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