Flashcards
Decorated Cakes
Cards in this deck (58)
- 1Name 2 types of cakes that can be decorated?Victoria Sandwich
Gateaux - 2What type of method is needed to make a Gateaux?Whisked Method
- 3What are the main ingredients needed to make a Gateaux?50g Flour
50g Sugar
2 Eggs - 4What mechanical methods help raising agents in a Gateaux?Adding Air
Sieving
Whisking - 5How do you make Gateaux?Whisk Eggs and Sugar together until mixture has doubled in size. Fold the Flour in gently then pour into a baking tin. Bake at Gas Mark 6
- 6What does a Gateaux look like?
- 7What are a Gateaux characteristics?Very light sponge with even and soft texture. Short shelf-life due to no fat.
- 8What can you decorate on top of a Victoria Sandwich?Buttercream with strawberries
Icing
Sweets - 9What can you decorate a Gateaux with?Cream and fruit
- 10What does a Victoria Sandwich look like?
- 11Name 5 different ways of hygiene and safety checks in a kitchenWash hands
Wear an apron
Tie up hair
Wash down surface
Check ingredients in date
Check equipment is clean - 12Name 5 process while making a cakeBaking
Whisking
Rubbing In
Mixing
Sieving
Dicing - 13Name ways to be safe while baking a cakeWear oven gloves
Don't use electrical goods near water
Watch when dicing off fingers - 14Name five Government tips of eating healthy1. Base your meals on starchy foods
2. Eat lots of fruit and veg
3. Eat more fish
4. Cut down on saturated fat and sugar
5. Try to eat less salt – no more than 6g a day
6. Get active and try to be a healthy weight
7. Drink plenty of water
8. Don’t skip breakfast - 15Name the 5 parts of the Eatwell PlateBread, other cereals and potatoes
Milk and Dairy foods
Foods high in Fat and Sugar
Meat fish and alternatives
Fruit and vegetables - 16What nutrients and their roles have in the following: Eggs Flour and Oats Fruit Sugar and FatsProtein for growth and repair of body tissue
Carboys provide energy
Vitamin C help against infection
Fats protect vital organs - 17What is food miles and how can we help?Is the distance from which the food travels from. We can help by buying locally sourced food as greenhouse gases will be cut
- 18What is Fair Trade?Fair trade foods ensure that the workers or
Farmers who produce the foods get a fair price for their produce and have a reasonable standard of living - 19What is seasonality?By purchasing local foods in-season, you eliminate the environmental damage caused by shipping foods thousands of miles, your food pound goes directly to the farmer
- 20Name 3 items for compulsory labelling lawsName of product
Description of product
Manufacturer’s name & address
Weight or volume
Storage instructions
Cooking or preparation instructions (e.g. heating up ready meals)
List of ingredients (heaviest first)
‘Best before’ / ‘Use by’ date - 21Name 3 items of optional food labellingIllustration (picture / photo)
Bar code or smart code – they identify the price and are used by shops and manufacturers for stock control.
Special claim (e.g. ‘low fat’)
Symbol for average quantity (e)
Nutritional information of the product. If the special claim is about a nutrient, this information MUST be included.
Customer guarantee
Price – although lots don’t as they have smart codes.
Allergy advice
Recycling logos and anti-litter symbols to encourage consumers to recycle.
Serving suggestions e.g. serve with custard or cream. - 22What is the purpose of packaging?To contain and protect
Easy to transport
Freshness
Identification
Prevention of tampering
To inform the consumer - 23Why is Brick Carton Packaging good and bad?
- 24Why is Cardboard packaging good and bad?
- 25Why is Plastic packaging good and bad?
- 26Why is Glass packaging good and bad?
