1 mark for each question. ½ mark each if there are 2 answers for 1 question. Total out of 20.

Cooking cakes

1. When fat and sugar are creamed together what is formed? a) a creamery, b) a foam, c) a roux?
2. What is the function of eggs in creamed cakes? a) add air, b) form structure, c) help fat melt?
3. Which type of flour is used in creamed cakes? a) bread flour, b) sauce flour, c) self raising flour?
4. What type of sugar is used in cake making because it has small crystals? a) brown sugar, b) caster sugar, c) granulated sugar.
5. Name the protein in flour which forms the structure of bread and cakes.

Raising agents

1. Name 2 raising agents used to make cakes rise.
2. What raising agent is used to make choux pastry?
3. What is the raising agent used to make a Swiss Roll rise?
4. What ingredient is added to bread so that the dough ferments and rises?
5. Which chemical ingredient is added to soda bread to make it rise?

Function of ingredients

1. What gas is given off when baking powder is mixed with liquids?
2. What is the property of fat in pastry?
3. What happens if you handle pastry a lot? a) it gets greasy, b) the gluten develops, c) it gets tougher.
4. When pastry bakes, the gluten in flour helps a) form the structure, b) make it soft, c) to add sugar.
5. Which fat is not often used in pastry as it is made from pig fat? a) butter, b) lard, c) margarine?
6. Which flour is used for shortcrust pastry? a) plain flour, b) self raising flour, c) bread flour?
7. What happens if you add too much water to pastry?
8. What changes take place when you marinate fish in lemon juice?
9. What method of heat transfer is used when making toast?
10. Which methods of heat transfer are used when boiling potatoes? a) convection, b) conduction, c) radiation?

Answers Food Science Quiz 2019

Taken from Food Science You Can Eat – available mid Sept 2023