Booklet Test 3 Questions I Got Wrong

Question 1

Explain 3 rules which should be followed when making shortcrust pastry.

Answer 1

• Keep ingredients/equipments/hands as cool as possible so fat doesn’t melt
• When adding liquid, add a little at a time to achieve correct consistency
• Mix dough quickly as possible to prevent fat melting

Question 2

Why is a pastry case baked blind?

Answer 2

Pastry is cooked before a filling is added which prevents it having a soggy bottom

Question 3

Two ingredients that can be used to flavour pastry

Answer 3

• Spices eg paprika
• Herbs eg thyme, rosemary

Question 4

Two reasons why people would buy free range chicken

Answer 4

• It’s been raised ethically right (lots of space to roam)
• Not fed artificial nutrients

Question 5

Grilling uses what method of heat transfer

Answer 5

Radiation

Question 6

Name one fruit and vegetable affected by enzymatic browning

Answer 6

Fruit: Apple
Vegetable: Potato

Question 7

What scientifically happens when proving bread dough

Answer 7

Carbon dioxide produced by yeast expands so dough rises

Question 8

What is the function of caster sugar in Swiss roll

Answer 8

Caster sugar is fairly fine so gives a smoot texture to the sponge mixture
Whisked with eggs to produce a foam
Air is trapped during whisked enabling the sponge to rise when cooking

Question 9

What is the function of eggs when making Swiss roll

Answer 9

Eggs whisked with sugar produces a foam, they’re denatured which unravels the protein which traps air

Question 10

What is the raising agent used in Choux pastry

Answer 10

Steam

Question 11

What are two qualities of successful choux pastry?

Answer 11

• Crisp outer
• Golden brown
• Hollow inside
• Well risen

Question 12

Explain scientifically how a white sauce thickens when heated

Answer 12

• Flour/Starch absorbs milk when heated and expands
• As the sauce becomes hotter, starch granules burst and release molecules into the liquid
• Starch molecules trap water molecules and reduce movement
• At boiling point, the sauce is completely thickened
• Gelatinisation takes place

Question 13

Explain scientifically how mayonnaise is made

Answer 13

• Egg yolk and lecithin acts as an emulsifier
• This is so oil and water don’t separate as they’re hydrophobic
• Mixture whisked to distribute the oil evenly

Question 14

What function do eggs use in Quiche

Answer 14

Coagulation

Question 15

Explain how a shortcrust pastry has a crumbly texture in its preparation

Answer 15

• Fat coats the flour, gives a waterproof coating
• Prevents the gluten developing

Question 16

Explain why is yeast used when making baked products

Answer 16

• Used as a biological raising agent
• Produces carbon dioxide
• Adds flavour
• Creates air pockets

Question 17

Explain why casseroling is used to cook tough cuts of meat

Answer 17

• Softens the meat over a long period of time, don’t need to pay too much attention to it
• Meat absorbs flavour from other ingredients