SPD 2023 T2

Filling, dipping, and finishing are the consecutive steps undertaken in the manufacturing process of which type of chocolate?

• bonbons

• compound

• couverture

• hand-dipped

What is the recommended cooking stage for the sugar solution in the preparation of pastry fondant for petits fours glacés?

• 105°C to 109°C
• 113°C to 117°C
• 125°C to 129°C
• 133°C to 137°C

Which statement accurately describes cocoa butter in chocolate?

• Cocoa butter adds a strong cocoa flavour to chocolate.
• Cocoa butter is primarily used for enhancing the colour of chocolate.
• Cocoa butter is commonly used as a substitute for other fats in chocolate production.
• Cocoa butter is responsible for the smooth texture and melt-in-your-mouth quality of chocolate.

Which statement among the following options is NOT accurate regarding crystalline confections?

• invert sugar is added to aid in the crystallization process
• the supersaturated sugar solution is agitated to create fine sugar crystals
• thousands of microscopic sugar crystals create a smooth and creamy texture
• the controlled temperature and agitation level determines the amount of sugar crystal and size

Which statement accurately describes the difference between couverture chocolate and compound chocolate?

• Compound chocolate has a higher percentage of cocoa solids.
• Couverture chocolate has a less appealing taste and mouthfeel.
• Couverture chocolate has a higher sheen than compound chocolate.
• Couverture chocolate is designed for use without tempering after it has melted.

How can a transfer sheet be utilized to personalize the visual presentation of chocolate?

• creating various shapes and figures using a piping bag and nozzle
• controlling the tempering process for achieving desired texture and shine
• applying a thin layer of coloured cocoa butter to achieve a marbled effect
• adding printed designs and patterns to the surface of moulded or dipped chocolates

What is the recommended temperature for chocolate spraying to achieve a smooth and velvety texture on a chocolate showpiece?

• 20°C
• 32°C
• 49°C
• 60°C

Among the following options, which one would be the least suitable choice for incorporating as sub-components in a lemon cheesecake, considering the importance of complementary flavours?

• Tuiles

• Italian meringue

• Chocolate sauce

• Caramel ice cream

• Coffee microwave sponge

In the context of preparing plated desserts, what is the significance of considering the interplay of flavours and their ability to enhance the overall taste experience?

• To extend the shelf life of the dessert
• To enhance the aesthetic presentation
• To increase the portion size of the dessert
• To create a balanced and harmonious taste experience

In evaluating a thoughtfully designed pastry buffet menu, which of the following statements does not emphasize the significance of choosing complementary flavor combinations for desserts showcased on the buffet display?

• try to avoid having repeated flavours on the menu
• have a combination of warm, cold and frozen desserts
• it should consist of a variety of desserts that are both chocolate and non-chocolate
• non-chocolate desserts should have a range of varieties that are fruit-based, cheese-based, and custard-based