general information

Question 1

what temperature should a domestic freezer be?

Answer 1

-18*

Question 2

where should you store uncooked meat in the fridge?

Answer 2

covered on bottom shelf

Question 3

when does bacteria become active?

Answer 3

when defrosted

Question 4

what is gluten?

Answer 4

a protein

Question 5

what type of flour has the highest gluten content?

Answer 5

self-raising

Question 6

what forms can gelatine come in?

Answer 6

• powder

- leaf form

Question 7

what are the 2 types of gelatine and how are they prepared correctly for use?

Answer 7

• sheet/leaf gelatine is soaked in cold water then put into a warmed liquid
• powder is sprinkled onto surface of liquid and left to ‘sponge’ for 5 minutes before being warmed in a Bain-marie to dissolve

Question 8

what is gelatine and how is it produced?

Answer 8

gelatine is a protein which is extracted from the collagen present in skin, bones, tendons and connective tissue cattle that have been slaughtered for meat

Question 9

explain how gelatine works?

Answer 9

when the water is trapped in this way it forms a gel. if the gel is then heated above 35*C it becomes a liquid and is called a Sol. when cooled the Sol becomes a solid and this process is called gelatinisation.