Commodities: Scones, Muffins, Pancakes & Eggs is one of 9 topics in the Grade 10 Hospitality Studies CAPS syllabus, covered across 3 lessons on Study Vault. Below are real practice questions from this topic with full worked answers.
Sample practice questions
Easy
1. Which mixing method is traditionally used to make scones?
Cutting-in and rubbing-in
The emulsion (muffin) method
The creaming method
The sponge method
Answer: Cutting-in and rubbing-in — Scones are traditionally made using the cutting-in and rubbing-in method, where cold fat is rubbed into flour until the mixture resembles fine breadcrumbs.
Easy
2. What does glazing a scone before baking typically involve?
Brushing the surface with milk, egg wash or a similar liquid
Rolling the dough extremely thin before cutting
Adding extra sugar directly into the dry ingredients
Baking the scone at a much lower temperature than usual
Answer: Brushing the surface with milk, egg wash or a similar liquid — Glazing involves brushing the surface of the scone with milk, egg wash or a similar liquid before baking, giving an attractive golden-brown colour and slight shine.
Medium
3. Name the mixing method typically used for muffins, where wet and dry ingredients are combined separately and then mixed only briefly.
Answer: the emulsion (muffin) method — Muffins are typically made using the emulsion (muffin) method, where wet and dry ingredients are combined separately and then mixed only briefly.
