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Power point aeration y9

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This document discusses different methods of aeration used in baking breads and cakes. Aeration introduces air into doughs and batters to produce lighter, airier final products. For breads, the main method is using yeast, which feeds on sugars and produces carbon dioxide gas that becomes trapped in the dough, causing it to rise. For cakes, creaming butter and sugars incorporates small air pockets that enable the cake to rise into a light texture. Other aeration methods mentioned include whisking eggs to incorporate air and using baking powder, which produces carbon dioxide.

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Aeration, Yeast, creaming, dried yeast, fresh yeast, Carbon dioxide, alcohol Starter Date 10/6/2010 In your black work books please explain in a sentence what you believe to be aeration To help you with this you can discuss it with the person sat next to you to enable you achieve your aims Also remember the method you used during your practical lessons this will help you. There are some examples below to help you. We will discuss these as a group shortly Name one aeration Name two aeration Name two aeration method, and name one methods, and two methods, two products product products and explain how they work
Aeration, Yeast, creaming, dried yeast, fresh yeast, Carbon dioxide, alcohol Lesson Objectives To understand the different forms of Aeration in Cakes and Bread products To understand how aeration works and why To know what products require an aeration process to work and why Name one aeration Name two aeration Name two aeration method, and name one methods, and two methods, two products product products and explain how they work
Aeration, Yeast, creaming, dried yeast, fresh yeast, Carbon dioxide, alcohol Aeration Methods Cakes Cakes use butter that is creamed with caster sugar as a means to add small amounts of air so the cake mix rises into a well formed texture. Ingredients such as butter, margarine or shortening, known as "plastic fat" can be formed into smooth and creamy mixtures with tiny air pockets that are contained within the fat/ fats. Name one aeration Name two aeration Name two aeration method, and name one methods, and two methods, two products product products and explain how they work
Aeration, Yeast, creaming, dried yeast, fresh yeast, Carbon dioxide, alcohol What kind of yeasts can be used in the making of breads and confectionary products Dried Yeast Fresh Yeast Name one aeration Name two aeration Name two aeration method, and name one methods, and two methods, two products product products and explain how they work
Aeration, Yeast, creaming, dried yeast, fresh yeast, Carbon dioxide, alcohol What is Yeast? We know that bakers use it to make the dough 'rise'; without it, our bread would be like flat, hard cakes. In the days when people made their own bread, they would go to a brewer and get a jug of brewer's yeast. It was fluid and yellow. Nowadays, yeast is made commercially on a large scale. The yeast you buy at your market, the yellow lumps done up in paper, has been compressed for convenient handling Name one aeration Name two aeration Name two aeration method, and name one methods, and two methods, two products product products and explain how they work
Aeration, Yeast, creaming, dried yeast, fresh yeast, Carbon dioxide, alcohol How does yeast work Yeast is the ingredient that makes bread rise.  It is a fungus that feeds on sugar. Yeast produces alcohol and carbon dioxide. Carbon dioxide is the gas that makes the bread rise. Cooking will destroy the alcohol and the yeast. The bubbles are left behind and that is what makes bread soft. Name one aeration Name two aeration Name two aeration method, and name one methods, and two methods, two products product products and explain how they work
Aeration, Yeast, creaming, dried yeast, fresh yeast, Carbon dioxide, alcohol Which items below would you use to aerate with yeast and which would be the creaming method Yeast Creaming method Name one aeration Name two aeration Name two aeration method, and name one methods, and two methods, two products product products and explain how they work
Aeration, Yeast, creaming, dried yeast, fresh yeast, Carbon dioxide, alcohol What equipment below would you use to make bread and which would you us to make a Victoria sandwich cake ? Bread ? Name one aeration Name two aeration Name two aeration method, and name one methods, and two methods, two products product products and explain how they work
Aeration, Yeast, creaming, dried yeast, fresh yeast, Carbon dioxide, alcohol Outcomes Looking at the boxes below can you complete one of them using the information from the slides you have just been shown? The yellow box is worth 10 merit points The white box is worth 15 merit points The blue box is worth 20 merit points Please answer them as much as you can in full And remember POINTS MAKE Name one aeration Name two aeration Name two aeration method, and name one methods, and two methods, two products product products and explain how they work
Aeration, Yeast, creaming, dried yeast, fresh yeast, Carbon dioxide, alcohol To sum up Dough is aerated by the action of the yeast. The little cells we mentioned ferment the dough, and produce tiny bubbles of gas inside it. As a result, the dough gets fatter and bigger, and rises, of course. so when the dough is baked, you have a 'bold' loaf, light and airy; when you cut it you can see all the tiny holes formed by the gas, so that it looks like a sponge. Cakes and sponges aeration This is achieved by Whisking the eggs and sugar to incorporate bubbles  Chemical if you use baking powder that produces CO2 Name one aeration Name two aeration Name two aeration method, and name one methods, and two methods, two products product products and explain how they work

