L3: Steam As A Raising Agent & Sauces ♨️

Question 1

What is a raising agent?

Answer 1

They make things rise

Question 2

How do raising agents work?

Answer 2

By introducing gas into a mixture.

Question 3

What happens to the gas when heated?

Answer 3

It expands which makes the mixture rise

Question 4

What are the 3 types of raising agents?

Answer 4

1. Biological
2. Chemical
3. Mechanical

Question 5

How do mechanical raising agents works with air?
Give 6 examples:

Answer 5

Whisking
Rubbing in
Beating
Creaming
Sieveing
Folding

Question 6

Mechanical raising agents work with … and …

Answer 6

Air
Steam

Question 7

How is steam produced?

Answer 7

Steam is produced when cooking water or liquids

Question 8

What is vital for steam to be produced?

Answer 8

A hot temperature in the oven

Question 9

What is steam used for? (4)
Food examples

Answer 9

Yorkshire puddings
Choux pastry eg. Profiteroles/eclairs
Puff pastry
Flaky pastry

Question 10

What are the most common methods for making are starch based sauce: (3)

Answer 10

Roux method
All-in-one method
Blended method

Question 11

How does a blended sauce work? (6)

Answer 11

1. Starch is blended with the liquid
2. No fat is added
3. Remaining liquid is heated
4. Hot liquid is poured into the cornflour blended mixture carefully
5. Sauce is returned to the pan and brought back to the boil
6. Keep stirring