Culinary Arts I Test: Leavening Agents - Baking Soda and Baking Powder

📚 Quick Study Guide

• 🧪 Baking Soda (Sodium Bicarbonate): Requires an acid (like vinegar, lemon juice, or buttermilk) to activate and produce carbon dioxide ($CO_2$).
• 🔥 Baking Powder: Contains both an acid and a base, so it only needs moisture and heat to activate and produce $CO_2$.
• ⏱️ Single-Acting Baking Powder: Releases $CO_2$ quickly upon mixing.
• ⏳ Double-Acting Baking Powder: Releases some $CO_2$ upon mixing and more when heated.
• ⚖️ Ratio Tip: Usually, use about 1/4 teaspoon of baking soda per 1 cup of flour. For baking powder, use 1 teaspoon per cup of flour as a general guideline.
• 💡 Neutralization: Baking soda can neutralize acidic flavors in recipes.
• ⚠️ Storage: Keep both baking soda and baking powder in airtight containers to prevent them from absorbing moisture.

Practice Quiz

1. Which of the following is the chemical name for baking soda?
   1. Sodium Chloride
   2. Sodium Bicarbonate
   3. Potassium Bicarbonate
   4. Calcium Carbonate
2. What does baking soda require to activate and produce carbon dioxide?
   1. Heat
   2. Moisture
   3. An acid
   4. A base
3. Which type of baking powder releases carbon dioxide in two stages?
   1. Single-acting
   2. Double-acting
   3. Triple-acting
   4. Multi-acting
4. What is a good general guideline for the amount of baking soda to use per cup of flour?
   1. 1 teaspoon
   2. 1 tablespoon
   3. 1/4 teaspoon
   4. 1/2 teaspoon
5. Why is it important to store baking soda and baking powder in airtight containers?
   1. To prevent them from exploding
   2. To maintain their color
   3. To prevent them from absorbing moisture
   4. To keep them fresh
6. What is the primary gas produced by leavening agents like baking soda and baking powder?
   1. Oxygen
   2. Nitrogen
   3. Carbon Dioxide
   4. Hydrogen
7. Which of the following ingredients can act as an acid when using baking soda?
   1. Water
   2. Sugar
   3. Buttermilk
   4. Flour