Red Seal Baker Practice Exam

How does altitude generally affect baking?

1. It increases baking time

2. It causes ingredients to mix differently

3. It lowers air pressure, causing baked goods to rise faster

4. It has no significant effect

The correct answer is: It lowers air pressure, causing baked goods to rise faster

At higher altitudes, the air pressure is lower, which significantly impacts baking. The reduced atmospheric pressure allows gases to expand more rapidly, causing baked goods to rise faster. This phenomenon is particularly noticeable in items that rely on rising agents such as yeast or baking powder. As a result, at altitude, recipes may require adjustments in leavening agents to prevent over-expansion and cracking. Additionally, cooking times may need to be adjusted to ensure that products are fully cooked through without drying out or collapsing. While the other options touch on aspects of baking and ingredient interaction, they do not capture the primary influence of altitude on the rapid rise of baked goods due to diminished air pressure, which plays a crucial role in the baking process.