My Daughter is currently finishing her Home E.C Journal but me being a Biology & Ag. Science teacher has not a lot of knowledge of Home E.C... Can Anyone give some of the Scientific principles to do with the creaming method, rubbing in method, melting, whisking, all in one method and kneading. Would really appreciate your own thoughts or really useful websites. Thanks :-)
-fat and sugar beaten together until light and fluffy. Why?
-beat egg in Why?
Gas bubbles form. Why? and expand on this
Gluten allows cake to set
-all ingredients mixed together
-raising agent has to be added. Why?
Eg. chemical raising agent requires acid+alkali+liquid=CO2
what happens the carbon dioxide? and why?
Hope this helps:-)
-Distribute yeast and allow gluten to develop
-different egs. knead dough by hand, folding, stretching dough.
flour rubbed into fat.
fat should be cold why?
fat should be evenly distributed throughout flour Why?
-combining ingredients together without stirring
-commonly used for ingredients that have already been whipped (egg whites, cream, etc.)
-adding heat to a solid ingredient unit it forms liquid
-eg. butter, chocolate
ALWAYS REMEMBER TO:
-Explain your points in great detail and always explain WHY?. This is what gets you marks
-Refer to dishes that can be made using whichever method you are referring to
-Keep your writing small!!!!!!!
Hope this help also :-)
Did it help??