focus questions

Question 1

in comparison to a straight dough method a sponge dough method:

Answer 1

is a more active dough

Question 2

a fat content of about 85% typifies

Answer 2

margarine

Question 3

emulsified shortening is also called

Answer 3

high ratio shortening

Question 4

lard is not suitable for creaming in cakes because of its:

Answer 4

fibrous texture

Question 5

what effect does baking soda have in chocolate cake mixes

Answer 5

a reddish colour is produced

Question 6

what changes carbohydrates to disaccharides to monosacharide

Answer 6

amylase , maltase, Zymase

Question 7

a white christaline powder used in gingerbread

Answer 7

ammonium bicarbonate

Question 8

a cake mixing method using a special cake flour & shortening are mixed first on low, then sugar, salt, baking powder and 40% milk added and mixed well. Finally egg flavouring and remaing milk and creamed at low speed.

Answer 8

commercial method

Question 9

The method of leavening a modern christmas cake

Answer 9

mechanical only

Question 10

The principle leavening agent used in devils food cake

Answer 10

baking soda

Question 11

Which sponge contains no fat except for the egg yolks

Answer 11

jelly roll

Question 12

milk is homogenized in order to

Answer 12

prevent the cream from separating

Question 13

milk helps to give bread

Answer 13

greater volume, a darker crust, a finer grain

Question 14

which thickening agent is used in the production of piping jellies and marshmallows

Answer 14

agar-agar

Question 15

precooked cornstarch added to a liquid requires

Answer 15

sugar to gelatinize