exam syudy

Question 1

what is a pastry

Answer 1

A pastry is a dough made of flour, fat, water, sugar, salt and egg. A pastry can be sweet or savoury.

Question 2

define aerate

Answer 2

-The process of allowing air to be combined into ingredients to make them lighter and/or create more volume, which may also be referred to as aeration.

For example, sifting flour removes lumps and adds air making the resulting flour and typically the food dish using the flour, lighter in texture and consistency.

Question 3

define the cut in method

Answer 3

To mix a solid, cold fat (butter or shortening) into dry ingredients (typically a flour
mixture).

Butter is “ cut in” when the mixture is crumbly and looks like coarse meal. This can be done with a pastry blender, two knives, a fork, your fingers, or a food processor.

Question 4

what is bake blind

Answer 4

To bake the pasty crust or pie shell without a filling.

Question 5

what is gelatinization

Answer 5

gelatinization is the process where starch and water are subjected to heat
causingthe starch granules to swell.

As a result, the water is gradually absorbed in an irreversible manner. This gives the system a vicious and transparent texture. The result of the reaction is a gel.

Question 6

what is dextrinization

Answer 6

Dextrinizationis the process involvingthe browning of starch foods when
subjected to dry heat.

It is defined as the breakdown of starch into dextrin’s (disaccharides.) It is anon-enzymatic browning and chemical changethat is easily digested as partial breakdown is complete. The characteristics of colour, taste, aroma and flavour may change because of this
process.

Question 7

what are the main ingredients of pastry making

Answer 7

flour
fat
water
sugar
salt
egg

Question 8

what is the function of flour in pastry

Answer 8

Flour adds form and structure to the product.

Question 9

what is the function of fat in pastry

Answer 9

Fat helps in tenderness, flakiness, flavour and colour.

Question 10

what is the function of water in pastry

Answer 10

1. It binds the dough by hydrating the gluten.

2. It creates steam to leaven the pastry during baking.

Question 11

what is the function of salt in pastry making

Answer 11

this gives flavour to the crust

Question 12

what is the function of egg in pastry making

Answer 12

Egg yolk

1. It provides protein.
2. It helps to create a more tender product.

Question 13

what is the function of sugar in pastry making

Answer 13

1. It sweetens the mixture.
2. It tenderizes the flour structure.
3. It develops colour and crispness.

Question 14

what are the characteristics of short crust pastry

Answer 14

1. The top is of a pale golden brown colour.
2. The pastry is crisp, not soggy or doughy.
3. The pastry should show signs of layers or flakes.
4. The pastry should be cut readily with a fork or when bitten and should melt in the mouth.

Question 15

what are the rules iin pastry making

Answer 15

1. Use strong flour to ensure enough gluten content to provide elasticity.
2. The fat used should be fresh; rancidity will affect the flavour of the pastry.
3. Cool conditions should be maintained in pastry making. If time allows, pastry dough should be allowed to chill before rolling or before baking. Cold air will expand more during cooking and give a lighter product.
4. Pastry dough should not be handled or kneaded too much. This will make the product tough.
5. The board and pin should be lightly floured. Too much flour will cause the proportion to change and result in a tough pastry

Question 16

steps in making short crust pastry

Answer 16

1. Sift flour and salt into bowl.
2. Rub fat into flour until it looks like breadcrumbs.
3. Add cold water gradually and mix with a fork to distribute evenly to form a soft ball.
4. Place on lightly floured board.
5. Lightly flour rolling pin and roll pastry to 3mm (1/8’’) thickness.
6. Cut to shape or line pan and bake in a hot oven until light brown.

Question 17

Faults in pastry making

Question 18

Short crumbling pastry

Answer 18

 Too much lard
 Too little water
 Pastry over-cooked

Question 19

tough pastry

Answer 19

 Too much handling
 Re-rolled too much
 Too little fat
 Too much water
 Fat unevenly distributed
 Cooking in a cool oven
 Too much flour used in rolling Too much handling
 Re-rolled too much
 Too little fat
 Too much water
 Fat unevenly distributed
 Cooking in a cool oven
 Too much flour is used in rolling

Question 20

soggy pastry

Answer 20

 Using hot filling in pie
 Too cool an oven
 Filling too moist

Question 21

shell blisters

Answer 21

 Pastry not pricked

 Pastry fitted tightly in pan

Question 22

pastry shrinks in pan

Answer 22

 Too much handling
 Too slow an oven
 Pastry stretched in pan
 Dough stored too long in the refrigerator

Question 23

What is a cake

Answer 23

A cake is a sweet batter or mixture, made of flour, fat, sugar and eggs. They are commonly used
for desserts which are served at the end of a meal.

