Candy Making 101

15 Points Per Correct Answer - No time limit  

1. What type of weather provides the best conditions for candy making? Cool and humid Cool and dry Warm and dry Warm and Humid

2. Before making candy, you should always calibrate your candy thermometer by leaving it in boiling water for 10 minutes. If your candy thermometer is completely accurate, what temperature should it read? 100 degrees F 212 degrees F 352 degrees F 234 degrees F

3. To make candy, sugar solutions are cooked to certain stages, depending on what type of candy you desire to make. If you were making divinity, you would cook the solution to which stage? Soft ball stage Soft crack stage Hard crack stage Hard ball stage

4. Suppose that you now want to make peanut brittle. What stage would you cook the sugar solution to in order to accomplish this? Soft ball stage Soft crack stage Hard crack stage Firm ball stage

5. To prevent burning when working with chocolate, what type of pot should you use for heating? A shallow frying pan A double boiler A large stockpot A cast iron saucepan

6. When cane sugar is heated to make candy, it breaks down into which two simple sugars? Ribose and Glucose Glucose and Dextrose Dextrose and Fructose Fructose and Ribose

7. What type of candy is made primarily of ground nuts (usually almonds) and sugar cooked together? Nougat Marzipan Fondant Toffee

8. Most chocolate recipes require that you go through a process of heating and cooling the chocolate to specific temperatures so that the cocoa butter crystallizes evenly. What is the name of this process? Boiling Strategic Crystallization Composing Tempering

9. What type of chocolate candy is named for its resemblance to a type of fungus? Truffles Chocolate Bark Fudge Turtles

10. Ideally, melted chocolate is a smooth and satiny substance. However, if melted chocolate comes into contact with even a small amount of water, it will become a grainy, clumpy mess. What is the term for this candy making disaster? Seizing Catching Muddling Amassing