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,

Slides:



Advertisements
Similar presentations
Leavening Agents Gases expand greatly when they are heated, unlike gases and liquids. There are many different types of leavening agents.
Advertisements

Raising Agents   Raising Agents are gases which are introduced into a food mixture : During the mixing process In a substance which is added to the mixture.
Cakes Ms. Cilurzo. 2 Types of Cakes 1) Shortened or Butter Cakes 2) Foam Cakes – Chiffon Cakes – Angel Food Cakes – Sponge Cakes.
CAKES COOKIES PIES YEAST BREADS QUICK BREADS
The Function of Ingredients in Bakery Products Year 8 Food Technology – Mrs McQuillan.
Breads Ch 23 FS/T.
Quick Breads Chapter 28.
The Science of Baking….
Cakes making methods Starter: What are the ingredients that make up most cakes? Tip you should remember this from year 8 if not look around the room to.
Cake Making.
Raising Agents © PDST Home Economics.
Lab Activity 5 Baking Soda VS. Baking Powder IUG, Fall 2012 Dr Tarek Zaida.
Ingredients for Baking What is the function of the basic ingredients used in baking? What would happen if an ingredient was omitted?
A QUICK WRITE…  On a half sheet of paper please write…  What do you think makes a quick bread different from any other bread?  Your favorite type of.
The chemistry of a baker’s friend, Leavening Agents.
What Makes the Bread Rise?.  What’s the difference?
Yeast Breads Objective 5.00 Mrs. Mercs. Steps Ingredient Function FlourAdaptationReplaceme nts
Texting for Success Focus Leavening Agents and How They Work.
Chocolate fudge cake Ingredients 100g butter 250g caster sugar 50ml sunflower oil 25g cocoa powder 2 teaspoons vanilla extract 4 medium eggs 80ml milk.
Why we cook foods Methods of cooking Cooking proteins Raising agents.
Bakeshop. Ingredient Basics  Common ingredients in all baking:  Flour-protein (gluten) and starch in flour gives most of the structure  Liquid- Usually.
Cakes making methods Starter: What are the ingredients that make up most cakes?
What is the Function of Ingredients? Learning Goal: Students will learn and demonstrate the function of ingredients. Agenda: Review Students will take.
By Ann Stevenson. Yeast breads are leavened by yeast They rise slowly They are kneaded Quick breads are leavened by baking soda, baking powder, steam.
Bakeshop. Ingredient Basics  Common ingredients in all baking:  Flour-protein (gluten) and starch in flour gives most of the structure  Liquid- Usually.
Guess the words © Grain Chain years cooking: Activity session 1 Guess the words! When wheat flour is mixed with water the proteins in the.
Yeast Breads Study Guide
Cookies Foods I. Baking Basics Measure accurately Add ingredients in order Mix the correct length of time.
Cakes making methods Starter: What are the ingredients that make up most cakes? Tip you should remember this from year 8 if not look around the room to.
Chemistry of Baking Ingredients 2: Can Baking Soda Substitute for Baking Powder in a Recipe? By: Genesis Flores 7A.
BAKING BASICS: INGREDIENTS Teresa Chen Computer Studies A Period 7.
Advanced Quickbreads Independent Living 2. What defines a “quick bread?” It’s quick to make and quick to bake! It uses leavening which acts quickly. Examples.
Food and Fitness Mrs. Swope
What do you know / remember ?
Investigation Four Date: 11/1/16
What Makes the Bread Rise?
Passports and Equipment out please
Food and Fitness Mrs. Swope
Cakes Foods II / Test 6.0 Yeast Breads
What are the basic ingredients in baking?
INTRODUCTION TO BAKING
She blinded me with science … and then made yeast bread.
Passports and equipment out please.
Cake Week! N5 HPC.
Cakes.
Gas Laws – pg 77 - Properties of Matter.
Quick Breads Ingredients and Their Functions
Starter: How many bread products can you think of ?
Yogurt Cake BY JAHAN POURTAGHI.
QUICK BREADS QUICK BREADS ARE: QUICK TO BAKE FLOUR MIXTURES THAT USE QUICK LEAVENING AGENTS LEAVENING AGENTS: MAKE A BAKED PRODUCT RISE. THE 4 MOST COMMON.
Convection 3.3 (a) how temperatures differences lead to the transfer of energy thermally by convection. (d) Convection in liquid and gases in terms of.
CAKES COOKIES PIES YEAST BREADS QUICK BREADS
Baking.
Food functions.
CAKES COOKIES PIES YEAST BREADS QUICK BREADS
Making Yeast Breads Food and Nutrition I.
Making Yeast Breads Food and Nutrition I.
What Makes the Bread Rise?
Science ENGAGE- 2nd Grade
The ingredient which makes baked products rise.
Lay graduated cylinder on its side in tub of water Fill with water
The Science behind Raising Agents
Making Yeast Breads Food and Nutrition I.
Making Yeast Breads Food and Nutrition I.
VI. Leavening Agents What are leavening agents and how do they work?
Quick Breads.
Section C: Cooking and food preparation
Raising Agents Learning Objectives:
Bread.
4.4 b The performance Characteristics of eggs (p 115)
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.