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Power point aeration y9

  • 1. Aeration, Yeast, creaming, dried yeast, fresh yeast, Carbon dioxide, alcohol Starter Date 10/6/2010 In your black work books please explain in a sentence what you believe to be aeration To help you with this you can discuss it with the person sat next to you to enable you achieve your aims Also remember the method you used during your practical lessons this will help you. There are some examples below to help you. We will discuss these as a group shortly Name one aeration Name two aeration Name two aeration method, and name one methods, and two methods, two products product products and explain how they work
  • 2. Aeration, Yeast, creaming, dried yeast, fresh yeast, Carbon dioxide, alcohol Lesson Objectives To understand the different forms of Aeration in Cakes and Bread products To understand how aeration works and why To know what products require an aeration process to work and why Name one aeration Name two aeration Name two aeration method, and name one methods, and two methods, two products product products and explain how they work
  • 3. Aeration, Yeast, creaming, dried yeast, fresh yeast, Carbon dioxide, alcohol Aeration Methods Cakes Cakes use butter that is creamed with caster sugar as a means to add small amounts of air so the cake mix rises into a well formed texture. Ingredients such as butter, margarine or shortening, known as "plastic fat" can be formed into smooth and creamy mixtures with tiny air pockets that are contained within the fat/ fats. Name one aeration Name two aeration Name two aeration method, and name one methods, and two methods, two products product products and explain how they work
  • 4. Aeration, Yeast, creaming, dried yeast, fresh yeast, Carbon dioxide, alcohol What kind of yeasts can be used in the making of breads and confectionary products Dried Yeast Fresh Yeast Name one aeration Name two aeration Name two aeration method, and name one methods, and two methods, two products product products and explain how they work
  • 5. Aeration, Yeast, creaming, dried yeast, fresh yeast, Carbon dioxide, alcohol What is Yeast? We know that bakers use it to make the dough 'rise'; without it, our bread would be like flat, hard cakes. In the days when people made their own bread, they would go to a brewer and get a jug of brewer's yeast. It was fluid and yellow. Nowadays, yeast is made commercially on a large scale. The yeast you buy at your market, the yellow lumps done up in paper, has been compressed for convenient handling Name one aeration Name two aeration Name two aeration method, and name one methods, and two methods, two products product products and explain how they work
  • 6. Aeration, Yeast, creaming, dried yeast, fresh yeast, Carbon dioxide, alcohol How does yeast work Yeast is the ingredient that makes bread rise.  It is a fungus that feeds on sugar. Yeast produces alcohol and carbon dioxide. Carbon dioxide is the gas that makes the bread rise. Cooking will destroy the alcohol and the yeast. The bubbles are left behind and that is what makes bread soft. Name one aeration Name two aeration Name two aeration method, and name one methods, and two methods, two products product products and explain how they work
  • 7. Aeration, Yeast, creaming, dried yeast, fresh yeast, Carbon dioxide, alcohol Which items below would you use to aerate with yeast and which would be the creaming method Yeast Creaming method Name one aeration Name two aeration Name two aeration method, and name one methods, and two methods, two products product products and explain how they work
  • 8. Aeration, Yeast, creaming, dried yeast, fresh yeast, Carbon dioxide, alcohol What equipment below would you use to make bread and which would you us to make a Victoria sandwich cake ? Bread ? Name one aeration Name two aeration Name two aeration method, and name one methods, and two methods, two products product products and explain how they work
  • 9. Aeration, Yeast, creaming, dried yeast, fresh yeast, Carbon dioxide, alcohol Outcomes Looking at the boxes below can you complete one of them using the information from the slides you have just been shown? The yellow box is worth 10 merit points The white box is worth 15 merit points The blue box is worth 20 merit points Please answer them as much as you can in full And remember POINTS MAKE Name one aeration Name two aeration Name two aeration method, and name one methods, and two methods, two products product products and explain how they work
  • 10. Aeration, Yeast, creaming, dried yeast, fresh yeast, Carbon dioxide, alcohol To sum up Dough is aerated by the action of the yeast. The little cells we mentioned ferment the dough, and produce tiny bubbles of gas inside it. As a result, the dough gets fatter and bigger, and rises, of course. so when the dough is baked, you have a 'bold' loaf, light and airy; when you cut it you can see all the tiny holes formed by the gas, so that it looks like a sponge. Cakes and sponges aeration This is achieved by Whisking the eggs and sugar to incorporate bubbles  Chemical if you use baking powder that produces CO2 Name one aeration Name two aeration Name two aeration method, and name one methods, and two methods, two products product products and explain how they work