Home Baking and pastry

Question 1

Advantages of home baking

Answer 1

Better flavour
More attractive appearance
Usually cheaper
Control over the ingredients
No artificial preservatives/packaging

Question 2

Types of wheat flour

Answer 2

Wholegrain flour
Plain flour
Self-raising flour
Strong flour
Gluten free flour

Question 3

Wholegrain flour

Answer 3

Contains the whole grain

Question 4

Plain flour

Answer 4

Endosperm only

Question 5

Self raising flour

Answer 5

White flour with baking powder

Question 6

Strong flour

Answer 6

Extra gluten

Question 7

Gluten free

Answer 7

No gluten

Question 8

Raising agents

Answer 8

Baking powder
Air
Bread soda
Yeast

Question 9

How to introduce air into your bake

Answer 9

Sieve the flour
Rubbing in method
Cream the sugar + fats together
Whisk the eggs + sugar

Question 10

baking powder

Answer 10

Contains ab acid + alkali
When mixed + moistened CO2 is produced
When CO2 is heated it expands + rises making the mixture rise

Question 11

Bread soda

Answer 11

is an alkali + must be added to an acid + moistened to make CO2
Buttermilk is an acid
When CO2 is heated it expands + rises making the mixture rise

Question 12

Yeast

Answer 12

Produces CO2 through respiration

Question 13

preparing baking trays

Answer 13

Brush with oil or line with baking paper

Question 14

Preparing cupcake tins

Answer 14

Casings

Question 15

Preparing loaf/cake tins

Answer 15

Grease tin + line the base with baking paper

Question 16

Preparing sponge tins

Answer 16

Grease the tin + sprinkle with flour + caster sugar

Question 17

How to test to see if bread is done

Answer 17

Tap underneath. If it sounds hollow, it’s done

Question 18

How to test to see in sponge is done

Answer 18

Press surface lightly wit a finger

Question 19

How to test to see if cake is done

Answer 19

Skewer

Question 20

Rub in method

Answer 20

Fat is rubbed into flour
used in: Scones, yeast bread + pastry

Question 21

Creaming method

Answer 21

Fat + sugar are rubbed in together
Used in: cupcakes, madeira cakes + fruit cakes

Question 22

All in one method

Answer 22

All ingredients are placed in a bowl + beaten
Used in: Madeira + Queen cakes

Question 23

Whisking method

Answer 23

Eggs + sugar are whisked together
Used in: Sponges, flans, meringues

Question 24

Melting method

Answer 24

Fat and sugar are melted
Used in: Muffins, gingerbread

Question 25

Advantages of baking mixes

Answer 25

Time and labour saving Give confidence to beginner cooks useful in emergencies + hard recipes Wide selection

Question 26

Disadvantages of baking mixes

Answer 26

Can be expensive Additives Lack fibre High in salt + sugar

Question 27

What is pastry

Answer 27

Pastry is a mix of flour, fat + water Adding eggs, sugar or extra fat to the basic ingredients can make the pastries richer

Question 28

Types of pastry

Answer 28

Shortcrust Choux Rough puff Filo Flaky

Question 29

Pastry guidelines

Answer 29

Keep everything cold Use a knife for mixing Knead + roll lightly Avoid stretching Bake in a hot oven

Question 30

Baking blind

Answer 30

Baking a pastry case without filling