1. 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.

2. 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.

3. 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.

4. 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.

5. 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.

6. 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.