WorksheetsConfectionery Preparation Quiz
Total questions: 15
Worksheet time: 20mins
What are the requirements for confectionery preparation?
What guidelines are provided for safety, health, and hygiene practices?
What does HACCP stand for and what is its purpose?
What are Good Manufacturing Practices (GMPs)?
What are the roles of confectionaries in pastry?
Illustrate skills of pastry workers
Improves appearance
Increase in aesthetical values
Improves flavour
Stimulate the appetite
What is the temperature range for the Soft-ball stage?
110°C – 113°C
113°C – 115°C
118°C – 122°C
122°C – 130°C
132°C – 143°C
What are the key components of a lollipop?
Sugar
Corn syrup
Flavorings
Citric acid
Malic acid
What is marzipan primarily made from?
Ground almonds
Sugar
Almond extract
Rose water
What are the characteristics of jelly?
Transparent
Well set but not too stiff
Should not be gummy
Firm enough to retain sharp edge
Tender enough to quiver when pressed
What are the core components of nougat?
Sugar
Egg whites
Various nuts
Candied fruit
What is praline made from?
Caramelized sugar syrup
Nuts
Chocolate
Fruit
What is biological hazard?
What is the temperature range for the Hard-ball stage?
140°C – 145°C
135°C – 140°C
120°C – 125°C
125°C – 130°C
130°C – 135°C
At what temperature does the Thread stage occur?
120°C – 125°C
110°C – 115°C
105°C – 110°C
115°C – 120°C
100°C – 105°C
What is the temperature range for the Soft-crack stage?
130°C – 135°C
150°C – 155°C
135°C – 140°C
140°C – 145°C
145°C – 150°C
