FOOD TECHNOLOGY

INTRODUCTION TO FOOD TECHNOLOGY

FOOD SCIENCE VS FOOD TECHNOLOGY

Question [CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
What happens if you over-work dough/pastry?
A
It becomes tough
B
It becomes crumbly
C
Nothing
D
It becomes dry
Explanation: 

Detailed explanation-1: -Overworking the dough also makes it tough. When a crust is served cold it will often be tough because the fat is chilled, making the crust hard. Pastry is crumbly and hard to roll: Measure your ingredients carefully. Too much shortening makes the pastry crumbly.

Detailed explanation-2: -This is a relatively easy fix. Just sprinkle some cold water over the dough with your fingers and work it in-gently!

Detailed explanation-3: -Shrinking and cracking: Overbaking will cause the egg proteins in the recipe to overcoagulate from too much heat which eventually shrink (and crack) when cooled. Thin crust forms: If refrigerating just cooked or baked custard, let it cool about 5-10 minutes and then cover it with plastic wrap.

There is 1 question to complete.