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
