Crystal Forms and Factory Floors: teacher key

How Candy Is Made, grade 10 edition, written for 10th grade. How factories grind, conch and temper chocolate, how candy makers steer sugar crystals, how gummies are dried and what an industry group said about child labor in cocoa.

Read the book. Print this page for the key.

Questions and answers

1. Which crystal form gives chocolate its shine and snap?
   • Form I
   • Form V (answer)
   • Form VI
2. What is seeding?
   • Adding tempered chunks to melted chocolate (answer)
   • Planting cacao
   • Grinding nibs
3. Why do gummy factories need large rooms?
   • Starch trays need 24 to 48 hours to dry (answer)
   • The beans must ferment there
   • Cooling takes three days
4. Why does conching speed and temperature matter?
   • They strongly affect the final quality (answer)
   • They decide the price
   • They change the bean's color
5. In this passage, what does persistent mean?
   • Lasting and hard to end (answer)
   • New and small
   • Easy to solve

Words

• refiners: fine-grinding machines
• tempering: heat and cool
• seeding: adding crystal starter
• conching: long stirring
• hazardous: dangerous