4.1 RECIPES FAILING

Question 1

why would cakes sink in the middle when baking?

Answer 1

• the baker added too much raising agent which caused the gluten to collapse
• the baker added too much sugar which softened the gluten and caused the cake to collapse
• the cake was not cooked for long enough
• the baker opened the door when the cakes were baking causing cold air to enter

Question 2

how to revive a cake sinking in the middle:

Answer 2

• stick to the cooking time
• stick a skewer in the middle
• accurately weigh and measure sugar and raising agent
• only open the oven door in the final five minutes of cooking time

Question 3

why would dry fruit sink in a cake?

Answer 3

• the mixture was too wet
• the baker washed the dried fruit and did not properly dry the fruit

Question 4

dry fruit sinking remedies:

Answer 4

• weigh the flour accurately
• ensure you are using the right amount of eggs

Question 5

why would the cake not have risen?

Answer 5

• not enough raising agent
• wrong flour used
• mixture was not cremated enough

Question 6

how to avoid a cake not rising enough:

Answer 6

• carefully measure the amount of raising agent
• make sure you add sea raising flour
• for a creamed recipe- make sure the sugar and butter are creamed until light and fluffy

Question 7

why would pastry sink?

Answer 7

• too little liquid
• the baker stretched the pastry too much when rolling it out
• the baker did not let the pastry relax before putting it in the oven

Question 8

pastry shrinking remedies:

Answer 8

• accurately measure the amount of liquid used
• refrigerate pastry for 20 mins before baking it to relax it

Question 9

causes of soft and oily pastry:

Answer 9

• oven was not hot enough

Question 10

remedies for soft and oily pastry:

Answer 10

• ensure oven is hot enough

Question 11

causes of hard and tough cooked pastry:

Answer 11

• mixture was too watery
• too little fat
• the baker over handled the pastry
• the baker over rolled the pastry

Question 12

remedies of hard and tough pastry:

Answer 12

• measure liquid accurately
• do not over- roll the pastry
• only handle the pastry for a short amount of time

Question 13

dry and crumbly pastry causes:

Answer 13

• not enough liquid

Question 14

dry and crumbly pastry remedies:

Answer 14

• add more liquid

Question 15

why would bread rise poorly?

Answer 15

• yeast was past its use-by date
• the yeast was destroyed before baking
• the baker left the dough to prove for too long

Question 16

rising poorly remedies:

Answer 16

• use yeast within its use by date
• leave dough to prove until it has doubled in size
• do to use hot water as this will deactivate the yeast

Question 17

dough collapsing causes:

Answer 17

the baker left the dough to prove for too long

Question 18

dough collapsing remedies:

Answer 18

leave the dough to prove until it has doubled in size

Question 19

causes of dense texture:

Answer 19

• let the dough to prove for too long
• dough couldn’t properly expand because it was too dry
• yeast was destroyed before baking

Question 20

remedies of dense texture:

Answer 20

• leave dough to prove until it has doubled in size
• don’t use hot water
• use enough water for the dough to be soft and slightly sticky in texture

Question 21

uneven texture and large holes in bread causes:

Answer 21

• the baker did not knead the dough enough after it was first proved

Question 22

lumpy sauce causes:

Answer 22

• the baker did not stir the sauce enough when it was coming to a boil

Question 23

lumpy sauce remedies:

Answer 23

• stir mixture vigorously

Question 24

why would mayonnaise become oily on the surface?

Answer 24

• the water in the mixture has evaporated
• to fix- mix a spoon on water in