cakes

Question 1

what is dextrinisation

Answer 1

a chemical change in the starch which causes foods which contain starch to brown

Question 2

in the method of rubbing in, what is the proportion of fat to flour?

Answer 2

1/2 or less

Question 3

in the method of rubbing in, what is the proportion of sugar to flour?

Answer 3

1/2 or less

Question 4

explain the technique of rubbing in

Answer 4

fat rubbed into flour, sugar and other dry ingredients added, egg and liquid (if used) added

Question 5

what are some examples of foods made by using rubbing in

Answer 5

rock cakes, raspberry buns, fruit cake, welsh cakes

Question 6

in the method of creaming what is the proportion of fat to flour

Answer 6

equal

Question 7

in the method of creaming what is the proportion of sugar to flour

Answer 7

equal

Question 8

explain the technique of creaming

Answer 8

fat and sugar are mixed, egg added and flour folded in with any other ingredient

Question 9

what are some examples of foods made by using creaming

Answer 9

fairy cakes, Dundee, Victoria sandwich

Question 10

in the method of whisking what is the proportion of fat to flour

Answer 10

no fat used

Question 11

in the method of whisking what is the proportion of sugar to flour

Answer 11

equal

Question 12

explain the technique of whisking

Answer 12

eggs and sugar are whisked, flour folded in

Question 13

what are some examples of foods made by using whisking

Answer 13

swiss rolls, genoese sponge cake

Question 14

in the method of all-in-one what is the proportion of fat to flour

Answer 14

equal

Question 15

in the method of all-in-one what is the proportion of sugar to flour

Answer 15

equal

Question 16

explain the technique of all-in-one

Answer 16

all ingredients mixed together at the same time

Question 17

what are some examples of foods made by all-in-one

Answer 17

small cakes, muffins

Question 18

what are the basic ingredients used in cake making

Answer 18

flour, fat or oil, eggs, sugar or alternative sweetener, a raising agent and sometimes a liquid e.g. milk

Question 19

what kinds of ingredients may be added to addd flavour

Answer 19

fruit, spices, chocolate, nuts

Question 20

what is the cause of curdling of uncooked cake mixture

Answer 20

• if the egg is very cold, the fat is cooled by it. fat globules become surrounded by water from the egg, making emulsification of the fat by the egg yolk vey different. the mixture will therefore hold less air and will result in a close textured cake
• adding too much egg at one time can also cause curdling

Question 21

what is the solution of curdling

Answer 21

add a little flour to help absorb some water

Question 22

what is the cause of a cake sinking in the middle

Answer 22

too much sugar or syrup causes the gluten to soften, too much raising agent, undercooking, opening oven door before gluten has set

Question 23

what is the cause of a cake using to a peak and cracking

Answer 23

oven temperature is too high, too much mixture for the size of tin, placing the cake on too high a shelf in the oven

Question 24

what is the cause of a cake that has a heavy texture

Answer 24

too much liquid in the mixture, too little raising agent used, mixture has curdled, oven temperature is too low, cake hasn’t been cooked long enough, overbearing when adding flour, overeating when adding a liquid

Question 25

what is the cause of a cake having a coarse, open texture

Answer 25

too much raising agent causing large pockets of gas to be produced, the flour has not been mixed in sufficiently

Question 26

what is the cause of a cake rising unevenly

Answer 26

the oven shelf is not level the cake mixture was placed too near the source of heat, causing it to raise quickly on one side

Question 27

what is the causing of a cake which is hard and has a sugary crust

Answer 27

sugar is too coarse, too much sugar was used

Question 28

what is the causing of a cake which is badly shaped

Answer 28

the tin has been badly lined or filled with the mixture, mixture is too shift and doesn’t even out when baked

Question 29

what is the causing of a cake which is dry

Answer 29

too much chemical raising agent has been sed, too little liquid has been used, cake has been overcooked

Question 30

what is the causing of a cake in which the fruit has sunk in a fruit cake

Answer 30

mixture is too wet and heavy fruit cannot be held evenly, fruit is wet and adds to much liquid to the cake, too much sugar or raising agent has been used

Question 31

what is the function of sugar in cakes

Answer 31

caramalisation
when butter and sugar are creamed it traps air

Question 32

what is the function of flour in cakes

Answer 32

its the main ingredient and gives structure when the starch particles go brown (dextranisation) when heat is applied

Question 33

what is the function of eggs in cakes

Answer 33

eggs help set and thicken the mixture
it also enriches the mixture and adds nutrients

Question 34

what is the function of butter in cakes

Answer 34

it helps extend the shelf-life

Question 35

what is the function of milk in cakes

Answer 35

softens the sponge