Question 1
Conching in the chocolate production is a process that involves
◦ roasting of the fermented beans.
◦ grinding of the cracked nibs to reduce particle size.
◦ controlled heating of the liquid with constant stirring.
◦ controlled cooling of the liquid to produce the proper type of crystallization.
Question 2
Eighty proof liquor contains _________ percent alcohol.
◦ 20
◦ 40
◦ 60
◦ 80