Food technology - Fats and Oils

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What are the two functions of beating margarine and sugar together in a mixture?
Creaming and
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What is the function of rubbing in margarine into a flour mixture?
Rubbing-in method
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What method is used to make shortcrust pastry?
Shortening
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One characteristic of a creamed mixture
Air is trapped whilst fat and sugar are creamed together (aeration)
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How does air get trapped in the mixture?
By beating, whipping, creaming or whisking the mixture which produces carbon dioxide bubbles
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How does this help the baking?
The trapped air expands which would make a cake rise
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What is the main function of fat in pastry?
To shorten the texture
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What two ingredients would not mix easily in a Hollandaise sauce?
Egg yolks and Melted butter
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What is the function of seasoning in a sauce?
To give the sauce flavour
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What is the function of a egg yolk in a sauce?
To give the sauce flavour and colour and to thicken the sauce
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Other cards in this set

Card 2

Front

What is the function of rubbing in margarine into a flour mixture?

Back

Rubbing-in method

Card 3

Front

What method is used to make shortcrust pastry?

Back

Preview of the front of card 3

Card 4

Front

One characteristic of a creamed mixture

Back

Preview of the front of card 4

Card 5

Front

How does air get trapped in the mixture?

Back

Preview of the front of card 5
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