Exam Qs

• Food is cooked to make it safe to eat and give variety to the diet
• Out of the following:

  Stir frying

  Braising

  Steaming

  Boiling

  The cooking method which uses the most water is boiling
• The main function of grilling sliced bread is to dextrinise the starch
• When cooking in an oven, the main heat transfer is convection
• Out of the following:

  Self-raising flour

  Strong flour

  Maize flour

  Plain wheat flour

  The type of flour which has the highest chemical raising agent content is self-raising flour
• The main function of egg in pancake batter is to set the mixture by coagulating
• When making a whisked sponge, the gap trapped during whisking is air
• What is mixed with bicarbonate of soda to combat a 'soapy taste' in the final product?

  Acid
• Fat and sugar are beaten together when making a cake using the creaming method in order to aerate the mixture
• The plasticity of fats refers to the ability of fats to be spread and manipulated
• Margarine has more plasticity than lard because margarine is made up of triglycerides that melt at lower temperatures than triglycerides found in lard
• Bicarbonate of soda is suitable for gingerbread because gingerbread has a strong flavour which masks the unpleasant flavour that bicarbonate of soda leaves in food
• an all-in one Victoria sandwich cake has a dense texture due to the wrong flour, meaning you should’ve used self raising flour. It may also be because of the oven being too low of a temperature or too much butter being used
• Scones use a chemical raising agent
• doughnuts use a biological raising agent
• Gingerbread uses bicarbonate of soda as its raising agent
• Eclairs use steam to rise which is a mechanical raising agent