Food Yr09 Sum1 Flashcards
1.1. Gluten
Protein found in wheat.
1.2 Protein
Macronutrient used for growth.
1.3 Prediction
A forecast.
1.4 Analysis
Detailed examination.
1.5 Food processor
An electric kitchen appliance.
1.6 Raising agents
Something used to make a product grown
1.7 Fermentation
Sugars converted to alcohol.
1.8 Mechanical
Operated by machine.
1.1 Lamination
Split into layers.
1.11 Crimping
Compress into small folds.
1.12 Glazing
Cover to give a shiny finish.
2.1 What are the four different types of pastry?
Filo, puff, choux and shortcrust.
2.2 What pastry would you use for profiteroles?
Choux
2.3 What pastry would you use for quiche?
Shortcrust
2.4 What pastry would you use for spring rolls?
Filo
2.5 What makes puff pastry rise?
Steam between the layers of butter and dough.
2.6 Why do you glaze pastry?
To make it aesthetically pleasing and shiny finish.
3.1 What is shortening?
Making strands of gluten shorter to create a crumbly texture.
3.2 What is baking blind?
Cooking a pastry case without any filling.
3.4 What top tips would you give for lining a tin?
Do not handle too much, do not cut to close to the edge of the tin.
3.5 What top tips would you give for making shortcrust pastry?
Do not handle too much, keep cold, only roll twice.
3.6 What is the function of flour in shortcrust pastry?
To provide a small amount of gluten for the structure.
3.7 What is the function of fat in shortcrust pastry?
To shorten the strands of gluten in the flour.
4.1 What makes puff pastry rise?
Steam between the layers of butter and dough.
