Sweet Stations Test Prep

According to the information you read, which of the

following statements best defines chocolate?

• Chocolate is a food that contains cocoa solids, cocoa

  butter, sugar, and milk.

• Chocolate is a food that contains cocoa solids, cocoa

  butter, and sugar.

• Chocolate is a food that contains cocoa butter, milk,

  sugar, and sometimes additives like oil.

• Chocolate is always a sweet food that can be melted

  and molded.

Answer explanation

According to the passage, chocolate is a food that contains cocoa solids, cocoa butter, and sugar. It can contain milk (milk chocolate), but it doesn’t have to (as in the case of dark chocolate).

Which of the following quotes from the passage helps to

support the answer to question 1?

Chocolate is a food that contains cocoa solids, cocoa

butter, and sugar.

• “However, white chocolate is missing one of

  chocolate’s key ingredient: cocoa solids.”

• “. . . there we have the three main types of

  chocolate: dark, milk, and white.”

• “White chocolate shares some properties with

  chocolate.”

• “The darker the chocolate, the higher the caffeine

  content.”

Answer explanation

According to this quote, cocoa solids are a necessity in a food defined as chocolate. This information helps the reader to eliminate options C (yellow) and D (pink).

Based on the passage, how can the reader infer that

white chocolate does not contain caffeine?

• White chocolate is not really chocolate.

• White chocolate does not contain cocoa solids.

• White chocolate contains more sugar than dark

  chocolate.

• White chocolate contains milk.

Answer explanation

Caffeine comes from the cocoa solids, and white chocolate does not contain cocoa solids.

Which of the following quotes from the passage supports

the answer to question 3?

White chocolate does not contain cocoa solids.

• “If one type were to be ranked healthiest, this would

  probably be dark chocolate . . .”

• “In the case of milk chocolate, milk is added as well.”

• “A bloom occurs when fat liquids, like those from milk

  or cocoa butter, move through the chocolate and

  crystallize on its surface.”

• “Be careful, though – cocoa solids contain some

  caffeine!"

Answer explanation

This information, combined with the knowledge that white chocolate does not use cocoa solids, show the reader that the answer to question 3 is B.

Which of the following best conveys the author’s opinion on

white chocolate?

• White chocolate should never be used in place of

  milk chocolate or dark chocolate.

• Milk chocolate and dark chocolate are tastier than

  white chocolate.

• White chocolate is not technically chocolate, but

  that isn’t very important.

• White chocolate should be considered chocolate.

Answer explanation

The author acknowledges that white chocolate is not chocolate by definition but feels that the distinction isn’t very important.

Which of the following quotes from the passage helps to support

the answer to question 5?

White chocolate is not technically chocolate, but

that isn’t very important.

• “White chocolate shares some properties with chocolate; for

  example, it is sweet, like chocolate is when enough sugar is

  added to it.”

• “While white chocolate may be a little white lie, it still has a

  lot to offer its fans. And in the end, isn’t that what really

  matters?

• “Each type has its own gifts to add to the worlds of baking

  and nutrition.”

• “However, white chocolate is missing one of chocolate’s key

  ingredient: cocoa solids.”

Answer explanation

These last lines of the passage show that the author is more concerned with white chocolates' taste and benefits than its definition.

What does the word “versatile” mean in the context of

paragraph 1?

• Able to move forward or backward

• Having a variety of skills

• Able to be adapted for many uses

• Reversible

Which of the following quotes does NOT convey the idea that

white chocolate is a versatile ingredient?

• “White chocolate – a sweet treat that is as decorative as it is

  delicious.”

• “You’ll find it in cookies, cakes, scones, candies . . . Pretty

  much any bakery or candy store treat can incorporate

  some of this decadent ingredient.”

• “It can also be melted down before hardening, which

  makes it great for making pretty shapes for candy molds or

  drizzling on top of cookies.”

• “White chocolate, on the other hand, contains no cocoa

  solids, which accounts for its white color.”

Answer explanation

Choices A, B, and C all speak of uses for white chocolate. Answer D simply describes its make-up.

In this passage, the author explains why white chocolate is

not chocolate. What else does the author do in this passage?

• Nothing – the author only explains why white chocolate

  is not chocolate.

• The author compares and contrasts dark chocolate,

  milk chocolate, and white chocolate.

• The author explains the history of chocolate.

• The author indicates a preference for dark chocolate.

Answer explanation

This passage discusses the similarities and differences among the three types.

Which of the following quotes from the passage does NOT

support the answer to question 9?

The author compares and contrasts dark chocolate,

milk chocolate, and white chocolate.

• “White chocolate, on the other hand, contains no

  cocoa solids . . .”

• “. . . white chocolate is missing one of chocolate’s

  key ingredients: cocoa solids.”

• “For example, all three types contain some protein.”

• “A bloom occurs when fat liquids, like those from milk

  or cocoa butter, move through the chocolate and

  crystallize on its surface.”

Answer explanation

All the other choices highlight a similarity or difference among the three types. Choice D simply explains why chocolate can develop a bloom.