Cakes and Sauces 0.0 / 5 ? Design & Technology: Food TechnologyModifying Basic RecipesGCSEAQA Created by: zoeCreated on: 18-03-14 16:41 What are the four different methods of making cakes? whisking, rubbing in, melting, creaming 1 of 16 What are the two types of creaming? traditional, all in one 2 of 16 What is the basic creaming method recipe? 100g sr flour, 100g castor sugar, 100g marg, 2 eggs 3 of 16 What is the basic whisking method recipe? 50g plain flour, 50g castor sugar, 2 eggs 4 of 16 What are the functions of flour in cakes? to add colour, to form structure 5 of 16 What are the functions of margarine in cakes? adds flavour, aid preservation, lightens the texture 6 of 16 What are the functions of sugar in cakes? softens structure, adds sweetness, adds colour, adds texture 7 of 16 What are the functions of eggs in cakes? enrich it, add protein, helps form structure, helps it rise 8 of 16 What three points during cake making could aerate? beating it, sieving the flour, whisking it 9 of 16 Why are arrowroot sauces used for glazing? they become transparent when boiled 10 of 16 What are blended sauces used for? pouring or set in moulds 11 of 16 What is the function of flour/cornflour/arrowroot in sauce? thickens it 12 of 16 What is the function of fat in sauce? adds flavour 13 of 16 What is the function of liquid in sauce? main ingredient, adds nutrients 14 of 16 What does the viscosity circle test check? the thickness of a sauce 15 of 16 What would substituting semi-skimmed milk for full fat milk in sauce do? alter the nutritional value, makes it suitable for reduced fat diets 16 of 16
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