- 27How can you stop food poisoning?Send samples off to lab to be tested for bacterial growth
Clean all appropriate food
Cross contamination
High and low risk areas separated and not crossed - 28How can you monitor hygiene?Cleaning Rotas for all equipment
Rinse down all clean equipment
Checking Hygiene certificates
Staff Training up-to-date
Samples taken from water etc - 29What are the temperatures for Room Danger Zone Re-Heating Fridge Freezer
- 30Name 5 types of food additives• Preservatives
• Colourings e.g. tartrazine
• E numbers
• Flavourings
• Natural
• Raising agents / baking powder
• Synthetic
• Nutrient and flavour enhancers
improve flavour, texture and appearance - 31Name advantages of food additives• Natural additives – no ‘chemical’ content
• Enable food to be preserved
• Improved colour / flavour
• Improve sensory attributes of food
• Use out of season
• Longer shelf life
• Allow colour of product to be constant, e.g. jam
• Prevents fats going off in baked products - 32Name disadvantages of food additives• Synthetic additives are created in a laboratory
• Safety of some additives a concern
• Make some foods look unnatural and artificial
• Additives need approval from the EU, e.g. some are removed / withdrawn
• Risk of hyper activity in children
May give examples e.g. colourings in squash
• Other health problems linked to the use of additives:
Increased asthma
Eczema
Food intolerances
• Unknown health risks of some additives - 33What is standard components?Is pre-prepared ingredients that is used in production of a food product
- 34What are advantages of Standard Components?Helps the product to be the same every time it is made
Consistent shape, size, weight, colour, flavour, texture
Components can be bought in bulk – cheaper
Saves time
Less effort
Less equipment needed
A less skilled workforce needed - 35What are disadvantages of Standard Components?Can be more expensive to buy because they are already partly made for you
Supply problems
Changing source of standard component may change the taste, texture and appearance of a product - 36How do you make butter icing?Mix 75g of soft butter, 150g icing sugar and 1 tps of vanilla essence
- 37What is Gelatinisation?Is when heated starch particles thicken and swell the liquid thickens and gelatinises
- 38What factors influence gelatinisation?Heat
Starch
Liquid - 39When would gelatinisation occur in a dish?When you are making a sauce or thickening liquid
- 40What temperature must the liquid reach to gelatinise?100
- 41What are possible problems with gelatinisation?Lumpy sauce not constantly stirred
Starchy flavour is not cooked
Watery or too thick if you are too much or too little starch - 42What is the function and nutrient found in flour?Carbohydrate as it forms the structure of the cake. As it's heated it sets the framework
- 43What is the function and nutrient found in sugar?Carbohydrate as it sweetens and adds flavour when creamed with the fat as helps hold air in
- 44What is the function and nutrient found in eggs?Protein as it traps air when whisked into a foam also keeps it stable adding colour and flavour
- 45What is the function and nutrient are found in fat?Fats and Lipids as adds colour and flavour while holds air bubbles which creates texture
- 46What is the function in raising agents?Aerates the mixture increasing the volume and resulting in a light texture
- 47What faults are in cake making?Cake Sinks
Cake Very Dry
Peaked Cracked Top
Sugary Speckled Crust
Close Heavy Texture
Coarse and Open Texture
Fruit has Sunk - 48What are causes of Cake Sinking?Too much sugar so collapses
Too much raising agent
Undercooked
Wrong temperature and time
Disturbed during cooking - 49What is a Standard Component?Is prepared ingredients that is used in production of a food product
- 50Name examples for standard componentsChocolate Curls
Icing
Cocoa Powder
Icing Pens
Vanilla Esscence - 51Name 3 advantages of Standard ComponentsSave time and effect
Don't have to be skilled cook
Quality is guaranteed - 52Name 3 disadvantages of Standard ComponentsCan be more expensive
Rely on another company
products all look the same - 53What are the different types of Fats?Animal
Fish
Vegeatables - 54What state are Fats usually at room temperature?Solid or Semi Solid
- 55How are Animal Fats made?Made up from churning cream as it provides about 80g fat per 100g as high in saturated fat
- 56What is the different between Saturated and Non-Saturated Fats?Saturated Fats are found in Lard, Butter and Suet as they contain more cholesterol. While Unsaturated Fats are found in Vegetable Oils.
- 57What is Shortening?The Fat coats the Flour particles and prevents the absorption of water so prevents Gluten from developing giving it a stretchy texture.
- 58What are Low Fat Spreads?Low Fat Spreads can contain about half the fat of soft spreads. They contain high proportions of water this is how Fat has been reduced. The high water content makes if unsuitable for frying and can have a long term health
Information
- Description
- Flashcards on Decorated Cakes, created by Michael Slater on 11/11/2014.
- Created by
- Michael Slater
- Views
- 17
- Rating
More on Cakes, biscuits and bakery products