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