Red Seal Baker Practice Exam

At high altitudes, the atmospheric pressure is lower than at sea level. This reduced pressure affects the way baked goods behave in the oven. One of the key effects is that baked goods may rise more quickly because there is less air pressure pushing down on them. As the batter or dough heats up, gas bubbles expand more rapidly than they would at a lower elevation. This can cause the baked goods to rise more quickly, which may lead to a lighter texture in products such as cakes and soufflés. However, it's important to adjust other ingredients and cooking times accordingly to ensure that the structure of the baked goods is strong enough to support this rapid rise and to avoid collapse after baking. Hence, understanding the effects of high altitude on baking is essential for achieving the desired results in baked products.