
Cooking with chocolate
Quiz by Susie Hall
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22 questions
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- Q1What is the main ingredient in chocolate?MilkVanillaSugarCocoa beans30s
- Q2Which type of chocolate has the highest percentage of cocoa?Dark chocolateSemisweet chocolateMilk chocolateWhite chocolate30s
- Q3What is the purpose of tempering chocolate?To give chocolate a glossy finish and prevent it from easily meltingTo enhance the color of chocolateTo add sweetness to chocolateTo make chocolate more flavorful30s
- Q4What is the main difference between unsweetened chocolate and bittersweet chocolate?Unsweetened chocolate has a higher percentage of cocoa than bittersweet chocolateBittersweet chocolate contains caramelized sugar, while unsweetened chocolate does notBittersweet chocolate contains some added sugar, while unsweetened chocolate has noneBittersweet chocolate has a smoother texture than unsweetened chocolate30s
- Q5What is the purpose of adding a pinch of salt when working with chocolate?To make the chocolate melt fasterTo enhance the flavor of chocolateTo make the chocolate sweeterTo make chocolate thicker30s
- Q6What is the primary ingredient in white chocolate?Cocoa butterVanilla extractMilk powderCocoa powder30s
- Q7What 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
- Q8What 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
- Q9Which of the following is a common cooking technique for using dark chocolate?PoachingBraisingBlanchingTempering30s
- Q10What 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
- Q11What is the primary source of fat in dark chocolate?Olive oilCocoa butterButterCoconut oil30s
- Q12What 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
- Q13What is the main ingredient in dark chocolate?MilkAlmondsSugarCocoa beans30s
- Q14What is the main ingredient in white chocolate?MilkCocoa butterVanillaSugar30s
- Q15What 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