Baking theory

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Factors in making great cakes

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Edad recomendada: 16 años

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Jeanette Meza

Nueva Zelanda

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Froggy Jumps Baking theoryVersión en línea Factors in making great cakes por Jeanette Meza 1 We cream the butter and sugar because a cream is the teacher's favourite colour b it makes the cake tough c it adds air to the mixture 2 A conventional oven has a fan. a no b yes c possibly 3 We rub the butter into the flour until it looks like a pancake mix b saw dust c bread crumbs 4 Pancakes, scones and bread all have a lot of similar ingredients. a yes b no c of course not 5 Gluten is a protein in flour a yes b no c maybe 6 When you rub the butter into the flour... a you get really messy hands. b the scones are much higher in calories. c the gluten molecules are prevented from joining together. 7 When the gluten molecules are prevented from joining together... a the scones will be really solid and will bounce well. b the scones will be light and fluffy c the scones will be a big time flop. 8 A convection oven has a fan a I don't know b no c yes 9 Why do we sift the flour? a to add air to the mixture b to get rid of the weevils c to dry it out 10 One function of eggs in a cake is to... a make it more expensive. b reduce the calories of the cake. c bind the mixture together. 11 When you add the dry ingredients to the mixed butter, sugar and egg... a you beat the mixture like you're running after a moving train. b you carefully and slowly mix the ingredients together. c you always use an electric beater, set on "fast". 12 Baking soda is a good raising agent when there are acidic ingredients, such as banana, in your cake. a Yes, that's true. b Stop pulling my leg. c Not at all. 13 Whisking the eggs is also known as the a beating method. b fail safe method. c foaming or sponge method. 14 When you play with the scone dough and knead it for at least ten minutes a the scones will be light and fluffy. b your grandmother will be amazed by your scones. c you could go outside and play baseball with them because they'll be tough.

Froggy Jumps

Baking theoryVersión en línea

Factors in making great cakes

por Jeanette Meza

We cream the butter and sugar because

cream is the teacher's favourite colour

it makes the cake tough

it adds air to the mixture

A conventional oven has a fan.

yes

possibly

We rub the butter into the flour until it looks like

pancake mix

saw dust

bread crumbs

Pancakes, scones and bread all have a lot of similar ingredients.

yes

of course not

Gluten is a protein in flour

yes

maybe

When you rub the butter into the flour...

you get really messy hands.

the scones are much higher in calories.

the gluten molecules are prevented from joining together.

When the gluten molecules are prevented from joining together...

the scones will be really solid and will bounce well.

the scones will be light and fluffy

the scones will be a big time flop.

A convection oven has a fan

I don't know

yes

Why do we sift the flour?

to add air to the mixture

to get rid of the weevils

to dry it out

One function of eggs in a cake is to...

make it more expensive.

reduce the calories of the cake.

bind the mixture together.

When you add the dry ingredients to the mixed butter, sugar and egg...

you beat the mixture like you're running after a moving train.

you carefully and slowly mix the ingredients together.

you always use an electric beater, set on "fast".

Baking soda is a good raising agent when there are acidic ingredients, such as banana, in your cake.

Yes, that's true.

Stop pulling my leg.

Not at all.

Whisking the eggs is also known as the

beating method.

fail safe method.

foaming or sponge method.

When you play with the scone dough and knead it for at least ten minutes

the scones will be light and fluffy.

your grandmother will be amazed by your scones.

you could go outside and play baseball with them because they'll be tough.

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Froggy Jumps

Baking theoryVersión en línea

por Jeanette Meza

We cream the butter and sugar because

A conventional oven has a fan.

We rub the butter into the flour until it looks like

Pancakes, scones and bread all have a lot of similar ingredients.

Gluten is a protein in flour

When you rub the butter into the flour...

When the gluten molecules are prevented from joining together...

A convection oven has a fan

Why do we sift the flour?

One function of eggs in a cake is to...

When you add the dry ingredients to the mixed butter, sugar and egg...

Baking soda is a good raising agent when there are acidic ingredients, such as banana, in your cake.

Whisking the eggs is also known as the

When you play with the scone dough and knead it for at least ten minutes