All About Chocolate

The process for making chocolate...

• can be done in your kitchen

• can be mastered quickly

• is done only one way

• has many steps

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CCSS.RI.4.1

CCSS.RI.4.2

CCSS.RI.4.3

Before the discovery of America by Europeans, who ate chocolate?

• Aztecs

• French

• Spanish

• All of the above

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CCSS.RI.4.1

CCSS.RI.4.2

CCSS.RI.4.3

What are ingredients?

• packages of cocoa

• different food items that go into a recipe

• blooms on a cacao plant

• shells from roasted beans

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CCSS.L.4.4A

CCSS.RI.4.4

During conching, cocoa butter and cocoa powder are mixed with __________ until smooth.

• milk

• sugar

• vanilla

• all of the above

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CCSS.L.4.6

CCSS.RI.4.4

In the process of making chocolate, what is the step after the pods are picked?

• The beans are put into piles or boxes.

• The beans are allowed to ferment.

• The pod is cut open with a machete.

• The pods are put out to dry in the sun.

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CCSS.RI.4.5

What does it mean to consume?

• eat

• grow

• enjoy

• import

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CCSS.L.4.4A

CCSS.L.4.6

CCSS.RI.4.4

Which of the following is the best summary statement for the book?

• Making chocolate is a complicated and time consuming process that has changed over the past two thousand years.

• Chocolate was first used by people in Central and South America and was not introduced to Europeans until 1500.

• Chocolate has become a favorite treat of many people the world over but began as a bitter drink.

• There are many beans in every cacao pod that look unlike anything related to chocolate.

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CCSS.RI.4.2

CCSS.RL.4.2

What are plantations?

• large green leaves on the cacao

• people who pick and process cacao

• large farms that grow various crops

• what the Aztecs called their cocoa drink

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CCSS.RI.4.2

CCSS.RI.4.3

CCSS.RI.4.4

What key ingredient changed Europeans attitudes about chocolate?

• milk

• sugar

• vanilla

• cocoa butter

What conditions does a cocoa three need to grow well?

• hot and wet

• full sunlight when mature

• protection from wind and sun when young

• all of the above

Tags

CCSS.RI.4.1

CCSS.W.4.2D