Raising Agents What: To learn why a raising agent is used in food products including key terms such as gas, expands, heated, trapped, volume, texture,

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Presentation transcript:

Raising Agents What: To learn why a raising agent is used in food products including key terms such as gas, expands, heated, trapped, volume, texture, structure How: learning about the key characteristics of different raising agents Why: so that you can utilise this information in your practical work and your exam.

Raising Agents A B E Y S Starter Activity:- How many raising agents can you guess? A B E Y S What: To learn why a raising agent is used in food products including key terms such as gas, expands, heated, trapped, volume, texture, structure How: learning about the key characteristics of different raising agents Why: so that you can utilise this information in your practical work and your exam.

Raising Agents AIR BICARBINATE OF SODA BAKING POWDER EGGS YEAST STEAM Starter Activity:- How many raising agents can you guess? AIR BICARBINATE OF SODA BAKING POWDER EGGS YEAST STEAM What: To learn why a raising agent is used in food products including key terms such as gas, expands, heated, trapped, volume, texture, structure How: learning about the key characteristics of different raising agents Why: so that you can utilise this information in your practical work and your exam.

Raising Agents https://www.youtube.com/watch?v=0USi4DbRVVQ What: To learn why a raising agent is used in food products including key terms such as gas, expands, heated, trapped, volume, texture, structure How: learning about the key characteristics of different raising agents Why: so that you can utilise this information in your practical work and your exam.

Raising Agents Experiment Which is the best raising agent? Equipment Baking powder Bicarbonate of soda Yeast Test tubes Tongs Balloons Teaspoon measurement Method Measure ½ tsp raising agent into a test tube Half fill the balloon with water Put the balloon over the test tube Tip in the water Record what happens to the balloon Warm gently Leave to one side, record what happens after 5 minutes, after 10 minutes Which is the best raising agent? What: To learn why a raising agent is used in food products including key terms such as gas, expands, heated, trapped, volume, texture, structure How: learning about the key characteristics of different raising agents Why: so that you can utilise this information in your practical work and your exam.

Raising Agents Plenary Questions Which was the best raising agent for Fairy cakes? Bread? Gingerbread? How does air get into food? What keeps the air in food? What would happen if it didn’t contain air? What: To learn why a raising agent is used in food products including key terms such as gas, expands, heated, trapped, volume, texture, structure How: learning about the key characteristics of different raising agents Why: so that you can utilise this information in your practical work and your exam.