Question 4
In this question, candidates were required to
- state reasons for the following procedures: kneading of dough lightly in flaky pastry, rubbing fat into flour with the finger tips in short crust pastry and sifting flour in pastry making.
- State uses of yeast in breadmaking.
- Mention ways to aerate flour mixtures using the mechanical method.
OBSERVATION
The ‘a’ part of the question was not well attempted by majority of the candidates and is one of their weaknesses. Therefore, they performed woefully.But the ‘b’ & ‘c’ parts where well attempted and the candidates performed excellently. The expected answered for the ‘a’ part are
Reasons for the procedures in pastry making
- Kneading of dough lightly in flaky pastry:
- To develop the gluten
- To get a smooth dough
- Rubbing fat into flour with the finger tips in short crust pastry:
- To prevent the fat from melting since finger tips are coolest part of the hand
- To aerate/incorporate/introduce air into the mixture
- Sifting flour in pastry making.
- To remove unwanted particles
- To aerate the mixture