factors effecting finished food

Question 1

what will happen when sugar is decreased?

Answer 1

• less flavour
• paler colour
• prevents cake from rising
• poorer keeping quality

Question 2

what will happen when sugar is increased?

Answer 2

• sweeter taste
• darker colour
• cake can sink in the middle
• crispy, hard, crunchy texture

Question 3

what will happen when fat is decreased?

Answer 3

• less flavour
• paler colour
• harder texture, not as moist
• pastry is hard and tough
• baked items become stale quicker

Question 4

what will happen when fat is increased?

Answer 4

• richer flavour
• darker colour
• greasy texture
• pastry is crumbly and easily broken
• dense texture - mixture doesn’t hold air

Question 5

what will happen when liquid is decreased?

Answer 5

• baked goods have a heavy texture
• doesnt rise well
• cakes have a dry texture
• pastry being easily broken and crumbly (shortcrust)

Question 6

what will happen when liquid is increased?

Answer 6

• too soft, spreading, losing shape
• cakes have a heavy, doughy texture
• top may be cracked
• fruit can sink in a cake (too wet to hold)

Question 7

what will happen when flour is decreased?

Answer 7

• too liquidy
• reduced bulk/size
• won’t cook well

Question 8

what will happen when flour is increased?

Answer 8

• mixture/product can be dry and crumbly

Question 9

what are the two factors that affect the finished product?

Answer 9

• the proportion of ingredients used
• the cooking time and temperature