(a) State the basic proportions of flour and liquid used when making a pouring batter. [2] (b) Name two dishes that can be made from a batter mixture. [2] (...
Question 1 Report
(a) State the basic proportions of flour and liquid used when making a pouring batter. [2]
(b) Name two dishes that can be made from a batter mixture. [2]
(c) Describe the method of making a smooth batter. [4]
(d) Explain the role of eggs in a batter mixture. [2]
Answer Details
(a) State the proportions for a pouring batter. [2]
- Equal amounts of flour and liquid (1), e.g. 100g flour to 250ml milk and 1 egg (1).
OR
- 100g flour, 1 egg, 250ml-300ml milk (1+1).
(b) Name two dishes made from batter. [2]
One mark each (max 2):
- Pancakes (1)
- Yorkshire puddings (1)
- Toad-in-the-hole (1)
- Crepes (1)
- Tempura/batter-coated fish (1)
(c) Describe the method of making a smooth batter. [4]
One mark for each step (max 4):
- Sift the flour into a mixing bowl (1)
- Make a well in the centre and add the egg (1)
- Gradually add the milk, beating well after each addition to prevent lumps (1)
- Beat until the batter is smooth and has the consistency of thin cream (1)
- Allow to stand for 30 minutes before cooking (1)
(d) Explain the role of eggs in batter. [2]
One mark for each valid point (max 2):
- Eggs help to bind the flour and liquid together (1)
- When beaten, eggs trap air which helps the batter to rise and become light when cooked (1)
- Eggs add colour, flavour and nutritive value to the batter (1)
Download The App On Google Playstore
Everything you need to excel in your exams
Personalized AI Learning Chat Assistant
200,000+ Exam Questions Across IGCSE, JAMB, WAEC & NECO
Over 3,900 Lesson Notes
Offline Support - Learn Anytime, Anywhere
Green Bridge Timetable
Literature Summaries & Potential Questions
Track Your Performance & Progress
In-depth Explanations for Comprehensive Learning