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