Cambridge IGCSE · Food and Nutrition (0648)

Basic proportions and methods of making: Practice Questions

5 multiple-choice questions marked as you go, and 5 written questions with worked solutions. All on Basic proportions and methods of making.

10 questions20 marksFree, no account

Question 1

1 mark

What is the standard ratio of flour to liquid when making a thin (pouring) batter, such as for pancakes?

Question 2

1 mark

When making a Swiss Roll, which method is used to incorporate maximum air and ensure a light, flexible texture?

Question 3

1 mark

Which specific chemical and physical change occurs in a roux-based sauce when the liquid is added and heated to \(100^{\circ}C\)?

Question 4

1 mark

When preparing a blended sauce, such as a custard or a starch-thickened fruit sauce, how is the thickening agent initially treated to prevent lumps?

Question 5

1 mark

Which of the following describes the correct proportion for a coating sauce compared to a pouring sauce?

Question 6

2 marks

What is the standard ratio of fat to flour used when making scones by the rubbing-in method?

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Question 7

4 marks

State the basic proportions of fat to flour for shortcrust pastry and describe the sensory appearance of the mixture after the rubbing-in process.

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Question 8

2 marks

Identify the method of making used for a Victoria Sandwich cake where the fat and sugar are beaten together until light and fluffy.

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Question 9

2 marks

A student is making rough puff pastry.
(a) State the standard proportion of fat to flour used for this pastry.
(b) Why is it important to use cold water and keep the dough cool during the making process?

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Question 10

5 marks

A cook is preparing a white sauce using the roux method.
(a) State the proportions of fat, flour, and liquid for a standard coating sauce.
(b) Describe the process of gelatinisation that occurs during the cooking of this sauce.

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