Food Theory

Question 1

What happens if you add too little raising agent.

Answer 1

Close texture

Question 2

What happens if you add to little liquid?

Answer 2

Dry scone

Question 3

What happens if you add too much liquid?

Answer 3

Soft flat scone

Question 4

What happens if you add too much fat too a scone?

Answer 4

Crumbly scone

Question 5

What happens if you add too little fat to a scone?

Answer 5

Dry crumbly scone

Question 6

Why do you sift dry ingredients?

Answer 6

To incorporate air and so that the chemical agents are distributed evenly

Question 7

Why is it better to have cold margarine to rub into the scone dough?

Answer 7

Gives it a better texture

Question 8

Why can you replace buttermilk with milk?

Answer 8

Buttermilk has a higher acid content therefore it softens the gluten

Question 9

Why would you cut the liquid of a scone with a knife and handle the dough lightly working quickly?

Answer 9

Less gluten is developed resulting in a softer product.

Question 10

Which part of the scone do you glaze?

Answer 10

The top

Question 11

What kind of temperature must the oven be to bake?

Answer 11

Hot, browning is encouraged

Question 12

What happens if the oven is too cold?

Answer 12

Uneven colour and shaped scones

Question 13

What happens if the oven is too hot?

Answer 13

The scones are burnt and undercooked

Question 14

What is a pouring batter?

Answer 14

Thin, liquid mixture

Question 15

What is a coating batter

Answer 15

A mixture that will stick to food

Question 16

What is a dropping batter?

Answer 16

A mixture that will drop from the spoon but it will still be soft enough to be handled with a spoon

Question 17

What is a soft dough?

Answer 17

A soft mixture that can be rolled and shaped by hand

Question 18

What is a stiff dough?

Answer 18

A high fat dough that can be handled and retain shape better than a soft dough.

Question 19

What is the main ingredient used in bread products, pastas and breakfast cereals?

Answer 19

Wheat

Question 20

What happens when you add to much raising agent in a scone?

Answer 20

It leaves a soapy after taste.

Question 21

How should a scone appear?

Answer 21

Same size, neat and even with cracks on the edges
Golden - brown color
No flour specks on the upper crust

Question 22

What should the texture of a scone be like?

Answer 22

Well risen, light and fine crumbed

Elastic and soft

Question 23

What should a scone taste like?

Answer 23

Baked through, nutty flavor and appetizing

Question 24

How many times must you mix the muffin batter and why?

Answer 24

14 times because it limits gluten development

Question 25

Why can you not over stir a muffin batter?

Answer 25

It will create large tunnels, a tough texture and a lop sided muffin

Question 26

How much muffin batter do you put in the pan?

Answer 26

2/3 so that the muffin has space to rise

Question 27

What tempreture do you bake the muffins at ?

Answer 27

At 190. A cool oven causes an uneven shape and colour

Question 28

What should a muffin appear like?

Answer 28

Neat, uniform and rounded crust Golden colour and free from specks Good volume

Question 29

What should a muffin texture be like?

Answer 29

Pleasant and appetizing Cooked through with no foreign flavors Takes on the taste of the flavoring used