WorksheetsNut Centers
Total questions: 16
Worksheet time: 8mins
Which of the following is a true statement?
Cooking sugar for marzipan to a higher temperature will result in a firmer product.
Cooking sugar for marzipan to a higher temperature will result in a softer product.
Cooking sugar for marzipan to a higher temperature will result in a lower likelihood of separation.
Cooking sugar for marzipan to a higher temperature will result in crystallization
True or false: Gianduja is an emulsion that can easily separate.
True
False
True or False? Fat systems contain no water.
True
False
Fat systems don't require enrobing because:
They have very low water activity
They are not susceptible to moisture migration
They are non-crystalline
They are a eutectic system
They have a very long shelf life
Please check all that apply: Fat systems
Don't contain water
All require tempering
Contain lauric fat
Require refrigeration
Have a long shelf life
Please check all that apply:
The ratio for gianduja is flexible because
Changing the ratio won't damage the shelf life
The emulsion is very stable
It is not affected by moisture migration
There is no emulsion to separate
Handling is not a concern
Please check all that apply:
Coconut fat...
is a eutectic
is a lauric fat
acts as an emulsifier
Creates a eutectic effect when combined with cocoa butter
Prolongs the shelf life when combined with cocoa butter
True or False: Cooking sugar longer always removes more water
True
False
Cooking sugar for marzipan to a higher temperature
Increases likelihood of separation
Decreases likelihood of separation
Has no effect on the likelihood of separation
Emulsifies the fat
Decreases the shelf life
When fats combine to create a eutectic effect, they
Create a softer than expected fat
Create a higher than expected melting point
Create a harder than expected fat
Create an emulsion easily
Create a lower than expected melting point
Marzipan is which type of emulsion?
Fat in water
Water in fat
Fat system
unstable
Water system
When your marzipan formula is too soft, the next time you make it, you should:
Add powdered sugar
Add extra fat
Add extra liquid
Cook the sugar to a lower temperature
Cook the sugar to a higher temperature
If your marzipan formula separates every time you make it, you should:
Add powdered sugar
Add extra fat
Add extra liquid
Cook the sugar to a lower temperature
Cook the sugar to a higher temperature
To repair separated marzipan, you should
Add powdered sugar
Add extra liquid
Add extra fat
continue grinding longer
Which two of the following are lauric fats?
Cocoa butter
Coconut fat
Butter
Palm kernel fat
Peanut oil
In order to create a very soft gianduja for shell molding, you should increase the percentage of
Chocolate
Sugar
Nuts
Moisture
