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SingaporeNutrition & Food ScienceQuick questions
Food Science and the Effects of Cooking
Quick questions on Raising agents: N(A)-Level Nutrition and Food Science
5short Q&A pairs drawn directly from our worked dot-point answer. For full context and worked exam questions, read the parent dot-point page.
What is steam as a raising agent?Show answer
Steam forms from the water in a mixture when it is heated. As the water turns to steam (water vapour), it expands greatly and pushes the mixture up. Steam is the main raising agent in mixtures with a high water content, such as batter (for example in choux pastry and Yorkshire-style batters), which need a hot oven so the steam forms quickly.
What is carbon dioxide as a raising agent?Show answer
Carbon dioxide is produced by chemical or biological raising agents:
What is q1?Show answer
Name the gas produced by baking powder and by yeast that makes a mixture rise. [1 mark]
What is q2?Show answer
Explain how a gas makes a cake rise during baking. [3 marks]
What is q3?Show answer
Explain why bread dough is left in a warm place before baking. [2 marks]
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