Back to the full dot-point answer
SingaporeNutrition & Food ScienceQuick questions
Food Science and the Effects of Cooking
Quick questions on Raising agents in baking - O-Level Food and Nutrition
3short 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 air?Show answer
Air is a mechanical raising agent, beaten into the mixture physically:
What is steam?Show answer
Steam is produced from the water already in a wet mixture. When the mixture is heated strongly, the water turns to steam, which expands greatly and pushes the mixture up. The structure then sets around the spaces. Steam raises batters such as Yorkshire pudding and choux pastry, which are wet and baked at a high temperature.
What is carbon dioxide?Show answer
Carbon dioxide is a gas produced chemically or biologically:
Have a question we have not covered?
This dot-point answer is short enough that we have not extracted many short questions yet. Read the full dot-point answer or ask Mo, our study assistant, in the chat for follow ups.