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 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 Textbook Solutions are part of All Subject Solutions. Here we have given AHSEC Class 12 Food Processing 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.
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