Practical Skills

Question 1

Ingredients in pastry

Answer 1

Flour
Fat (lard/ butter)
Salt
Water

Question 2

Basic method for pastry making

Answer 2

Sieve flour and salt
Mix in fat (using different techniques e.g rub in with fingers)
Add liquid e.g water and mix
Leave to rest
Knead and roll out with rolling pin on lightly floured surface
Bake in oven

Question 3

Blended sauce meaning and examples

Answer 3

Sauce made from multiple ingredients heated together e.g custard (milk and custard powder mixed and heated)

Question 4

How to make roux sauce

Answer 4

Heat equal amounts of fat and flour in pan (allow fat to melt before adding flour) then gradually stir in liquid e.g milk for white sauce

Question 5

Reasons for bread being small and heavy

Answer 5

Yeast not activated
Not enough liquid so not enough steam produced to help dough rise
Proving time too short
Too low protein content in flour

Question 6

Reasons for bread poorly rising

Answer 6

Oven temperature too low
Dough not kneaded long enough (poor gluten formation)
Over kneaded dough
Heat killed e.g too hot

Question 7

Reasons for bread rising but collapsing in oven

Answer 7

Oven temperature too low
Dough over proved
Protein content in flour too low

Question 8

Examples of different types of rice

Answer 8

Brown long grain
White long grain
Jasmine
Basmati
Wild
Sushi
Glutinous