Worksheetshome baking
Total questions: 20
Worksheet time: 10mins
Combining the butter and sugar for baking
creaming
whisking
melting
Collect all equipment and prepare (a) before you start mixing ingredients together
When testing cakes, the skewer or knife should remain (a) when inserted into the centre of the cake
Which of the following is NOT an advantage of home baking
Better flavour
Less packaging
Quicker
No artificial preservatives
To make sure you end up with a good product you must
pre-heat oven
weigh ingredients carefully
follow recipe fully
all of the above
Pastry is a mixture of Fat, ______________ and water
Flavour
Flour
Sugar
Raising Agent
Baking is:
A dry method of cooking
A moist method of cooking
Steaming is a moist method of cooking
True
False
Avoid (a) the oven door during baking
Boiling water is an example of what method of heat transfer?
Conduction
Convection
Radiation
Boiling
Choose one cooking method most suited to fish.
Stewing
Boiling
Poaching
Which of the following classes of cooking methods does Microwaving belong to?
Moist methods
Dry methods
Frying
Others
When liquid is added gluten becomes
Hard
Stretchy
Soft
Brittle
When making scones we generally use the ________________ method
Creaming
Rubbing In
Melting
Whisking
When making pastry all ingredients must be kept
Cold
Warm
Room Temperature
Baking pastry without any filling is known as
Baking empty
Baking blind
Baking rough
What is it?
salt
oil
sugar
pepper
Fats ____________ when cooked
Gelatinize
Melt
Evaporate
Coagulate
which of the following is NOT a reason to cook food?
kills bacteria
tastes better
easier to digest
to save energy
