Inside the Candy Factory: teacher key

How Candy Is Made, grade 6 edition, written for 6th grade. Heat, trays, pans and spinning bowls: the science and history behind candy, from hard candy to chocolate and gummies.

Read the book. Print this page for the key.

Questions and answers

1. Why must candy makers work fast with hard candy syrup?
   • It begins to set right away (answer)
   • It turns to ice
   • It floats away
2. Where did people learn to boil sugarcane juice into sugar candy, according to the book?
   • Spain
   • Canada
   • India (answer)
3. What makes the beans heat up when they ferment?
   • A hot oven
   • Tiny living things in the pulp (answer)
   • The sun only
4. What is cocoa liquor?
   • A drink with alcohol
   • A kind of dye
   • A thick paste made from nibs (answer)
5. When did hard chocolate bars appear?
   • 1920
   • 1847 (answer)
   • 1980

Words

• cacao: chocolate tree
• ferment: change using germs
• nib: bean meat
• liquor: thick cocoa paste
• gelatin: gel protein