What are the respective ideal storage temperature and humidity for chocolate?

What are the respective ideal storage temperature and humidity for chocolate?
 a. 60 degrees F and 40 percent
  b. 65 degrees F and 50 percent
  c. 68 degrees F and 54 percent
  d. 70 degrees F and 60 percent

Q. 2

Regarding candy storage, which of the following statements is false?
 a. Hard candies keep indefinitely if properly wrapped.
  b. Brittle has a short shelf-life because of its high moisture content.
  c. Fudge and fondant get softer in texture if left in an airtight container.
  d. Humectants incorporated into candies increase their shelf life.

Q. 3

Dutching consists of treating crushed cocoa beans or chocolate liquor with a(n) _____ to adjust the color range from deep reddish brown to charcoal black.
 a. acid
  b. alkali
  c. salt
  d. sugar
  e. fat

Q. 4

_____ is often used in confections because it can replace some of the cocoa butter in chocolate bars.
 a. Lecithin
  b. Mannitol
  c. Vanillin
  d. Glycerine (glycerol)

Q. 5

All of the following are common chocolate tempering methods except the
 a. tabliering method.
  b. seeding method.
  c. hot-water method.
  d. cold-water method.
  e. all of the above answers are common methods of tempering

Q. 6

Blooming in chocolate occurs because
 a. the fats may be incompatible.
  b. of storage at temperatures between 80 to 86 degrees F.
  c. of too little caramelization.
  d. of too much lipase activity.

Q. 7

Which of the following processes is not a step in chocolate production?
 a. conching
  b. enrobing
  c. tempering
  d. molding

Q. 8

Candy can be aerated by all of the flowing methods except
 a. pulling.
  b. adding baking soda.
  c. incorporating an egg white foam.
  d. adding gelling agents.