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What is the primary function of baking soda in cooking?
What is the primary function of baking soda in cooking?
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Practice Questions
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Q1
What is the primary function of baking soda in cooking?
Thickening agent
Leavening agent
Flavor enhancer
Preservative
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Baking soda acts as a leavening agent, helping baked goods rise by producing carbon dioxide when reacting with acids.
Questions & Step-by-step Solutions
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Q
Q: What is the primary function of baking soda in cooking?
Solution:
Baking soda acts as a leavening agent, helping baked goods rise by producing carbon dioxide when reacting with acids.
Steps: 6
Show Steps
Step 1: Understand that baking soda is a common ingredient used in cooking and baking.
Step 2: Learn that baking soda is a type of chemical compound, specifically sodium bicarbonate.
Step 3: Know that baking soda needs an acid to work properly. Common acids used in recipes include vinegar, lemon juice, or yogurt.
Step 4: When baking soda mixes with an acid, it creates a reaction that produces carbon dioxide gas.
Step 5: This carbon dioxide gas forms bubbles in the batter or dough, causing it to rise and become fluffy.
Step 6: This rising effect is what makes baked goods like cakes and cookies light and airy.
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