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Cocoa is a powdered form of chocolate, containing exactly the same ingredients.
The term cocoa refers to the tropical plant we process to make chocolate.
Cocoa has that name because it is rich in cocoa butter.
Chocolate has a higher fat content than cocoa.
A chocolate-filled cream pie with a short flaky crust.
A jam-filled tart with “sandy” dough (made with nuts) and a lattice design on top.
An Austrian variety of apple cake with a crumbly topping.
A rich German apple custard tart with a lattice design on top.
Sugar beet extract
Dark corn syrup is sweeter than light corn syrup.
Light corn syrup is sweeter than dark corn syrup.
Dark corn syrup and light corn syrup are identical except for their color.
Dark corn syrup and molasses are one and the same.
Milk, cream or half-and-half
Whipped egg whites
Only butterscotch may contain butter.
Butterscotch usually uses brown sugar while caramel uses white sugar.
Caramel has more complicated ingredients than butterscotch.
Butterscotch is heated considerably less than caramel.
Honey is lower in calories than sugar.
Sugar and honey both contain glucose and fructose.
Honey has greater nutritional value than sugar.
Honey has a longer shelf life than sugar.
Contains more sugar than almond paste.
Contains a lower percentage of almonds than almond paste.
Is more pliable than almond paste.
All of the above.
They are synonymous.
Sherbet contains milk, egg or some kind of fat while sorbet usually does not.
Sherbet contains more fruit than sorbet.
Sherbet has more of a granular texture than sorbet, which is smoother.
Sucrose is a component of fructose.
Fructose is a component of sucrose.
Sucrose is a component of glucose.
Glucose and table sugar are synonymous.
Is a chocolate cake.
Is a raspberry jam tart.
Is a custard tart.
Is essentially an open-top apple pie.
Apricot preserves, for the glaze.
Espresso or strong coffee.
Is a sweet confection made by mixing chocolate with almond paste.
Is a sweet confection made by mixing chocolate with hazelnut paste.
Is a sweet confection made by mixing almond and hazelnut pastes.
Is a Cantonese Chinese cake with a sweet pastry dough and filled with very sweet bean paste.
Pâte à choux
Physically pushes out excess moisture to allow chocolate to be shaped into molds.
Uses enzymes to blend different varieties of chocolate without creating flavor conflicts.
Uses emulsifiers to assure uniformity of flavor in dried cocoa solids.
Uses heat to manipulate and realign cocoa butter crystals to make the chocolate glossy and firm.
The use of a topping.
The addition of heavy cream and/or sour cream.
It has a rougher, grainier texture than standard cheesecake.
It is less dense than standard cheesecake.
Is the process of fermenting the cacao beans in order to release their flavors.
Is the process of removing the inner flavorful nib from the cacao bean shell.
Is the process of slow grinding processed chocolate mass into fine particles.
Is the process of blending cocoa liquor, cocoa butter, sugar and flavorings like vanilla before turning the mixture into a commercial chocolate product.
Is a blend of pureed hazelnut and cream.
Is a blend of chocolate and cream, produced in varying ratios, often with additional flavorings.
Is a rich blend of chocolate, unsalted butter, and egg yolks, creamed and set into molds.
Is a blend of chocolate and chestnut puree.
Refers to a family of Turkish confections based on a starch and sugar gel.
Refers to a family of Turkish honey dripped pastries.
Refers to a family of Turkish licorice-flavored “string” candies.
Refers to a family of Turkish dried fruit “leathers.”
Hazelnuts, sugar and whipped egg whites.
Butter, sugar, eggs and ground almonds.
Chocolate and hazelnut, often laced with cinnamon.
Pumpkin, sugar, nutmeg, cinnamon and cloves.
Their sugar content
Chocolate covered nougat bits.
Chocolate covered caramel chunks.
Chocolate covered nougat and ground nut bits.
None of the above.
Is a crisp variety of nut brittle produced by cooking sugar without liquid.
Is an egg-foam based chocolate sauce, often used in France as an ice cream topping.
Is an egg-white based citrus sauce or, in thicker varieties, a cake icing.
Is a rich floral and citrus syrup, often flavored with rose, lavender or jasmine.
Is created by mixing sugar and hot water, taking care to avoid crystallization.
Can be created by reducing naturally sweet liquids such as cane juice or maple sap.
Refers to any syrup, however made, if flavorings are not added.
Refers only to the two-to-one sugar-to-water ratio syrup used in bars for sweetening cocktails.
By Mexican law, can only be produced from the juice of the blue agave.
Is sweeter than sugar but not sweeter than honey.
Is sweeter than honey but not sweeter than sugar.
Is sweeter than both sugar and honey.
True maple syrup is never subjected to any degree of filtration.
The best is produced from young trees, commonly less than 20 years of age.
The fenugreek seed is used to produce imitation maple syrup with no actual maple content.
Maple syrup is graded for quality in Canada but not by the United States government.
Will call for the use of roasted peanuts instead of raw.
Will add a small amount of baking soda.
Will cook the caramel base to a higher temperature.
Any of the above.
Brown sugar is produced by slowly heating white granulated sugar to create a controlled series of caramelization (Maillard) reactions.
One way to produce brown sugar is to blend a portion of molasses with refined white sugar. The more molasses added, the darker the brown sugar.
True brown sugar may only be created by halting the sugar refining process during the spinning stage, leaving a level of residual molasses.
The term “brown sugar” refers to any variety of incompletely refined cane sugar.
Praline is a blend of nuts and caramelized sugar, cooled, and fine-ground into an ingredient.
In Louisiana, pralines are creamy, fudge-like confections made by cooking sugar, butter and cream, often with pecans.
In Belgium, the term praline refers to a variety of filled chocolates.
In France, pralines are whole almonds coated with hard chocolate.
Is produced from molasses, butter and milk.
Is made by heating sugar to a higher temperature than that used to make caramel.
Needs to slowly heat to the soft ball stage - 235–240°F (113-115°C).
After heating, must be rapidly whisked until cool.
In the United States, there is no legal definition of raw honey.
Honey has excellent keeping power because of its low acid content.
Even if honey is produced from toxic flowers, the honey itself will not be toxic.
Honey has excellent keeping power but only when pasteurized.
Refers to a family of confections based on a starch and sugar gel.
Refers to a family of phyllo-dough pastries filled with nuts and drenched with syrup or honey.
Refers to a family of licorice-flavored “string” candies.
Refers to a family of dried fruit “leathers.”
The Hershey Bar
The Tootsie Roll
The Baby Ruth bar
The Snickers bar
The 3 Musketeers bar
The Milky Way bar
Is usually covered with an apricot glaze.
Is essentially an American variant of the Viennese Sachertorte.
Looks like a pie, but is really a cake, split and filled with pastry cream or custard.
Was invented at the Palmer House Hotel in Chicago, and not actually in Boston.
A German yeast-risen, jam-filled, deep-fried equivalent of a hole-less doughnut.
A German Christmas sugar cookie, commonly decorated with red and green icing.
A German yeast-risen breakfast cake, roughly equivalent to a Danish pastry.
A Berlin variety of strudel, characteristically made with local pears rather than apples.
New Orleans Beignet
A thick chocolate ganache
Because of the physical qualities of cooked sugar.
Through the use of either carrageen or guar gum.
With either gelatin or pectin.
As a result of pressure molding during the manufacturing process.