CPC Chocolate & Confectionery 3

Question 1

What type of sugar work involves pulling aerated sugar into a shiny, satin-like material?

Accepted Answer

Pulled sugar

Answer

Rock sugar

Answer

Spun sugar

Answer

Blown sugar

Question 2

Which fat is responsible for the unique melting properties of chocolate on the palate?

Accepted Answer

Cocoa butter

Answer

Palm oil

Answer

Milk fat

Answer

Hydrogenated vegetable oil

Question 3

What is the primary difference between compound chocolate and real chocolate?

Accepted Answer

Compound chocolate uses vegetable fats instead of cocoa butter and does not require tempering

Answer

Compound chocolate has more cocoa solids

Answer

Real chocolate is sweeter than compound

Answer

Compound chocolate cannot be melted

Question 4

At what stage of sugar cooking is Italian meringue syrup prepared?

Accepted Answer

Hard-ball stage (121°C/250°F)

Answer

Thread stage (110°C/230°F)

Answer

Soft-ball stage (114°C/237°F)

Answer

Firm-ball stage (118°C/244°F)

Question 5

What is 'chocolate liquor'?

Accepted Answer

Pure ground cacao nibs containing both cocoa solids and cocoa butter

Answer

Chocolate mixed with alcohol

Answer

Melted dark chocolate

Answer

A chocolate-flavored liqueur

Question 6

Which confectionery product is made by cooking sugar and corn syrup to the hard-crack stage and then aerating it?

Accepted Answer

Honeycomb/sponge toffee

Answer

Nougat

Answer

Praline

Answer

Marzipan