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FA26GS1 Choco & Confect Tech & Techniq (BAKE-242-PM) - 2026-09-28

FA26GS1 Choco & Confect Tech & Techniq (BAKE-242-PM) - 2026-09-28

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Match these countries to their place in the world

Largest cocoa producing country in South America

2nd largest cocoa producing country in the world, located in Africa

One of the largest cocoa producing countries, located in SE Asia

Largest cocoa producing country in the Caribbean

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Which country is the #1 producer of cocoa beans?

Cameroon

Ivory Coast

Switzerland

Ecuador

Mexico

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Which recipe will yield a simple, standard ganache for piping truffles

1# cream : 1# white chocolate

❌

1 cup cream : 1# chocolate

½ cup cream : 12 oz. chocolate

❌

1 part cream : 1 part chocolate

❌

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Which of the following will have an effect on the flavor of chocolate (choose all that apply)

region of origin

genetic make up

fermentation

lecithin content

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What are the three key things to control when tempering chocolate

Time, Temperature and Oxigenation

❌

Temperature, Viscosity and Agitation

❌

Time, Temperature and Agitation

✅

Time , Temperature and Emulsion

❌

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If chocolate is not properly tempered, it...

is glossy and snaps when broken

❌

has streaks on it

❌

has streaks and is soft at room temperature

✅

is soft at room temperature

❌

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What does the % number represent on a package of commercial chocolate

The amount of Cocoa Butter

❌

The amount of Sugar

❌

The amount of cocoa solids plus cocoa butter

✅

The amount of cocoa solids

❌

The amount of Cocoa Fat

❌

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What does the "Seeding" method mean when applied to Tempering Chocolate

Add a different chocolate to melted chocolate

❌

Add pieces of chocolate to a melted tempered chocolate to start the crystallizing reaction in the chocolate

❌

Add pieces of tempered chocolate to a melted chocolate to start the crystallizing reaction in the chocolate

✅

Melt chocolate and add a cocoa bean seed so it grows

❌

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Which phase of chocolate production is described here; "scraping and agitating of the chocolate, resulting in flavor development through loss of volatile acids and oxidation"

fermentation

criolloing

roasting

grinding

conching

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Which features would be considered "advantages" for using truffles shells in production of chocolate bonbons