Cooking: Using Flour Mixtures

31 Grade 9 Agriculture questions on Cooking: Using Flour Mixtures, with worked marking schemes. 31 questions are available on this topic in full.

1. Question 1

   1 mark

   When frying mandazi, if the oil is not hot enough, the mandazi will:

   A. Rise too quickly and burst

   B. Absorb too much oil and become soggy

   C. Burn immediately on the outside

   D. Turn green in colour

   (1 mark)

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2. Question 2

   1 mark

   Which combination of ingredients forms the basic flour mixture for a simple pancake batter?

   A. Flour and cooking fat only

   B. Flour, milk/water and egg

   C. Flour and salt only

   D. Flour, sand and oil

   (1 mark)

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3. Question 3

   4 marks

   State four hygiene and safety rules to observe when using flour mixtures to fry mandazi in hot oil.

   (4 marks)

   Marking scheme

   Any four, 1 mk each: wash hands and clean utensils/surfaces before starting; tie back hair and wear a clean apron; ensure oil is at correct temperature and never leave it unattended; place dough gently into oil to avoid splashing/burns; keep water away from hot oil; use a slotted spoon/tongs to turn and remove mandazi; drain on clean absorbent paper. Max 4 mks.

4. Question 4

   1 mark

   Which of the following flour mixtures has the stiffest (thickest) consistency?

   A. Pancake batter

   B. Pouring sauce

   C. Uji (thin porridge)

   D. Chapati dough

   (1 mark)

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5. Question 5

   1 mark

   Which safety practice is most important when deep-frying flour mixtures such as mandazi?

   A. Fry with the pan completely full of oil to the brim

   B. Use wet hands to place the dough in the oil

   C. Handle hot oil carefully to avoid burns and never leave it unattended

   D. Add cold water to the hot oil to cool it

   (1 mark)

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6. Question 6

   1 mark

   In yeast dough (e.g. for bread or mandazi), the yeast produces carbon dioxide that makes the dough rise. This process is called:

   A. Coagulation

   B. Caramelisation

   C. Fermentation

   D. Evaporation

   (1 mark)

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7. Question 7

   7 marks

   A Grade 9 learner is preparing mandazi at home using a flour mixture and notices that the first batch came out flat and hard instead of light and well-risen.

   (a) Name the raising (leavening) agent commonly used to make mandazi rise. (1 mark)

   (b) Explain three possible reasons why the mandazi failed to rise and turned out hard. (6 marks)

   (7 marks)

   Marking scheme

   (a) Raising agent: Baking powder (or yeast / bicarbonate of soda). (1 mark) (b) Reasons mandazi failed to rise and were hard (any three, explained): (i) Too little or no raising agent (baking powder) was added, so insufficient gas (carbon dioxide) was produced to make the dough rise. (ii) The dough was over-kneaded/overworked, developing too much gluten and toughening the mandazi. (iii) The cooking oil was not hot enough, so the mandazi absorbed oil and cooked slowly without puffing up. (iv) The raising agent was stale/expired and had lost its potency. (v) Too much flour or too stiff a dough that could not expand. (vi) Dough not allowed to rest before frying. (6 marks, 2 marks each)

8. Question 8

   4 marks

   Explain the function of each of the following ingredients in a flour mixture: (a) raising agent; (b) fat.

   (4 marks)

   Marking scheme

   (a) Raising agent produces gas (carbon dioxide) that makes the mixture rise and become light/airy (2 mks). (b) Fat shortens/coats the flour to make the product tender/soft, adds flavour and can help with texture/moisture (2 mks). Total 4 mks.

9. Question 9

   1 mark

   Which ingredient in a flour mixture is described as a 'shortening' agent that makes the product tender?

   A. Salt

   B. Baking powder

   C. Fat

   D. Water

   (1 mark)

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10. Question 10

    6 marks

    A Grade 9 learner in a Home Science lesson is preparing mandazi and is taught that wheat flour mixtures need a raising agent to make the product light.

