Chapter 14 - Reactions in Food During Preparation and Cooking

Which method of cake making is used when making scones?

• Blending

• Creaming

• Rubbing-in

• Whisking

What is the fat to flour ratio for the creaming method?

• 1:1

• 1:2

• 2:1

• 2:3

Creaming method produces cakes with a ______ texture.

• Crumbly

• Dense

• Airy

• Tender

When making rock cakes, the amount of fats used is ______ the amount of flour added.

• Half

• Same

• Double

• Triple

Which of the following sensory descriptors can be use to describe the texture of rock cakes?

• Crumbly

• Airy

• Tender

• Dry

Which of the following products are make using the whisking method?

• Butter cake

• Banana muffin

• Swiss roll

• Chiffon cake

Whisking method uses ______ fat compared to the creaming method.

• More

• Lesser

Adding too much liquid to the cake mixture will result in a ________.

• Cracked cake

• Sunken cake

• Cake with sunken fruit

• Well risen cake

Biscuits uses ______ liquid and they are drier and ____ in texture compared to cakes.

• More, chewier

• More, softer

• Less, harder

• Less, denser

Macarons is a biscuit that is made with the ______ method.

• Creaming

• Rubbing-in

• Whisking