Cakes and Sauces

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What are the four different methods of making cakes?
whisking, rubbing in, melting, creaming
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What are the two types of creaming?
traditional, all in one
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What is the basic creaming method recipe?
100g sr flour, 100g castor sugar, 100g marg, 2 eggs
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What is the basic whisking method recipe?
50g plain flour, 50g castor sugar, 2 eggs
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What are the functions of flour in cakes?
to add colour, to form structure
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What are the functions of margarine in cakes?
adds flavour, aid preservation, lightens the texture
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What are the functions of sugar in cakes?
softens structure, adds sweetness, adds colour, adds texture
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What are the functions of eggs in cakes?
enrich it, add protein, helps form structure, helps it rise
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What three points during cake making could aerate?
beating it, sieving the flour, whisking it
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Why are arrowroot sauces used for glazing?
they become transparent when boiled
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What are blended sauces used for?
pouring or set in moulds
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What is the function of flour/cornflour/arrowroot in sauce?
thickens it
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What is the function of fat in sauce?
adds flavour
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What is the function of liquid in sauce?
main ingredient, adds nutrients
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What does the viscosity circle test check?
the thickness of a sauce
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What would substituting semi-skimmed milk for full fat milk in sauce do?
alter the nutritional value, makes it suitable for reduced fat diets
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Other cards in this set

Card 2

Front

What are the two types of creaming?

Back

traditional, all in one

Card 3

Front

What is the basic creaming method recipe?

Back

Preview of the front of card 3

Card 4

Front

What is the basic whisking method recipe?

Back

Preview of the front of card 4

Card 5

Front

What are the functions of flour in cakes?

Back

Preview of the front of card 5
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