Year 8 Term 2 Flashcards
Give an example of biological raising agent.
Yeast
Give an example of chemical raising agent.
Baking powder
Give an example of physical raising agent.
Whisking
Give a product of biological raising agent.
Bread
Give a product of chemical raising agent.
Cake
Give a product of physical raising agent.
Meringue
What is yeast ?
It’s a living cell organism.
What does yeast do ?
It converts food(sugar) into alcohol and carbon dioxide.
What do you need in order for fermentation to take place ?
Sugar, time and warm water
What gas is produces from fermentation?
Carbon dioxide
What happens when you add cold water to yeast ?
It stays dormant
What happens when you add hot water to yeast ?
It kills the yeast.
What happens when you add salt to yeast ?
It kills the yeast.
Name dishes made with yeast.
Bread, hot cross buns, pizza, brioche, tea cakes
What’s the difference between strong and plain flour ?
Strong flour had more gluten and makes the dough more elastic.
Why must you knead and prove a yeast dough ?
Kneading develops the gluten and proving it leaves it to rise and ferment.
What is self raising flour ?
It’s plain flour with standard strength raising agent added.
What gas is produces from baking powder ?
Carbon dioxide.
What does using only bicarbonate of soda in a cake result in ?
A very strong soapy flavour and a yellow sponge.
What can cause a cake to be sunk in the middle ?
Cake has been over mixed and the gluten has over developed.
Oven temperature too high or too low.
What causes a cake to be uneven ?
Oven temp too hot or not hot enough. The tin doesn’t suit the oven used.
Flour wasn’t mixed well. The mixture is more than half the amount of the cake tin.
List 4 recipes that use chemical raising.
American pancakes, banana bread, cupcakes, dumplings.
Explain sieving
Air is trapped between the flour particles.
Explain creaming
Air is trapped between the butter and sugar.
Explain whisking
Ovalbumin stretches and can hold seven times it’s own volume of air.
Explain folding
Air is sealed between layers of pastry in a sealed in
Explain rubbing in
Air is trapped as a fat is rubbed into the flour.
Give examples of methods of physical raising agent.
Sieving, creaming,whisking, folding, rubbing in.
What does leavening mean
A substance in dough to make it rise.
What is the definition of piping ?
thin lines of icing or cream, used to decorate cakes and desserts
