Raising Agents/Cake making methods  - KS3/KS4 - Planned Unit of Work.

Raising agents, cake making methods, - Food science experiment work. This is a fully planned unit of work. It is aimed at upper KS3 students or lower KS4 students to help them prepare for GCSE Food Preparation and Nutrition. It contains lesson PowerPoint and lesson plans. This has been planned to take 12 hours of teaching. The first lesson looks at raising agents as a whole. The unit of work then looks at cake making methods and how the raising agents work in each.

Lesson 1 - Introducing raising agents. This lesson looks at steam as a raising agent. Practical task is to make rough puff pastry (to freeze and use in lesson 2). There is also a Yorkshire pudding experiment that introduces students to a hypothesis, results and conclusion.

Lesson 2 - Palmiers or sausage roll practical. Brief work on different types of pastry.

Lesson 3 - Cake making methods - Function of ingredients in cake making methods. Student experiment work looks at how baking powder effects a small cake. This looks at making a fair test and recording results.

Lesson 4 - Looking at rubbing in method and looking at chemical and mechanical raising agents.

Lesson 5 - Whisking method - Practical is swiss roll. There is an examination questions and links to nutrition to compare a whisked and creamed cake.

Lesson 6 - Victoria Sandwich cake and chemical raising agents.

Full lesson plans and medium term plans included.

Save for later
  • Cake-making-Raising-Agents---Medium-Term-Plan-2016.pdf
  • Lesson-1---Introduction-to-Rasing-Agents-and-Steam.pdf
  • Lesson-2---Palmiers-and-Sausage-Rolls.pdf
  • Lesson-3---Cake-making-methods-and-experiment.pdf
  • Lesson-4---Rock-Cakes.pdf
  • Lesson-5---Swiss-Roll.pdf
  • Lesson-6---Chemical-Raising-Agents---Victoria-Sandwich.pdf
  • Raising-Agenets-and-Cake-Making-Methods-Lesson-Presentation.pptx

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Created: Oct 20, 2019

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