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Cooking with chocolate

Quiz by Susie Hall

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22 questions
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  • Q1
    What is the main ingredient in chocolate?
    Milk
    Vanilla
    Sugar
    Cocoa beans
    30s
  • Q2
    Which type of chocolate has the highest percentage of cocoa?
    Dark chocolate
    Semisweet chocolate
    Milk chocolate
    White chocolate
    30s
  • Q3
    What is the purpose of tempering chocolate?
    To give chocolate a glossy finish and prevent it from easily melting
    To enhance the color of chocolate
    To add sweetness to chocolate
    To make chocolate more flavorful
    30s
  • Q4
    What is the main difference between unsweetened chocolate and bittersweet chocolate?
    Unsweetened chocolate has a higher percentage of cocoa than bittersweet chocolate
    Bittersweet chocolate contains caramelized sugar, while unsweetened chocolate does not
    Bittersweet chocolate contains some added sugar, while unsweetened chocolate has none
    Bittersweet chocolate has a smoother texture than unsweetened chocolate
    30s
  • Q5
    What is the purpose of adding a pinch of salt when working with chocolate?
    To make the chocolate melt faster
    To enhance the flavor of chocolate
    To make the chocolate sweeter
    To make chocolate thicker
    30s
  • Q6
    What is the primary ingredient in white chocolate?
    Cocoa butter
    Vanilla extract
    Milk powder
    Cocoa powder
    30s
  • Q7
    What is the ideal temperature for melting chocolate?
    Between 100°F and 110°F (38°C and 43°C)
    Between 86°F and 90°F (30°C and 32°C)
    Between 120°F and 130°F (49°C and 54°C)
    Between 140°F and 150°F (60°C and 65°C)
    30s
  • Q8
    What is tempering chocolate?
    Decorating chocolate with different designs.
    The process of heating and cooling chocolate to stabilize its crystal structure.
    Mixing chocolate with other ingredients.
    Adding sugar to melted chocolate.
    30s
  • Q9
    Which of the following is a common cooking technique for using dark chocolate?
    Poaching
    Braising
    Blanching
    Tempering
    30s
  • Q10
    What is the ideal temperature range for melting dark chocolate?
    between 86°F and 95°F (30°C and 35°C)
    between 122°F and 131°F (50°C and 55°C)
    between 104°F and 113°F (40°C and 45°C)
    between 158°F and 167°F (70°C and 75°C)
    30s
  • Q11
    What is the primary source of fat in dark chocolate?
    Olive oil
    Cocoa butter
    Butter
    Coconut oil
    30s
  • Q12
    What is the recommended storage temperature for dark chocolate?
    around 90°F to 95°F (32°C to 35°C)
    around 80°F to 85°F (27°C to 29°C)
    around 60°F to 65°F (15°C to 18°C)
    around 40°F to 45°F (4°C to 7°C)
    30s
  • Q13
    What is the main ingredient in dark chocolate?
    Milk
    Almonds
    Sugar
    Cocoa beans
    30s
  • Q14
    What is the main ingredient in white chocolate?
    Milk
    Cocoa butter
    Vanilla
    Sugar
    30s
  • Q15
    What is the ideal temperature to melt white chocolate?
    Between 68°F and 77°F (20°C and 25°C)
    Between 122°F and 131°F (50°C and 55°C)
    Between 86°F and 95°F (30°C and 35°C)
    Between 104°F and 113°F (40°C and 45°C)
    30s

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