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The Science of Chocolate Tempering
  • 1. What is the primary purpose of tempering chocolate?
A) To increase the chocolate's bitterness
B) To reduce the fat content
C) To add more sugar
D) To stabilize the cocoa butter crystals
  • 2. What can happen if chocolate is not tempered properly?
A) It will have a stronger flavor
B) It will taste sweeter
C) It may bloom and have a poor texture
D) It will melt faster
  • 3. What tool is commonly used to check the temperature during tempering?
A) Mixing bowl
B) Scale
C) Thermometer
D) Timer
  • 4. Why is seeding method preferred?
A) It makes chocolate sweeter
B) It produces more chocolate
C) It reduces sugar content
D) It requires less time
  • 5. What is the term for the white streaks that can appear on untempered chocolate?
A) Crust
B) Frost
C) Dust
D) Bloom
  • 6. What visual characteristic indicates properly tempered chocolate?
A) Crumbly and rough surface
B) Sticky and stringy texture
C) Soft and dull appearance
D) Snap and shine when broken
  • 7. What happens to chocolate during the cooling phase of tempering?
A) It crystallizes unevenly
B) It evaporates
C) It becomes liquid again
D) It solidifies with stable crystals
  • 8. What can added oil do to tempered chocolate?
A) It makes it shinier
B) It stabilizes the chocolate
C) It can cause it to lose its temper
D) It enhances flavor
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