3.3.2.3 Shortening, aeration, plasticity and emulsification in fats Quiz: AQA Food Preparation and Nutrition, Unit 2

The 20 questions

1. What is the primary function of fat in shortcrust pastry?

   • Colouring crust
   • Adding sweetness
   • Coating flour particles
   • Trapping air

2. Which term describes a fat's ability to be shaped and spread over a range of temperatures?

   • Plasticity
   • Shortening
   • Aeration
   • Emulsification

3. What term describes tiny droplets of one liquid dispersed in another?

   • Suspension
   • Gel
   • Solution
   • Emulsion

4. Creaming butter and sugar for a Victoria sponge traps air in the fat. Which term describes this?

   • Denaturation
   • Dextrinisation
   • Caramelisation
   • Aeration

5. Why might mayonnaise curdle if oil is added too quickly?

   • Too much salt
   • Pan too hot
   • Emulsifier overwhelmed
   • Eggs too cold

6. Why is cold fat rubbed into flour when making pastry?

   • Dissolves sugar
   • Activates yeast
   • Increases aeration
   • Prevents gluten formation

7. Which fat is best for trapping air in a creaming method cake?

   • Melted ghee
   • Hard frozen lard
   • Liquid oil
   • Softened butter

8. What controls the shortening effect in biscuit making?

   • Fat quantity and handling
   • Baking powder amount
   • Type of sugar
   • Oven temperature

9. Why does a creamed sponge become denser when made with melted butter?

   • Excess moisture added
   • Starch retrogradation
   • Too much gluten
   • Less air trapped

10. Why must fat be soft and at room temperature for the creaming method?

    • Holds air better
    • Absorbs extra liquid
    • Melts too fast
    • Develops gluten faster

11. Why does a salad dressing of oil and vinegar separate after standing?

    • Water content evaporated
    • Proteins coagulated
    • No emulsifier present
    • Excess starch added

12. What ingredient is added to oil and water to form a stable dressing?

    • Baking powder
    • Granulated sugar
    • Plain flour
    • Egg yolk

13. What property of fat makes it suitable for pastry that needs rolling?

    • Plasticity
    • Aeration
    • Shortening
    • Emulsification

14. Why does a creamed mixture curdle if eggs are added too quickly?

    • Gluten has formed
    • Sugar has dissolved
    • Starch has gelatinised
    • Emulsion has broken

15. What improves the stability of an oil-in-water emulsion?

    • Gradual whisking
    • Rapid boiling
    • Freezing quickly
    • Adding boiling water

16. What process traps tiny air bubbles inside a beaten fat and sugar mixture?

    • Aeration
    • Shortening
    • Gelatinisation
    • Dextrinisation

17. Which error causes shortcrust pastry to become tough?

    • Using cold butter
    • Chilling too long
    • Baking too hot
    • Overworking the dough

18. Which preparation method is used to make a light, crumbly crumble topping?

    • Creaming
    • Melting
    • Whisking
    • Rubbing in

19. What property of egg yolk helps create the smooth texture of hollandaise sauce?

    • Gelatinisation
    • Shortening
    • Dextrinisation
    • Emulsification

20. In an oil-in-water emulsion, what term describes the tiny oil droplets?

    • Dispersed phase
    • Continuous phase
    • Gel phase
    • Soluble phase

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