Raising AGENTS group work

Teacher : Mrs . Parkinson

Subject: Food and Nutrition and
Health

Group members
Natovia Rhoden
Joneil Baker
Kali Lawrence
 Questions

1. What do raising agents do for food ?

Raising agents acts by adding gas into the mixture to give cakes and bread , lightness

2. Identify the raising agents and the category in which they belong , from the recipes above .

• Recipe 1
• Yield – Biological
• Baking powder – Chemical

• Recipe 2
• Baking soda – Chemical
• Beating – Mechanical
 Questions

• 3. Briefly explain , how the raising agents in question ( 1) work ( using the words : reaction
moisture and carbon dioxide)
• Raising agents are powders that are added to baking mixtures which react chemically to
release carbon dioxide. These gases are introduced before baking. When the product is cooked
the gases expand. The action of moisture, heat or acidity (or all three combined) creates a
reaction with the raising agent to produce gas bubbles

4. Using the recipes above, state the recipe that represent each of the mixing methods:

a. Conventional Method- Recipe 1

b. Muffin method- Recipe 2

Muffin method
 Conventional method
c. Describe in pictorial how each method is done , in 3( a) and ( b) . In no more than 5
numbered , captioned steps.
d.

• Step 1: Softened butter Step 2: Combine butter and sugar Step3: Scrape down bowl

• Step 4 : Add eggs Step 5: Add dry ingredients

 questions

5. Other than chemical raising agents in food preparation , there are also, mechanical raising
agents

a. Define the terms ‘mechanical raising agent’ ?

Mechanical raising agent , is a raising agent used when a product needs to be lite; this can
be done by sifting , beating , creaming , kneading and whisking.

Some ways to mechanically incorporate air into food are by :

i whisking/ bearing
ii Sieving
iii creaming fat and sugar
iv rubbing in fat and
v rolling and folding
 Questions
Find THREE examples of food products and their recipes that are made PRIMARILY by ANY THREE mechanical aerating methods above, in five (b)
1. Blackberry Cake
Ingredients:
• 6 large eggs room temperature
• 1 cup granulated sugar
•1 cup all-purpose flour 1/2 tsp baking powder Simple Lemon Syrup:
•3/4 cup warm water
• 1 Tbsp granulated sugar
• 4 Tbsp Lemon Juice from 1 large lemon Blackberry Frosting Ingredients:
• 3 cups powdered sugar 3 sticks 1 1/2 cups unsalted butter, room temperature
•8 oz Cream cheese softened at room temperature
• 1/2 tsp salt I used fine sea salt 12 oz blackberries
• 2 Tbsp fresh lemon juice from 1 medium lemon
• Crystal sprinkles optional
2. Cream Cake
Ingredients
•1 teaspoon salt
•2 teaspoons baking powder
•1 ½ cups all-purpose flour
•1 teaspoon vanilla extract
•¾ cup white sugar
•2 eggs
•1 cup heavy whipping cream

Instructions:
•Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9-inch square pan
•Beat eggs in a small bowl until very thick. Add the sugar and the vanilla, beating well.
•Combine the flour, baking powder, and salt. Add the flour mixture in three parts, alternating with the whipping cream,
mixing until combined. Pour the batter into the prepared pan.
•Bake in preheated oven until a toothpick inserted near the center comes out clean, 30 to 40 minutes.
 Blackberry Cake Instructions
Prep: Preheat Oven to 350˚F. Line bottoms of two 9" cake pans with parchment paper (do not grease the sides).

How to Make the Cake:

• In the bowl of an electric stand mixer fitted with whisk attachment, beat 6 large eggs 1 min on high speed. With the mixer on, gradually
add 1 cup sugar and continue beating 8-10 min until thick and fluffy.
• Whisk together 1 cup flour and 1/2 tsp baking powder then sift this mixture into fluffy egg mixture one third at a time. Fold with a
spatula with each addition just until incorporated. Scrape spatula from the bottom to catch any pockets of flour and stop mixing when no
streaks of flour remain. Do not over-mix or you will deflate the batter.
• Divide evenly between prepared cake pans and bake at 350˚F for 23-28 minutes (my oven took 25 min), or until top is golden brown.
Remove from pan by sliding a thin spatula around the edges then transfer to a wire rack and remove parchment backing. Cool cakes to
room temp then slice layers equally in half with a serrated knife.

How to Make Lemon Blackberry Frosting:

• Combine 2 Tbsp lemon juice with 1 cup blackberries in small saucepan. Simmer 6-7 minutes or until berries easily mash up with a fork
then turn off heat. Strain through a fine mesh strainer, pushing the blackberries through with a spatula until only seeds are left in
strainer. Discard seeds and set the puree aside to cool completely to room temp (you should get 5 Tbsp puree).
• In the bowl of an electric stand mixer fitted with whisk attachment, cream together 3 sticks butter, 3 cups powdered sugar and 1/2 tsp
salt on low speed until combined, scraping as necessary. Increase speed to medium-high and beat until white and fluffy (2 to 3 min).
• Add cream cheese 1-piece at a time and mix until combined then continue to beat 2 min until fluffy, scraping down the bowl as needed.
With the mixer on, drizzle in blackberry syrup 1 Tbsp at a time then beat another minute.

How to Assemble Blackberry Cake:

• Slice 1 cup blackberries and set aside. Make your lemon syrup by combining 3/4 cup warm water, 1 Tbsp granulated sugar and 4 Tbsp
Lemon Juice.
• Place first cake layer on serving platter cut-side up **. Brush with 1/4 of the lemon syrup. Spread frosting over the top and layer with
1/3 sliced berries. Repeat with remaining layers placing the final layer cut-side-down, then frost the top and sides.
• Pipe remaining frosting onto cake. For the roses, use a closed star Wilton 2D tip. Decorate with remaining blackberries and sprinkle
sugar crystals if desired.
3. Scones
Ingredients
•3 cups all-purpose flour
•½ cup white sugar
•5 teaspoons baking powder
•½ teaspoon salt
•¾ cup butter
•1 egg, beaten
•1 cup milk

Instructions:
•Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.
•In a large bowl, combine flour, sugar, baking powder, and salt. Cut in butter. Mix the egg and milk in a small bowl, and
stir into flour mixture until moistened.
•Turn dough out onto a lightly floured surface, and knead briefly. Roll dough out into a 1/2 inch thick round. Cut into 8
wedges, and place on the prepared baking sheet.
•Bake 15 minutes in the preheated oven, or until golden brown.
 Steps of making a yeast dough

6. Yeast is a biological raising agent.

(a) Using a captioned and numbered pictorial , show the steps of making a yeast dough
( Fermenting , proofing , resting , shaping , etc )

Step 1: Scaling Step 2 : Mixing and Step 3: Fermentation

Kneading
 Steps of making a yeast dough

Step 5 Step 6
Step 4 Rounding the dough
Punching down the Portioning the
dough dough

Step 7 Step 8
Shaping the dough Proofing the
Step 9
products
Baking the product

Step 10
Cooling the product