Biscuits, cakes and sponges 0.0 / 5 ? Design & Technology: Food TechnologyBiscuits, cakes and spongesA2/A-levelAQA Created by: fletcher leeCreated on: 03-03-20 09:37 Name 2 types of biscuits Viennese whirls and macaroons 1 of 13 Name 2 types of cake Cupcakes and madeira 2 of 13 Name 2 types of sponge Genoese and chocolate 3 of 13 Name 4 preparation method you would use Weighing, sifting, rubbing in, creaming 4 of 13 Name 8 icings, fillings, glazes and coverings Buttercream, pastry cream, whipped cream, Chantilly cream, jam, chocolate, ganache and marzipan 5 of 13 Name 3 finishing methods Portioning, cutting and glazing 6 of 13 Why do you use biscuits, cakes and sponges To show of chef's skills and to fill the gap between lunch and dinner 7 of 13 Why is it important to check the quality points for biscuits ,cakes and sponges Impacts the outcome, ensure the quality and regular quality checks on ingredients ensure consistent product 8 of 13 What are the preparation methods for biscuits, cakes and sponges Portioning, greasing, lining and baking 9 of 13 Why is it important to use the correct cooking temperatures Compliance with food legislation, avoid over cooking/under cooking and to meet dish requirements 10 of 13 What are the faults when is comes to biscuit, cakes and sponges Peaked cracked, cake has sunk, sugary speckled crust, coarse heavy texture, coarse open texture , very dry texture and fruit as sunk 11 of 13 What causes this Ovens too hot, too much sugar, too much liquid, too much raising agents, overcooking 12 of 13 What are the finishing and decorating techniques used Portioning, cutting, glazing, piping, feathering and dusting and plating suitable for surfaces 13 of 13
Manipulating and combining food materials and components and the application of this in food processing and product development 0.0 / 5
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