DT Food Science

?
  • Created by: katejoh
  • Created on: 18-02-20 17:00

1. Why do you need to use separate boards & knives for raw meat and vegetables?

  • In case a vegetarian eats your food
  • To keep things organised
  • To prevent cross-contamination
  • You don't
1 of 5

Other questions in this quiz

2. Explain the use of a chemical raising agent

  • Air will expand when heat is incorporated into a recipe through: Sieving Whisking Rubbing Creaming Lamination
  • Most cakes and some biscuits need carbon dioxide to create the light, airy texture. Examples: Bicarbonate of soda Baking powder Self-raising flour
  • The high temperature of the oven turns the water to steam, forcing it through the mixture, pushing or raising it upwards
  • Yeast is a living organism grown commercially for bread making and alcohol production. Yeast can either be bought fresh or dried. Yeast + moisture + oxygen + food + time ----> Masses of carbon dioxide

3. Explain the use of a biological raising agent

  • Yeast is a living organism grown commercially for bread making and alcohol production. Yeast can either be bought fresh or dried. Yeast + moisture + oxygen + food + time ----> Masses of carbon dioxide
  • Air will expand when heat is incorporated into a recipe through: Sieving Whisking Rubbing Creaming Lamination
  • Most cakes and some biscuits need carbon dioxide to create the light, airy texture. Examples: Bicarbonate of soda Baking powder Self-raising flour
  • The high temperature of the oven turns the water to steam, forcing it through the mixture, pushing or raising it upwards

4. Explain the use of a mechanical raising agent

  • Most cakes and some biscuits need carbon dioxide to create the light, airy texture. Examples: Bicarbonate of soda Baking powder Self-raising flour
  • Yeast is a living organism grown commercially for bread making and alcohol production. Yeast can either be bought fresh or dried. Yeast + moisture + oxygen + food + time ----> Masses of carbon dioxide
  • Air will expand when heat is incorporated into a recipe through: Sieving Whisking Rubbing Creaming Lamination
  • The high temperature of the oven turns the water to steam, forcing it through the mixture, pushing or raising it upwards

5. Explain the use of a physical raising agent

  • Most cakes and some biscuits need carbon dioxide to create the light, airy texture. Examples: Bicarbonate of soda Baking powder Self-raising flour
  • The high temperature of the oven turns the water to steam, forcing it through the mixture, pushing or raising it upwards
  • Air will expand when heat is incorporated into a recipe through: Sieving Whisking Rubbing Creaming Lamination
  • Yeast is a living organism grown commercially for bread making and alcohol production. Yeast can either be bought fresh or dried. Yeast + moisture + oxygen + food + time ----> Masses of carbon dioxide

Comments

No comments have yet been made

Similar Design & Technology: Food Technology resources:

DT
See all Design & Technology: Food Technology resources »See all Food safety and hygiene resources »