Pastry and Cake

The first important step of making this cake is beating egg and sugar together. Name the method.

• All-in-one

• Creaming

• Melting

• Whisking

Give a reason for sifting flour to make a dish.

• To prevent fat from melting

• To remove lumps in flour

• To add colour

• To add flavour

Give a reason of using fingertips to rubbing-in when making pastry.

• To add flavour

• To remove lumps

• To prevent fat from melting

• To make soft dough

Name the chemical raising agent found in self-raising flour.

• sugar

• Yeast

• Baking soda

• Baking powder

Butter and sugar is beaten together to make this type of cake. Name the method of making this cake.

• All-in-one

• Creaming

• Rubbing-in

• Whisking

Egg is brush on top of pastry. State the use of egg.

• Enrichnment

• Shaping

• Binding

• Glazing

State the reason why pastry is store in a cool place before baking.

• Prevent fat from melting

• Prevent fats from coagulate

• Prevent egg from drying

• To aerate the pastry

Give a reason why butter is used in making pastry instead of margerine.

• To prevent lumps

• To add yellowish colour

• To add creamy flavour

• To prevent fats from melting

Give a reason why plain flour is used to make short crust pastry.

• Baking powder is present in flour as raising agent

• High gluten content, so pastry will rise more

• Low gluten content, so pastry wont rise too much

• So flour will not form lumps