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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
Aeration, Yeast, creaming, dried yeast, fresh yeast, Carbon dioxide, alcohol
Name one aeration method, and name one product
Name two aeration methods, and two products
Name two aeration methods, two products and explain how they work
Starter Date 10/6/2010
Aeration, Yeast, creaming, dried yeast, fresh yeast, Carbon dioxide, alcohol
Name one aeration method, and name one product
Name two aeration methods, and two products
Name two aeration methods, two products and explain how they work
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
Lesson Objectives
Aeration, Yeast, creaming, dried yeast, fresh yeast, Carbon dioxide, alcohol
Name one aeration method, and name one product
Name two aeration methods, and two products
Name two aeration methods, two products and explain how they work
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.
Aeration MethodsCakes
Aeration, Yeast, creaming, dried yeast, fresh yeast, Carbon dioxide, alcohol
Name one aeration method, and name one product
Name two aeration methods, and two products
Name two aeration methods, two products and explain how they work
What kind of yeasts can be used in the making of breads and confectionary products
Dried Yeast
Fresh Yeast
Aeration, Yeast, creaming, dried yeast, fresh yeast, Carbon dioxide, alcohol
Name one aeration method, and name one product
Name two aeration methods, and two products
Name two aeration methods, two products and explain how they work
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
What is Yeast?
Aeration, Yeast, creaming, dried yeast, fresh yeast, Carbon dioxide, alcohol
Name one aeration method, and name one product
Name two aeration methods, and two products
Name two aeration methods, two products and explain how they 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.
How does yeast work
Aeration, Yeast, creaming, dried yeast, fresh yeast, Carbon dioxide, alcohol
Name one aeration method, and name one product
Name two aeration methods, and two products
Name two aeration methods, two products and explain how they work
Which items below would you use to aerate with yeast and which would be the creaming method
Yeast Creaming method
Aeration, Yeast, creaming, dried yeast, fresh yeast, Carbon dioxide, alcohol
Name one aeration method, and name one product
Name two aeration methods, and two products
Name two aeration methods, two products and explain how they work
What equipment below would you use to make bread and which would you us to make a Victoria sandwich cake ? Bread ?
Aeration, Yeast, creaming, dried yeast, fresh yeast, Carbon dioxide, alcohol
Name one aeration method, and name one product
Name two aeration methods, and two products
Name two aeration methods, two products and explain how they work
OutcomesLooking 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
Aeration, Yeast, creaming, dried yeast, fresh yeast, Carbon dioxide, alcohol
Name one aeration method, and name one product
Name two aeration methods, and two products
Name two aeration methods, two products and explain how they work
To sum upDough 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 aerationThis is achieved by
Whisking the eggs and sugar to incorporate bubbles
Chemical if you use baking powder that produces CO2
