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If the temperature is too high then the egg will coagulate and you will end up with lumps of egg in the curd.

If the temperature is too low the egg will not coagulate at all so the curd will be too runny

Wrong ingredient proportions

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The butter did not coat the flour particles properly during the ‘rubbing-in’ stage. This means that the flour particles do not have a ‘waterproof coating’, meaning that the gluten molecules in the flour are still able to develop into long chains, meaning the texture is no longer short/crumbly. This could be because the fat/shortening used was not cold enough, meaning it was unable to coat the flour particles sufficiently.

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1) Amount of gelatine : The ratio of Gelatine in the mix can affect the stability of the dish, too little and the Panna Cotta will not set and end up a puddle, too much will lead to the dish setting firm, creating an unpleasant texture.
2) Setting the Panna Cotta : If the Panna Cotta is not set for long enough, or not in a cold enough place, the dish will not set and be runny.
3) Melting the gelatine : Gelatine should be melted at a temperature below 54c otherwise it will bloom too quickly, leading to the Panna Cotta having lumps in the dish.

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-butter was not cool enough therefore did not coat flour particles

-can lack flavoured if unsalted butter is use

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The chemistry of jam making - http://www.compoundchem.com/2014/09/22/what-makes-jam-set-the-chemistry-of-jam-making/http://www.compoundchem.com/2014/09/22/what-makes-jam-set-the-chemistry-of-jam-making/
Poor Set- too much/ too little sugar used
insufficient amount of pectin used (which is a polysaccharide, present in ripe fruit and used as a setting agent)
fruit used overripe/underripe
mixture cooked for too long
ingredients measured inaccurately
Too stiff- jam overcooked
fruit used has too much pectin in
Crystallises- too much sugar added
Darkens- jam has been overcooked

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Caramel is melted and browned sugar. But while sugar can be heated in a dry pan to melt it, it is more often dissolved in wate so it can reach higher temperatures. sugar syrup passes through different stages during heating on its way to becoming caramel and each occurs within a specific temperature range. when sugar dissolves and the syrup boils the water evaporates. The more water evaporated the thicker and the higher the sugar concentration. The higher concentration the harder it will set.
Problems:
1- burning, to avoid this control the temperature using a sugar thermometer

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Types of flour = All-Purpose Flour. Of the various wheat-based baking flours, all-purpose flour has a moderate amount of protein. Others include: Cake Flour,White Bread Flour,Whole Wheat Flour,Amaranth Flour,Barley Flour,Buckwheat Flour,White Rice Flour.

Yeasts role in bread = Yeast works by consuming sugar and excreting carbon dioxide and alcohol as byproducts. Not enough Yeast would mean this reaction could not happen/happen effectively therefore the bread would not rise.

Not

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1)Having crumbly pastry this could be as a result of the wrong quantity of ingredients. (For example having too much flour would make the pastry crumbly) Adding more water to this or using electronic scales to weigh ingridients before cooking to ensure that the mixture is not dry before attempting to bake.
2) Puff pastry sticking to the work surface. (A way in which this problem could be solved is through flouring the surface)
3) The puff pastry not rising

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Mayonnaise

1) Adding the oil too fast - the sauce can split and not thicken so the ingredients separate.
2) Over mixing Mayonnaise - the emulsification can break and not stay a thick sauce.
3) Not adding enough liquid e.g water or vinegar - this can prevent emulsification even with the oil.

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Pastry too thin- You may have measured out the ingredients incorrectly or the water wasn’t boiling when you added the flour.
Pastry too thick- The water may have boiled for too long and evaporated or you may have measured out the ingredients incorrectly.
Cooked pastry close and heavy- You may not have mixed the pastry well enough or the oven may have been too cool.

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1. Oven at wrong temperature so egg proteins have not coagulated.
2. If the wrong amount of filling is used then it could become crispy (if not enough) or not cook evenly throughout (if too much).
3. Too much liquid in filling can prevent coagulation from binding correctly

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The proteins in the egg denature when you whisk the eggs in the jug and when you heat them. This means that the chemical bonds holding their structure together break down and they change shape. This process is irreversible in most cases. Once they have been denatured the protein molecules collide and coagulate. Water becomes trapped between the molecules which changes the appearance and texture of the egg.

If the eggs were to be overcooked  in the pan the proteins tighten which results in a very dry and chewy egg mix. This process is called syneresis.

If the  eggs are not cooked at the right temperature (e.g. too low ) then the proteins in the egg will not denature and coagulate properly so they will be runny and undercooked.

When making scrambled eggs you need to ensure that you keep stiring the mixture so that the eggs are evenly cooked, otherwise there will be tough areas and runny undercooked areas.

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The cake is hard and dry

too much flour- as the cake is only 1-2cm tall, it does not need as much structural support

over baking- when foods containing starch are cooked by dry heat, they dextrenise. If it goes past dextrenisation, the hydrogen and oxygen in the carbohydrate are driven off by heat as water, and the carbon is left behind.

The cake cracks when rolled

not rolling the cake immediately after coming out of the oven- immediately invert the sheet pan over the towel. While the cake is still warm, roll your cake with the towel. The cake will be more pliable when it's warm, and will hold the shape as it cools.When the cake is fully cooled, unroll it gently from and it should still have a slight curve, allowing you to fill as normal.

http://www.bbc.co.uk/guides/zgsbgk7

The cake sinks

Curdled batter- causes a slight heaviness. Avoid adding eggs and other liquids too quickly, and always use room temperature eggs

Beating the mixture too much-make it brittle and heavy. Overbeating the flour overworks the gluten in it, so fold in the dry ingredients with a light hand.

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If the water is not hot enough than the starch granules will not realise starch into the sauce and it will not thicken. It should be between 62 c to 80 c. Otherwise the process of gelatinisation will not take place.

If the sauces have been cooked for too long or at too high a temperature the sauces will split as the starch molecules become lumpy this is called curdling

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1. It can be easy to overmix  the mixture, which results in a dense and close-textured bake.

2. It is difficult to get a light, well-risen bake as the creaming method is not used, which adds air pockets (these help the bake to rise, meaning, the bake relies on its raising agents to do the rising).

3. Soft fats such as margarine have to be used to ensure there are no lumps in the mixture

4. The mixture can curdle if the ratio of ingredients is unbalanced

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1. Wrong proportion of egg whites to sugar.

2. The proteins were not agitated enough to allow them to denature, and then did not coagulate problem so inefficient air was trapped in.

3. The egg whites were overmixed  forcing the air out causing the meringues to collapse.

4. If the meringues were overcooked too much coagulation happens causing the meringues to collapse.

5. If the meringues were cooled to quickly they develop cracks so should be left in the oven after baking.

6. Older egg whites tend to not hold the air bubbles as well as fresher whites, which can cause them to collapse.

7. When the whites are beaten too quickly (on too high a speed) they form big unstable air bubbles, which will later collapse.

8. The eggs were too cold so were only whisked to a low volume.

9. Were not cooked for the sufficient time or temperature so collapsed after coming out of the oven as did not hold a stable shape.