sec2 chap 1 and 2

Question 1

plain flour

Answer 1

To give a moist, aroma and crumbly texture.
(“melt-in-the-mouth” feeling)

Question 2

butter

Answer 2

to give colour (brown), moistness and sweetness (caramel flavour/aroma) to the dish.
(the sugar undergoes caramelisation when added

Question 3

egg yolk

Answer 3

to provide structure and shape to the dish.
(thickens – gluten, found in wheat/flour)

Question 4

sugar

Answer 4

to give colour and bind the ingredients.

Question 5

methods used for making cakes

Answer 5

-creaming method (cream butter + butter)

-Whisking method (no use of fat)

-Rubbing in method (rubbing in fat into flour/ cold fat — butter)

• All-in-one method/ One stage method (dry ingredients added into wet ingredients)

Question 6

methods for making pastry

Answer 6

Shortcrust pastry
Rough puff pastry (Flaky pastry)

Question 7

methods of making batters

Answer 7

Thin batter
Thick batter

Question 8

key areas when presenting food

Answer 8

-Choice of plate (colour, size, shape)

-Arrangement of food (pattern, style, height, cross section)

-Use of colours , shapes and textures

-Use of garnishing such as chopped spring onions or lemon slices.

Question 9

why would we need to take photographs from different angles.

Answer 9

to allow her to show the ingredients ad the height of the food.

Question 10

why should we include props when taking photographs of food

Answer 10

By placing props, it will make her presentation come to life/ interesting

Question 11

why must we check the lighting before you take a photograph of your dish.

Answer 11

Lighting is important because it brings out the texture of the food and makes the food more appetising.