    (a) Give two examples of chemical raising agents used in flour mixtures. (2 marks)

    (b) Explain how a raising agent makes a flour mixture light and well risen. (2 marks)

    (c) State two rules the learner should observe to prevent the mandazi from absorbing too much oil during frying. (2 marks)

    (6 marks)

    Marking scheme

    (a) Two chemical raising agents (2 marks): - Baking powder - Bicarbonate of soda (sodium bicarbonate / baking soda) (Note: yeast is also a raising agent but it is biological, not chemical.) (b) How a raising agent works (2 marks): When the raising agent is moistened and/or heated, it produces carbon dioxide gas. The gas forms bubbles within the mixture that expand on heating, pushing/raising the mixture and making it light, porous and well risen. (c) Rules to prevent absorption of too much oil (any 2 = 2 marks): - Heat the oil to the correct/right temperature (hot enough) before frying so the surface seals quickly. - Avoid over-soft dough and do not overcrowd the pan, which would lower the oil temperature. (Also acceptable: drain the cooked mandazi on absorbent paper after frying; use the correct proportion of fat in the recipe.)

11. Question 11

    2 marks

    Explain why wheat flour, rather than maize flour, is used to make chapati.

    (2 marks)

    Marking scheme

    Wheat flour contains gluten, a protein that becomes elastic/stretchy when mixed with water and kneaded (1 mk), allowing the dough to be rolled into thin soft layers; maize flour lacks gluten so it cannot form a stretchy, pliable dough (1 mk). Total 2 mks.

12. Question 12

    1 mark

    A learner preparing a batter (a pouring flour mixture) for pancakes wants the correct consistency. Compared with a dough used for chapati, a batter differs mainly in that it:

    A. Contains no flour at all

    B. Has a higher proportion of liquid so it can be poured

    C. Is always baked in an oven rather than fried

    D. Must never contain eggs

    (1 mark)

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13. Question 13

    1 mark

    A learner preparing pancakes (a pouring batter) for a home science lesson wonders about the right consistency. Compared with a dough, a pouring batter should be:

    A. Stiff and firm enough to knead

    B. Thin and runny so it pours easily

    C. Dry and crumbly

    D. Hard and elastic

    (1 mark)

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14. Question 14

    4 marks

    Describe the rubbing-in method used when preparing scones.

    (4 marks)

    Marking scheme

    Sieve the flour (and raising agent) into a bowl (1 mk). Add the fat and, using the fingertips, rub the fat into the flour until the mixture resembles fine breadcrumbs (2 mks). Then add liquid/other ingredients to form a soft dough (1 mk). Total 4 mks.

15. Question 15

    1 mark

    A cook notices her cake turned out heavy and did not rise. The most likely cause is:

    A. She forgot to add, or used too little, raising agent

    B. She baked it for too short a time only

    C. She used too many eggs

    D. She sieved the flour too well

    (1 mark)

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16. Question 16

    1 mark

    Why is it advisable to bake cakes in an oven that has been pre-heated to the correct temperature?

    A. To ensure the cake rises and cooks evenly

    B. To make the cake heavier

    C. To stop the raising agent from working

    D. To make the cake absorb more water

    (1 mark)

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17. Question 17

    1 mark

    A hygienic practice a learner should observe before preparing any flour mixture in the kitchen is to:

    A. Wash hands and clean all utensils and work surfaces

    B. Use dirty bowls to save water

    C. Taste raw dough repeatedly

    D. Leave the flour open overnight

    (1 mark)

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18. Question 18

    1 mark

    Before frying mandazi, some cooks let the dough 'rest' for a while. The main purpose of resting the dough is to:

    A. Cook the dough partially

    B. Allow the raising agent to work so the dough becomes light

    C. Cool the oil

    D. Remove all the water from the dough

    (1 mark)

