WorksheetsPractical Cake Craft Nat5
Total questions: 20
Worksheet time: 10mins
If you were making a scone which method would you use?
Rubbing in
Creaming
Melting
Whisking
What should you do if your mix curdles?
Add a 15ml spoon of sugar
Add more egg
Add a 15ml spoon of flour
Add milk
Beating when creaming does what to the mixture?
Colour
Air
Moisture
Flavour
Cooking pancakes on a hot griddle uses which type heat transfer?
Conduction
Radiation
Convection
Most margarine's have a higher melting point than butter?
True
False
The process whereby starch granules absorb water, swell and burst is known as what?
Gelatinisation
Caramelisation
Coagulation
Fermentation
Those who suffer from an intolerance to gluten are said to have which disease?
Coeliac disease
Osteoporosis
Diverticular disease
Diabetes
An egg can hold up to what volume in air?
7
8
9
10
The smaller the air space, the older the egg.
True
False
If a baked product is said to be "short", what does this mean?
It has a crumbly texture
It has a distinctive buttery flavour
It is perishable
It has a chewy texture
All sugars attract and absorb moisture. What term is used to describe this?
Dehydrated
Hypoallergenic
Hydrogenated
Hygroscopic
Which substance does preserving sugar have added to it to help jam set?
Protein
Pectin
Parkin
Sorbitol
Fats can go "off"/go rancid if exposed to air. What is this process known as?
Oxygenation
Refrigeration
Oxidation
Osmosis
Which of these is the most suitable fat to use for greasing?
Oil
Butter
Low fat spread
Margarine
A rich fruit cake, it is best to line the tin inside/out. Why might the outer layer be useful?
Prevents the cake from having a cracked top
Prevents the crust from getting overcooked
Prevents the fruit from sinking to the bottom
Helps the cake to have a flat top
What does this stand for? F O C
Fact
Consequence
Opinion
Option
Fact
If a product is described as "flaky", which sensory characteristic is it referring to?
Aroma
Texture
Appearance
Taste
Which of these sensory terms does NOT refer to appearance?
Peaked
Mottled
Springy
Sunken
The fruit has sunk to the bottom of the cake. What might have caused this?
Fruit was coated in flour
Oven may have been too hot
Sugar used wasn't fine enough
Oven may have been too cool
Which of these could be the reason your cake has a heavy texture?
Insufficient raising agent used
The mixture had too much liquid
Oven temperature too hot
Insufficient creaming of fat and sugar
