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12.1 What are the equipment needed for cake and bread making?

The following baking equipment were found in the school cookery room. Name each group of baking equipment in the space provided at the bottom of the chef’s head. Also, circle the equipment that does not belong to the group and name the group it belongs.

12.2 What is raising agent?

Jasmine and Chloe are searching for some recipes of cakes and bread, which will be used in the activity organised by T&L club. Identify the raising agents involved in each of the following recipes. Write down the respective letters of the raising agents in the stars provided.

Common raising agents:

12.3 What are the basic steps of cake making?

Jasmine is preparing desserts for Christmas party. She is going to prepare the following cakes. However, she has mixed up the cooking methods and procedure. Match the cakes with suitable cooking methods and procedure.

|Cakes |[pic] |[pic] |[pic] |

| |Chiffon cake |Scone |Muffin |

|Characteristics |( Light in texture |( Dry |( Rich |

| |( Look porous |( Biscuit-like and rough in |( Moist in texture |

| | |texture | |

| | | | |

| | | | |

|Cooking method |Rubbing-in method |Creaming method |Whisking method |

| | | | |

| | | | |

|Procedure |1. Cream butter and sugar with a |1. Whisk eggs and sugar until |1. Cut butter into small pieces in|

| |wooden spoon until light and |thick and creamy white. |flour using a round ended knife. |

| |fluffy. |2. Sieve in flour. Fold flour into|2. Rub the mixture with |

| |2. Pour in beaten egg gradually |the egg mixture and mix well. |fingertips. |

| |and mix well. | |3. Pour in beaten egg and milk. |

| |3. Sieve in flour and baking | |Mix well. |

| |powder. | |4. Mix the ingredients into a soft|

| |4. Fold in the flour evenly. | |dough. |

12.4 What are the reasons for failure in baking cakes?

Chloe has baked chiffon cake for 6 times. However, none of them was successful. She has made a record for all the failed cake in her note book as shown below. State one probable reason leading to the failure in each case with the help of the phrases provided below:

|Probable reasons: |( Added triple amount of baking powder. |

|( Opened oven door during baking. |( Forgot to add milk. |

|( Added too much flour. |( Tin was not lined properly. |

|( Forgot to add baking powder. | |

|1. |Poor shape, uneven raising |( Added triple amount of baking powder. / |

| |[pic] |( Tin is not lined properly. |

|2. |Rise too much with large holes |Added triple amount of baking powder. |

| |[pic] | |

|3. |Hard and dry |( Forgot to add milk. / |

| |[pic] |( Added too much flour./ |

| | |( Added triple amount of baking powder. |

|4. |Cracked with a peak surface |Added too much flour. |

| |[pic] | |

|5. |Too firm and sink in the middle |( Forgot to add baking powder. / |

| |[pic] |( Opened oven door during baking. |

|6. |Did not rise |Forgot to add baking powder. |

| |[pic] | |

12.5 What are the basic steps of bread making?

Chloe is revising for her baking exam. She has prepared some flash cards to help her memorising the procedure of bread making. Rearrange her flash cards in chronological order by writing appropriate letters in the boxes provided.

|[pic] |[pic] |[pic] |

|A. Bake the bread. |B. Cool the bread on a cooling rack. |C. Put the dough into a lidded-container. |

| | |Cover the dough and place it in a warm |

| | |place. Leave the dough to rise. |

|[pic] |[pic] |[pic] |

| | |[pic] |

|D. Mix all the ingredients to form a sticky |E. Mould the dough into bread shape in the |F. Sprinkle flour on the table. Knead the |

|dough. |tin. Cover with a wet clean tea towel. |dough until stretchy and smooth. |

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Mixing equipment

Measuring equipment

________________ belongs to the group of

__彟彟彟彟彟彟彟彟彟彟彟彟彟彟彟彟ൟ഍敍獡牵湩⁧灳潯൮䘍潬牵搠敲杤牥഍潤杵⁨慭楫杮攠畱灩敭瑮഍敭獡牵湩⁧煥極浰湥൴弍彟彟彟彟彟彟彟 敢潬杮⁳潴琠敨朠潲灵漠൦彟彟彟彟彟彟彟彟彟彟彟彟彟彟彟彟彟ൟ഍慂楫杮琠湩൳䐍捥牯瑡潩煥極浰湥൴損畯桧洠歡湩⁧煥極浰湥൴洍硩湩⁧煥極浰湥൴䔍杧眠楨歳഍彟彟彟彟彟彟彟彟戠汥湯獧琠桴⁥牧畯⁰景弍彟彟彟彟彟彟彟彟彟彟彟彟彟_________________________________

Measuring spoon

Flour dredger

dough making equipment

measuring equipment

________________ belongs to the group of

___________________________________

Baking tins

Decoration equipment

dough making equipment

mixing equipment

Egg whisk

________________ belongs to the group of

___________________________________

________________ belongs to the group of

___________________________________

Rolling pin

C. Air

D. Chemical raising agent

B. Steam

A. Biological raising agent

Chinese sponge cakes

Ingredients:

1 cup sifted cake flour

1 tsp baking powder

1/4 tsp salt

5 eggs

3/4 cup sugar

Procedure:

Whisk the egg white and add sugar until it can stay and stand still. Add egg yolks and mix well. Sieve in flour, salt and baking powder. Steam the mixture.

Raising agents involved:

C

B

D

Chinese steamed buns

Ingredients:

525 g plain flour

1½ tbsp sugar

1/2 tsp salt

1 tsp fast-action dried yeast

50 ml milk

200 ml water

1 tbsp oil

1 tsp baking powder

Procedure:

Mix the dry ingredients (i.e. flour, baking powder, sugar and salt) in a large bowl. Dissolve the yeast in 1 tbsp warm water, then add it to the flour with the milk, oil and water. Knead all the ingredients into a dough. Cover the dough with a clean tea towel and leave it at a warm place until it becomes doubled in size. Use rolling pin to flatten the dough. Roll the sheet into a log and cut it into small sections. Steam the doughs.

C

Raising agents involved:

D

Chocolate muffins

Ingredients:

2 cups all-purpose flour

1 cup white sugar

1/2 cup unsweetened cocoa powder

1 teaspoon baking soda

1 egg

1/2 cup milk

1/2 cup butter

Procedure:

Cream butter and sugar until light and fluffy. Pour in beaten eggs gradually and mix well. Add in milk and mix well. Sieve in flour, cocoa powder and baking powder. Fold in the flour evenly by using a metal spoon. Bake the mixture.

D

C

B

A

Raising agents involved:

Procedure of bread making

A

Step

5

E

Step

4

C

Step

3

F

Step

2

Step

1

D

B

Step

5

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Cake and Bread Making

12

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