Red Seal Baker Practice Exam

What is the main function of eggs in baking?

1. To add color to baked goods

2. To provide moisture and structure

3. To act as a leavening agent

4. To enhance the sweetness of recipes

The correct answer is: To provide moisture and structure

The main function of eggs in baking is to provide moisture and structure, making them a crucial ingredient in many recipes. When eggs are incorporated into a batter or dough, they add liquid, which helps to maintain the right consistency and moisture level in the final product. This moisture is essential for activating other ingredients, such as flour and leavening agents. Additionally, eggs contribute to the structural integrity of baked goods. The proteins in eggs coagulate during baking, which helps to create a stable framework that holds the other ingredients together. This results in a desirable texture, whether it’s a cake, bread, or custard. The balancing of moisture and structure provided by eggs is integral to achieving the right results in baked items, ensuring they hold their shape and have the right mouthfeel. While eggs do add some color to baked goods, their primary role goes beyond this superficial aspect. Similarly, although eggs can provide some sweetness and can aid in leavening to a minor extent, these roles are secondary compared to their significant function in moisture and structure.