eQuizShow

Choc

Chocolate

Question: When Tempering Chocolate what is the method called when using a hand blender to mix in the crystalized chocolate
Answer: Seeding Method

Question: State the three effects of pre-crystallisation of couverture
Answer: Chocolate becomes: Brittle/hard, shiny, deep/even colour, takes less time to harden

Question: What are the temperature requirements when tempering chocolate
Answer: 40-45c then down to 28-32c keep at 32c

Question: What might happen if chocolate is stored below 10c, and will produce a sticky surface to the chocolate?
Answer: Sugar Bloom

Question: What is the only 'real' chocolate ingredient in white chocolate
Answer: Cocoa butter

Petit Fours

Question: What is the chocolate based filling called used in truffles
Answer: ganash

Question: If fudge was cooked below the correct temperature what effect would it have?
Answer: The fudge would not set when cooled

Question: If a Chocolate truffle had not been tempered and had grey streaks on the surface what would this be called?
Answer: Fat Bloom

Question: What is the setting agent for pate des fruits
Answer: Pectin

Question: There are ;polymorpheus' crystals within good chocolate how many stable 'Beta crystals' are there which when minipulated at the correct temperatures temper the chocolate?
Answer: One

Chocolate

Question: What is chocolate made from?
Answer: Cocoa Bean

Question: If over crystallization has occurred and chocolate is setting to rapidly without shine what could you do?
Answer: Bring up to workable temperature once more, or add small amount of melted chocolate to it.

Question: What is the name given to chocolate drops
Answer: Callets

Question: What is the final process prior to chocolate being moulded and set and is after the milling process that mixes cocoa solids and chocolate mass
Answer: Conching

Question: Does chocolate contain the stimulant caffeine?
Answer: yes

Sugar

Question: What is the term given to decorative sugar work/display pieces, is flexible to work with then is very hard once dried
Answer: Pastillage

Question: What does liquid Glucose do
Answer: Prevents crystallization, set sugar harder and shinier

Question: This product does not need water or glucose to melt, resistant to humidity and produces sugar work; bubble sugar, can also be re-used
Answer: Isomalt

Question: What temperature is required for hard crack sugar work
Answer: 155c minimum

Question: When preparing Italian meringue, fresh marzipan or sabayon what is the temperature of the liquid sugar
Answer: 118c-soft ball

surprise?

Question: Conching (rolling of the final mixed chocolate back and forth) processes are different in Europe and the US, which has the more refined chocolate
Answer: Europe

Question: What is the minimum amount of cocoa solids for couverture to be called couverture?
Answer: 32%

Question: What is the predominant ingredient in marzipan
Answer: Almond

Question: What piece of equipment is ideal for melting chocolate
Answer: Double boiler/melting pot

Question: Spun, Pulled and Blown are associated with pastillage? true or false
Answer: False