Cake Ingredients and Functions 0.0 / 5 ? Home Economics - Health and Food TechnologyCake CraftNational 5SQA Created by: Clare CocozzaCreated on: 27-08-18 10:20 8631021459 Across 1. Sugar helps cakes to do this. (4) 4. Made from maize and almost 100% starch...what am I? (9) 5. The rich flavour that eggs add to a baked product comes form here. (4) 6. The condition caused by an intolerance to gluten (7, 7) 9. Sugar adds this to a baked product. (9) Down 2. When beaten or creamed, fat has the ability to trap these. (3, 7) 3. A type of artificial sweetner. (7) 4. This type of sugar is generally the best for making baked products. (6) 8. This type of flour has a chemical raising agent added. (4, 7) 10. Flour should be ______ to remove lumps and add air (6)
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