Class 12 Food Processing Chapter 4 Chocolate Craft Solutions English Medium to each chapter is provided in the list so that you can easily browse through different chapters Class 12 Food Processing Chapter 4 Chocolate Craft Question Answer and select need one. Class 12 Food Processing Chapter 4 Chocolate Craft Question Answer in English Download PDF. AHSEC Class 12 Elective Food Processing English Medium.
Class 12 Food Processing Chapter 4 Chocolate Craft
Also, you can read the NCERT book online in these sections Solutions by Expert Teachers as per Central Board of Secondary Education (CBSE) Book guidelines. AHSEC Class 12 Food Processing Chapter 4 Chocolate Craft Textbook Solutions are part of All Subject Solutions. Here we have given AHSEC Class 12 Food Processing Chapter 4 Chocolate Craft Textual Question Answer in English for All Chapters, You can practice these here.
Chocolate Craft
Chapter: 4
| SESSION 1: CHOCOLATE PREPARATION |
| Check Your Progress |
A. Multiple Choice Questions:
1. Scientific name of cacao tree is –
(a) Sterculiaceae.
(b) Theobroma Cacao.
(c) Cacao.
(d) None of the above.
Ans: (b) Theobroma Cacao.
2. On an average a single cacao tree produces 20–30 cacao pods per year, each yielding only about ____________ grams of dried beans.
(a) 56.
(b) 67.
(c) 34.
(d) 29.
Ans: (a) 56.
3. Forastero has _________ flavour.
(a) Sweet.
(b) Bitter.
(c) Mild chocolate flavour.
(d) None of the above.
Ans: (b) Bitter.
4. ___________ is carried out with the help of roller mills, discs or cylinders.
(a) Tempering.
(b) Creaming.
(c) Conching.
(d) Chocolate setting.
Ans: (c) Conching.
5. Cocoa powder is obtained when the __________ is removed from the chocolate liquor with the help of a hydraulic press machine.
(a) Cocoa butter.
(b) Sugar.
(c) Chocolate.
(d) None of the above.
Ans: (a) Cocoa butter.
B. Fill in the Blanks:
1. Chocolate is obtained from the _______________ tree.
Ans: Cacao.
2. The condensed water when reacts with sugar, which later evaporates and results in crystals on the surface of the chocolate is called _________ bloom.
Ans: Sugar.
3. Poorly agitated cocoa fat leaves the chocolate with white streaks called as _________ bloom.
Ans: Grey.
4. Ganache is a stable _________ emulsion.
Ans: Fat-in-water.
5. The relative humidity levels in the chocolate room should be around ___________ %.
Ans: 35 to 45 %.
C. Mark the statement True or False:
1. Compound chocolate is not a pure form of chocolate.
Ans: True.
2. Couverture in italic means “covering”.
Ans: True.
3. Tempering is done at a higher temperature, usually 45 °C.
Ans: True.
4. Tempering is required for chocolates having low cocoa butter.
Ans: False.
5. A Chocolate Lava cake is also referred to as molten chocolate cake or soft centered molten cake.
Ans: True.
Additional:
A. Short Answer Questions:
1. What is the scientific name of the cacao tree?
Ans: The scientific name is Theobroma Cacao.
2. What does the word “Theobroma” mean?
Ans: The generic name is derived from the Greek words Theobroma – theos meaning “god,” and broma, meaning “food”.
3. How many cacao pods does a single cacao tree produce per year on average?
Ans: On an average single cacao tree produces 20-30 cacao pods per year.
4. What are the three major varieties of cacao?
Ans: Criollo, Forestero, and Trinitario (cross breed of Criollo and Forastero).
5. What is compound cacao made up of?
Ans: Compound cacao is made up of cocoa mass (powdered coco), vegetable fats (hydrogenated fats), sugar, soy lecithin and vanillin.
B. Long Answer Questions:
1. Explain the process of making chocolates from cacao beans.
Ans: The process of making chocolate starts from fermentation of cacao beans. After fermentation, the beans are dried, cleaned and then roasted. The shell of the roasted cacao bean is removed to produce cacao nibs. The nibs are then ground and conched for a minimum of 72 hours to develop aroma, sheen and emulsified mixture. This produces a paste known as “cocoa liquor” or “cocoa mass” which contains 54 % cocoa butter.
2. What is the tempering of chocolate and why is it important?
Ans: Tempering of chocolate is an important step to having higher cocoa butter content. The cocoa butter present in couverture chocolates needs to be pre-crystallised to make chocolate ready for further processing. In this process, solid form of chocolate is first melted by heating it up to 45 °C, which is then cooled down to 28 °C. Thereafter it is heated again at working temperature i.e. 31 °C for further processing.
3. What are the characteristics of correctly tempered chocolate?
Ans: A correctly tempered chocolate will have following characteristics:
(i) Stable at room temperature between 23 to 25 °C.
(ii) Have no bloom or streaks.
(iii) Glossy and snap easily when broken.
(iv) Will shrink appropriately and easily removable from molds or the acetate surface.
4. Describe the faults in tempering of chocolate.
Ans: There can be several faults in tempering that can occur while tempering a chocolate. Chocolate often has tiny white spots, dullness and has white streaks which is called bloom. There are three types of blooms: sugar bloom, fat bloom and grey bloom.
5. What are the steps involved in moulded chocolate preparation?
Ans: The different steps involved in chocolate moulding are:
(i) Tempering.
(ii) Depositing.
(iii) Cooling.
(iv) Filling ganache into chocolate shells.
(v) Sealing the shells.
(vi) Unmoulding the chocolates.
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