CACOA AND CACOA PRODUCTS

Match the correct main varieties of cacao.

• Criollo is more plentiful, easier to cultivate and has a pungent aroma

• Trinitario is a cross of a strains of the other two types and generally has a good and aromatic flavor

• Forastero; light with a unique, pleasant aroma and is used in the finest chocolate

• All wrong

Construct the composition of cocoa bean from the highest to lowest.

• Oleic acid, Fiber, Proanthocyanins, Glutamine, Magnesium

• Oleic acid, Fiber, Glutamine, Flavanols, Magnesium

• Stearic acid, Arginine, Fiber, Proanthocyanins, Kalium

• Stearic acid, Arginine, Fiber, Kalium, Proanthocyanins

Select CORRECT statement

• Site or location of curing happen inside the beans 

• Curing carried out by enzymes 

• Curing occurs before fermentation 

• The purpose of curing is for flavor development & partially responsible for the brown colour 

Select the correct factors affecting fermentation (more than one answer)

• Extent of ripeness of pod

• Type of fermentation

• Quantity of pulp

• Quantity of salt

   

Find the correct process for A.

• Fermentation

• Winnowing

• Alkalization

• Roasting

B is used in chocolate manufacturing to get its gloss, snap, and tender melt structure.
Identify B.

• Cocoa powder

     

• Cocoa mass

     

   

• Cocoa butter

    

• Modified cocoa mass

Choose the correct match for C and D

• Molding to produce plain or milk chocolate

• Enrobing to produce chocolate coated products

• Enrobing to produce plain or milk chocolate

• Molding to produce chocolate coated products

Tags

NGSS.MS-PS1-2

Choose the correct polymorphic forms of cocoa butter in chocolate.

• alpha form

   

• gamma form

    

     

• delta form

     

• beta-prime form

As a food technologist working in a chocolate manufacturing industry, you are needed to produce a chocolate bar that can be exported to Moscow (Russia) during summer with temperature of 12 - 23°C. Which chocolate crystal form below that suitable for Moscow’s temperature?  

Pick the most accurate answer based on combinations below:

• 1. Form I (beta - prime 2)

• 1. Form II (alpha)

• 1. Form IV (beta-prime 1)

• 1. Form V (beta 2)

Tags

NGSS.HS-PS1-5

NGSS.HS-PS3-4

As a food technologist working in Cacao Plantation in Ivory Coast, you are instructed to produce premium cocoa beans “from tree to bags” within 5 days. Which of the techniques below that you will use?

Pick the most accurate answer based on combinations below:

• Use Forastero cacao breed

• Fermentation done by using Box Tray method

• Drying done by using mechanical dryers

• Stored packed cocoa beans in dry and high humidity places

Tags

NGSS.MS-ETS1-1