Red Seal Baker Practice Exam 2026 – Comprehensive Prep Guide

Baking soda, or sodium bicarbonate, is primarily used in recipes as a leavening agent. When it is combined with an acidic ingredient, such as vinegar, lemon juice, buttermilk, or yogurt, a chemical reaction occurs that produces carbon dioxide gas. This carbonation creates bubbles in the batter or dough, causing it to rise and become light and airy during baking.

The effectiveness of baking soda relies on its need for an acid to activate it; otherwise, it will not provide any leavening action. This is particularly important in recipes that require a quick rise, such as pancakes or quick breads, where immediate leavening is crucial for achieving the desired texture.

While the other options provided can have functions in baking, they do not accurately describe the primary role of baking soda. For example, it does not serve as a sweetener, thicken mixtures, or preserve baked goods in the way other ingredients like sugar, cornstarch, or preservatives do. Thus, recognizing the specific function of baking soda in recipes as a leavening agent when activated by acids is fundamental for successful baking outcomes.