ACA 2024 Brian Cherry Awards - Final Round Quiz

What is commonly used to add a sour flavour to lollies?

• Salt

• Citric acid

• Baking soda

• Gelatin

A factory manufactures lollies. They noticed pits forming in the stainless steel sugar syrup kettles. Which of the following IS NOT a contributing factor to this corrosion?

• Citric acid flavouring

• Sugar

• High temperatures

• Size of the factory

Regular temperature cycling of the stainless steel sugar syrup kettles is also likely to cause what other type of corrosion?

• Galvanic corrosion

• Microbiologically influenced corrosion (MIC)

• Stress corrosion cracking (SCC)

• Intergranular corrosion

What is conching in the chocolate-making process?

• The roasting of cocoa beans

• The grinding of cooa beans into powder

• The process of stirring and aerating chocolate to improve texture and flavour

• The moulding of chocolate into bars or shapes

Corrosion was identified in hard-to-reach places in their chocolate tempering machines, particularly around the bolts and joints. What type of corrosion is this most likely to be?

• Microbiologically influenced corrosion (MIC)

• Stress corrosion cracking (SCC)

• Crevice corrosion

• Localised pitting corrosion

What is the process of tempering chocolate?

• Heating and cooling chocolate to stablise it for making confections

• Quenching it to make it brittle

• Mixing it with flavours to make truffles

• Dehydrating it to form a powder

A chocolate factory uses a conveyor made from a combination of aluminium and stainless steel for cooling chocolate bars. Over time components began to show signs of accelerated corrosion. Which material would be most likely affected?

• Aluminium

• Stainless steel

What type of chocolate contains no cocoa solids, only cocoa butter?

• Milk chocolate

• Dark chocolate

• White chocolate

• Bittersweet chocolate

What type of corrosion was the chocolate bar cooling conveyor experiencing?

• Galvanic corrosion

• Crevice corrsion

• Stress corrosion cracking (SCC)

• Intergranular corrosion

• A chocolate producing chocolate bars experienced failures in their stainless steel chocolate tempering machines, which developed cracks in several key components. Select what factor(s) present that would have led to this?

• Thermal cycling

• Chloride cleaning agents

• Stainless steel