Most cakes and some biscuits need carbon dioxide to create the light, airy texture. Examples: Bicarbonate of soda Baking powder Self-raising flour
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Explain the use of a mechanical raising agent
Air will expand when heat is incorporated into a recipe through: Sieving Whisking Rubbing Creaming Lamination
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Explain the use of a physical raising agent
The high temperature of the oven turns the water to steam, forcing it through the mixture, pushing or raising it upwards
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Explain the use of a biological raising agent
Yeast is a living organism grown commercially for bread making and alcohol production. Yeast can either be bought fresh or dried. Yeast + moisture + oxygen + food + time ----> Masses of carbon dioxide
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Why do you need to use separate boards & knives for raw meat and vegetables?
To prevent cross-contamination
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Other cards in this set
Card 2
Front
Explain the use of a mechanical raising agent
Back
Air will expand when heat is incorporated into a recipe through: Sieving Whisking Rubbing Creaming Lamination
Card 3
Front
Explain the use of a physical raising agent
Back
Card 4
Front
Explain the use of a biological raising agent
Back
Card 5
Front
Why do you need to use separate boards & knives for raw meat and vegetables?
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