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The science of cooking food Faults due to inaccurate measuring of…
The science of cooking food
Faults due to inaccurate measuring of ingredients
TOO MUCH FLOUR
Stodgy, dry and stiff mixtures
Cake, bread, biscuit, pastry
TOO LITTLE FLOUR
Lacks bulk, volume and may be too soft or runny
Baked products and sauces
TOO MUCH FAT
May be greasy and have a rubbery or crunchy texture
All food products
TOO LITTLE FAT
Dishes will be dry and lacking some flavour
Baked products
TOO LITTLE EGG
The coagulation process will be compromised
Cake, custard, quiche
TOO LITTLE SUGAR
Affects flavour creating a dry product lacking volume
Baked products and desserts
TOO MUCH SUGAR
Baked products
Foods will be brown and sweet, crisp, brittle and risk burning
TOO MUCH EGG
Will taste 'eggy' or similar to an omelette and have a dense texture
Baked products
TOO LITTLE LIQUID
Will result in very dry mixtures
Baked products and sauces
TOO MUCH LIQUID
The correct batter and dough consistencies will not be formed
Baked products and sauces
TOO MUCH RAISING AGENT
Cracked cake surface, cake spilled over the sides of the tin
Bread, biscuit and cake
TOO LITTLE RAISING AGENT
Baked product unrisen, dense/close texture
Bread, biscuit and cake