Food technology - Butter, oils, margarine, sugar and syrup 0.0 / 5 ? Design & Technology: Food TechnologyFood commoditiesGCSEWJEC Created by: alexbovingtonCreated on: 26-03-19 21:01 What is shorten? Rubbing butter into flour 1 of 17 What is aerate? Adding air into a mixture 2 of 17 Two characteristics of butter Rich flavour and high saturated fat value 3 of 17 Two advantages of using margarine instead of butter when baking Margarine in lower in fat and a cheaper alternative to butter 4 of 17 Differences between sugar beet and sugar cane Sugar beet is a root crop whilst sugar cane is a large bamboo-type grass 5 of 17 What is caster sugar? A fine crystal sugar 6 of 17 What is demerara sugar? Coarse crystals made from raw sugar 7 of 17 What is icing sugar? A powder sugar 8 of 17 Why should the amount of butter we eat be monitored? Butter contains saturated fat which could cause obesity 9 of 17 What happens to butter if not covered when stored? It goes rancid 10 of 17 How is butter made? Butter is made from double cream by creaming it until it starts to turn into a solid and changes colour slightly and add some salt for flavour 11 of 17 What is butter classed as? A dairy product 12 of 17 What is the name of a nut that can be used to make oil? Walnut oil 13 of 17 What two vitamins are added to margarine? Vitamin A and D 14 of 17 What is the function of sugar when using the creaming method for cake making? Sugar provides aeration to a cake mixture and traps air when creamed with butter or margarine 15 of 17 Why are we advised to reduce our intake of sugars and sugary foods? We need to reduce the intake of sugar as it can cause type 2 diabetes 16 of 17 Two types of sweet syrup Golden syrup and Black treacle 17 of 17
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