Food Yr09 Sum1

Question 1

1.1. Gluten

Answer 1

Protein found in wheat.

Question 2

1.2 Protein

Answer 2

Macronutrient used for growth.

Question 3

1.3 Prediction

Answer 3

A forecast.

Question 4

1.4 Analysis

Answer 4

Detailed examination.

Question 5

1.5 Food processor

Answer 5

An electric kitchen appliance.

Question 6

1.6 Raising agents

Answer 6

Something used to make a product grown

Question 7

1.7 Fermentation

Answer 7

Sugars converted to alcohol.

Question 8

1.8 Mechanical

Answer 8

Operated by machine.

Question 9

1.1 Lamination

Answer 9

Split into layers.

Question 10

1.11 Crimping

Answer 10

Compress into small folds.

Question 11

1.12 Glazing

Answer 11

Cover to give a shiny finish.

Question 12

2.1 What are the four different types of pastry?

Answer 12

Filo, puff, choux and shortcrust.

Question 13

2.2 What pastry would you use for profiteroles?

Answer 13

Choux

Question 14

2.3 What pastry would you use for quiche?

Answer 14

Shortcrust

Question 15

2.4 What pastry would you use for spring rolls?

Answer 15

Filo

Question 16

2.5 What makes puff pastry rise?

Answer 16

Steam between the layers of butter and dough.

Question 17

2.6 Why do you glaze pastry?

Answer 17

To make it aesthetically pleasing and shiny finish.

Question 18

3.1 What is shortening?

Answer 18

Making strands of gluten shorter to create a crumbly texture.

Question 19

3.2 What is baking blind?

Answer 19

Cooking a pastry case without any filling.

Question 20

3.4 What top tips would you give for lining a tin?

Answer 20

Do not handle too much, do not cut to close to the edge of the tin.

Question 21

3.5 What top tips would you give for making shortcrust pastry?

Answer 21

Do not handle too much, keep cold, only roll twice.

Question 22

3.6 What is the function of flour in shortcrust pastry?

Answer 22

To provide a small amount of gluten for the structure.

Question 23

3.7 What is the function of fat in shortcrust pastry?

Answer 23

To shorten the strands of gluten in the flour.

Question 24

4.1 What makes puff pastry rise?

Answer 24

Steam between the layers of butter and dough.

Question 25

4.2 Why do you glaze pastry?

Answer 25

To make it aesthetically pleasing and shiny finish.

Question 26

4.3 What is the function of flour in puff pastry?

Answer 26

To provide the bulk of the pastry.

Question 27

4.4 What is the function of salt in puff pastry?

Answer 27

To flavour the dough.

Question 28

4.5 What is the function of butter in puff pastry?

Answer 28

To act as a waterproof layer and provide steam to make the layers rise.