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WalesFood Preparation & NutritionQuick questions
Area 1: Food commodities
Quick questions on Butter, oils, margarine, sugar and syrup - WJEC GCSE Food Preparation and Nutrition (Area 1)
4short Q&A pairs drawn directly from our worked dot-point answer. For full context and worked exam questions, read the parent dot-point page.
What is aeration?Show answer
When fat and sugar are creamed together, tiny air bubbles are trapped, helping cakes rise and giving a light texture (Victoria sponge).
What is plasticity?Show answer
Fats soften over a range of temperatures, so they can be spread and rubbed in.
What is caramelisation?Show answer
When heated above about 160 degrees Celsius, sugar melts and browns, developing a caramel colour and flavour (toffee, creme caramel).
What is preservation?Show answer
A high sugar concentration helps preserve foods such as jam, as it stops microbes growing.
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