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