NEW
Font size
WorksheetsBaking - Rubbing-in method
Total questions: 7
Worksheet time: 70secs
What are the two main ingredients in making a dough
Flour and sugar
Flour and fat
Flour and milk
Which of these is true in relation to the rubbing-in technique
Make sure the butter/margarine is at room temperature
Make sure the butter/margarine is soft
Make sure the butter/margarine is hard/cold
The fat is coating which nutrient in the flour?
carbohydrate
Fibre
Protein
Which part of the hand is used to rub-in?
All fingers
Whole hand
Fingertips
What does the rubbing-in technique produce when compared to the creaming method of making a dough?
Even rise
Flatter and dryer crumb
Even rise and light crumb
Flatter rise and moist crumb
What else can be used to help mix the fat and flour before using fingers?
Wooden spoon
Metal knife
Metal spoon
Spatula
How fo you know when the fat & flour have been rubbed-in enough?
The flour looks like bread crumbs
The flour has turned into a smooth dough
The flour is dry and smooth