Question 24

what is the history of cakes

Answer 24

The word cake is of Viking origin, derived from the Norse word “kaka.” The first cakes ever
made are actually quite different from the ones we eat today. Interestingly, the ancient Egyptians
were the first culture to exhibit baking skills, and during Ancient Times the cakes were more
bread-like in appearance and sweetened with honey. The Greeks also had an early form of
cheesecake, while the Romans developed versions of fruitcakes with raisins, nuts and other
fruits.
Meanwhile in mid-17th century Europe, cakes were frequently baked as a result of advances in
technology and access to ingredients. Europe is credited with the invention of modern cakes,
which were round and topped with icing. Incidentally, the first icing was usually a boiled
mixture of sugar, egg whites, and some flavorings. During this time, many cakes still contained
dried fruits, like currants and citrons.
Then, in the 19th century, cake, as we know it today, became more popular. However, the treat
was considered a luxury as sweet ingredients like sugar and chocolate were very expensive.
During this time, cakes were baked with extra refined white flour and baking powder instead of
yeast. Buttercream frostings also began replacing traditionally boiled icings. Also, thanks to the
advancements in temperature-controlled ovens, a baker’s life became much easier. No longer did
the bakers have to continually watch and wait for the cake to finish baking. Even more, the
Industrial Revolution made ingredients more readily available, which made them cheaper, so
more people could bake them or even buy them at the store.

Question 25

creaming definition

Answer 25

creaming means mixing butter and sugar together on a moderately high speed until well blended, fluffy and pale yellow. Beating butter and sugar together creates air pockets that lighten and leaven baked goods.

Question 26

what is a batter

Answer 26

mixture of flour and liquid with other ingredients, such as leavening agents, shortening, sugar, salt, eggs, and various flavourings, used to make baked goods and other food products

Question 27

what is carmelzation

Answer 27

Process of modifying sugar into a liquid with heat. Final product will be a shade of amber or golden brown. When heated, water within sugar evaporates and the sugar starts to break down into glucose and fructose. At higher heat, these components further break down into smaller molecules that will react with each other to create hundreds of flavour compounds, producing the unique flavour and aroma of caramelized sugar.

Question 28

what is blending

Answer 28

The process of combining two or more ingredients together so that they lose their individual characteristics and become smooth and uniform. For example, cake batter is the result of dry and liquid ingredients that are blended together in a uniform mixture.

Question 29

what is sifting

Answer 29

Process of passing dry ingredients through a mesh (for example a sieve) to break up lumps and aerate ingredients. Sifting aerates dry ingredients and creates a more uniform consistency, making them easier to incorporate into wet ingredients. It also helps in giving a lighter texture to baked goods.

