(a) Explain the difference between a chemical raising agent and a mechanical raising agent. [4] (b) Name two ways of introducing air into a cake mixture by ...
Question 1 Report
(a) Explain the difference between a chemical raising agent and a mechanical raising agent. [4]
(b) Name two ways of introducing air into a cake mixture by mechanical means. [2]
(c) State what happens to steam when it is used as a raising agent in cooking. [2]
Answer Details
(a) Explain the difference between chemical and mechanical raising agents. [4]
Two marks per type (max 4):
- A chemical raising agent is a substance that produces gas through a chemical reaction (1), such as baking powder which releases carbon dioxide when mixed with liquid and heated (1).
- A mechanical raising agent relies on a physical action to trap air or create steam (1), such as whisking, sieving, creaming, or folding, which does not involve a chemical reaction (1).
(b) Name two ways of introducing air mechanically into a cake mixture. [2]
One mark each (max 2):
- Whisking eggs (1)
- Creaming fat and sugar together (1)
- Sieving flour (1)
- Folding in ingredients gently (1)
(c) State what happens to steam as a raising agent. [2]
- When water in the mixture is heated, it turns into steam (1).
- The steam expands and pushes the mixture upwards, causing it to rise, as seen in choux pastry and Yorkshire puddings (1).
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