
All About Chocolate
Authored by majidah drus
Hospitality and Catering
12th Grade
Used 3+ times

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13 questions
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1.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
How are cocoa beans harvested and processed?
Cocoa beans are harvested by cutting pods, fermenting the beans, drying, roasting, and grinding them.
Cocoa beans are harvested by digging them out of the soil and freezing them.
Cocoa beans are collected from the ground and immediately packaged.
Cocoa beans are harvested by shaking trees and then boiling them.
2.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What is the primary purpose of tempering chocolate?
To add flavour
To add colour
To achieve a shiny finish and snap
To increase melting point
3.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Describe the difference between dark, milk, and white chocolate.
Dark chocolate is rich in cocoa solids, milk chocolate contains milk solids, and white chocolate has no cocoa solids.
Milk chocolate is the healthiest option with no added sugars.
White chocolate is made from dark chocolate and has a creamy texture.
Dark chocolate is made with sugar and no cocoa solids.
4.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What is tempering and why is it important in chocolate making?
Tempering is a method of adding sugar to chocolate for sweetness.
Tempering is important in chocolate making because it ensures the chocolate has a good snap, a shiny appearance, and prevents it from blooming.
Tempering is used to make chocolate softer and creamier.
Tempering is the process of melting chocolate without any temperature control.
5.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What causes fat bloom in chocolate?
Exposure to moisture during storage.
Excess sugar crystallization on the surface.
Fat bloom in chocolate is caused by cocoa butter crystallizing on the surface due to temperature changes.
Improper tempering of the chocolate.
6.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What is the main ingredients in white chocolate?
cocoa solids
cocoa butter
cocoa powder
7.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Which of these components is found in dark chocolate but not in white chocolate?
cocoa butter
milk solids
cocoa solids
sugar
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