Year 8 Term 2

Question 1

Give an example of biological raising agent.

Answer 1

Yeast

Question 2

Give an example of chemical raising agent.

Answer 2

Baking powder

Question 3

Give an example of physical raising agent.

Answer 3

Whisking

Question 4

Give a product of biological raising agent.

Answer 4

Bread

Question 5

Give a product of chemical raising agent.

Answer 5

Cake

Question 6

Give a product of physical raising agent.

Answer 6

Meringue

Question 7

What is yeast ?

Answer 7

It’s a living cell organism.

Question 8

What does yeast do ?

Answer 8

It converts food(sugar) into alcohol and carbon dioxide.

Question 9

What do you need in order for fermentation to take place ?

Answer 9

Sugar, time and warm water

Question 10

What gas is produces from fermentation?

Answer 10

Carbon dioxide

Question 11

What happens when you add cold water to yeast ?

Answer 11

It stays dormant

Question 12

What happens when you add hot water to yeast ?

Answer 12

It kills the yeast.

Question 13

What happens when you add salt to yeast ?

Answer 13

It kills the yeast.

Question 14

Name dishes made with yeast.

Answer 14

Bread, hot cross buns, pizza, brioche, tea cakes

Question 15

What’s the difference between strong and plain flour ?

Answer 15

Strong flour had more gluten and makes the dough more elastic.

Question 16

Why must you knead and prove a yeast dough ?

Answer 16

Kneading develops the gluten and proving it leaves it to rise and ferment.

Question 17

What is self raising flour ?

Answer 17

It’s plain flour with standard strength raising agent added.

Question 18

What gas is produces from baking powder ?

Answer 18

Carbon dioxide.

Question 19

What does using only bicarbonate of soda in a cake result in ?

Answer 19

A very strong soapy flavour and a yellow sponge.

Question 20

What can cause a cake to be sunk in the middle ?

Answer 20

Cake has been over mixed and the gluten has over developed.
Oven temperature too high or too low.

Question 21

What causes a cake to be uneven ?

Answer 21

Oven temp too hot or not hot enough. The tin doesn’t suit the oven used.
Flour wasn’t mixed well. The mixture is more than half the amount of the cake tin.

Question 22

List 4 recipes that use chemical raising.

Answer 22

American pancakes, banana bread, cupcakes, dumplings.

Question 23

Explain sieving

Answer 23

Air is trapped between the flour particles.

Question 24

Explain creaming

Answer 24

Air is trapped between the butter and sugar.

Question 25

Explain whisking

Answer 25

Ovalbumin stretches and can hold seven times it’s own volume of air.

Question 26

Explain folding

Answer 26

Air is sealed between layers of pastry in a sealed in

Question 27

Explain rubbing in

Answer 27

Air is trapped as a fat is rubbed into the flour.

Question 28

Give examples of methods of physical raising agent.

Answer 28

Sieving, creaming,whisking, folding, rubbing in.

Question 29

What does leavening mean

Answer 29

A substance in dough to make it rise.

Question 30

What is the definition of piping ?

Answer 30

thin lines of icing or cream, used to decorate cakes and desserts