NDFS 1010 Final (Quizzes 1-8) || A+ Verified Solutions.
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Course
NDFS 1010
Institution
NDFS 1010
The first evidence of using chocolate in foods was in the 18th century correct answers True
The late Mayans of the 12th century consumed the alcoholic pulp of the cacao fruit: correct answers True
The degree of alkalization can be controlled by: correct answers Concentration of alkali solutio...
NDFS 1010 Final (Quizzes 1-8) || A+ Verified Solutions.
The first evidence of using chocolate in foods was in the 18th century correct answers True
The late Mayans of the 12th century consumed the alcoholic pulp of the cacao fruit: correct
answers True
The degree of alkalization can be controlled by: correct answers Concentration of alkali solution
Alkalization time
Pressure
Which of the following countries is the largest producer of cocoa beans correct answers Ivory
Coast
It is very easy to obtain cocoa butter crystals in form VI directly from melted cocoa butter.
correct answers False
During fermentation polyphenols polymerize forming dimers and tetramers and the level of
astringency in the bean is reduced correct answers True
Which of the following ingredients contribute to the nutritional properties of chocolate? correct
answers -Percentage of cocoa solids
-Sugar
-Milk
Fully fermented cocoa beans are more bitter, more astringent, and have less chocolate flavor than
the non-fermented ones: correct answers False
Tempering of chocolate is used to crystallize cocoa butter in form: correct answers V
Which of the following compounds is in higher concentration in chocolate? correct answers
Theobromine
The concentration of theobromine and caffeine does not change during fermentation correct
answers True
Cocoa grows at its maxima in the region of equator at: correct answers 20 ° North and South
The term "solid fat content" refers to: correct answers The amount of solid fat at a specific
temperature
The maximum moisture content in cocoa powder is: correct answers 4.5%
The Aztecs consumed cocoa with only one type of flower called "ear flower" correct answers
False
,Which of the following were considered "Old World" spices? correct answers Black pepper
Cinnamon
Anise
If the chocolate is well tempered, it will never bloom, not matter what you do to the chocolate
correct answers False
Which of the following compounds have a positive effect towards cardiovascular disease?
correct answers Cocoa flavanols
Pyrazines do not impart flavor to cocoa beans correct answers False
How many cocoa beans can be found in a cocoa pod? correct answers 30-45
What compound is this? correct answers Glucose
The "Dutching" method refers to: correct answers Treating cocoa with alkaline salts
The late Mayans of the 12th century preferred to consume cocoa: correct answers Hot
With Vanilla
There is plenty of scientific evidence that chocolate was introduced to Spain by Cortes correct
answers False
Cacao consumption attracted Spaniards attention due to its health properties correct answers
True
Cocoa beans that have been dried using artificial drying techniques have better flavor than the
ones dried directly under the sun correct answers False
The Aztecs consumed cacao with the following additives: correct answers Vanilla
Chili
Ear flower
Corn or Maize
Cocoa liquor must be alkalized to remove any alcohol remaining from the fermentation process.
correct answers False
Sucrose helps maintain the viscosity of chocolate correct answers True
During milling, particle sizes can be reduced to a minimum size of correct answers 20
(UNTESTED)
(not 100)
What happens to the content of free amino acids during fermentation? correct answers Increases
Conching is a fast process that takes less than 1 min correct answers False
Sugar Alcohols are ideal substitute for people who have correct answers Diabetes
Smoke flavor can be produced during artificial drying correct answers True
Aztecs were the first civilization that used cacao. correct answers False
Which of the following is not an ingredient found in chocolate correct answers Palm Oil
Variation in cocoa bean size is based on: correct answers Country of origin
Climatic conditions
The first encounter between Spaniards and cocoa occurred: correct answers By encountering a
Maya trading canoe.
During Columbus' Voyage
Mexico is still the major producer of cocoa beans worldwide correct answers False
Which of the following people invented milk chocolate? correct answers Nestle & Peter
Cocoa beans in West Africa are produced by: correct answers Millions of family owned farms
The spout in the ceramics found from 600 BC was used for: correct answers Pouring liquid
Blowing air and produce foam
Please list the order of the steps of cocoa processing performed in a small scale facility correct
answers 1) Cleaning
2) Roasting
3) Winnowing
4) Grinding
The process of hydrogenation can be used to obtain cocoa butter equivalents correct answers
False
What type of cocoa butter crystal is present in a recently-made well-tempered chocolate? correct
answers Form V
The overall impression of flavor includes which of the following correct answers Taste
Chemical sensitivity (for example, astringency)
Olfaction
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