Week 9 Prebake cake and sponge

What method do you beat sugar and fat together?

• Sugar batter method.

• Whisking method.

• All in method

• Flour batter method

To make a Swiss roll what method would you use?

• Sugar batter method

• All in method

• Flour batter method

• Whisking method

Tick the errors that will result with "M" faults in your cake.

• Too much sugar

• Too much aeration

• Too much baking powder

• Over beating

• Too much egg

Tick the errors that result with "X" faults in your cakes.

• Too much egg.

• Too much liquid.

• Oven too hot.

• Oven door was open too early

Tick the reasons why a cake will peak too much.

• Flour has too much protein.

• Oven is too hot

• Too much baking powder.

• Too much fat.

If a recipe states to add 10 grams of baking powder but you add 15 grams, what percentage of the ingredient have you added extra?

• 5%

• 15%

• 50%

• 20%

If a cake flour has a lower than expected protein level we need to adjust the recipe by r_______ the amount of liquid.

Storing raising agents for an extended period of time may impact their performance by?

• Not being as effective.

• Tasting funny.

• Becoming highly active.

• Smelling.

When whisking egg whites it is important to (tick the points)

• Ensure the bowl is totally clean.

• Use egg whites at room temperature.

• Use the freshest eggs possible

• Use a beater attachment.

When making a fruit cake you need to be aware of (tick points)

• The fruit will need to soak before using. Preparation is required.

• They will take a long time to bake and will tie up the oven.

• They contain nuts and other allergens.

• They need to be baked as close to Christmas eve as possible