Red Seal Baker Practice Exam

Why should flour be sifted before measuring?

1. To increase the weight of the flour

2. To remove impurities

3. To aerate the flour and prevent clumping

4. To enhance the flavor

The correct answer is: To aerate the flour and prevent clumping

Sifting flour before measuring is primarily done to aerate the flour and prevent clumping, which is why this is the correct answer. When flour sits in storage, it can settle and compact, leading to a denser measurement if scooped or spooned directly from the container. By sifting, you incorporate air into the flour, which helps to lighten its texture and ensures that it measures out more accurately. This process also breaks up any lumps that may have formed, providing a more uniform texture for baking. While removing impurities is sometimes a benefit of sifting, it is not its main purpose in professional baking. The impact on weight is also not the intention, as sifting actually reduces the weight by lightening the flour. Lastly, enhancing the flavor is not a direct function of sifting flour; flavor development typically occurs through other processes in baking, such as mixing and fermentation. Therefore, the aeration effect and prevention of clumping are key reasons why sifting is a critical step in preparing flour for use in recipes.