Font size
WorksheetsCACOA AND CACOA PRODUCTS
Total questions: 10
Worksheet time: 6mins
Match the correct main varieties of cacao.
Criollo is more plentiful, easier to cultivate and has a pungent aroma
Trinitario is a cross of a strains of the other two types and generally has a good and aromatic flavor
Forastero; light with a unique, pleasant aroma and is used in the finest chocolate
All wrong
Construct the composition of cocoa bean from the highest to lowest.
Oleic acid, Fiber, Proanthocyanins, Glutamine, Magnesium
Oleic acid, Fiber, Glutamine, Flavanols, Magnesium
Stearic acid, Arginine, Fiber, Proanthocyanins, Kalium
Stearic acid, Arginine, Fiber, Kalium, Proanthocyanins
Select CORRECT statement
Site or location of curing happen inside the beans
Curing carried out by enzymes
Curing occurs before fermentation
The purpose of curing is for flavor development & partially responsible for the brown colour
Select the correct factors affecting fermentation (more than one answer)
Extent of ripeness of pod
Type of fermentation
Quantity of pulp
Quantity of salt
Find the correct process for A.
Fermentation
Winnowing
Alkalization
Roasting
B is used in chocolate manufacturing to get its gloss, snap, and tender melt structure.
Identify B.
Cocoa powder
Cocoa mass
Cocoa butter
Modified cocoa mass
Choose the correct match for C and D
Molding to produce plain or milk chocolate
Enrobing to produce chocolate coated products
Enrobing to produce plain or milk chocolate
Molding to produce chocolate coated products
Choose the correct polymorphic forms of cocoa butter in chocolate.
alpha form
gamma form
delta form
beta-prime form
As a food technologist working in a chocolate manufacturing industry, you are needed to produce a chocolate bar that can be exported to Moscow (Russia) during summer with temperature of 12 - 23°C. Which chocolate crystal form below that suitable for Moscow’s temperature?
Pick the most accurate answer based on combinations below:
Form I (beta - prime 2)
Form II (alpha)
Form IV (beta-prime 1)
Form V (beta 2)
As a food technologist working in Cacao Plantation in Ivory Coast, you are instructed to produce premium cocoa beans “from tree to bags” within 5 days. Which of the techniques below that you will use?
Pick the most accurate answer based on combinations below:
Use Forastero cacao breed
Fermentation done by using Box Tray method
Drying done by using mechanical dryers
Stored packed cocoa beans in dry and high humidity places
