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WorksheetsCake Making-Functions of Ingredients 2024-25
Total questions: 20
Worksheet time: 12mins
What are the four main ingredients in cake making?
Flour, fat, eggs and milk
Flour, fat, milk and jam
Flour, fat, sugar and eggs
Flour, sugar, milk and baking powder
What is the function of fat in cake making?
Helps to trap air (aeration)
Adds flavour
Adds colour
All of the above
What is the function of flour in cake making?
Provides the cake's structure
Adds flavour
Helps the cake to rise
Adds nutritional value
Sugar adds flavour and sweetens the cake but when it is heated in the oven it goes through a chemical reaction...what is this called?
Dextrinisation
Emulsification
Curdling
Caramelisation
Dextrinisation occurs when.....
Starch is exposed to dry heat
Starch molecules break down into dextrins
The dextrins change to a browner colour
All of the above
Fat adds flavour but it also helps the cake to last longer. What is the key word for this?
Shelf life
Best before date
Use by date
Preservative
Sugar molecules break down when they reach a high temperature, this causes sugar to turn brown and change flavour. What is this process called?
Emulsification
Dextrinisation
Caramelisation
Shelf life
It is important to use quality control checks to ensure you have the correct amount of ingredients. This is also known as the correct .............
Amount
Measurement
Weight
Proportions
Eggs contain a natural emulsifier called .......
Lecithin
Dextrin
Glucose
Lactose
When cake making you often add egg to creamed butter and sugar. However, if the egg is added too quickly the mixture can ......
Spoil
Curdle
Reduce
Thicken
The correct keyword for adding air to a cake mixture is called...
Mixing
Aeration
Trapping
Sieving
Combining two liquids that would not usually mix together is called .................
Whisking
Aerating
Emulsification
Caramelisation
What is the role of eggs in cake making?
Provide moisture
Act as a binding agent
Add sweetness
Increase shelf life
Which ingredient is responsible for the cake's rise?
Sugar
Flour
Baking powder
Butter
What is the process called when butter and sugar are mixed until light and fluffy?
Whisking
Creaming
Folding
Beating
What is the purpose of using baking powder in cake recipes?
To add sweetness
To provide moisture
To help the cake rise
To add color
What is the primary function of sugar in cake making?
To add moisture
To provide structure
To add sweetness
To act as a preservative
What is the term for gently combining ingredients to avoid deflating air in a cake batter?
Whisking
Folding
Beating
Mixing
Match the following ingredients to the correct scientific process...
Coagulation
Aeration
Caramelisation
Dextrinisation
Emulsification
The best type of flour for baking cakes is (a) this is because it has a lower (b) content but the added benefit of a (c) such as (d) . This helps the cakes to rise by creating (e) .
