Title: Default
Course: Grades Instructor - DO NOT MODIFY

The default category for questions.

Feedback shared by this category's questions, if partly right: 1

Q: Because white chocolate does not contain an part of the coaoa bean except the fat it is not considered 'chocolate' in some countries.
- True (That's correct.)
- False (Sorry. The statement is true.)
A: True

Q: What is the term for the finest, highest quality of chocolate; often used for truffles, dipped, molded and shape chocolates? (hint: it's a French word)
A: couverture

Q: If cocao powder is treated with an alkali to smooth the flavor, it is called ------- cocoa.
A: Dutch process
Feedback ("French Royale"): No, sorry.
Feedback ("Swiss sweetened"): No, sorry.
Feedback ("Dutch process"): Yes, correct.
Feedback ("German dark"): No, sorry.

Each type of chocolate contains different combinations of cocoa solids and milk solids. Match the chocolate type to the proper balance of cocoa and milk solids.

Q: A bain-marie, or "Mary's bath," is the equivalent of
- a double boiler. (Correct. The "bath" refers to the meghod of placing a pan of food in another pan with hot water in it.)
- dipping food into a (chocolate filled) fondue pot.
- pouring melted chocolate over a cake sculpture.
A: a double boiler.

Q: Alkalization is a process of neutralizing the acidity of cocoa with potassium Carbonate. This also brings out more chocolate color, resulting in a darker cocoa, as well as 'smoothing' the cocoa's  flavor. What is another term for this process?
- Blanching
- Dutching
- Swiss processing
- Blooming
A: Dutching

Q: A good, clean snap is indicative of high cocoa content and well-tempered Chocolate.
- True (Yes, that is true.)
- False (Sorry, it is true.)
A: True

Q: Define blue chocolate?
- This rare Scandinavian form, aka the Norwegian Blue, lies dormant on the tongue until one drinks a cup of milk.
- A chocolate made when sad.
- A chocolate made in cold northern climates.
- aAchocolate beverage similar to cocoa.
A: This rare Scandinavian form, aka the Norwegian Blue, lies dormant on the tongue until one drinks a cup of milk.

Q: A natural sugar substitute that provides the most natural sweetness in sugar-free chocolate. Made from malt extract, it is more expensive than other non-sugar sweeteners but used in the finer sugar-free chocolates. What is this?
- Maltitol
- Nutri-sweet
- Equal
- Honey
A: Maltitol

Q: Do you like chocolate?
- True (good job!)
- False (are u kidiing me?)
A: True

Q: Match the terms from the class glossary with their correct descriptions.
- It was invented in France as a small, rich chocolate made of ganache, often flavored and usually shaped into a ball. The original recipe, rolled in cocoa, was named after a black fungus because of its physical resemblance. | Truffle
- It is indicative of high cocoa content and well-tempered chocolate. | Snap
- A velvety smooth blend of chocolate and cream, often with butter added, that is usually dipped in chocolate and rolled in cocoa powder and sugar or other coatings to make a truffle. It is often used as a center for bonbons. | Ganache

Q: [Image: M&M personalities]

Which M & M candy is typically represented as female in television commercials?
- Orange
- Yellow
- Red
- Green
- Blue
A: Green

Q: Which of the following ingredients would be standard items for chocolte brownies?

Hint: Two do not belong. Your score will be reduced -50% for each wrong choice.

[Image: Brownies]
- eggs
- flour
- pumkin seeds (Sorry, but most people use nuts for a crunching texture.)
- cocoa
- butter or margerine
- sugar
- baking powder
- salt
- vanilla extract
- asparagus (You're not serious, are you?)
A: eggs; flour; cocoa; butter or margerine; sugar; baking powder; salt; vanilla extract

Q: [Image: mm candies]

Assuming you do not have any contraindicated health conditions, how many M&Ms should be the maximum you eat each day?

The answer will allow a variance of +/- 5.

(Hint: The picture above would be a good amount by a chocolate lover's standard. Estimate the number in the picture.)
A: 50 (± 5)
Feedback ("50"): The correct answer is 50, but you will get full credit if you came within 5 ( i.e., anywhere between 45 and 55).

Q: The home offices for the Hershey's, Mars Incorporated, and Nestles chocolate companies are all located in the United States.
- True (Whoops! Nestlés global headquarters is actually based in Switzerland.)
- False (Very good! Nestlés global headquarters is actually based in Switzerland.)
A: False

Q: This rare Scandinavian form lies dormant on the tongue until one drinks a cup of milk.
- White Chocolate
- Blue Chocolate
- Milk Chocolate
- Red Chocolate
A: Blue Chocolate

Q: Bakers havea process of neutralizing the acidity of cocoa with potassium Carbonate. This also brings out more chocolate color, resulting in a darker cocoa, as well as 'smoothing' the cocoa's  flavor. What is another term for this process?
A: Alkalization
Feedback ("Alkalization"): Yes. Very good.

Q: A good, clean ----- is indicative of high cocoa content and well-tempered Chocolate
A: snap
Feedback: Isn't that a great sound?