Baking

Question 0

CREAMING METHOD

Answer 0

Fat and sugar are creamed together, eggs are beaten in and flour is folded into the mixture. Uses: queen cakes, madeira, and rich fruit cakes.

Question 1

RUBBING IN METHOD

Answer 1

Fat is rubbed into flour using fingertips until mixture resembles bread crumbs. Uses: plain cakes and pastries.

Question 2

WHISKING METHOD

Answer 2

Eggs and sugar whisked together until thick and creamy. Flour is folded in lightly. Uses: sponge cakes and swiss rolls.

Question 3

ALL-IN-ONE METHOD

Answer 3

All ingredients are placed in a bowl and beaten together. Uses: All-in-one madeira.

Question 4

MELTING METHOD

Answer 4

Ingredients that melt (fat, sugar, treacle) are heated and melted and then added to the dry ingredients. Uses: gingerbread and boiled fruit cakes.

Question 5

BAKING BLIND

Answer 5

To bake a pastry case without any filling.

Question 6

RAISING AGENT

Answer 6

A substance used to make a gas in a dough or batter. This causes the dough to rise and become light. E.g: air, baking powder, bread soda and yeast.