Food-Cake making 0.0 / 5 ? Design & Technology: Food TechnologyFood product developmentGCSEAQA Created by: HannahPritchardCreated on: 22-02-17 17:28 Fat to flour rubbing in method 1/4 1 of 16 Fat to flour creaming method Equal 2 of 16 Fat to flour whisking method Contains no fat 3 of 16 Fat to flour melting method 1/3 4 of 16 Shelf life for rubbing in method 2/3 days 5 of 16 Shelf life for creaming method 1 week 6 of 16 Shelf life for whisking method 2 days 7 of 16 Shelf life for melting method 1 week 8 of 16 What method does a Victoria sandwitch use Creaming method 9 of 16 What method does gingerbread use Melting method 10 of 16 What method does sponge drops use Whisking method 11 of 16 What method do scones use Rubbing in 12 of 16 What method do muffins use All in in one 13 of 16 Why would you add zest into a cake To add citrus flavour 14 of 16 Why would cocoa powder be added to a cake To add colour anf flavour 15 of 16 Why would you add vegetables to cake To add to the nutritional value 16 of 16
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