exam

Question 1

list the basic ingredients in pastry

Answer 1

flour
fat(butter)
salt
water

Question 2

name 4 types of pastry

Answer 2

shortcrust (pies)
suet (dumplings )
flaky puff pastry (croissant)
choux pastry (chocolate eclairs and profitres)

Question 3

why is the gluten content of flour in making choux pastries and pies important ?

Answer 3

high gluten content in flour enables the pastry to stretch and form many layers during cooking or baking

Question 4

List the methods used to make pastry

Answer 4

1-sieve the flour and salt
2-mix the fat and flour
3-Add the liquid and mix it into the dough
4-Roll out the pastry
5-cook/bake The pastry in a hot oven

Question 5

What is the function of flour

Answer 5

Provides bulk and volume to the baked products (cakes)

Question 6

What is the function of fat

Answer 6

Add flavor moisture and color to the baked products (biscuits)

Question 7

What is the function of eggs

Answer 7

Adds color , flavor and aerates cakes (all baked products)

Question 8

What is the function of sugar

Answer 8

Add flavor color and texture in baked products (ex cookies & cakes)

Question 9

What is the function of baking powder

Answer 9

Produces carbon dioxide with moisture and heat andbaked products rise due to carbon dioxide in the baking powder (ex cakes )

Question 10

What is the function of yeast

Answer 10

Add volume to baked products (ex bread

Question 11

How to ensure a successful recipe

Answer 11

Measure ingredients accurately
follow recipe instructions carefully
Accurate temperature control

Question 12

Why will dishes be dry and lack of flavor

Answer 12

If too little sugar was used

Question 13

What would happen if two little egg is used in baked products and desserts

Answer 13

The coagulation process is compromised

Question 14

Cracked cake surface is the result of using

Answer 14

Too much raising agent

Question 15

Using too much flour and baked products can make Pastries

Answer 15

Dry and stiff texture

Question 16

The correct batter and dough consistencies will not be formed

Answer 16

It’s too much liquid is used

Question 17

Gift two reasons if the baked cake is spoiled

Answer 17

Ingredients weren’t Measured correctly
Oven temperature was incorrect

Question 18

What would happen if the baking pan is too big

Answer 18

A flat and thin layer cake Will result

Question 19

Why would an outside of a steak be burnt and the inside is raw

Answer 19

The hub temperature is too high and the steak burns on the outside while the inside is still raw reduce the temperature

Question 20

Why would short crust pastry be tough and shrink from the side

Answer 20

That dough is stretched too much

Question 21

Is it a good practice To set the heat level very high to cook faster

Answer 21

No

Question 22

What will happen if we try to cook on very high heat setting

Answer 22

The outside will be burnt and the inside will be uncooked

Question 23

Give 2 suggestions if food in the oven is getting brown quickly

Answer 23

Turn the oven temperature 10°
lower lower the oven shelf

Question 24

what happens if oil or fat on the hob it’s too hot

Answer 24

Different oils have different smoke points and may burn easily

Question 25

What is the confirmation for the correct time to place food under the grill

Answer 25

The oven element must be glowing red

Question 26

suggest two actions to save food if it’s burning on the grill

Answer 26

lower the heat
lower the oven shelf level