Raising Agents pg 32

Question 1

Name the 4 raising agents

Answer 1

-chemical
-biological
-steam
-mechanical

Question 2

define a raising agent

Answer 2

-something that releases bubbles of gas that expand when heated
-theyre used to make cake and dough mixtures rise

Question 3

What does chemical use

Answer 3

-when heated bicarbonate of soda breaks down to produce carbon dioxide bubbles that expand to make the mixture rise

Question 4

why is chemical used in gingerbread and chocolate cake

Answer 4

-it has an unpleasant alkaline (soapy) taste
-so needs to be used with a strong flavour to mask it

Question 5

what uses biological

Answer 5

-yeast, used in bread dough
-a microorganism that causes fermentation

Question 6

why is it important that dough containing yeast is proved

Answer 6

to allow carbon dioxide to release and is trapped in the dough causing it to rise - fermentation

Question 7

name the 2 raising agents that produce carbon dioxide

Answer 7

-chemical
-biological

Question 8

name the 2 raising agents that add steam or air to mixture

Answer 8

steam
mechanical

Question 9

as steam rises

Answer 9

it rises the mixture up

Question 10

what process adds air into a mixture

Answer 10

-mechanical
by elbow grease

Question 11

name the 2 ways air is folded into mixtures and doughs

Answer 11

-use a spoon to repeatedly pour the liquid mixture over itself, trapping air everytime
-pastry doughs are folded into layers, trapping each in between the layers everytime

Question 12

name 2 other ways for mechanical

Answer 12

-beating
-whisking