NDFS 1010

Cocoa beans can be:

- Fully fermented - Partially fermented - Non-fermented

What is(are) the disadvantage(s) to whole bean roasting:

- It requires 44% more energy to roast the shell - Loss of 0.5% cocoa butter to the shell

Which of the following ingredients contribute to the nutritional properties of chocolate?

- Percentage of cocoa solids - milk - sugar

Which is the following components are responsible for the antioxidant properties of chocolate?

- Polyphenols - Flavanols - Flavonoids

The difference between fat and sugar bloom is:

- Sugar bloom occurs due to water condensation in the chocolate surface - Fat bloom occurs due to changes in polymorphic forms in cocoa butter

Milk Chocolate

10% cocoa liquor

Typical fat content in cocoa powder is:

10-12% and 22-24%

Olmec Izapan Maya Toltec Aztec

1400-400 BC 600 BC - 100 AD 250 AD- 800 AD 900 AD 1300 AD- 1500 AD

Palmitic acid Oleic acid Stearic acid Linolec acid Linolenic acid

16 C no unsaturation 18 C 1 unsaturation 18 C 1 unsaturation 18 C 1 UNSATURATION 18 C 3 unsaturation

In general, how many stages are associated with the conching process?

3

Semi sweet chocolate

35%

What is the approximate fat content in the nib after the drying process?

50%

Cocoa beans should be dried to achieve a moisture content of approximately:

7%

bitter sweet chocolate

70%

The use of cacao as currency began:

At the end of the Mayan civilization

Which of the following nutrients is present in the highest amount in a chocolate bar?

Carbohydrate

Roasting is generally performed at:

Between 120-140 °C

the spout in the ceramics found from 600 BC was used for

Blowing air and produce foam as a handle pouring liquid

Cocoa pods are harvested:

By hand with a knife

What word did Aztecs and Mayans use when referring to chocolate

Cacahuatl

Which of the following countries is a supplier of cocoa beans used to deliver a unique color to chocolate?

Cameroon

Which of the following is not associated with bean roasting

Careful moisture control

The Aztecs consumed cacao with what additives

Chili Vinilla Ear flower corn or maize

Pressing of cocoa liquor results in:

Cocoa butter and cocoa powder

The Aztecs consumed cocoa drinks ONLY with vanilla

FALSE

Cocoa powder should be stored in a humid warehouse to allow flavor development

False

Mexico is still the major producer of cocoa beans worldwide

False

The pochteca were responsible for trading cacao during the Olmec civilization

False

White chocolate is not real chocolate

False

During roasting, large beans are:

Harder to roast (takes more time to roast compared to small beans)

Cacao consumption among the maya civilization is supported by

Heiroglphs in ceramics and vases carved vessels from the elite chocolate paraphernalia found in tombs

Who developed the method to quantify alkaloids in archeological ceramics?

Hershey Food Technical Center

Which of the following is not associated with conching?

Increase in moisture

Which of the following is not true regarding fermentation?

Increase in pH

Which of the following molecules are sugar alcohols?

Isomalt Xylitol Sorbitol

During cocoa processing cocoa bean shells are removed because:

It does not contribute positively to flavor

Which of the following countries is the largest producer of cocoa beans

Ivory coast

Which of the following is the main carbohydrate in milk?

Lactose

who were the first to cacao as a currency

Mayans

Tempering is used to:

Minimize blooming

Glucose: Fructose: Galactose: Sucrose: Lactose:

Monosacharride Mono Mono Disaccharide Disaccharide

Please match the following statements regarding the fermentation process in cocoa beans Stage 1 Stage 2 Stage 3

Stage 1: Anaerobic yeasts Stage 2 Lactic acid bacteria Stage 3 Acetic acid bacteria

Hard panning refers to:

Panning using a liquid followed by drying

The Maillard reaction occurs between:

Sugar and amino acid

Which of the following techniques is used to dry cocoa beans?

Sun drying artificial drying

The identification of cacao consumption in archeological vases was performed by quantifying which of the following compounds:

Theobromine Caffeine

Who developed the method to quantify alkaloids in archeological ceramics?

The Hershey technical center

The term "solid fat content" refers to:

The amount of solid fat at a specific temperature

what compound was used to identify cacao consumption during the Olmec civilization.

Theobromine and Caffeine

Cacao was fist introduced to the rest of meso-america by

The toltec long distance merchants

What compound is this?

Triacylglycerol

Aztecs found a strong association between cacao, the human heart and blood

True

Cocoa trees grow between 20 ° North and 20 ° South of the Equator

True

The Aztecs were familiar with different varieties of cacao beans

True

Which item were used to track cacao consumption

Vases, Hieroglyphs, Language

The late Mayans of the 12th century preferred to consume cocoa:

With Vanilla Hot

Artificial drying can generate:

acid bean

During the Aztecs, cacao was used

as a drink to pay salaries

Pre-colombian civilzations consumed cacao mainly as

beverage

Chemically, sugars are formed by:

carbohydrates

Shea butter Hydrogenated palm oil coconut oil Palm kernel oil Cocoa butter substitutes

cocoa butter equivalent Cocoa butter replacer cocoa butter substitute Cocoa butter substitute soapy flavor

Which of the following actions is not related to sustainability practices

cooking classes

Sugar Alcohols are ideal substitute for people who have

diabetes

Caffeine is never present in chocolate products

false

Chocolate is a very healthy treat because is has cocoa butter which is a very healthy fat

false

Drying does not affect chocolate flavor

false

Fructose is less sweet than sucrose

false

If the chocolate is well tempered, it will never bloom, not matter what you do to the chocolate

false

It is not necessary to clean the cocoa beans after they have been dried

false

It is very easy to obtain cocoa butter crystals in form VI directly from melted cocoa butter.

false

Mayans did not use any flavorings to their chocolate drinks

false

Nib roasting is never an option in cocoa bean processing

false

Peptides, proteins, vitamins, polyphenols and lipids don't play any role in chocolate flavor development

false

Tempering can only be performed using sophisticated pieces of equipment

false

The best way to cool chocolate is by cooling it very fast

false

The process of hydrogenation can be used to obtain cocoa butter equivalents

false

Vitamins and minerals are never found in chocolate

false

Criollo Variety

first type of cocoa bean

Forastero variety

higher yields

Trinitario variety

hybridization between forestero and crillio

During fermentation the content of free amino acids:

increases

How old is cacao consumption?

more than 2,000 years old

Who were the first to consume cacao?

olmecs

How many compounds are responsible for producing the typical flavor in chocolate?

over 600

Which of the following is a macronutrient commonly found in chocolate?

protein, carbohydrate, fat

Cacao had a symbolic meaning for

the mayans the aztecs

Chocolate has a lower glycemic index compared to glucose

true

During fermentation polyphenols polymerize forming dimers and tetramers and the level of astringency in the bean is reduced

true

Dutching is the same as alkalization

true

Fine ingredient milling involves reduction of particle size of separate ingredients

true

Forastero beans are usually used to make bulk cocoa

true

The proportion of vitamins and minerals in chocolate is dependent on the chocolate formulation (percentage of each ingredient)

true

The yield value of chocolate is important for molding applications

true

Which of the following ingredients is never added during chocolate making?

water