WorksheetsACA 2024 Brian Cherry Awards - Final Round Quiz
Total questions: 15
Worksheet time: 8mins
What is commonly used to add a sour flavour to lollies?
Salt
Citric acid
Baking soda
Gelatin
A factory manufactures lollies. They noticed pits forming in the stainless steel sugar syrup kettles. Which of the following IS NOT a contributing factor to this corrosion?
Citric acid flavouring
Sugar
High temperatures
Size of the factory
Regular temperature cycling of the stainless steel sugar syrup kettles is also likely to cause what other type of corrosion?
Galvanic corrosion
Microbiologically influenced corrosion (MIC)
Stress corrosion cracking (SCC)
Intergranular corrosion
What is conching in the chocolate-making process?
The roasting of cocoa beans
The grinding of cooa beans into powder
The process of stirring and aerating chocolate to improve texture and flavour
The moulding of chocolate into bars or shapes
Corrosion was identified in hard-to-reach places in their chocolate tempering machines, particularly around the bolts and joints. What type of corrosion is this most likely to be?
Microbiologically influenced corrosion (MIC)
Stress corrosion cracking (SCC)
Crevice corrosion
Localised pitting corrosion
What is the process of tempering chocolate?
Heating and cooling chocolate to stablise it for making confections
Quenching it to make it brittle
Mixing it with flavours to make truffles
Dehydrating it to form a powder
A chocolate factory uses a conveyor made from a combination of aluminium and stainless steel for cooling chocolate bars. Over time components began to show signs of accelerated corrosion. Which material would be most likely affected?
Aluminium
Stainless steel
What type of chocolate contains no cocoa solids, only cocoa butter?
Milk chocolate
Dark chocolate
White chocolate
Bittersweet chocolate
What type of corrosion was the chocolate bar cooling conveyor experiencing?
Galvanic corrosion
Crevice corrsion
Stress corrosion cracking (SCC)
Intergranular corrosion
A chocolate producing chocolate bars experienced failures in their stainless steel chocolate tempering machines, which developed cracks in several key components. Select what factor(s) present that would have led to this?
Thermal cycling
Chloride cleaning agents
Stainless steel
Which type of lolly is typically made by pulling the mixture to incorporate air and create a chewy texture?
Lollipops
Taffy
Licorice
Jelly beans
A lolly manufacturing facility that produced toffees and fudges using steam-jacketed kettles observed significant thinning of the kettle walls after several years of operation. The factory had to schedule maintenance shutdowns to address this. Which of the following would be appropriate actions to take? Select all that apply.
Replace with kettle made from a more corrosion resistant stainless steel
Use less corrosive cleaning agents
Perform routine inspections to monitor kettle wall thickness
Do nothing and reactively address corrosion issues as they occur
Which lolly traditionally uses a mixture of sugar and water that is boiled to the “hard crack” stage in candy-making?
Fairy floss
Toffee
Lollipops
Licorice
A lolly factory produces individually wrapped soft lollies. Localised pitting corrosion was discovered in their wrapping machines, particularly on the parts that came into direct contact with the lollies. Which of the following scenarios was most likely to have caused this?
Sticky residue remaining on the machine attracting moisture over time
Dissimilar metals in conctact that are used in the wrapping machine
Mechanical stress on the wrapping arms from wrapping each lolly
Using waxed paper wrappers instead of plastic wrappers
What is the main ingredient in dark chocolate?
Cocoa butter
Milk powder
Cocoa solids
Sugar
