

Chocolate Knowledge Assessment
Interactive Video
•
Chemistry
•
6th - 8th Grade
•
Practice Problem
•
Hard
Patricia Brown
FREE Resource
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10 questions
Show all answers
1.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Where do cocoa trees primarily grow?
In cold, dry regions
In warm, humid regions near the equator
In mountainous areas
In desert regions
2.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What percentage of the world's cocoa harvest comes from West Africa?
60%
50%
80%
70%
3.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What is the raw ingredient of chocolate after the shells are removed?
Cocoa mass
Cocoa nibs
Cocoa butter
Cocoa powder
4.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What is created by processing cocoa mass?
Cocoa butter and milk chocolate
Cocoa nibs and cocoa butter
Cocoa powder and cocoa butter
Cocoa nibs and cocoa powder
5.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Which type of chocolate does not contain cocoa mass or cocoa powder?
Bitter chocolate
Milk chocolate
Dark chocolate
White chocolate
6.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What is the purpose of the tempering process in chocolate making?
To increase shelf life
To achieve a specific crystal structure
To add flavor
To reduce sugar content
7.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What does tempering ensure in the final chocolate product?
A perfect snap, texture, and shine
A soft texture
A bitter taste
A longer shelf life
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