Question 30

what are the characteristics of a cake

Answer 30

``` Good Volume Even texture and appearance A soft, moist, tender crumb A smooth, rounded top with a light brown surface Good flavour without being too sweet ```

Question 31

Ingredients use in cake making and their function

Question 32

sugar

Answer 32

Add flavour and colour. Colour is added when the sugar caramelizes upon exposure to dry heat in the oven. Help trap air with fat during creaming. Assist in forming the texture of the cake as is dissolves into a syrup and helps to soften the gluten.

Question 33

fat

Answer 33

Improved tenderness and flavour A finer and more uniform grain A moist and silky texture

Question 34

liquid

Answer 34

Helps with the gelatinization of starch Helps with the development of gluten Forming steam to help the mixture rise

Question 35

eggs

Answer 35

Trap air in sponge mixture during whisking and during beating into creamed mixtures. The air expands on heating causing the mixture to rise. Help emulsify fat in creamed mixtures. This is made possible by the presence of the fatty emulsifier lecithin found in the egg yolk. Add colour and nutritional value to cake Help set the cake in its risen position by the coagulation of the egg protein.

Question 36

leavening agent

Answer 36

It increases the volume of the cake | It allows the texture to be light

Question 37

fruits

Answer 37

Add extra nutrients to cake Add flavour to cake Add weight to cake especially fruit cakes

Question 38

flavoring extracts

Answer 38

Add flavour to cake without changing the recipe.

Question 39

rules for success in cake making

Answer 39

Starting with high-quality ingredients and following the recipe in detail. Understanding the reaction of the various ingredients to each other. Using the correct size pan for the amount of batter and greasing and ling the pan. Using the right oven temperature and preheating the oven

Question 40

how to prepare cake pans for baking

Answer 40

Small Cake- Grease pan properly, using white vegetable fat or oil since they do not burn as easily as butter or margarine, Sometimes paper cups set in muffin pans are used. 2. Large cakes Grease pan thoroughly with melted fat or oil. Line bottom with greaseproof paper, then grease the paper. For rich cakes, line bottoms as well as sides of pan. For sponge cakes grease pan, then dredge with a combination of finely ground castor sugar or flour. For Swiss rolls grease pan, then line with greaseproof paper. 3. Pans with Non-stick finishes need no greasing or lining, but the baking time should be reduced by a few minutes as these pans brown very quickly. If it is necessary to grease, use unsalted shortening.

Question 41

what are some faults in cake making

Answer 41

Heavy Texture 2. Cracked Top 3. Coarse Texture 4. Crisp Top 6. Tough cake

Question 42

heavy texture

Answer 42

Not enough raising agent Too much liquid Too cool an oven Too much mixing Incorrect Temperature Too much sugar

Question 43

sunken in the middle

Answer 43

middle Too much raising agent Frequent opening of the oven during baking causing cold air to enter. Too thin a batter Too much batter in pan Insufficient baking Too slow an oven Too much fat

Question 44

cracked top

Answer 44

Baking pan too small Placed too high in the oven Oven too hot Too stiff a batter

Question 45

crisp top

Answer 45

Too much sugar Improper mixing Too much rasing agent

Question 46

coarse texture

Answer 46

Too much sugar Improper mixing Too much rasing agent

Question 47

tough cake

Answer 47

Too much mixing Not enough shortening Not enough sugar Not enough raising agent Too much flour

Question 48

what is cake decorating

Answer 48

Cake Decorating is the art of using icing or frosting and other edible decorative foods to improve the keeping qualities of cake, contribute flavor and richness, and most importantly add visual appeal.

Question 49

why should you decorate a cake

Answer 49

To make the cake attractive. - Prevent cake from drying out and thereby retain moisture. - Encourages creativity. - It improves the keeping quality of the cake - It contributes additional flavour and richness - It hides faults

Question 50

what is icing

Answer 50

Icing is a sweet flavored usually creamy mixture used to coat baked goods (such as cupcakes) called also frosting.

Question 50

what is icing

Answer 50

Icing is a sweet flavored usually creamy mixture used to coat baked goods (such as cupcakes) called also frosting.

Question 51

what is buttercream

Answer 51

Butter cream is softer and more spreadable than most icing and is the preferred choice for taste and flexibility. It can be used as a filling inside cakes and also as a coating for decoration. It is made by creaming together sugar and butter or other fats like lard or margarine. The quality of the fat used will affect the taste, consistency and appearance of the cream frosting, as also the temperature at which the butter is whipped. Add a burst of flavour with vanilla extract. The cream melts easily in hot weather and so must be kept chilled to keep its form.

Question 52

what is royal icing

Answer 52

Traditionally used to cover and decorate dense fruit cakes, Royal icing is a pure white and fluid paste that solidifies into a hard-outer shell on drying. Made by beating together egg whites, icing sugar, and lime juice, it looks smooth, hard and matte when dry. Some may use meringue powder instead of egg whites because of the risk of salmonella when using raw egg whites. Glycerine is often added to prevent the icing from setting too hard. It is easily dyeable using edible food colourings.

Question 53

what is fondant

Answer 53

Fondant is a popular heavy frosting that can be easily sculpted and is used mainly for celebration cakes. Basic fondant ingredients include water, gelatine, glycerine, sugar (icing or castor sugar) and shortening. Some use marshmallows in place of gelatine and glycerine. The ideal texture is a fondant that can be stretched without tearing. It can be worked into different shapes using carving and decorating tools.

Question 54

what is cream cheese frosting

Answer 54

Cream cheese frosting is perfect for carrot cakes, cupcakes, red velvet cake, as a filling for doughnuts and well just about any kind of pastry with all that creamy and cheesy deliciousness. It comes together quickly by creaming together part buttercream frosting and a good quality cream cheese. A bit heavier than most types of cake icing, the texture and taste are best when made with high-fat cream cheese.