When eggs set and form a structure in food, what is this called?

• Cooling

• Cooperation

• Scrambling

• Coagulation

What is the raising agent in yorkshire pudding?

• yeast

• mechanical

• steam

• chemical

Which of these helps sponge cakes to rise?

• chemical raising agent

• steam raising agent

• mechanical aeration

• biological raising agent

Baking powder produces which gas?

• Carbon monoxide

• Carbon dioxide

• Oxygen

• Cooking gas

Gluten is formed from a combination of which two proteins?

• Glucose and glutenin

• Glutenin and gliadin

• Gliadin and glycerine

• Aladdin and glutenin

The scientific principle behind the technical skill of creaming is..

• chemical

• ethical

• biological

• mechanical

Tick the technical skills that help add air to food products.

• creaming

• sieving

• folding

• mixing

• whipping

What two substances are required to make Baking Powder?

• Self raising flour + Water

• Plain flour + Baking Powder

• Bicarbonate of Soda + Cream of Tartar

• Cream of Tartar + Self raising flour

Yeast requires what conditions to ferment?

• Heat, Food, Patience, Water

• Water, Heat, Time, Food

• Time, Warmth, Moisture, Snacks

• Food, Warmth, Time, Moisture

Why does choux pastry have a runnier consistency that a traditional dough?

• Because it contains water

• Choux Pastry contains a high level of water to allow steam to be produced.

• Choux Pastry does not have enough flour

• It is a wet mixture