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Scones Creaming Method Melting Method Leiths Academy Test Question Resource Bank CAKES Rubbing in method - Scones In point form, how would you make cheese scones? 3 True or False circle the correct answer: Scones must be cooked at a low temperature to keep them moist. T/F 1 Creaming method What are 4 important points to remember when making a Victoria Sandwich? 4 Fill in the blanks: 2 When making a creamed cake make sure the eggs are at ……………………………… temperature. You must remember to use …………………………………………… flour. Melting method True or False circle the correct answer: A tin for a melting method cake needs no preparation as they never stick T/F 1 What has gone wrong? A gingerbread has a sour flavour 1 ………………………………………………………………………………………………………………………….. Whisked cake method 4 students are making a whisked sponge. 4 Student 1 doesn’t fold the flour in very efficiently Student 2 takes the cake out when it is nearly cooked. Student 3 whisked the eggs and sugar together to the ribbon stage Student 4 folded the flour in very vigorously for 5 minutes Which student produced an even textured light cake? Student ...... Which student’s cake contained little pockets of flour? Student ...... Which student’s cake was very badly risen? Student ...... Which student’s cake sunk in the middle? Student …… Meringues Fill in the missing words: 2 When making a meringue make sure the bowl is …………………. Meringues are cooked at a ………………. oven temperature. True or False circle the correct answer: When piping meringues, always line the baking tray with greaseproof paper T/F 1 Pasta What has gone wrong: Cooked dried spaghetti is soft and mushy. 3 ………………………………………………………………………………………………………… Cooked fresh tagliatelle has white speckles (spots) on it. ……………………………………………………………………………………………………….. Cooked fresh tagliatelle is tough ………………………………………………………………………………………………………… Classic accompaniments Which is the classic accompaniment to roast lamb? (circle the correct answer) 1 Bread sauce Horseradish sauce Apple sauce Yorkshire puddings Mint sauce Bread Put the following stages of bread making in the right order 6 Instruction: Order 1 - 6 Knock back the dough Bake the bread Knead the dough until smooth and springy Let the dough prove Let the dough rise until it is double in size Mix the ingredients together to make a dough Melting chocolate Give 2 important points to remember when melting chocolate: 2 Risotto Circle the correct answer: 2 When making risotto, the stock you add the rice should be hot / cold The correct rice for making a risotto is Basmati / Arborio rice Egg cooking Fill in the missing words: 2 When cooking a filled quiche, it is important that the oven should be at a ………………… temperature. When cooking egg custards, one way to ensure they are protected from the direct oven heat is to use a …………………………………………………. True or False circle the correct answer: 1 When making a classic omelette, make sure the butter has reached a deep golden brown before adding the beaten eggs to the frying pan. T / F Soufflés Give 3 tasks to be done as mise en place when making a cheese soufflé. 3 Crème Anglaise What has gone wrong when Crème Anglaise is lumpy? 1 …………………………………………………………………………………………. How much milk would you use when making Crème Anglaise with 3 large egg yolks? 1 …………………. Ice Cream Circle the 4 main types of ice cream base 4 Churned Custard Meringue Folded Chocolate Mousse Sorbet Yoghurt All-in-one Deep Fat Frying List 5 important safety points to remember when deep fat frying sole goujons. 5 Rich Shortcrust Pastry Give 2 ways you can tell a rich shortcrust pasty case is cooked: 2 True or False circle the correct answer: 2 To make light rich shortcrust pastry you must make sure you knead it firmly before rolling. T / F Always use very cold water when making rich shortcrust pastry. T / F Choux Pastry Understanding recipes: 1 Your recipe for profiteroles tells you to cool the panade on a plate before adding the egg. What is a panade? …………………………………………………………………………………………………………. True or False circle the correct answer: 1 When making choux pastry it is important that the water and butter come to the boil before adding the flour. T / F Rough puff Circle the correct answer: What is the name of the base dough of a layered pastry such as rough puff pastry. 1 Degorge Deglaze Detrempe Depouiller Batters Name 2 dishes that are made using a batter: 2 Tick the correct method when making a batter: 1 □ Whisk the dry ingredients into the liquid. □ Beat the wet ingredients into a well in the dry ingredients. Shellfish True or False circle the correct answer: 2 Shellfish should always be stored covered in water T / F Always remove the intestinal tract (black threadlike line) from prawns before cooking T / F Fish When grilling fish, which of these statements is true? (Tick the correct boxes) 4 □ Preheat the grill for at least 10 minutes before using it. □ Fit as much fish onto the baking sheet as possible to save time and fuel. □ Season the surface of the fish just before grilling. □ Start cooking any thicker fillets of fish before adding the thinner fillets to the tray. What would you look for when buying a whole fish to be sure it is fresh? 3 answers needed 3 Vegetables Give 3 ways you could cook a courgette? 3 Circle the correct answers: 4 If a client asks for their green beans to be served still with a little bit of ‘crunch’, what is the term that describes this? Al Berto Al Dente Au Gratin Which of these vegetables should be cooked by putting into a pan of boiling water and not covered by a lid? Sugarsnap peas Mange tout Parsnips Sweet potato Broccoli Meat Give 3 factors that contribute to the toughness or tenderness of a cut of meat: 3 Why do we brown cubes of meat when making a stew or casserole? 2 ……………………………………………………………………………………………………………………………………………… Give 4 important points to remember when browning off pieces of meat or mince. 4 True or False circle the correct answer: 4 Chickens should be jointed into 6 evenly sized pieces. T / F Lamb should be served pink T / F When choosing beef for stewing, avoid pieces that are marbled with fat. T / F The chine bone should be cut through by the butcher before you prepare a rack of lamb. T / F White sauce Tick true or false: 3 True False Mornay sauce is a mother sauce A roux is made of equal quantities of butter and flour A cheese sauce must be simmered for at least 2 minutes once the grated cheese has been added. Mayonnaise When using 1 large egg yolk how much oil would you need? …………………………………………. 1 Which of the following would you add to mayonnaise to make Tartare Sauce? Circle the correct answers 3 Honey Sunblush tomatoes Capers Gherkins Shallot Hollandaise True or False circle the correct answer: 1 Hollandaise is always served hot. T / F Stock 2 When making white chicken stock it is important the stock simmers rather than boils to prevent it becoming ………………………. Salt must always be added at the ……………………… of the cooking process. Sugar syrups and caramel Circle the correct answer: What is the correct type of sugar to use when making a sugar syrup: 1 Demerara sugar Soft light brown sugar Icing sugar Granulated sugar Muscovado Sugar .
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