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19. Question 19

    1 mark

    A learner mixes flour, baking powder, fat, sugar and milk to make scones. The baking powder is added mainly to:

    A. Preserve the scones for long storage

    B. Act as a raising agent so the scones rise and become light

    C. Add colour to the scones

    D. Sweeten the scones

    (1 mark)

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20. Question 20

    1 mark

    A cook wants a light, airy sponge cake. The most suitable method of combining the ingredients is the:

    A. Simply pouring water into flour

    B. Rubbing-in method

    C. Deep-frying method

    D. Creaming method (beating fat and sugar together)

    (1 mark)

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21. Question 21

    1 mark

    A Grade 9 learner is baking mandazi at home but they turn out flat and hard instead of light and risen. Assuming the recipe used wheat flour, which omission most likely caused this?

    A. The learner forgot to add a raising agent such as baking powder or yeast

    B. The learner added too much raising agent

    C. The learner used warm rather than cold mixing water

    D. The learner sieved the flour before mixing

    (1 mark)

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22. Question 22

    1 mark

    When making chapati, wheat flour is combined with water and a little oil. Wheat flour is preferred for chapati because it contains:

    A. High levels of fat

    B. No starch at all

    C. Large amounts of sugar

    D. Gluten, which makes the dough elastic and stretchy

    (1 mark)

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23. Question 23

    1 mark

    Which of the following is NOT a raising (leavening) agent used in flour mixtures?

    A. Yeast

    B. Cooking salt

    C. Bicarbonate of soda (baking soda)

    D. Baking powder

    (1 mark)

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24. Question 24

    3 marks

    Give three reasons why flour should be sieved before it is used in making a cake.

    (3 marks)

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25. Question 25

    3 marks

    Grace fried mandazi but they came out soggy and full of oil. Give two possible reasons and one correction for the problem.

    (3 marks)

    Marking scheme

    Reasons (1 mk each, max 2): the oil was not hot enough before frying; too much raising agent or over-proofed dough; dough too wet/soft. Correction (1 mk): heat the oil to the correct temperature before frying / drain mandazi on absorbent paper / use correct dough consistency. Total 3 mks.

26. Question 26

    1 mark

    Rubbing fat into flour until the mixture resembles fine breadcrumbs, as done when making scones, is known as the:

    A. Melting method

    B. Creaming method

    C. Rubbing-in method

    D. Whisking method

    (1 mark)

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27. Question 27

    1 mark

    Which of the following is the main reason for sieving flour before making a flour mixture?

    A. To cook the flour

    B. To add water to the flour

    C. To remove lumps and incorporate air into the flour

    D. To increase the fat content

    (1 mark)

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28. Question 28

    1 mark

    A batter used for making pancakes is best described as a flour mixture that is:

    A. A dry powder

    B. A solid block

    C. A pouring consistency (thin, can be poured)

    D. A stiff dough that can be rolled

    (1 mark)

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29. Question 29

    1 mark

    When wheat flour dough is kneaded well, the gluten develops. Compared with poorly kneaded dough, well-kneaded chapati dough produces chapatis that are:

    A. Hard and crumbly

    B. Soft and pliable

    C. Completely liquid

    D. Green in colour

    (1 mark)

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30. Question 30

    6 marks

    State three consistencies of flour mixtures and give one product made from each.

    (6 marks)

    Marking scheme

    2 mks per correct consistency + example, max 6. Examples: Pouring/batter consistency - pancakes/uji; Soft dropping/coating consistency - some cakes/thicker batter; Stiff dough consistency - chapati/mandazi/bread; Dry/rubbed-in mixture - scones/pastry. Any three valid pairs. Max 6 mks.

31. Question 31

    1 mark

    While baking a cake, a Grade 9 learner adds baking powder to the flour mixture. What is the main function of the baking powder?

    A. To sweeten the cake

    B. To release gas so the cake rises and becomes light

    C. To add colour to the cake

    D. To prevent the cake from browning

    (1 mark)

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