5 MCQ Questions

5 MCQS

1) What is the main raising agent in a pancake batter?

(a) baking powder
(b) yeast
(c) Steam and Air

2) What are one of the functions of eggs in the pancake batter?

(a) eggs are used to produce pancakes with a fine texture
(b) eggs give colour and flavour to the batter
(c) eggs ensures the pancakes are cooked throroughly

3) What happens when maillard browning takes place

(a) the batter becomes soft, light and airy
(b) pancakes give a pleasant flavour, colour and aroma
(c) milk and wheat coagulates while cooking

4) What is the function of milk in the pancake batter

(A) milk contributes to the pancake by adding colour
(b) milk is needed to aerate pancakes
(c) milk makes the pancakes tender

5) What chemical reactions takes place while cooking the pancakes?

(a) coagulation
(b) enzymatic browning
(c) caramelisation

Mindmap

Video of making pancakes using thin batter

Thin Batter Pancakes

Preparation Method

Thin batter pancakes are made by using a mixture of flour, egg and liquid. The main raising agents in the batter are steam and air. The produced cooked batter is soft, light and airy.

Ingredients used

100g of sifted plain flour
250ml of water or milk
1 small egg
pinch of salt
oil for greasing pan

Functions of Ingredients

Flour: adds colour and flavour through caramelisation, dextrinisation and maillard browning. It also gives a soft texture through gelatinisation of starch granules and provides firm structure through the coagulation of gluten.

Milk/Water: They bind ingredients together to form a uniform mixture and also acts as a leavening agent as it changes to steam once heated. It provides colour and flavour through Maillard browning and helps to allow various reactions to occur in food.

Egg: Adds colour and flavour to the batter and provides structure through the coagulation of egg protein.

Salt: added for flavour and to increase nutritional value

Oil: For greasing the pan to ensure that the batter does not stick.

Chemical reactions that occur

Dextrinisation: A reaction which causes starch on the surface to turn brown and gives off a pleasant flavour and aroma.

Coagulation: A reaction in which proteins change from a liquid to a semi-solid or solid state in the presence of heat, pressure or acids. (egg, milk and flour to coagulate, forming the structure of the cooked batter)

Maillard browning: A reaction between sugars and proteins in food which causes the surface to turn brown and gives a pleasant flavour and aroma.

Gelatinisation: A reaction involving the heating of starchy food in water, causing starch granules to swell and burst, thus making the the texture of the batter soft. (flour)



www.google.com.sg/search?q=thin+batter+pancakes&es_sm=93&source=lnms&tbm=isch&sa=X&ei=MqcGVMypOITq8AXL_IDwBQ&ved=0CAgQ_AUoAQ&biw=1366&bih=624#q=thin+batter+pancakes+ingredients&tbm=isch

Done By:
Nurul I'zzah
Nurin Nabihah
Peng Ranxuan