WorksheetsShell Molding
Total questions: 10
Worksheet time: 6mins
What two conditions should a shell molding filling meet when depositing?
Fluid
<85 F
>85 F
Firm
Tempered
What temperature should molds be prior to lining?
80 F-85 F
Room temperature
85 F-90 F
90 F-95 F
70 F-75 F
Which of the following are reasons to refrigerate molds prior to demolding?
Contraction
Remove heat
Preservation
Condensation
To form stable crystals
Why will overseeded chocolate not release easily from molds?
It has already contracted in the bowl
It forms too many crystals
It creates unstable crystals
It forms too few crystals
It will bloom
Why will underseeded chocolate not release easily from molds?
It forms too few crystals
It forms too many crystals
It has already contracted in the bowl
It creates unstable crystals
It blooms
Why should filling be fluid when depositing into shell molds?
To create an even surface for sealing
To trap air pockets
To fill the mold completely
For easier handling
For textural contrast
Why should chocolate molds be polished prior to use
For better shine
For better contraction
To prevent bloom
To release latent heat of crystallization
To harden the chocolate more
Latent heat of crystallization is
a substance releasing heat as it crystallizes
a substance absorbing heat as it crystallizes
a substance releasing heat as it melts
a substance absorbing heat as it melts
If not removed, latent heat of crystallization can cause
bloom
unstable crystals
insufficient contraction
excessive contraction
difficulty releasing
True or false: Chocolate makes a mirror image of whatever it sets on
True
False
