Lesson Three Lesson Three Evaluation LESSON THREE: Chocolates and Confections with Jeremy Fogg of Emeril’s Lesson Three: Chocolates and Confections with Jeremy Fogg of Emeril’s Name * Name First First Last Last Email * Date * Title * Organization * 1. The pink color in ruby chocolate is caused by: Raspberries Added coloring Flower petals Cocoa beans 2. What kind of chocolate do raspberries pair well with because of its inherent tangy/tropical notes? White chocolate Milk chocolate Caramel chocolate Ruby chocolate 3. To make a basic gianduja, what is the ratio of chocolate:nuts:powdered sugar? 1:1:1 1:2:3 2:1:1 1:1:2 4. A method to temper small amounts of chocolate by spreading on a marble or stone slab is called ________. Block seeding Tabling Blooming Incomplete melting 5. Chef Jeremy makes bon bons using what to create thin sheets of chocolate with Washington red raspberry jam? Silpat mat Rolling pin Offset spatula Acetate If you are human, leave this field blank. Submit
