March Test 2nd Form

Question 1

Why is food cooked + examples

Answer 1

To kill harmful bacteria (e.coli, salmonella)
Make food rise (bread, cake)
Change the flavour (bread -> toast)
Create hot food (soup, stew, casserole)
Change colour ( sugar -> caramel)

Question 2

Biological raising (example+product)

Answer 2

Yeast, bread

Question 3

Chemical raising

Answer 3

Baking powder, cake

Question 4

Physical raising

Answer 4

Whisking egg whites, meringue

Question 5

What does yeast require to ferment?

Answer 5

Moisture and warmth

Question 6

What happens if the tepid water added to yeast is too cold?

Answer 6

The yeast is dormant

Question 7

What if the water added to yeast Is too hot?

Answer 7

Yeast is killed

Question 8

3 sweet dishes made with yeast

Answer 8

Chelsea buns
Iced finger buns
Jam doughnuts

Question 9

Three savoury dishes made with yeast

Answer 9

Calzone
Focaccia
Pizza

Question 10

Self raising flour is…

Answer 10

Plain flour with a standard strength raising agent added to it

Question 11

Sieving (explanation + example)

Answer 11

-air is trapped between the fine particles
-muffins

Question 12

Creaming (explanation + example)

Answer 12

Air is trapped between the butter and sugar
Victoria sandwich

Question 13

Whisking (explanation + example)

Answer 13

Ovalbumin in egg white stretches to hold up to 7 times its own volume in air. If overbeaten it pops, releasing air and reverts back to a liquid. Whisked whole egg and sugar will trap less air than egg white alone and it is less stable.
Meringue

Question 14

Folding (explanation + example)

Answer 14

Air is trapped between the pastry layers
Puff pastry

Question 15

Rubbing in

Answer 15

Air is trapped when the fat is rubbed into the flour
Scones

Question 16

Five dishes which use egg separation

Answer 16

Macarons
Meringue
Mousse
Marshmallows
Crème brulee