Reference no: EM13797394
Please type the answers to the given questions, hand written answers will not be accepted. Always read the questions carefully, answers copied and pasted from the internet will be marked wrong.
Q1. What is aeration?
Q2. What is baking powder and how does it work?
Q3. When cream is "whipped" what happens?
Q4. If cream is over-whipped what happens?
Q5. What is specific gravity and how can it be measured?
Q6. When mixing cake, sponge or cookie batter why is temperature control important?
Q7. Cakes and biscuits normally use low protein flour, why?
Q8. Flour contains two "gluten forming proteins", name them.
Q9. When colouring and flavouring cake batter _____________ Is important. (Fill in the missing word)
Q10. When producing any biscuits or small-goods, why is it important to keep the unit sizes consistent?
Q11. Three grades of sugar are A1, castor and icing sugar, what are the differences between them?
Q12. Sugars take on colour in the oven, what is this called?
Q13. If sugar is put in a saucepan and heat applied, what happens?
Q14. What is fondant, and why does it have to be tempered correctly?
Q15. What happens to overheated fondant and why?
Q16. Cake or biscuit batters that contain baking powder are said to be __________ aerated. (Fill in the missing word)
Q17. Cake or biscuit batters that contain NO baking powder are said to be __________ aerated. (Fill in the missing word)
Q18. What is stock syrup?
Q19. When thinning down jam or fondant water should never be used, why?
Q20. When making sponge batter, warm water should always be used to get the best results. TRUE or FALSE
Q21. When whipping fresh cream, most bakers add a starch based stabiliser, why?
Q22. Lamingtons are better when 2 or 3 day old cake is used, why?
Q23. American Muffins need more bottom heat than top heat in the oven, why?
Q24. There is one chemical that badly affects sponge batter, what is it, and where can it be found in kitchens?
Q25. When making choux pastry the base batter should be under 40deg before starting to add the eggs, why?
Q26. Carrot or banana cake will take longer to bake than plain cake of the same size and weight. TRUE or FALSE
Q27. What is the purpose of using paper to insulate cakes when baking?
Q28. Why does a sponge cake dry out and stale quicker than a traditional cake?
Q29. What aeration method is used to produce traditional cake?
Q30. A traditional cake recipe works on the theory that 1 part of ___ will moisten and aerate 1 part of _____. (Fill in the missing words)
Q31. When a dry ingredient like cocoa powder or cinnamon is added to a cake batter, what other changes do we need to make to the recipe and why?
Q32. Why are liquid colouring and flavouring agents easier to use with cake batter?
Q33. What happens if too much fruit, nuts or choc chips etc are added to the tops of muffins or cakes?
Q34. Name three common shapes used when piping cream decoration on cakes.
Q35. When spreading icing on bar cakes why is it important not to allow the icing to run over the sides of the cake?
Q36. What is the best knife, and the best way to prepare that knife to cut cakes DURING production?
Q37. What is the best knife and the best way to prepare that knife when cutting cakes for service AFTER production?
Q38. Decorating any baked product adds flavour because of the ingredients added, but what is the main reason?
Q39. When decorating baked products it is normal to decorate the outside wth the same ingredients that are on the inside so your customers can see what they are buying. TRUE or FALSE.
Q40. Explain why the jam is added to biscuits before baking and not after?
Q41. After fondant has been applied to a baked product it dries and sets, why?
Q42. When lamingtons are dipped and rolled in coconut they dry and set, why?
Q43. When chocolate is tempered correctly it dries and sets, why?
Q44. Cakes come out of the oven bigger than they went in, what is this called?
Q45. What are the ingredients in baked goods that provide the strength to hold in the gas that is produced and provide structure to the product?