Food technology - Butter, oils, margarine, sugar and syrup

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What is shorten?
Rubbing butter into flour
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What is aerate?
Adding air into a mixture
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Two characteristics of butter
Rich flavour and high saturated fat value
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Two advantages of using margarine instead of butter when baking
Margarine in lower in fat and a cheaper alternative to butter
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Differences between sugar beet and sugar cane
Sugar beet is a root crop whilst sugar cane is a large bamboo-type grass
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What is caster sugar?
A fine crystal sugar
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What is demerara sugar?
Coarse crystals made from raw sugar
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What is icing sugar?
A powder sugar
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Why should the amount of butter we eat be monitored?
Butter contains saturated fat which could cause obesity
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What happens to butter if not covered when stored?
It goes rancid
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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
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What is butter classed as?
A dairy product
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What is the name of a nut that can be used to make oil?
Walnut oil
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What two vitamins are added to margarine?
Vitamin A and D
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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
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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
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Two types of sweet syrup
Golden syrup and Black treacle
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Other cards in this set

Card 2

Front

What is aerate?

Back

Adding air into a mixture

Card 3

Front

Two characteristics of butter

Back

Preview of the front of card 3

Card 4

Front

Two advantages of using margarine instead of butter when baking

Back

Preview of the front of card 4

Card 5

Front

Differences between sugar beet and sugar cane

Back

Preview of the front of card 5
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