What are the four main ingredients in cake making?

• Flour, fat, eggs and milk

• Flour, fat, milk and jam

• Flour, fat, sugar and eggs

• Flour, sugar, milk and baking powder

What is the function of fat in cake making?

• Helps to trap air (aeration)

• Adds flavour

• Adds colour

• All of the above

What is the function of flour in cake making?

• Provides the cake's structure

• Adds flavour

• Helps the cake to rise

• Adds nutritional value

Sugar adds flavour and sweetens the cake but when it is heated in the oven it goes through a chemical reaction...what is this called?

• Dextrinisation

• Emulsification

• Curdling

• Caramelisation

Dextrinisation occurs when.....

• Starch is exposed to dry heat

• Starch molecules break down into dextrins

• The dextrins change to a browner colour

• All of the above

Fat adds flavour but it also helps the cake to last longer. What is the key word for this?

• Shelf life

• Best before date

• Use by date

• Preservative

Sugar molecules break down when they reach a high temperature, this causes sugar to turn brown and change flavour. What is this process called?

• Emulsification

• Dextrinisation

• Caramelisation

• Shelf life

It is important to use quality control checks to ensure you have the correct amount of ingredients. This is also known as the correct .............

• Amount

• Measurement

• Weight

• Proportions

Eggs contain a natural emulsifier called .......

• Lecithin

• Dextrin

• Glucose

• Lactose

When cake making you often add egg to creamed butter and sugar. However, if the egg is added too quickly the mixture can ......

• Spoil

• Curdle

• Reduce

• Thicken