General

Question 1

Functions of flour

Answer 1

Dextrisation - occurs when dry heat is used

Fermentation- when yeast produces carbon dioxide and alcohol

Question 2

Functions of sugar

Answer 2

Crystallisation - sugar dissolves in water

Caramelisation - when sugar is heated to high temperature it melts and turns brown in colour

Question 3

Functions of fat

Answer 3

Creaming - fat/sugar are beaten to form a foam

Shortening - when fat is rubbed into the flour the fat coats the flour making it water proof

Question 4

Why would a cake mixture curdle

Answer 4

Egg is too cold
Too much egg added at once
Mixture holds less air
Close texture

Question 5

Why would a cake sink in the middle

Answer 5

Too much sugar causing it to collapse
Too much raising agent
Wrong temp on oven
Under cooked

Question 6

Why would a cake rise to its peak and crack?

Answer 6

Too much sugar
Wrong oven temp
Too much raising agent
Under cooked

Question 7

Why would a cake be dry

Answer 7

Too much raising agent
Too little liquid used
Over cooked

Question 8

Why would a cake have a close heavy texture

Answer 8

Too much liquid used
Too little raising agent 
Oven temp too low
Not cooked for long enough
Over beating the mixture

Question 9

Why would a cake have a course open texture?

Answer 9

Too much raising agent

Flour isn’t mixed enough

Question 10

Why would fruit sink in a fruit cake?

Answer 10

Too much raising agent used
Too little liquid used
Cake has been over cooked

Question 11

Functional properties of eggs?

Answer 11

Aeration - when egg white is beaten the protein stretch and hold air trapping it in its structure

Coagulation. - when eggs are heated they change from liquid to solid I.e Coagulate (set)

Question 12

Where is coagulation used?

Answer 12

Egg custard
Quiche
Bread and butter pudding
Creme brûlée

Question 13

Uses of eggs

Answer 13

Flavour
Glazing
Enriching
Coating before frying

Question 14

Storing fruit cake

Answer 14

Spoon over some alcohol when you remove the cake as this will add to the flavour and keep quality of the cake

Wrap the cake in one or two bits of greeseproof paper then wrap in aluminium foil

Place cake in a big box until required

Question 15

Cake storage

Answer 15

SPONGE CAKE: can be kept for up until a week. Avoid moist conditions

MADERA CAKE: store in a cool dry place. Can be kept for a week. Can freeze for up until three months

FRUIT CAKE: can be stored for much longer

RICH FRUIT CAKE: can be kept for three months - flavour will improve as flavours blend together