Lesson 3.3.2.5.2
3.3.2.5.2 Mechanical raising agents and steam Quiz: AQA Food Preparation and Nutrition, Unit 2
20 questions
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Lesson 3.3.2.5.2, Mechanical raising agents and steam: 20 multiple choice questions for the AQA GCSE Food Preparation and Nutrition (8585), Unit 2: Food science, written with Revision Ninja.
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The 20 questions
-
Which mechanical method incorporates air into a mixture?
- Boiling
- Creaming
- Steaming
- Freezing
-
When is steam produced as a raising agent?
- During freezing
- At room temperature
- At boiling point
- Under high pressure
-
What mainly lifts choux pastry in the oven?
- Baking powder
- Carbon dioxide
- Yeast fermentation
- Steam
-
Why does Yorkshire pudding batter need a very hot oven?
- To curdle the milk
- To melt the sugar
- To activate yeast
- To generate steam
-
Which mechanical method is used to beat air into egg whites?
- Sieving
- Rubbing in
- Marinating
- Whisking
-
What does sieving dry ingredients achieve for a sponge mix?
- Increases fat
- Removes protein
- Adds air
- Adds moisture
-
How does a whisked egg sponge rise without chemical agents?
- Fat melts away
- Trapped air expands
- Yeast produces gas
- Sugar dissolves
-
Why does puff pastry lift in layers during baking?
- Yeast activates
- Fat evaporates completely
- Water turns to steam
- Sugar caramelises
-
At what temperature does water turn into steam at normal atmospheric pressure?
- Freezing point, 0°C
- Room temperature, around 20°C
- Body temperature, around 37°C
- Boiling point, 100°C
-
What causes a sponge to sink if mixed too heavily?
- Too much sugar
- Air knocked out
- Excessive baking powder
- Oven too hot
-
What happens if a sponge batter is over-mixed after adding flour?
- Starch dissolves
- Fat separates
- Sugar crystallises
- Gluten develops
-
Which equipment helps trap the most air in a whisked foam?
- Wooden spoon
- Balloon whisk
- Silicone spatula
- Metal fork
-
Why does steam contribute little lift to a very dry biscuit dough?
- Too much fat
- High protein
- Low water content
- Excessive sugar
-
How does steam act as an effective raising agent?
- Fat thickens
- Sugar dissolves
- Protein shrinks
- Water expands greatly
-
What primary component in eggs helps trap steam and set choux pastry?
- Sugar
- Fat
- Protein
- Starch
-
Why does a choux bun collapse if removed from the oven too early?
- Excessive yeast
- Cold baking tray
- Weak structure
- Too much sugar
-
What does resting pancake batter allow to happen for an even texture?
- Starch hydrates
- Fat melts
- Yeast activates
- Protein curdles
-
Which category of raising agent is steam classified as?
- Physical
- Chemical
- Mechanical
- Biological
-
Which two raising effects are primarily at work in a scone?
- Biological and air
- Steam and air
- Chemical and steam
- Chemical and biological
-
Which raising effect increases when extra water is added to a scone mix?
- Steam lift
- Mechanical beating
- Yeast action
- Baking powder gas
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