Food technology - Fats and Oils 0.0 / 5 ? Design & Technology: Food TechnologyThe science of food 1GCSEWJEC Created by: alexbovingtonCreated on: 31-03-19 11:39 What are the two functions of beating margarine and sugar together in a mixture? Creaming and 1 of 10 What is the function of rubbing in margarine into a flour mixture? Rubbing-in method 2 of 10 What method is used to make shortcrust pastry? Shortening 3 of 10 One characteristic of a creamed mixture Air is trapped whilst fat and sugar are creamed together (aeration) 4 of 10 How does air get trapped in the mixture? By beating, whipping, creaming or whisking the mixture which produces carbon dioxide bubbles 5 of 10 How does this help the baking? The trapped air expands which would make a cake rise 6 of 10 What is the main function of fat in pastry? To shorten the texture 7 of 10 What two ingredients would not mix easily in a Hollandaise sauce? Egg yolks and Melted butter 8 of 10 What is the function of seasoning in a sauce? To give the sauce flavour 9 of 10 What is the function of a egg yolk in a sauce? To give the sauce flavour and colour and to thicken the sauce 10 of 10
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