Term
| Criollo and forestero are names of two |
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Definition
| different varieties of cocoa beans that vary primarily in flavor, tree hardiness, and price. |
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Term
| Another name for unsweetened chocolate is |
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Definition
| cacao masse (cocoa mass), chocolate liquor, bitter chocolate. |
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Term
| Another name for bittersweet chocolate is |
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Definition
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Term
| When cocoa powder is labeled 22/24, this means that it contains 22–24 percent |
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Definition
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Term
| When chocolate is labeled as having a minimum 62% cacao, or cocoa, this means that |
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Definition
| it contains at least 62 percent of an undefined combination of cocoa butter and cocoa solids nonfat. |
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Term
| True or False: Chocolate cake made with dutched cocoa tends to have a darker, even redder, color than the same cake made with natural cocoa, which tends to have a lighter, tanner color. |
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Definition
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Term
| True or False: Chocolate cake made with a small amount of added baking soda will tend to have a darker color than one made without the added baking soda. |
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Definition
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Term
| The difference between natural and dutched cocoa is that dutched cocoa has a |
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Definition
| higher pH than natural cocoa because it has been treated with an alkali. |
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Term
| One difference between dark chocolate couverture and unsweetened chocolate is couverture contains |
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Definition
| sugar and is therefore lower in cocoa solids and cocoa butter; because of this, it provides more sweetness and tenderness to a baked good. |
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Term
| You increase the amount of cocoa in a batch of fudge cookies to improve flavor. You most likely will need to adjust the formula by |
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Definition
| decreasing the amount of flour, to prevent the added cocoa from toughening and drying the cookies. |
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Term
| Unsweetened chocolate is generally more expensive than cocoa because unsweetened chocolate |
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Definition
| is higher in cocoa butter. |
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Term
| Compared with shortening, cocoa butter has about |
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Definition
| half the shortening and tenderizing ability. |
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Term
Cocoa powder typically contains 75% or more cocoa solids nonfat. Which of the following is/are in cocoa solids nonfat?
a. Carbohydrates, including starches and gums (fiber)
b. Proteins
c. Vitamins and minerals
d. Theobromine and polyphenolic compounds
e. All of the above. |
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Definition
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Term
| You work for a restaurant that wants to add to its menu a chocolate cake with the deepest, richest, and strongest chocolate flavor, one they will call "Chocolate Decadence." In general, a cake formula that is more likely deserving of the name "Chocolate Decadence" is made with |
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Which of the following is not acidic?
a. Natural cocoa
b. Dutched cocoa
c. Unsweetened chocolate |
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