Cakes and Biscuits *G11

Question 1

Melt

Answer 1

Turn solids into liquids by applying heat

Question 2

Rub in

Answer 2

Rub shortening into flour with fingers

Question 3

Caramalise

Answer 3

Sugar cooked til golden brown

Question 4

Mistakes that create heavy textures in cakes and biscuits *3

Answer 4

*shortening not mixed properly
*not enough rising agent
*oven temp too low

Question 5

Stir

Answer 5

Mixing ingredients in circular motion

Question 6

Grease

Answer 6

Cover bottom of tray with a thin layer of oil

Question 7

Filling

Answer 7

Mixture between two cake layers

Question 8

Explain how baking powder works as a chemical raising agent *3

Answer 8

*alkaline and acid react with each other when in contact with heat and water
*CO2 is released
*CO2 causes bread to rise

Question 9

Shortening

Answer 9

Fat used in baking products

Question 10

How are cakes classified

Answer 10

On the basis of shortening present or not

Question 11

Examples of cake with shortening *3

Answer 11

Butter cake
Madeira cake
Chiffon cake

Question 12

Example of cake without shortening *3

Answer 12

Sugar bread
Swiss roll
Sponge cake

Question 13

Biscuit classifications *6

Answer 13

*Dropped - use spoon to drop
*Roll and cut- cut into shapes with a cutter
*Shaped/pressed - use piping bag/biscuit makers
*refridgerated/boxed - shape into long cylinder, refrigerate, cut and bake
*wafers/tuiles - thin batter spread onto baking sheet then shaped while hot

Question 14

Mixing methods for cakes and biscuits *6

Answer 14

*creaming
*melting
*onebowl/instant
*sponge
*rubbing/cutting
*chiffon cake

Question 15

Explain creaming as a mixing method *3

Answer 15

*combine shortening with sugar until creamed
*add eggs one at a time
*add dry+ liquid ingredients at the beginning and end

Question 16

Explain melting as a mixing method *3

Answer 16

*sift dry ingredients
*melt butter, sugar and syrup
*stir into dry ingredients

Question 17

Explain one bowl/instant as a mixing method

Answer 17

Combine dry and moist ingredients

Question 18

Explain sponge as a mixing method *4

Answer 18

*beat yolks and sugar
*food in dry ingredients
*beat whites til stiff
*food in whites

Question 19

Explain rubbing/cutting as a mixing method

Answer 19

Rub shortening into dry ingredients with fingers

Question 20

Explain chiffon as a mixing method *4

Answer 20

*sift dry ingredients
*hollow dry ingredients, add liquids
*beat til well blended
*fold in beaten whites

Question 21

What do raising/leavening agents do *3

Answer 21

Increase volume
Provide shape
Give light texture

Question 22

Type of raising/leavening agents *3

Answer 22

Physical
Yeast
Chemical

Question 23

Explain physical raising/leavening agents *2

Answer 23

*air - sifting dry ingredients and whipping/beating/foaming
*steam - adding liquids

Question 24

Explain yeast as raising/leavening agents

Answer 24

Yeast releases CO2 during fermentation

Question 25

Explain chemical raising agent raising/leavening agents *2

Answer 25

*baking powder - moisture and heat release CO2 *bicarbonate of soda - moisture and heat release CO2

Question 26

Gas used to make a product rise

Answer 26

*air *steam *CO2

Question 27

Rules when baking *3

Answer 27

*preheat oven *shelves in middle of oven *do not open before 2/3 times

Question 28

How to test is cake is done *4

Answer 28

*cake detach from pan *pleasant cooked flavour *testing pin coms out dry *springs back after pressing

Question 29

Types of icing *3

Answer 29

Butter cream Fudge type Royal

Question 30

Ganache

Answer 30

Melted chocolate and cream

Question 31

Decorations *4

Answer 31

*sugar work *marzipan *pulled sugar *chocolate work

Question 32

Decorative techniques *3

Answer 32

*bakers comb *piping *stencils