Jacquie-Baking Study Guide Chapter 20

Cornstarch and Powdered Sugar

A blend of these two ingredients can be used to keep pastillage from sticking:

Couverture

Because of its high level of cocoa butter, this chocolate is ideal for dipping and molding candies:

120F

Chocolate should never be subjected to temperatures above what?

Air

Chocolate that is thick and unmanageable, out of temper, and bloomed when hardened, can be this way because too much WHAT was stirred into dark chocolate?

South America

Chocolate was first consumed as an unsweetened beverage. Where did this occur?

Nougatine

This is a mixture of caramelized sugar and nuts used for molding into edible decorations and tart shells:

Pastillage

This is a paste made of sugar, cornstarch, and gelatin:

Bittersweet Chocolate

This is another name for semisweet chocolate:

Second Cooling

This is the name of the stage when finished chocolates are chilled before unmolding:

113F-120F

This is the temperature range to heat couverture chocolate for tempering:

Sugar Bloom

This is the term for the white film on the surface of chocolate--it occurs when moisture in the air blends with the sugar in chocolate:

1/8"

This is the thickness to roll marzipan for best results when covering cakes:

Columbus

This person brought cocoa beans to Europe:

Daniel Peter

This person invented the process for making solid milk chocolate:

Cortez

This person is credited with planting cacao trees in the Caribbean and Africa:

Cold Spray

This product is used to help pastry chefs speed the process of setting the chocolate when making a showpiece:

Transfer Sheets

These are used to place attractive decorative patterns onto chocolate before it sets:

Mayans

These people were the earliest to cultivate the cacao tree; they used the beans as currency:

Bloomed

This term describes chocolate that has lost its shine after it hardens:

Conching

This term refers to the process of stirring vats of melted chocolate with stone rollers to improve its texture:

Cocoa Butter

This term refers to the type of crystals that collect on the surface of chocolate from fat bloom due to improper storage or storage above 70F:

Baking Chocolate

This term refers to unsweetened chocolate:

Pearling

This term refers tot he pulling and folding of a cooked sugar mass to aerate it for making blown sugar:

Chocolate and roasted hazelnuts

What are the two components of gianduja?

Cocoa Butter

What component of the cocoa bean is removed to create cocoa powder?

68-72F

What is the ideal room temperature range for working with chocolate?

Coffee Beans

What product is treated and processed similarly to cocoa beans--roasted to develop flavor and reduce bitterness:

Add more water and vegetable shortening

What should be done to make melted chocolate useable once a small amount of water or steam has caused it to seize?

Cocoa Butter

A high percentage of of what component gives chocolate its melt-in-the-mouth quality?

Drying and Fermenting

After harvesting, the aroma and essential oils in cocoa beans are developed during several days of what two steps?

32%

Couverture must contain at least how much cocoa butter?

Melt 2/3 of the chocolate to 118F, seed the melted chocolate with the remaining 1/3, and stir the mixture until the chocolate reaches 90F

Describe the 3 steps for tempering chocolate using the seeding method:

Chop or grate chocolate, place in bowl over simmering water, stir the chocolate constantly, and remove from heat when chocolate melts and reaches 115F

Describe the 4 basic steps used when melting chocolate:

Appearance, Smell, Break, and Taste/texture

Describe the 4 characteristics used to evaluate the quality of chocolate:

Melt the chopped chocolate couverture at 120F, pour 2/3 of the chocolate out on a marble slab, work the chocolate by pushing back and forth to cool the chocolate to 78F, scrape the chocolate back into the bowl, and place over simmering water and reheat to 86-90F

Describe the 5 steps for tempering chocolate using the tabling method:

Molded chocolates

Individual chocolate candies coated in chocolate are called:

Candy Rulers

These are metal bars used to contain fillings for candies; once it sets, the candy can be cut into desired shapes before dipping or packaging:

Tempering

The purpose of this process is to allow chocolate to retain shine and crispness when it hardens:

Conrad Van Houten

This chemist developed the method for making cocoa powder:

Spun Sugar

This is a delightful sugar decoration made from a concentrated sugar syrup formed into hair-like threads: