Food Y08 Spr1

Question 1

1.1 What ingredient make bread rise?

Answer 1

Yeast

Question 2

1.2 What is the process called when you stretch the gluten?

Answer 2

Kneading

Question 3

1.3 What is the process called when you leave the dough to rise?

Answer 3

Proving

Question 4

1.4 How do you know when your pizza is cooked?

Answer 4

Golden brown and when the edges re tapped it will sound hollow.

Question 5

2.1 What method is used to make shortcrust pastry?

Answer 5

Rubbing in method

Question 6

2.2 What ratio is flour to fat in pastry?

Answer 6

02:01

Question 7

2.3 What are the three ingredients used to make shortcrust pastry?

Answer 7

Plain flour, butter and water.

Question 8

2.4 What texture should shortcrust pastry be?

Answer 8

Crumbly and have a short texture.

Question 9

2.5 What other types of pastry are available?

Answer 9

Puff, filo and choux.

Question 10

3.1. What is shortening?

Answer 10

Making the strands of gluten smaller.

Question 11

3.2 What type of pastry is used to make jam tarts?

Answer 11

Shortcrust pastry.

Question 12

3.3 What type of flour is used for shortcrust pastry?

Answer 12

Plain flour

Question 13

3.4 How do you make the pasties have a professional finish?

Answer 13

Brush with egg and crimp the edges.

Question 14

3.5 What piece of equipment could you use to make your pastry to save time?

Answer 14

Food processor.

Question 15

4.1 What is the raising agent used in puff pastry?

Answer 15

Steam

Question 16

4.2 What products can puff pastry be used for?

Answer 16

Pies, pasties, turnovers, sausage rolls.

Question 17

4.3 What type of filling is usually used in Danish pastry?

Answer 17

Fruit.

Question 18

6.1 What creates the layers in puff pastry?

Answer 18

Steam

Question 19

6.2 What makes a good finish on a pastry?

Answer 19

Golden brown, brushed with egg.

Question 20

6.3 What is a glaze?

Answer 20

Beaten egg to give a shiny surface.

Question 21

5.1. Where does shortbread originate from?

Answer 21

Britain

Question 22

5.2 What method is used to make shortbread?

Answer 22

Rubbing in method.

Question 23

5.3 What is the function of butter In the shortbread?

Answer 23

To shorten the strands of gluten in the flour to give a crumbly texture.

Question 24

5.4 How do you know when shortbread is cooked?

Answer 24

Golden brown around the edges.

Question 25

5.4 Why do we need to leave shortbread to cool on the tray?

Answer 25

To harden.