Rubbing in Method - Scones

Leiths Academy Test Question Resource Bank Here are test questions with 100 marks available. Alison will require a mark out of 100 for each student at the end of the course. These questions may be administered at any stage of the course and in any combination. We would encourage teachers to give students additional questions of their own, but only the marks for these questions will be required. Teachers may choose to use their own questions throughout the course and then use these questions all together as a mock paper. Academy Teachers to ensure: Students do not remove Leiths test questions from the classroom Students do not make copies or photographs of these questions Email [email protected] with any questions or issues with marking or if you have a suggestion for an additional correct answer option CAKES Rubbing in method - Scones In point form, how would you make cheese scones? Any 3 solid points in correct order for full marks 3 Weigh dry ingredients Rub in (cool) butter Cut in butter with knives – rub in with fingertips/ stir in grated cheese Add liquid and bring mixture together quickly Bring together without overhandling Cook in hot oven/top 1/3 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? Any 4 points 4 Eggs should be room temperature Butter should be room temperature Cook on the middle oven shelf Cook at 180°C Use Self Raising flour (for the added chemical raising agent not necessary for the mark) Beat in plenty of air when creaming and adding eggs for a good rise Add beaten egg in small additions Sifted flour should be folded in carefully The mixture should be dropping consistency – add water or milk to achieve it if too thick Line the base of the tin with greaseproof paper and oil/butter Fill in the blanks: 2 When making a creamed cake make sure the eggs are at …room……… temperature. You must remember to use ………self raising……………… 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 Too much raising agent added…………………………………………………………….. 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 3 Which student’s cake contained little pockets of flour? Student 1 Which student’s cake was very badly risen? Student 4 Which student’s cake sunk in the middle? Student 2 Meringues Fill in the missing words: 2 When making a meringue make sure the bowl is Clean……. Meringues are cooked at a low…. 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 It is overcooked…………………………… Cooked fresh tagliatelle has white speckles (spots) on it. Salt was added to the dough……………………………………………………………….. Cooked fresh tagliatelle is tough one answer only required for a mark Wrong type of flour/Dough too dry/pasta overcooked…………………… 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 4 Bake the bread 6 Knead the dough until smooth and springy 2 Let the dough prove 5 Let the dough rise until it is double in size 3 Mix the ingredients together to make a dough 1 Melting chocolate Give 2 important points to remember when melting chocolate: Any 2 points 2 Do not overheat Do not water or steam get into the chocolate Break chocolate into small pieces When using a double boiler/bowl over steaming water – don’t let bowl touch the hot water 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 …low…… temperature. When cooking egg custards, one way to ensure they are protected from the direct oven heat is to use a ………bain marie………. 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 . Any 3 tasks in any order for marks 3 Put the oven shelf in the correct place (top 1/3) Preheat the oven Put a baking sheet in the oven to heat Prepare the ramekins All ingredients accurately weighed out before you start to cook Crème Anglaise What has gone wrong when Crème Anglaise is lumpy? 1 Cooked too long/overheated………………………………. How much milk would you use when making Crème Anglaise with 3 large egg yolks? 1 300ml………. 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. Any 5 points 5 Only fill pan 1/3 - ½ full Ensure food is dry Sleeves rolled down to cover arms Do not move pan around the kitchen Have a lid to the side of the pan Make sure the oil is clean Do not add too much food to be fried at once Rich Shortcrust Pastry Give 2 ways you can tell a rich shortcrust pasty case is cooked: Any 2 points 2 No wet/grey areas No greasy patches Pale golden/biscuit coloured Sandy to the touch 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? Base mixture for choux pastry/thick mixture for choux which egg is beaten into 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: Any 2 reasonable answers 2 Yorkshire pudding Toad in the hole Crepes/pancakes/blinis/drop scones Clafoutis Melting method cakes 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 marks if all 4 correct 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? Any 3 answers needed 3 Smell of the sea – not overly ‘fishy’ Eyes bright Dark red gills Not damaged/totally intact Vegetables Give 3 ways you could cook a courgette? Any 3 possible ways 3 Steam Sauté Boil Stir fry Roast 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 Any 3 answers needed Give 3 factors that contribute to the toughness or tenderness of a cut of meat: 3 Age of the animal Activity of the specific muscle Diet of the animal Amount of connective tissue present in the cut/muscle Stress level of animal Why do we brown cubes of meat when making a stew or casserole? 2 ………Colour and flavour………………………………………………………………………………………… Give 4 important points to remember when browning off pieces of meat or mince. Any 4 4 Use a heavy based pan Use only a little oil Meat should be in even sized pieces Pieces of meat should not be too small Brown meat in batches Do not overcrowd the pan Pan should be sizzling hot before adding the meat Only season the meat just before starting to brown Brown each side/facet of the pieces of meat Allow the cubes to ‘release themselves’ – don’t move too soon Moderate the heat as necessary during the cooking period True or False circle the correct answer: 4 Chickens should be jointed into 6 evenly sized pieces.

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