Question

during cacao fermentation, which of the following is not a factor producers monitor?
a. temperature
b. smell
c. sound (crackling)
d. colour printing speed

according to the video, what are common sources of lead and cadmium contamination in chocolate?
a. packaging materials and plasticizers
b. soil (cadmium) and dust/vehicle emissions during outdoor drying (lead)
c. improper tempering and conching equipment
d. artificial colorings and flavorings

what is a common reason manufacturers add whole milk powder to milk when making yogurt?
a. to decrease fermentation time
b. to increase protein and solids for a thicker texture
c. to make the yogurt more liquid
d. to remove probiotics

Explanation:

First Question:

In cacao fermentation, temperature, smell, and sound (crackling) relate to the fermentation process. Colour printing speed is unrelated to cacao fermentation monitoring.

Lead and cadmium in chocolate: Soil can have cadmium (from natural or industrial sources), and dust/vehicle emissions during outdoor drying can introduce lead. Packaging materials/plasticizers, improper tempering equipment, or artificial colorings/flavorings are less likely primary sources for these heavy metals in chocolate.

Adding whole milk powder to milk for yogurt increases protein and solids, which helps create a thicker texture. It does not decrease fermentation time, make yogurt more liquid, or remove probiotics.

Answer:

D. Colour printing speed

Second Question: