
Chocolate Tempering
Quiz
•
Fun, Chemistry
•
5th - 10th Grade
•
Hard
Nadine ElKheir
Used 4+ times
FREE Resource
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9 questions
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1.
MULTIPLE CHOICE QUESTION
45 sec • 1 pt
Which of the following is an ingredient of chocolate?
Salt
Cocoa solid
Flour
eggs
2.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
The MAIN ingredient in chocolate is ?
Cocoa solids
Cocoa butter
Emulsifier
Sugar
3.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
How many crystal forms does chocolate have?
5
6
4
3
4.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
The property of possessing more than 1 crystal from is called?
polycrystal
morphism
polymorphism
crystalline
5.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
In chocolate, the best crystal form showing the best appearance and taste is ?
Form V
Form IV
Form III
Form V
6.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
The process of raising and lowering the temperature of it to alter the crystal formation of the chocolate is called?
crystallization
tempering
cooking
molding
7.
MULTIPLE SELECT QUESTION
45 sec • 1 pt
Choose the best characteristics of tempered chocolate
Shiny
Dull
Smooth
easily pulled out of mold
melts easily at room temperature
8.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
The correct order for steps for the tempering process is?
Melting, cooling, heating again, cooling then testing
Melting, cooling, then testing
Melting, cooling, testing, heating again, cooling
Melting, then testing
9.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What is Blooming?
When form V crystals transform into larger form VI crystals, which diffuse light, giving it a greyish appearance and a lack of gloss.
When form V crystals transform into larger form III crystals, which diffuse light, giving it a greyish appearance and a lack of gloss.
the process of adding additives to chocolate
the process of cooling chocolate
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