AQA GCSE Food Preparation and Nutrition · 8585
Paper 1
Revise: Steam as a Raising AgentIn choux pastry and Yorkshire pudding batter, steam acts as a raising agent.
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GCSE Food Preparation and Nutrition · key term
A moist pastry made by mixing flour into hot water and fat, then cooling it and beating in eggs. Steam raises it during baking.
Used by AQA
Paper 1
Revise: Steam as a Raising AgentIn choux pastry and Yorkshire pudding batter, steam acts as a raising agent.
Name a specific example when asked: choux pastry, such as profiteroles, or a batter, such as Yorkshire pudding.
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