Home Baking

Question 1

Advantages of Home Baking

Answer 1

Cheaper
better aroma
Recipes can be modiefied to suit special dietary needs
Control over ingredients
Less packaging

Question 2

Basic Ingredients used in Home Baking

Answer 2

Flour -contains gluten
Fat -Fresh from longer
Sugar -sweeten
Eggs- Bind dry ingredients / Trap air
Liquid -bind dry ingredients
Raising agents- Mixture rise

Question 3

Raising agents

Answer 3

Air
Bread Soda
Baking Powder
Raising agents

Question 4

Air

Answer 4

Sieving, rubbing, creaming or whisking

Question 5

Bread Soda

Answer 5

Contains alkali
when added to an acid liguid (eg. buttermilk) it produces CO2 whch expands and pushes the mixture up

Question 6

Baking Powder

Answer 6

Contains both aci and alkali
when added to a liquid, it produces CO2 which expands and pushesthe mixture up

Question 7

What is Gluten?

Answer 7

Protein found in wheat and other cereals

Question 8

Methods of making bread cakes

Answer 8

Rubbing in
Creaming
All-in-one
Whisking
Melting

Question 9

Rubbing in

Answer 9

Fat + Flour
Scones

Question 10

Creaming

Answer 10

Fat + Sugar
Cupcakes

Question 11

All-In-One

Answer 11

Everythihng added together
Cupcakes

Question 12

Whisking

Answer 12

Eggs and Sugar
Sponge cakes

Question 13

Melted

Answer 13

all ingredients that melt are melted together
Gingerbread

Question 14

Advantages of Commercial Cake Mixes

Answer 14

Quick and Easy
Useful for beginners and childern
No waste
Not much equipment

Question 15

Disadvantages of Commercial Cake Mixes

Answer 15

Can Be more expensive than Homemade
Usually does not taste as good
Photo on the front can be deceptive
Often high in sugar and salf and low in fibre
Contain addictives

Question 16

Baking Blind

Answer 16

Baking Pastery without filling
-seals it
-fully cooked

Question 17

Testing if Home baking is cooked

Answer 17

Golden brown top and bottom, hollow sounds (bread)
Springy surface (Sponges)
Skewer dry (Cakes)