Going off of memory here, but my recollection was that ORDER IS VERY IMPORTANT.
Add wort, yeast, and then shake to produce lots of foam. The yeast become entrained in the surfaces that create every little bubble of the foam with air surrounding most of each yeast cell providing sufficient oxygen for those cells to generate sufficient sterol reserves needed for budding with enough reserves for the harsh environment late in the fermentation. If you were to take the foam bubble's surface area and lay it out flat/2D, the surface area of the foam (i.e. the walls that makes up each bubble) is VASTLY greater than the ~5" diameter surface of a foamless surface found inside a growler/etc. The cells also become suspended in the foam bubble walls where they are kept for a longer period of time to uptake the oxygen they are in contact with. Finally, the yeast slurry that is added prior to shaking adds to the foam retention after shaking such that the yeast will have the longer time to be in contact with oxygen - granted, not infinite but longer nonetheless. At least, that's how I recall it.