Cypress College
Baking and Pastry
Fall 2004
Name:
Date:
Multiple Choice
1. Which of the following statements about chocolate is false?
(a) It is easy to work with.
(b) It is one of the world’s most popular confections.
(c) It is a wonderful medium for decorative work
(d) It is sensitive to temperature and moisture
2. Chocolate is produced from the seeds of the _____ tree.
(a) chocolate
(b) cocoa
(c) cacao
(d) either b or c
3. Chocolate liquor contains _____.
(a) cocoa solids
(b) cocoa butter
(c) both a and b
(d) neither a nor b
4. Couverture is also known as _____ chocolate.
(a) coating
(b) baking
(c) confectioner’s
(d) none of the above
5. Dark couverture contains all of the following except _____.
(a) sugar
(b) cocoa butter
(c) cocoa solids
(d) milk solids
6. Which of the following statements about couverture is false?
(a) Couverture must contain at least 31% cocoa butter.
(b) Milk chocolate couverture contains milk solids.
(c) The higher the fat content of couverture, the thinner it will be when it is melted.
(d) Semisweet couverture contains a higher percentage of cocoa solids than either bitter or extrabitter couverture.
1
7. White couverture cannot be called chocolate because it contains no _____.
(a) cocoa butter
(b) cocoa solids
(c) sugar
(d) both a and b
8. The process of preparing couverture for dipping, coating, and molding is called _____.
(a) conching
(b) blooming
(c) fermenting
(d) tempering
9. Tempered chocolate _____.
(a) sets quickly
(b) has a good texture
(c) has a good shine
(d) all of the above
10. The surface of Cedrick’s solidified chocolate looks cloudy. What did his instructor say when she saw
this condition?
(a) “Cedrick, your chocolate has a bloom.
(b) “You forgot to temper your chocolate.”
(c) “Your chocolate will have an inferior texture.”
(d) all of the above
11. Chocolate is melted in a _____ during the tempering process?
(a) heavy pan over direct heat
(b) pan or bowl set over hot water
(c) in any microwave on high power for 4 to 6 minutes
(d) all of the above
12. During which stage of the tempering process is couverture heated over a direct heat source?
(a) melting
(b) tempering
(c) rewarming
(d) none of the above
13. Dark chocolate couverture must be heated to _____ temperature as milk chocolate and white
couverture during the melting stage of the tempering process.
(a) a lower
(b) a higher
(c) the same
14. Tablage, seeding, and injection are all methods to _____.
(a) mold chocolate
(b) temper chocolate
(c) conch chocolate
(d) create chocolate decorations
2
15. Which of the following pieces of equipment would be used during the tablage method, but not during
the seeding or injection methods?
(a) heavy knife
(b) stainless steel bowl
(c) marble slab
(d) water bath
16. During which of the following methods would you cut fine shreds or shavings from a block of
chocolate?
(a) tablage
(b) seeding
(c) injection
(d) both b and c
17. Which of the following did you hear Chef Bartz say during his lecture on tempering chocolate?
(a) Your work area must be either below 65°F/18°C or above 77°F/25°C.
(b) During the melting stage, you must use a temperature that will melt only the fats with the lowest
melting points.
(c) It is absolutely necessary to protect the chocolate from water contamination during the tempering
process.
(d) You must repeat the whole tempering process if your chocolate becomes thick or pasty during the
cooling stage.
18. One way to eliminate the small air bubbles that can mar the surface of a hollow chocolate item is to
_____.
(a) use untempered chocolate
(b) mix a small amount of water with the chocolate before pouring it into the mold
(c) use a soft brush to paint the inside of the mold with tempered chocolate
(d) scour the inside of the mold with steel wool and then coat it with cocoa butter
19. Add _____ to tempered chocolate in order to make piping chocolate.
(a) cocoa butter
(b) simple syrup
(c) glucose or corn syrup
(d) none of the above
20. _____ should be added to melted chocolate to produce modeling chocolate.
(a) Cocoa butter
(b) Simple syrup
(c) Glucose or corn syrup
(d) none of the above
21. In their simplest form, truffles are balls of _____.
(a) couverture
(b) tempered chocolate
(c) chocolate ganache
(d) cocoa powder mixed with cocoa butter
3
22. The simplest way to finish truffles is to drop them into a bowl of _____.
(a) cocoa butter
(b) white couverture
(c) simple syrup
(d) cocoa powder
True/False
23.
T F If melted chocolate is too thick for dipping, it can be thinned out with a little cocoa butter or
water.
24.
T F The whitish coating that sometimes appears on chocolate that was not properly tempered is
actually cocoa butter that has come to the surface.
25.
T F Melted chocolate contracts or shrinks when it cools and solidifies.
4