Baking

Question 0

How do raising agents work?

Answer 0

The O2 or CO2 is made in the dough
The heat in the oven causes gas to bubble
The bubbles push upwards so the dough rises
The crust on top of the dough stops it from rising any further

Question 1

Name four types of raising agents

Answer 1

Air (Natural)
Baking powder (chemical raising agent)
Bread soda (chemical raising agent)
Yeast (biological raising agent)

Question 2

How do you get air in your dough or mixture

Answer 2

By sieving
Raising hands while rubbing in
Creaming and whisking

Question 3

What is the word equation when you make form CO2 using baking powder?

Answer 3

Acid+alkali+liquid=CO2

Baking powder + milk/water/eggs

Question 4

What is the word equation to form CO2 using Bread Soda

Answer 4

Alkali+acid+liquid=CO2

Bread soda + Buttermilk

Question 5

What does bake blind mean?

Answer 5

To bake a pastry case without any filling

Question 6

What are the advantages of commercial cake mixes?

Answer 6

Labour saving, quick and easy, useful in emergencies and give confidence to beginners

Question 7

What are the disadvantages of commercial cake mix?

Answer 7

High in sugar and salt but low in fibre, photos on package could be misleading, expensive may contain additives

Question 16

What is the fist you should do when you are baking?

Answer 16

Prepare tins, arrange oven shelves, preheat the oven 15 minutes before you start

Question 17

What is the second thing you should do when you bake?

Answer 17

Ensure all ingredients are fresh

Question 18

What are the causes of close or heavy texture?

Answer 18

Too much liquid in the mixture, too little raising agent, mixture overbeaten

Question 19

What are the causes of the cracked top or peaked?

Answer 19

Oven too hot, tin too small, mixture too stiff or too wet, mixture overbeaten

Question 20

What are the causes of a dry cake?

Answer 20

Overcooked, too little liquid, too much raising agent

Question 21

How can you test to see if bread or scones are cooked?

Answer 21

It should sound hollow if you tap it at the bottom of it

Question 22

How do you test to see of the cakes are cooked?

Answer 22

You put a skewer in the cake, if the mixture is wet and on the stick it is not ready

Question 23

How do test to see if sponges are cooked properly?

Answer 23

It shrinks from the sides but of you tap it it should spring back

Question 24

What is the third thing you do before you bake?

Answer 24

Measure ingredients accurately according to recipe

Question 25

What is the fourth thing you should do when you bake?

Answer 25

Follow the recipe carefully step by step

Question 26

What is the fidth thing you should do when you bake?

Answer 26

When mixing dry ingredients with liquids be careful and ensure it’s the right consistency

Question 27

What is the sixth thing you should do when baking?

Answer 27

If dealing with bread, pastry or scone dough knead carefully and avoid overhandling

Question 28

What is the secenth thing you should do when baking?

Answer 28

Time carefully and don’t open the oven when it’s baoking

Question 29

What is the eigth thing you should when baking?

Answer 29

If you have used the method check to see if it’s ready

Question 30

What is the last thing you should when baking?

Answer 30

Cool on a wire tray

Question 31

What are the causes of cake sinks?

Answer 31

Too much raising, too much sugar, undercooked, disturbed during cooking