FDSC 2201: The Science of Chocolate Quiz

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What is the primary purpose of tempering in chocolate manufacturing?

To enhance the aroma of chocolate

To increase the cocoa content

To achieve the desired texture and appearance (correct)

To speed up the cooling process

What type of method is used to measure fat content in chocolate?

GC-Olfactometry

Soxhlet (correct)

Differential scanning calorimetry (DSC)

Chromatography

What is the main purpose of sorting beans during the cocoa bean processing steps?

Viscosity

Aroma

Taste

Size (correct)

Which of the following ingredients is NOT commonly found in dark chocolate?

Milk powder Signup and view all the answers

How does cocoa butter contribute to the consistency of chocolate?

It adds a creamy texture to chocolate Signup and view all the answers

What is the correct order of steps to process chocolate?

Mixing, refining, conching, tempering, molding, cooling, packaging Signup and view all the answers

Why is refining considered crucial in the chocolate making process?

It reduces the size of particles Signup and view all the answers

What is the purpose of conching chocolate?

Develop a smooth texture Signup and view all the answers

Which region currently produces a significant portion of the world's cocoa beans?

West Africa Signup and view all the answers

How would you define the refining step of chocolate processing?

Reduces the particle size of chocolate mass Signup and view all the answers

Which of the following ingredients is least likely used in chocolate manufacturing?

Honey Signup and view all the answers

What type of exposure causes a sugar bloom?

Water exposure Signup and view all the answers

What is the correct sequence of cocoa bean processing steps?

Separation of the beans, Fermentation, Drying Signup and view all the answers

Which of the following countries does not typically produce cacao beans?

France Signup and view all the answers

How does viscosity affect a chocolate shell?

Shell thickness Signup and view all the answers

What is the origin of chocolate?

South America/Mexico Signup and view all the answers

What process leads to the 'snap' texture and long-term preservation of chocolate?

Tempering Signup and view all the answers

In the tempering stage of chocolate processing, what characterizes well-tempered chocolate?

Difficult to contract from a mold Signup and view all the answers

What is the purpose of aluminum foil in chocolate packaging?

Oxygen barrier Signup and view all the answers

What compound present in chocolate makes it dangerous for dogs?

Theobromine Signup and view all the answers

When you press chocolate liquor, what do you get?

Cocoa powder & butter Signup and view all the answers

What are examples of typical centers for chocolate panning?

Fruits Signup and view all the answers

Mucilaginous pulp of beans undergoes which type of fermentation?

Ethanolic Signup and view all the answers

Particle size affects the _ and _.

Rheology and appearance Signup and view all the answers

What is the main purpose of alkalization (dutching) in cocoa processing?

Prevents sugar blooming Signup and view all the answers

What defines a sugar bloom in chocolate?

When white film on chocolate is crystalline sugar from exposure to water Signup and view all the answers