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WorksheetsPS 2 Chocolate
Total questions: 17
Worksheet time: 9mins
Pieces of cocoa beans are called
bloom
torte
gelato
nibs
What is the basis of all cocoa products?
nibs
bloom
cocoa butter
cocoa powder
Cocoa beans that are crushed into paste form
cocoa butter
chocolate liquor
nibs
cocoa powder
Chocolate liquor is
bittersweet
semisweet
unsweetened
sweetened
What is the fat, or lipid, portion of cocoa beans that can be separated from the solid materials?
cocoa powder
cocoa butter
cocoa milk
cocoa paste
Which chocolate product has been precooked, sweetened, and emulsified to make it dissolve more easily in liquid?
instant cocoa
dutch process cocoa
low-fat cocoa
breakfast cocoa
Which chocolate product is made with about 45 percent chocolate liquor, 15 percent cocoa butter, and 40 percent sugar?
bittersweet
semisweet
unsweetened
sweetened
Which chocolate product is made with about 90 percent chocolate liquor, 5 percent cocoa butter, and 5 percent sugar?
bittersweet
semisweet
unsweetened
sweetened
The white coating appearing on chocolate under adverse conditions is called
nibs
bloom
curdle
cocoa
The process of melting chocolate by heating it gently and gradually is called
kneading
fermenting
caramelizing
tempering
What is the ideal melting temperature for white chocolate?
84*F - 86*F (29*F-30*F)
86*F - 88*F (30*F-31*F)
110*F - 115*F (43*F-46*F)
115*F - 120*F (46*F-49*F)
Cocoa butter is flavored and sweetened to make
cocoa powder
white chocolate
chocolate liquor
bittersweet chocolate
Cocoa butter is flavored and sweetened to make
cocoa powder
white chocolate
chocolate liquor
bittersweet chocolate
Chocolate should be stored by wrapping it completely and keeping it
frozen
in refrigeration
at room temperature
in a cool, dry, well-ventilated area
Chocolate is tempered so that it will
melt evenly
taste bittersweet
have a neutral flavor
have less fat and fewer calories
What should you do if chocolate becomes grainy or scorched during tempering?
add more liquid
add more chocolate
reduce the heat
discard chocolate
During the tempering process, to what temperature should dark chocolate usually be heated?
84*F - 86*F (29*F-30*F)
86*F - 88*F (30*F-31*F)
88*F - 90*F (31*F-32*F)
115*F - 120*F (46*F-49*F)
