End Of Topic Test - Food Science

Question 1

Three reasons why we cook food and examples.

Answer 1

1. Making it safe - killing harmful bacteria, eg. Salmonella in Chicken
2. Change the flavour - bread to toast
3. Create hot foods - stew

Question 2

Name the three raising/leavening agents.

Answer 2

Biological - yeast ; bread
Chemical - baking powder ; cake
Physical - whisking egg whites ; meringues

Question 3

Yeast needs _ _ _ _ _ _ _ and _ _ _ _ _ to ferment which is provided by tepid water. It also needs _ _ _ _, in the form of sugar. If you add to much _ _ _ _ it will kill the yeast, it needs _ _ _ _ to ferment. Without all of this the yeast cannot ferment.

Answer 3

Moisture , warmth , food , salt , time

Question 4

List three dished made with a biological raising agent.

Answer 4

1. Stollen
2. Focaccia
3. Doughnuts

Question 5

What is self raising flour?

Answer 5

Self raising flour is plain flour with a standard strength raising agent added to it

Question 6

Why has my cake sunk in the middle?

Answer 6

• the oven door was opened during the first 5 minutes
• the cake was removed from the oven too early
• oven was too hot then too cold

Question 7

Why is my cake uneven/peaked?

Answer 7

• the oven was too hot
• the mixture was unevenly put in the tin
• oven shelf is not level

Question 8

Method - give the explanation and example

Sieving

Answer 8

Sieving - air is trapped between the fine particles - muffins

Question 9

Method - give the explanation and example

Whisking

Answer 9

Whisking - Meringue

Question 10

Method - give the explanation and example

Creaming

Answer 10

Creaming - air is trapped between the butter and sugar

Question 11

Method - give the explanation and example

Folding

Answer 11

Folding - air is trapped between the pastry layers

Question 12

Method - give the explanation and example

Rubbing in

Answer 12

Rubbing in - air is trapped when the fat is rubbed into the flour