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WorksheetsCarbohydrates
Total questions: 20
Worksheet time: 18mins
What is not a type of carbohydrate?
Fat
Fibre
Starch
Sugar
Which flour has more protein?
Bread Flour
Cake Flour
The main function of flour in baking is to what?
(a)
What is the flour to fat ratio for Short pastry?
1:1
1:2
2:3
2:1
What is the meaning of baking Blind?
Wear a blindfold to bake
Fill case with baking beans and bake until cooked
Chill case before baking
Line with greaseproof paper, fill with baking beans and bake until cooked
Which of these combination causes gelatinisation to take place? Tick your answer(s).
Heat
Liquid
Fats
Starch
Gelatinised mixture will become thick and when cooled, the mixture will turn into a semi-rigid gel. What is this food reaction called?
Dextrinisation
Gelation
Gelatinisation
Caramelisation
Caramelisation usually occurs on the surface of which food products?
Ice-cream
Biscuits
Cake
Custard cream
When onion are fried they
melt
thicken
caramelise
denature
Starch granules start to swell up in water when it reaches:
100c
80c
60c
50c
The name of the process when starch granules well and thicken a sauce called:
Gelatinisation
Dextrinisation
Caramelisation
Shortening
The name of the process when fat shortens gluten strands in pastry making is:
Gelatinisation
Dextrinisation
Caramelisation
Shortening
Starch is a Carbohydrate
True
False
