Sweet Science in a Wrapper: teacher key

How Candy Is Made, grade 7 edition, written for 7th grade. Candy looks simple, but turning sugar and cacao into a bar, a gummy or a lollipop takes microbes, heat and careful timing.

Read the book. Print this page for the key.

Questions and answers

1. What do yeasts and bacteria feed on during fermenting?
   • The sweet pulp around the beans (answer)
   • The shell of the pod
   • Roasted nibs
2. What is the goal of tempering chocolate?
   • To add sugar
   • To set the cocoa butter in one crystal form (answer)
   • To remove the shells
3. Why does a gummy melt in the mouth?
   • It is full of starch
   • Its gel melts when warmed (answer)
   • It is made from cotton
4. In this passage, what does it mean that hard candy is a glass?
   • It is made in glass jars
   • Its sugar is not in crystals, so it is clear and snaps (answer)
   • It is easy to see through the wrapper

Words

• fermented: changed by microbes
• nib: bean meat
• tempering: heat and cool
• gelatin: gel protein
• glass: crystal-free solid