Food Preparation and Nutrition GCSE
Physical and Mechanical Aeration
What Physical and Mechanical Aeration means in Food Preparation and Nutrition GCSE, as defined for AQA.
Definition of Physical and Mechanical Aeration
Evaluation of non-chemical methods including the entrapment of air through creaming, whisking, and folding, and the expansion of water vapour (steam) in high-moisture batters such as choux pastry and Yorkshire puddings.
Topics that use Physical and Mechanical Aeration
- Food science (AQA GCSE)
Related terms
- Biological Fermentation
- Carbohydrate Transformations
- Chemical Leavening Mechanisms
- Chemical Stability and Food Safety
- Denaturation
- Functional and Chemical Transformations
- Functional Chemical Properties
- Functional Properties and Molecular Transformation
Using Physical and Mechanical Aeration in the exam
Definition questions usually carry one or two marks, and examiners look for the precise wording. Write the definition from memory, check it against the version above, and then use the term in a longer answer on the same topic so it sticks.
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