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

The Maillard reaction between amino acids and reducing sugars during roasting of cacao beans produces the complex flavors and brown color characteristic of 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

Panning is a confectionery technique where centers (nuts, candies) are placed in a rotating drum and coated with successive thin layers of chocolate or sugar syrup.

Question 3

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

Accepted Answer

At least 35%

Answer

The FDA requires dark (bittersweet or semisweet) chocolate to contain at least 35% chocolate liquor (cocoa solids).

Question 4

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

Accepted Answer

112–116°C (234–240°F)

Answer

The soft-ball stage occurs at 112–116°C (234–240°F), where cooked sugar forms a soft, pliable ball when dropped into cold water, used for fondant and fudge.

Question 5

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

Accepted Answer

Soy lecithin

Answer

Soy lecithin is the most commonly used emulsifier in chocolate manufacturing, added in small amounts (0.3–0.5%) to reduce viscosity and improve flow.

CPC - Certified Pastry Culinarian Practice Test

CPC - Certified Pastry Culinarian Practice Test

CPC Chocolate & Confectionery 2