Cereals Flashcards

Question

What are the effects of cooking on cereal

Answer 1

Starch becomes more digestible Starch grains swell and burst eg popcorn The grains absorb liquid eg rice absorbs water

Answer 2

Gluten is a proteins found in wheat. When the flour is moistened the gluten becomes elastic and allows the dough to become very stretchy so that it rises well

Answer 3

- Before starting to mix any ingredients prepare tins, arrange oven shelfs and preheat oven to the correct temperature atleast 15 minutes before you start - Ensure all your ingredients are fresh - Weigh and measure ingredients accurately according to the recipe - Follow the recipe carefully and step by step - Take care when adding liquid to dry ingredients to ensure the correct texture or consistency - knead lightly and avoid over handling pastry bread and scone dough - time carefully and avoid opening the oven door when unnecessary - check to see if cake is cooked using appropriate method - Cool on wire try

Answer 4

Too much raising agent Too much sugar Undercooked Disturbed during cooking

Answer 5

Too much liquid in mix Too little raising agent Mixture overbeaten

Answer 6

Oven too hot Tin too small Mixture too stiff or wet Mixture over beaten

Answer 7

Overlooked too little liquid Too much raising agent

Answer 8

- Bread and scones: sound hallow when tapped underneath - cakes (Madeira all in one and fruit cakes) warmed metal skewer comes out clean from cake with no uncooked mixture clinging to it - Sponges ( whisked) shrinks in from the sides of the tin and springs back when pressed lightly with fingers

Answer 9

A raising agent is a substance used to make gas in a dough or batter. This causes the dough to rise and become light

Answer 10

When the gas (O2 or CO2) has been produced in the dough it is then put. Into the oven The heat of the oven causes the gas bubbles to get bigger The bubbles push upwards and make the dough rise The heat of the oven forms a crust on top which prevents any more rising

Answer 11

Air Baking powder Bread soda Yeast

Answer 12

It's a natural raising agent. It is used in sponges meringues pastry and batters. Air can be brought into a mixture by Sieving the flour Raising your hands high over the bowl when rubbing in fat Whisking ingredients Creaming ingredients

Answer 13

It's a chemical raising agent. It depends on a chemical reaction to make the gas. A tin of baking power contains a mixture of an acid and an alkali. These become active when liquids such as milk water or eggs are added

Answer 14

Acid + alkali + liquid Baking powder + milk/water/eggs

Answer 15

Bread soda is a chemical raiding agent. It depends on a chemical reaction to make the gas. Bread soda is an alkali. It must be mixed with an acid and a liquid to make co2 buttermilk is Both a liquid and an acid. Vinegar and lemon van be added to fresh milk if buttermilk is not available. Cream of tartar is another acid hay may be used

Answer 16

Soda bread Scones Ginger bread Some cakes

Answer 17

Yeasts is a biological raising agent that make co2 in dough. Yeast is used in commercially baked bread and homemade Yeast buns Breda and some plasters

Answer 18

Too little will produce a heavy, flag product while using too much raising agent will cause the mixture to raise too fast that it can't support itself and will then collapse. Make sure you use the right temperature for the recipe as this can affect how that raising agent works

Answer 19

``` The rubbing in method The creaming method The whisking method The all in one method The melting method ```

Answer 20

The fat is rubbed into the flour. The other dry ingredients are then added followed by the liquid. Uses: plain cakes scones and pastries

Answer 21

The fat and sugar are creamed together ,the eggs are beaten in and the flour is then folded into the mixture Uses: queen cakes, Madeira cakes and rich fruit cakes

Answer 22

The eggs and sugar are whisked together until thick and creamy the flour is then folded in very lightly Uses: sponge cakes,flans and Swiss rolls

Answer 23

All the ingredients are placed in a bowl and beaten together. Soft tub margarine or block butter/margarine at room temperature should be used. Uses: all in one Madeira, chocolate or coffee cakes

Answer 24

The ingredients that melt eg. Fat ,sugar, treacle,syrup etc are heated and melted before being added to the dry ingredients Uses: gingerbread and boiled fruit cakes

Answer 25

Pastry is a mixture of flour,fat and water which is made into a dough and then kneaded shaped and baked

Answer 26

``` Short crust Rich crust Cheese pastry Whole meal pastry Flaky pastry - sausage rolls Choux pastry - profiteroles Filo pastry - spring rolls ```

Answer 27

To bake a pastry case without any filling

Answer 28

- weigh ingredients accurately and use correct proportions - keep the ingredients and utensils as cool as possible - add water carefully do not allow pastry to become sticky - mix with a knife and knead lightly on a floured board - avoid over handling - roll pastry lightly and as little as possible - avoid stretching pastry as it will shrink during baking - allow pastry to relax in a refrigerator before baking - bake in a hot oven so that the starch grains in the flour burst and absorb the fat

Cereals Flashcards

(52 cards)