N5 HFT Functional Properties

Which one of these functionalities does not come from Eggs

• Aeration

• Emulsification

• Dextrinization

• Binding

Match the functionality with the functional ingredient

• Shortening, Aeration or Colour/Flavour

• 
• Binding, Coagulation, Aeration, Colour

• 
• Dextrinization and Fermentation

• 
• Crystallisation or Caramelisation

• Fat

When replacing caster sugar with soft brown sugar, the colour of the gingerbread biscuits could be ​ (a)   in colour which may make the appearance ​ (b)   appealing. The flavour profile of the biscuits may also be altered by providing a more ​ (c)   . This may also impact the overall texture of the biscuits, making them ​ (d)   .

• darker
• lighter
• caramel flavour than ginger
• ginger flavour than caramel
• crunchier or chewier
• softer or stale
• more
• less

You are preparing a batch of shortbread biscuits. The recipe calls for 200g of butter (fat) to be mixed with sugar and flour.

The biscuits have turned out too soft and crumbly, and they don’t hold their shape during baking. What changes would you make to improve the texture and structure of the biscuits

• Increase butter in the recipe

• Decrease the butter and increase flour

• Add more sugar

• Decrease flour and sugar

You are baking a cake and the recipe calls for 150g of sugar to be added to the mixture of flour, eggs, and fat. The cake came out very dense and lacked sweetness. To achieve a lighter texture and better sweetness, you should____ the amount of sugar

You are making a puff pastry, which needs a high fat content for a flaky texture. The recipe calls for 300g of plain flour and 200g of butter. However, the pastry is not flaking well, and the texture is dense. To achieve a more flaky and tender pastry, you should _______ the amount of butter.

What functionalities does each of the four ingredients provide

Groups:

(a) Flour

,

(b) Eggs

,

(c) Sugar

,

(d) Fat

• Colour and Flavour

• Shortening

• Aeration (F)

• Crystallisation

• Binding

• Aeration (E)

• Dextrinisation

• Thickening

• Carmelisation

• Fermentation

• Coloring (Golden/Yellow)

• Emulification

aeration occurs when eggs are whisked/beaten trapping air in baked products

coagulation occurs giving structure to the meringue.

• True

• False

You’re making a sponge cake and the recipe calls for 150g of butter, 200g of sugar, and 200g of self-raising flour. The cake is turning out too greasy and heavy. To make the sponge cake lighter and less greasy, you should ​ (a)   (reduce/increase) the amount of butter and ​ (b)   the amount of flour to absorb the fat.

• reduce
• increase
• Increase
• Reduce

You’re baking muffins, and the recipe calls for 250g of self-raising flour, 2 eggs, and 100g of sugar. The muffins are turning out too dry and crumbly. To improve the texture of the muffins, you should add _______

• Less Sugar

• More Flour

• More Eggs

• More Eggs