Batter making, Cake making, Sensory evaluation, MOC

The function of flour in batter making is to_____.

• control the consistency of the batter

• provide structure and set the shape of the batter

• increase volume of the batter

The function of eggs in batter making is to _____.

• provide moisture and contribute to a rich flavour

• control the consistency of the batter

• provide structure and set the shape of the batter

The function of liquid in batter making is to _____.

• provide structure and set the shape of the batter

• contribute to a rich flavour

• control the consistency of the batter

Waffles and pancakes are examples of food made using ____ batter.

Fried banana and fish & chips are examples of food made using _____ batter.

The method to make butter cakes by beating butter and sugar together till the colour changes to pale yellow, is called the ________ method.

Fats in cake making serves to provide __________ and moistness to the end product.

Raising agents help the cake to rise and results in a _____ and fluffy cake.

State one reason why it is important to conduct sensory evaluation on food.

Answer explanation

Possible answer:

1. To check if the food product meets the standard and remains consistent across different batches.

2. To improve on the quality by modifying the recipe.

3. To determine consumers' acceptance and preference.

4. To make comparisons between similar food products.

5 To investigate specific features of an ingredient or food product.

State one safety precaution when using the oven.

Answer explanation

Use oven gloves when removing baked food from the oven to protect your hands from the hot surface.