Topic 6: Raising Agents Flashcards

You may prefer our related Brainscape-certified flashcards:
1
Q

what is creaming?

A

fat and sugar are beaten together using a mixer or wooden spoon to add air to the mixture, cakes and biscuits

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

what is the rubbing in method?

A

fat is rubbed into flour until it resembles breadcrumbs, pastry cake and biscuit making

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

what is whisking?

A

when sugar and eggs are whisked together to add air into the mixture, sponge

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

what are the four main types of raising agents?

A

air, chemical raising agent, steam, yeast which produces CO2

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

what are the main ingredients used in cake making?

A

fat, flour, sugar, eggs, raising agent

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

what does the amount of fat in a cake determine?

A

how long it will stay fresh without drying out

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

what may have caused a cake to sink in the middle?

A
  • too much sugar, affects gluten
  • too much raising agent
  • not cooked for long enough
  • oven door open before mixture has set
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

what may have caused a cake to crack at its peak?

A
  • temperature too high
  • too much mixture for tin size
  • too near top of the oven
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

what may have caused a cake to have a heavy texture?

A
  • mixture too wet
  • not enough chemical raising agent
  • oven temp too low
  • mixture has curdled, couldn’t hold much air
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

what may have caused a cake to have an open and coarse texture?

A
  • too much chemical raising agent
  • flour not thoroughly mixed in
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

what may have caused a cake to rise unevenly?

A
  • oven shelf not level
  • cake placed too near to the heat source, so rose more on one side
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

what is the ratio of fat to flour in the creaming method?

A

1:1

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

what is the ratio of fat to flour in the all-in-one method?

A

1:1

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

do you add fat in the whisked sponge method?

A

no

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

what is the ratio of fat to flour in the rubbed in method?

A

1:4 in scones
1:2 in cakes

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

what is the raising agent in the creaming method?

A

self raising flour contains baking powder, air is also beaten into the mixture

17
Q

what is the raising agent in the all-in-one method?

A

self raising flour contains baking powder, air is also beaten into the mixture

18
Q

what is the raising agent in the whisked sponge method?

A

air and steam

19
Q

what is the raising agent in the rubbed in method?

A

self-raising flour contains baking powder, air is also introduced when fat is rubbed into flour

20
Q

what is the raising agent in the melted method?

A

bicarbonate of soda in the gingerbread
flapjack has no raising agent

21
Q

what is the raising agent in the batter method?

A

baking powder and steam

22
Q

what are examples of products made with the creaming method?

A

victorian sandwich, small buns

23
Q

what are examples of products made with the all-in-one method?

A

victorian sandwich, small buns

24
Q

what are examples of products made with the whisked sponge method?

A

swiss roll, fruit flan, sponge cake

25
Q

what are examples of products made with the rubbed in method?

A

scones, rock buns

26
Q

what are examples of products made with the melted method?

A

flapjack, gingerbread

27
Q

what are examples of products made with the batter method?

A

muffins