following options determines the type of candy produced?

A)type and concentration of ingredients
B)temperature to which the mixture is heated
C)the degree to which it is then cooled
D)any stirring or manipulation
E)all of the above answers are correct

Question 14

Candy contributes primarily _____ and possibly _____ to the diet depending on the type of candy

A)fat; protein
B)carbohydrate; fat
C)carbohydrate; protein
D)sugar alcohol; protein

Question 15

Which of the following statements is incorrect about cooling sugar 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.

Question 16

Which of the following candies are cooked to the firm ball stage of doneness?

A)fondant and fudge
B)caramels and nougat
C)divinity, marshmallows, and popcorn balls
D)butterscotch and hard candies

Question 17

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

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

Question 18

Candies are classified by

A)cooking temperature and method of spinning sugar.
B)ingredients and/or cooking temperature.
C)ingredients and/or preparation method.
D)preparation method and/or storage requirements.
E)sugar concentration and/or ingredients.

Question 19

Commercial candy thermometers have a temperature range of

A)40 to 320 degrees F.
B)100 to 320 degrees F.
C)28 to 360 degrees F.
D)60 to 360 degrees F.
E)40 to 420 degrees F.

Question 20

The most accurate method for measuring temperature in confectionery production is

A)use of the candy thermometer.
B)use of a crystal size controller.
C)the cold water test.
D)the hot water test.
E)use of a calibrated candy thermometer.

Question 21

Calibration, or checking the thermometer, should be done each month when making candy

Question 22

Which of the following characteristics is a function of milk fat in confections?

A)gives rich flavor, texture, and mouthfeel
B)absorbs moisture due to water-binding capacity
C)imparts chewiness and graininess
D)assists in whipping and foam formation
E)all of the above answers are correct

Question 23

Regarding candy storage, which of the following statements is incorrect?

A)Hard candies keep indefinitely if properly wrapped.
B)Brittle has a short shelf-life because of its high moisture content.
C)Fudge and fondant get softer in texture if left in an airtight container.
D)Humectants incorporated into candies increase their shelf life.

Question 24

The two main interfering agents used in confectionery production are

A)cornstarch and lecithin.
B)corn syrup and cream of tartar.
C)invert sugar and sodium aluminum sulfate.
D)pectin and gelatin.

Question 25

All of the following responses are common chocolate tempering methods except

A)tabliering.
B)seeding.
C)hot-water.
D)cold-water.
E)all of the above answers are common methods of tempering

Question 26

Which of the following processes is not a step in chocolate production?

A)conching
B)enrobing
C)tempering
D)molding

Question 27

The cold water test measures the syrup's consistency

Question 28

What are the respective ideal storage temperature and humidity for chocolate?

A)60 degrees F and 40 percent
B)65 degrees F and 50 percent
C)68 degrees F and 54 percent
D)70 degrees F and 60 percent

Question 29

Concentration of sugar is reflected in the boiling point

Question 30

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

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

Question 31

Candy can be aerated by all of the flowing methods except

A)pulling.
B)adding baking soda.
C)incorporating an egg white foam.
D)adding gelling agents.

Question 32

Interfering agents may inhibit crystallization through all of the following methods except

A)decreasing water activity, which leaves less water available for the sugar to dissolve.
B)inhibiting nuclei formation.
C)physically coating the crystals.
D)crystallizing themselves.

Question 33

Which of the following characteristics is a function of milk proteins in confections?

A)aids in emulsification and miscibility of various ingredients
B)contributes to flavor and color development
C)improves nutritional profile
D)with heat, can yield a protein fiber network that gives rigidity, shape, texture, and chewability
E)all of the above answers are correct

Question 34

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

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

Question 35

In confections, lactose

A)inhibits bloom defect.
B)provides lecithin and monoglycerides, which aid in emulsification.
C)provides a reducing sugar moiety that can participate in Maillard browning.
D)produces desirable or undesirable flavor compounds through oxidation and/or hydrolysis.

Question 36

To seed candy means to develop all the sugar crystals needed for the final product

Question 37

Dutching consists of treating crushed cocoa beans or chocolate liquor with a(n) _____ to adjust the color range from deep reddish brown to charcoal black

A)acid
B)alkali
C)salt
D)sugar
E)fat

Question 38

The tan color of caramels is the result of

A)caramelization.
B)the Maillard reaction.
C)the evaporation of milk fats.
D)the high concentration of sucrose.

Question 39

Which of the following may occur in chocolate during storage under conditions of high humidity?

A)fat bloom
B)sugar bloom
C)weeping
D)all of the above answers are correct

Question 40

Blooming in chocolate occurs because

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 41

The most detrimental conditions for storing chocolates are amount of light and drafts

Question 42

White chocolate has a minimum of ten percent chocolate liquor content

Question 43

Tabliering chocolate is done over direct heat

Question 44

Days with high humidity in the air are preferred by confectionary makers when preparing candy

Question 45

Definition choices:
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
noncrystalline candy

Question 46

The rate at which candy cools is crucial in candy production because sugar molecules move slowly in a hot solution, but drastically speed up as the temperature drops

Question 47

Definition choices:
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
simple syrup

Question 48

Cocoa is a chocolate product which relatively is low in fat

Question 49

Brittle candies have cream of tartar added to produce carbon dioxide gas, providing the characteristic bubble formation typical in the candy

Question 50

Regarding storage, rancidity due to degradation can be delayed by refrigeration or freezing

Question 51

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

Question 52

Adequately beaten fudge is smooth and the gloss has just dulled; however, overbeaten fudge becomes hard and loses its gloss, but this can be corrected with recooking

Question 53

Hard candies and brittles keep indefinitely regardless of the storage conditions

Question 54

The two main interfering agents used in confectionery production are corn syrup and baking soda

Question 55

During conching the chocolate's characteristic flavor and consistency are developed

Question 56

Definition choices:
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
crystalline candy

Question 57

The smoothness of caramels is due to the inhibition of crystal formation by interfering agents

Question 58

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

Question 59

The basic ingredient for all chocolate products is chocolate liquor

Question 60

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

Question 61

Describe the process used to manufacture chocolate Be sure to include the steps of removing the chocolate liquor from the cocoa beans, developing flavor and consistency, conching, tempering, and molding

Question 62

Explain the importance of proper storage of candy Include optimum storage time, temperature, and humidity How should the various types of candy be stored? Is there a specific type of candy where rancidity a problem? How can it be delayed, if possible?

Question 63

Definition choices:
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
nontempered coating

Question 64

For each of the following chocolates, describe the characteristics and specific uses that make each chocolate product unique: baking, cocoa, semisweet or sweet, milk, imitation, and white

Question 65

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?

Question 66

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?

Question 67

Describe the techniques used to produce both crystalline candy and noncrystalline candy Indicate how they differ and how this alters the final product

Question 68

Definition choices:
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
interfering agent

Question 69

What are the new trends in chocolate? Do you think these are good ideas?