Food Tech: Chapter 7

Question 0

Define beating

Answer 0

Beating is mixing ingredients vigorously to incorporate air or combine ingredients.

Question 1

What is a complex process?

Answer 1

Complex processes are hands-on processes that involve initial decision-making that directly affects the outcome of a recipe.

Question 2

Define Blind baking

Answer 2

Blind baking is baking a pastry shell before it is filled

Question 3

Define Fermentation

Answer 3

Fermentation is the process that occurs over time when yeast multiplies and produces carbon dioxide. In a bread dough the volume increases as a result of this process.

Question 4

Define folding

Answer 4

Folding means gently combining a light, airy mixture with a heavier mixture; a metal spoon or spatula is used in short strokes to prevent loss of air or volume.

Question 5

Define kneading

Answer 5

Kneading means mixing and shaping flour dough by hand; the dough is folded, pressed and turned as it is kneaded.

Question 6

Define proving

Answer 6

Proving is when a yeast dough is placed in a warm environment while fermentation takes place and the dough doubles in size.

Question 7

Define resting

Answer 7

Resting is when pastry is placed in the refrigerator for a period of time to allow the gluten to relax.

Question 8

Define rubbing in

Answer 8

Rubbing in is when the shortening is mixed through dry ingredients with fingertips until the mixture looks like fresh breadcrumbs.

Question 9

Define shortening

Answer 9

Shortening is a type of sold fat used in food preparation, for example, butter, margarine, lard.

Question 10

Equipment decisions: Selection if equipment

Answer 10

Select the most appropriate equipment for the task.

e.g. using a double boiler to make an egg-based custard

Question 11

Equipment decisions: Preparation of equipment

Answer 11

Prepare equipment before you intend to use it.

e.g. grease or line a tin, before baking a cake

Question 13

List 5 complex processes

Answer 13

• Pastry making
• Pasta making
• Making a sponge cake
• Bread making
• Cooking with gelatine

Question 14

List the types of pastry

Answer 14

• choux
• sweet shortcrust
• shortcrust
• flaky
• puff
• rough puff

Question 15

Name three significant processes

Answer 15

• method of combining ingredients
• order of addition of ingredients
• rate of addition

Question 16

What are the ingredients in pastry?

Answer 16

• flour
• shortening
• salt
• liquid

Question 17

Factors that make a good pastry?

Answer 17

• working in a cool environment
• chill all ingredients
• measure all ingredients
• handle the pastry lightly
• use fingertips or a food processor
• add liquid
• kneed the pastry with the heel of your hand
• rest the pastry before baking
• roll out using a lightly floured rolling pin and board
• store pastry wrapped in plastic
• blind baking
• filling
• oven temperatures

Question 18

Why is it necessary to rest the pastry before baking?

Answer 18

Resting the pastry allows the gluten to relax, making the final texture more delicate and prevents shrinkage. To rest it, cover it with plastic wrap and refrigerate for 30minutes.

Question 19

What filling should be used when filling a pastry?

Answer 19

Do not put a hot filling under or over the pastry as it will cause it to go soggy.

Question 20

Why is it necessary to blind bake a pastry?

Answer 20

So that the pastry won’t be under-cooked once the filling is added and re-baked.

Question 21

What are the characteristics of a good shortcrust pastry?

Answer 21

• light, crisp, melt-in-the-mouth texture
• not crumbly
• no shrinkage
• even, pale golden colour

Question 22

What are the characteristics of a good flaky pastry?

Answer 22

• risen evenly
• light, crisp texture
• flaky leaves of pastry
• golden brown colour

Question 23

Name the ingredients in bread

Answer 23

• yeast
• flour
• gluten and starch
• water
• salt

Question 24

Why is salt added to the dough in bread?

Answer 24

salt contributes to the flavour of the bread, as well as controlling the rate of yeast fermentation. It strengthens the gluten in flour so the dough can stretch without tearing.

Question 25

What is gluten and starch?

Answer 25

Gluten and starch are the structural elements of flour utilised in baked products. The starch also causes a maillard reaction, giving the bread a brown colour.

Question 26

What sauce is best for long, thin pasta?

Answer 26

light, thin sauces

Question 27

What sauce is best for small shapes with ridges or holes?

Answer 27

chunkier, thicker sauces

Question 28

What sauce is best for small pasta such as risoni?

Answer 28

good in soup

Question 29

What sauce is best for stuffed pasta?

Answer 29

simple sauces, like butter and sage

Question 30

What are the ingredients in pasta?

Answer 30

• flour
• water
• eggs

Question 31

How can fresh pasta be preserved?

Answer 31

By drying or freezing it.

Question 32

Should frozen pasta be thawed before cooking?

Answer 32

No.

Question 33

What flour should be used for making pasta?

Answer 33

‘00’ or high gluten flour

Question 34

Why shouldn’t pasta be rinsed after cooking?

Answer 34

Rinsing removes the starch, which helps the sauce cling to the pasta.

Question 35

What ingredients are in a sponge cake?

Answer 35

• eggs
• flour
• sugar
• cream of tartar
• bicarbonate of soda