WorksheetsWeek 9 Prebake cake and sponge
Total questions: 11
Worksheet time: 8mins
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 (a) 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
Putting trays onto dirty work surfaces will transfer mess to the racks you store them on and contaminate the products stored underneath.
True
False
