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