GradeGen

Water in its gaseous state, formed when liquid water is heated.

In choux pastry and Yorkshire pudding batter, steam acts as a raising agent.

Water in its gaseous state; it can raise moist mixtures when heating turns their water into steam.

Explain the full sequence: water turns to steam, the steam expands the mixture, and the structure sets during baking.

Steam is water vapour, not carbon dioxide. These examples use plain flour rather than relying on a chemical raising agent.

Name the gas: chemical raising agents and yeast produce carbon dioxide; mechanical methods incorporate air; steam comes from water.

Water in its gaseous state, formed when liquid water is heated.

In choux pastry and Yorkshire pudding batter, steam acts as a raising agent.

Water in its gaseous state; it can raise moist mixtures when heating turns their water into steam.

Explain the full sequence: water turns to steam, the steam expands the mixture, and the structure sets during baking.

Steam is water vapour, not carbon dioxide. These examples use plain flour rather than relying on a chemical raising agent.

Name the gas: chemical raising agents and yeast produce carbon dioxide; mechanical methods incorporate air; steam comes from water.

Steam