WorksheetsFood Preparation
Total questions: 18
Worksheet time: 9mins
The role(s) of sugar in cake making is/are __________.
to give pleasant aroma
to enable cake to last longer
to cause the surface of cakes to turn brown
all of the above
Wheat flour with low protein content gives cake a __________ texture.
tough and rubbery
light and spongy
dense and heavy
fine and even
Which of the following statement(s) is/are true about gluten?
Proteins in flour turn into gluten when mixed with water.
Gluten is an elastic substance which coagulates during baking.
Gluten gives structure to baked products.
Two types of gluten are glutenin and gliadin.
The raising agent(s) in cake making is/are __________.
air
steam
carbon dioxide
none of the above
The mixing of sugar and eggs during cake making refers to __________method.
creaming
whisking
all-in-one
rubbing-in
Examples of food made using whisking method are __________.
rock bun
Swiss roll
chiffon cake
muffin
Which of the following is the main cause of browning to the surface of cakes during baking?
Caramlization
Dextrinization
Enzymatic browning
Maillard browning
During baking, do cake batters undergo coagulation?
Yes
No
Sunken cake is caused by __________.
setting the temperature of the oven too low
adding too much sugar or raising agent in the mixture
placing the cake on the high shelf of the oven
using a cake tin which is too small
__________ are made using the rubbing-in method.
Cheese biscuits
Chocolate biscuits
Sponge fingers
Which type of fats is unsuitable for making pastry?
Butter
Margarine
Lard
Oil
Which of the following statement is untrue about rough puff pastry?
It is light and flaky.
The proportion of fat to flour is about 2/3 to 3/4.
It has a crumbly and short texture.
It can be made into chicken pie.
What causes a pastry to shrink when baked?
Handling the dough too much.
Adding too much liquid to the mixture.
Setting the oven temperature too low.
Uneven distribution of fat in the mixture.
Batters are used __________.
to coat and prevent food from breaking up
to coat and prevent the loss of nutrients during frying
to make sweet or savoury food
All of the above
Thick batter is used to make __________.
pancake
roti jala
apom
crepes
A good sauce should be __________.
greasy
smooth and glossy
cooked thoroughly
unflavoured
The following method is used to make __________.
Melt butter, then add flour and stir it constantly before adding liquid.
blended sauce
roux sauce
Blended sauce is thickened with starch such as __________.
potato starch
corn starch
none of the above
