Exploring the Making of Snickers

The video tutorial explores the history and production of Snickers bars, highlighting its unique name origin and global popularity. It details the step-by-step process of making Snickers, from nougat preparation to caramel and peanut mixing, candy bar formation, chocolate coating, and final wrapping. The video emphasizes the importance of each ingredient and process in creating the iconic candy bar.

What year did the Snickers bar first come out?

• 1950

• 1940

• 1920

• 1930

What was the Snickers bar named after?

• A type of chocolate

• The family's favorite horse

• A family joke

• A type of candy

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What is the main ingredient in Snickers' nougat?

• Sugar

• Corn syrup

• Egg whites

• All of the above

At what temperature is the nougat mixture cooked?

• 180 degrees Fahrenheit

• 200 degrees Fahrenheit

• 165 degrees Fahrenheit

• 150 degrees Fahrenheit

How many tons of peanuts are used daily in the U.S. to make Snickers bars?

• 75 tons

• 99 tons

• 50 tons

• 120 tons

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What is the purpose of cooling the caramel mixture?

• To make it runnier

• To form it and lay it on the nougat

• To mix it with chocolate

• To add flavor

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What happens to the candy slab after it cools down?

• It is roasted

• It is packaged

• It is cut into long strips

• It is mixed with chocolate

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Why are the candy strips cut down to fun-sized pieces?

• To fit into molds

• For easier packaging

• To add decorations

• To ensure proper chocolate coverage

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What is the distinctive design on top of a Snickers bar called?

• A squiggle

• A swirl

• A stripe

• A dot

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How many regular-sized Snickers bars are wrapped per minute?

• 900

• 1100

• 700

• 500