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WorksheetsChocolate Review
Total questions: 31
Worksheet time: 16mins
Name
Class
Date
1.
Unsweetened powder made from cacao beans that are fermented, dried, roasted, and cracked
a)
Cacao
b)
Cocoa Powder
c)
Dutch Processed Cocoa
d)
Bloom
2.
Portions of fat found in the cacao bean
a)
Chocolate liquor
b)
Cacao
c)
Cocoa Butter
d)
Cocoa Powder
3.
Grayish streaks on chocolate that happen when chocolate is stored in a warm area.
a)
Dutch Processed Cocoa
b)
Bloom
c)
Cacao
d)
Nibs
4.
Seed pods that grow on tropical evergreen trees. Their seeds are used for cocoa powder and cocoa butter.
a)
Cocoa
b)
Cacao
c)
Cocoa Butter
d)
Bloom
5.
Unsweetened cocoa powder that is furthered processed to reduce the acidity of natural chocolate
a)
Cocoa Powder
b)
Couverture Chocolate
c)
Dutch Processed Cocoa
d)
Bittersweet Chocolate
6.
Professional quality glossy coating chocolate.
a)
Couverture chocolate
b)
Bittersweet Chocolate
c)
Milk Chocolate
d)
Nibs
7.
Dark chocolate that contains no sugar or milk.
a)
Milk Chocolate
b)
White Chocolate
c)
Unsweetened Chocolate
d)
Semisweet Chocolate
8.
Mixture of sugar, cocoa butter, and milk. Not considered a true chocolate because it lacks chocolate liquor.
a)
Milk Chocolate
b)
White Chocolate
c)
Unsweetened Chocolate
d)
Semisweet Chocolate
9.
Sweetened chocolate the contains at least 10% chocolate liquor and 12% milk solids.
a)
Milk Chocolate
b)
White Chocolate
c)
Unsweetened Chocolate
d)
Couverture Chocolate
10.
Temperature when chocolate begins to change from a solid to a liquid
a)
Melting Point
b)
Seize
c)
Nibs
d)
Couverture
11.
Roasted cocoa beans separated from husks and broken into small bits.
a)
Nibs
b)
Bloom
c)
Seize
d)
Cacao
12.
Baking chocolate containing at least 35% chocolate liquor.
a)
Milk Chocolate
b)
White Chocolate
c)
Couverture Chocolate
d)
Bittersweet
13.
Occurs when chocolate turns thick and lumpy during melting
a)
Nibs
b)
Melting Point
c)
Seize
d)
Bloom
14.
Typically, countries that produce cacao pods have what type of climate?
a)
Arctic
b)
Tropical
c)
Experience all 4 season
d)
Mild
15.
Which ancient communities first made chocolate?
a)
Greeks and Italians
b)
Germans and the Swiss
c)
Mayas and the Aztecs
d)
Spanish and the Incas
16.
Which class of people typically drank chocolate when it was first discovered?
a)
Servants
b)
Lower class
c)
Middle Class
d)
Royalty
17.
Where was the first chocolate house opened in 1657?
a)
Mexico
b)
England
c)
Spain
d)
German
18.
Which of the following ingredients must be in chocolate for it to be classified as "real chocolate"?
a)
Cocoa Powder and Milk
b)
Cocoa Powder and Cocoa Butter
c)
Chocolate Syrup and Butter
d)
Cocoa Butter and Cocoa Nibs
19.
Which country was the first to add sugar to the chocolate drink "xocoatl"?
a)
Mexico
b)
England
c)
Spain
d)
Germany
20.
Which type of chocolate contains antioxidants?
a)
Dark Chocolate
b)
Milk Chocolate
c)
White Chocolate
d)
Hershey's Milk Chocolate
21.
In which state did Milton Hershey open a chocolate factory?
a)
New York
b)
Massachusetts
c)
Pittsburg
d)
Pennsylvania
22.
What causes chocolate to seize?
a)
When moisture comes in contact with chocolate
b)
When chocolate burns
c)
When chocolate is not stored at the proper temperature
d)
Lack of sugar
23.
What causes chocolate to bloom?
a)
When moisture comes in contact with chocolate
b)
When chocolate burns
c)
When chocolate is not stored at the proper temperature
d)
Lack of sugar
24.
Which of the following types of chocolate contains the lowest sugar content?
a)
Unsweetened
b)
Bittersweet
c)
Semisweet
d)
Milk Chocolate
25.
If a chocolate is high in sugar, it can lead to which of the following health issues over time:
a)
Diabetes
b)
Osteoporosis
c)
Acne
d)
Depression
26.
Which type of chocolate contains more sugar?
a)
Bittersweet
b)
Semisweet
27.
Which type of chocolate contains more chocolate liquor?
a)
Bittersweet
b)
Semisweet
28.
Add shortening to chocolate to reverse seizing.
a)
Good Technique
b)
Bad Technique
29.
Use milk chocolate to create bitter tasting candies.
a)
Good Technique
b)
Bad Technique
30.
In a double boiler, the water should be touching the bottom of the bowl.
a)
Good Technique
b)
Bad Technique
31.
Milk chocolate contains antioxidants.
a)
True
b)
False
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