Red Seal Baker Practice Exam

Which two types of leavening agents are commonly used in baking?

1. Baking soda and salt

2. Yeast and baking powder

3. Eggs and butter

4. Flour and water

The correct answer is: Yeast and baking powder

Baking powder and yeast are both essential leavening agents used in baking, which work to produce gas that causes dough and batter to rise, creating a light and airy texture in baked goods. Yeast is a living organism that ferments sugars in the dough, producing carbon dioxide gas as a byproduct. This gas gets trapped in the dough, causing it to expand and rise. This process also contributes to the flavor and texture of the finished product, particularly in breads. Baking powder, on the other hand, is a chemical leavening agent that contains both an acid and a base, along with a moisture-absorbing starch. When it is mixed with liquid, it produces carbon dioxide gas, allowing the batter or dough to rise without the need for fermentation like yeast. This makes it especially useful in quick breads, cakes, and cookies where immediate leavening is desired. In contrast, options like baking soda and salt, or eggs and butter, do not serve as primary leavening agents in the same way. While eggs can provide some leavening through whipping air into the mixture, they are not typically classified solely as a leavening agent. Flour and water are fundamental ingredients in baking but do not contribute to leaven