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 This type of flour has a chemical raising agent added. Self raising 1 of 15 When egg is heated, the protein does this to provide structure to baked products. Coagulate 2 of 15 Adding sugar into fat when creaming allows lots of air to be trapped. What is this process called? Aeration 3 of 15 Sugar adds this to a baked product. Sweetness 4 of 15 Eggs are best used at this temperature. Room 5 of 15 This type of sugar is generally the best for making baked products. Caster 6 of 15 When beaten or creamed, fat has the ability to trap these. Air bubbles 7 of 15 Made from maize and almost 100% starch...what am I? Cornflour 8 of 15 The condition caused by an intolerance to gluten Coeliac disease 9 of 15 The rich flavour that eggs add to a baked product comes form here. Yolk 10 of 15 Sugar helps cakes to do this. Rise 11 of 15 A type of artificial sweetner. Intense 12 of 15 Made by crushing granulated sugar to a very fine powder in a special mill. Icing sugar 13 of 15 Fats and oils should be kept out of light and moisture to prevent them from doing this. Going rancid. 14 of 15 Flour should be ______ to remove lumps and add air Sieved 15 of 15
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