working with chcolate

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Homework for December 19 , 2016


This month we are reading the book to kill a mockingbird.

Culinary arts homework                           level 1                                 chef lowe-stuart

Name _____________________________________________________date ________

Read the passage and answer the question

Tempering chocolate

Tempering begins by completely melting the chocolate. The chocolate should be tempered between 110F and 120F.  One method chef use to cook chocolate is called tabling. Half the chocolate is poured onto a marble surface. The chocolate is then moved around the table with two spatulas to cool it. Tempering is the process of properly crystallizing. Tempering gives chocolate a shiny appearance.

Questions

Chocolate should be tempered at what temperatures?

________________________________________________________________________________________________________________________________________________

What appearance does tempering give chocolate? ______________________________________

All homework must be signed by a parent _____________________________________

Comments ______________________________________________________________

++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ 

Culinary arts homework                           level 2                                chef lowe-stuart

Name _____________________________________________________date ________

Read the passage and answer the question

Tempering chocolate

Tempering begins by completely melting the chocolate. The chocolate should be tempered between 110F and 120F.  One method chef use to cook chocolate is called tabling. Half the chocolate is poured onto a marble surface. The chocolate is then moved around the table with two spatulas to cool it. Tempering is the process of properly crystallizing. Tempering gives chocolate a shiny appearance.

Questions

 What temperature is chocolate tempered? ___________________________________

Tempering gives chocolate what appearance? ____________________________

_______________________________________________________________________

What is tempering?

________________________________________________________________________________________________________________________________________________

All homework must be signed by a parent _____________________________________

Comments ______________________________________________________________

 _+++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++

Culinary arts homework                           level 3                                  chef lowe-stuart

Name _____________________________________________________date ________

Read the passage and answer the question

Tempering chocolate

Tempering begins by completely melting the chocolate. The chocolate should be tempered between 110F and 120F.  One method chef use to cook chocolate is called tabling. Half the chocolate is poured onto a marble surface. The chocolate is then moved around the table with two spatulas to cool it. Tempering is the process of properly crystallizing or coating chocolate. Tempering gives chocolate a shiny appearance.

Questions

How does tempering begin? _______________________________________

________________________________________________________________

What temperature is chocolate tempered? __________________________

Tempering gives chocolate what type of appearance? _______________________

All homework must be signed by a parent _____________________________________

Comments ______________________________________________________________