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The Science of Chocolate Tempering - Quiz
Contributed by: Leonard
  • 1. What is the primary purpose of tempering chocolate?
A) To increase the chocolate's bitterness
B) To stabilize the cocoa butter crystals
C) To reduce the fat content
D) To add more sugar
  • 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 have a stronger flavor
D) It will taste sweeter
  • 3. What tool is commonly used to check the temperature during tempering?
A) Thermometer
B) Mixing bowl
C) Timer
D) Scale
  • 4. Why is seeding method preferred?
A) It makes chocolate sweeter
B) It requires less time
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) Crust
B) Frost
C) Dust
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 crystallizes unevenly
B) It becomes liquid again
C) It evaporates
D) It solidifies with stable crystals
  • 8. What can added oil do to tempered chocolate?
A) It enhances flavor
B) It can cause it to lose its temper
C) It stabilizes the chocolate
D) It makes it shinier
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