Objectives:
Know the different raising agents and their groupings
Understand how raising agents work
Tasks:
Watch the lesson videos
Write out glossary terms
Fill in the gaps
Fill out the mid maps
Complete the table
Make cue cards
On you glossary page please write out the following term:
Raising agents – an ingredient or process that introduces a gas in to mixture so that rises when cooked.
Watch the video lesson part 1:
Fill out the gaps (or fill it out on the worksheet):
Consumers expect baked products such as bread, cakes and scones to have a light, open, soft and ‘spongy’ texture. To create the desired texture, a …………………… ………………….. is added to the uncooked mixture to introduce lots of ………….. bubbles which will …………………….. when the mixture is baking in the oven.
Raising agents are ……………………….. .
Watch the lesson video part 2:
How do we incorporate these gases into uncooked mixtures?
Complete the mind maps on the following (using the answers in the video lesson):
Air
Carbon Dioxide
Steam
Fill out the table:
Watch the Video lesson part 3:
Watch the lesson video part 4:
Have a look at the digital text book about raising agents:
(Instruction on how to access the book are here: https://taptonfood.wixsite.com/mysite/post/how-to-use-the-online-text-book )
Watch the animations and make cue cards:
Watch the lesson video part 5:
There is no need to send me any work this week. If you do have any questions remember I have a dedicated slot on Monday 12-1 where you can email or ring me to ask questions.