Food Production Flashcards
1
Q
Why might scones have an unpleasant taste?
A
- Out of date / Gone off milk or cheese
- The additional of too much baking power
- Over baked and burnt
- Taints from the chef’s perfume
2
Q
Why might scones have an uneven colour?
A
- The oven was not set at the correct temperature
- The baking tray was not turned around in the oven,
part way through baking.
3
Q
Why might scones have a heavy texture?
A
- No raising agent was used
- The dough was over worked
- The rubbing in method was not used to shorten the gluten strands
4
Q
What is primary production?
A
The growing, picking and production of ingredients such as fruit and milk
5
Q
What are the parts or structure of a wheat grain?
A
- Bran and Germ ( high fibre)
- Endosperm ( grinds into flour)
6
Q
How is wheat milled?
A
- Crushing – the grains are crushed between rollers to make a first break flour and separate bran from endosperm
- Sieving and reduction – a rough flour called semolina
is produced and large pieces of bran are removed - Rolling – the semolina is rolled and crushed again to
produce a fine white flour
7
Q
What is the function of yeast in bread making?
A
It is a living organism which respires and gives off CO2 bubbles which make the bread rise.
8
Q
What is secondary processing?
A
Taking ingredients and making them into foods like pasta and bread.
9
Q
What is the function of bread flour in bread making?
A
It has a 29% gluten content which forms a stretchy structure that enables the bread to rise.
10
Q
What is the function of salt in bread making?
A
