chocolate sciences 2 part 1

which of the following is the cheapest option to replace cocoa butter with

vegetable oil

which of the following will lighten the color of a product containing cocoa

whipping it

lowfat cocoa contains less than ___ fat

10

about much sweeter is fructose than sucrose

50%

which of the following will alkalization of cocoa powder increase

bitter flavor

which is the most expensive sugar option for chocolate

honey

at what point in the chocolate making process can we say we have made cocoa liquor

immediately after grinding

properly tempered chocolate

is shiny

which of the following is true concerning coconut oil

it contains a high percentage of lauric acid

which of these sugars is the least sweet

lactose

which of the following is a good sweetener option for chocolate eaters who are diabetic

maltitol

which of the following is a sugar alcohol

maltitol

which of the following is an acceptable way to dry cacao beans

out in the sun

maufacturers of artisan (i.e. fancy and expensive) chocolate would be more likely to use ____ cocoa butter

press

take a look at the chocolate in the picture. is it more than likely tempered or untempered

tempered

refer to the graph. which sample of cocoa is most likely dutched

B. Highest pH

which of the following varieties of cacao is said to have the better flavor

criollo

which of the following is true about vegetable oil

cuts bloom in chocolate

which of the following is true about palm oil

doesnt contain lauric acid

which of the following steps in chocolate liquor production is optional

dutching

the process of coating products with molten chocolate is known as

enrobing

true or false: cocoa butter is highly prone to oxidation

false

true or false: conching does not help determine the final taste of chocolate

false

true or false: expeller process cocoa uses cocoa nibs

false

which is not a critical variable in tempering

fat concentration

which of the following is a benefit of lecithin addition to chocolate

gives chocolate a glossy appearance

under tempered chocolate

hasn't been heated up enough

about how much sweeter is invert sugar than sucrose

10%

which of the following temperatures is an acceptable roasting temperature for cocao beans

150 C

refer to the diagram. how is the temper on this chocolate

positive slope in middle is under flat slope in middle is good negative slope in middle is over

which of the following is not an important consideration of cocoa powder

protein content

which of the following is a possible benefit of adding milk fat to chocolate

reduction of bloom

when is sugar added to chocolate

right before passing the cocoa liquor through rollers

palm kernel oil is made from ___ and palm oil is made from ___

seeds, fruit

which of the following is the most popular option for obtaining lecithin

soy

how is whole milk powder made

spray drying

true or false: cocoa powder is one of the primary colorants in the food industry

true

true or false: darker color cocoa suggests a more bitter product

true

true or false: the flavor of cocoa butter usually becomes stronger after roasting

true

true or false: the pulp surrounding the cacao seed is okay to eat

true

separating the nibs from the shells of cocoa beans is accomplished through the ____ process

winnowing

separating the nibs from the shells of cocoa beans is accomplished throught the ____ process

winnowing

natural cocoa has a(n) ____ pH

acidic

which of the following will alkalization of cocoa powder decrease

acidity

sugar bloom

all of the above

which of the following is the most stable form of cocoa butter fat crystal

beta

which of the following cocoa products contains the most fat

breakfast cocoa

which of the following is a dairy product that has cocoa added

chocolate milk

look at the picture. this is equipment is used to make

cocoa butter

which of the following can be obtained from cocoa liquor

cocoa butter

which of the following chocolate products is most often used in baking

cocoa powder

the process of forming molten chocolate into bars is known as

molding

dutched cocoa is ____ than non-alkalized cocoa

more soluble

which contains the most moisture

neither of the above

dutch process cocoa has a(n) ___ pH

neutral

does the untempered chocolate above taste different from the same type of chocolate properly tempered

no