CPC Chocolate & Confectionery 2

Question 1

What is the Maillard reaction's significance in chocolate production?

Accepted Answer

It is responsible for the complex flavors and brown color developed during roasting

Answer

It creates cocoa butter crystals

Answer

It prevents bloom formation

Answer

It emulsifies the chocolate

Question 2

What is 'panning' in confectionery production?

Accepted Answer

Coating centers in a rotating drum with successive layers of chocolate or sugar

Answer

Baking chocolate in sheet pans

Answer

Spreading chocolate on marble to temper it

Answer

Moulding chocolate in flat pans

Question 3

What is the approximate percentage of cocoa solids required in dark chocolate in the United States?

Accepted Answer

At least 35%

Answer

At least 10%

Answer

At least 50%

Answer

At least 70%

Question 4

In candy making, what is the soft-ball stage and its corresponding temperature?

Accepted Answer

112–116°C (234–240°F)

Answer

118–120°C (244–248°F)

Answer

121–130°C (250–266°F)

Answer

132–143°C (270–290°F)

Question 5

What ingredient is used as an emulsifier in most commercial chocolates to reduce viscosity?

Accepted Answer

Soy lecithin

Answer

Gelatin

Answer

Agar-agar

Answer

Carrageenan

Question 6

What term describes the process of grinding cacao nibs into a liquid mass?

Accepted Answer

Milling

Answer

Conching

Answer

Refining

Answer

Liquefaction