factors affecting the finished product

Question 1

causes of a cake being crisp around the edges

Answer 1

too much sugar / oven temp too high

Question 2

causes of the fruit sinking to the bottom

Answer 2

too much fruit added / too much liquid so mixture cannot hold the fruit

Question 3

causes of scones being too thin

Answer 3

rolled too thin / no rising agent

Question 4

causes of scones being doughy in the middle

Answer 4

not cooked long enough / oven temp too high

Question 5

causes of scones being dull on top

Answer 5

not glazed before cooking / oven temp too low

Question 6

causes of the cakes being dense / not risen

Answer 6

too much fat added so mixture cannot hold air / plain flour has been used instead of self-raising which has no rising agent

Question 7

causes of pastry being soggy inside

Answer 7

not been cooked properly / not been baked blind

Question 8

causes of pastry having a greasy texture

Answer 8

too much fat / not enough flour

Question 9

causes of pastry having a pale colour

Answer 9

not been cooked long enough / too low an oven temp