Knowledge is key Learning Outcomes To understand facts

Knowledge is key

Learning Outcomes • To understand facts about biscuit making. • To give informed and detailed answers in a written paper.

Written Exam Expectations Using Command Words Using command words to successfully answer questions on the written paper. NAME/GIVE/STATE/IDENTIFY • Simple answer with no additional description or explanation needed. • Sometimes one word answers will be enough. • Example • Q - Name a suitable raising agent for a Victoria sponge. • A - Self raising flour.

Written Exam Expectations Using Command Words Using command words to successfully answer questions on the written paper. DESCRIBE Demonstrate knowledge linked to the context of the question Example Question – Describe two ways of checking a cherry cake for readiness A- 1. The cherry cake should be a golden brown colour. 2. When a skewer is inserted into the cherry cake it should come out clean.

Written Exam Expectations Using Command Words Using command words to successfully answer questions on the written paper. EXPLAIN More detailed responses showing connection between the point and the context of the question. Question: Explain what may have caused the following faults in a cherry cake: The cherries have all sunk to the bottom of the cake The cherry cake mixture has been the wrong consistency (too wet) therefore the heavy fruit cannot be held evenly throughout the baking process. Question: -Explain one functional property of the following ingredient used in making a Madeira cake. Eggs The functional property of eggs when making a Madeira cake is to add structure. When heated the protein within the eggs sets (coagulates) giving structure to the cake.

Tin Preparation MIND MAP Lightly grease and flour baking tray/sheet. Or Silicone mat lightly with flour. Functional Properties Flour - Nutritional value – flour is fortified iron, calcium enrich the biscuit. Fat - provides a coating over the starch which prevents them from forming long strands. Sugar – adds sweetness Improves the shelf- life because it has the ability to hold moisture Consistency Before baking -Soft / slightly firm Testing for Readiness Light golden brown The biscuit will harden on cooling Biscuits Additional Information Types of Biscuit Shortbread Empire biscuits Custard creams Digestives Mars Bar cake Flapjack Lift with a palette knife to avoid breaking. Allow to cool for 5 mins before lifting. Store in an air tight container.

Your task Copy out the Mind Map for Biscuits Learn the three functional properties listed. Work to be submitted. Answer the following questions. 1. Name two different types of biscuits 2. Describe how you would test for readiness when making a biscuit. 3. Explain why biscuits need to rest before they are removed from the tray. Please complete this on a word document. Sent to linda. leckie@south-ayrshire. gov. uk

Success Criteria • I now understand the knowledge needed for Biscuit category. • I now know the expectations when I have to answer a written paper.