NOCTI Culinary Practice Exam 2025 – Your All-in-One Guide to Mastering the Culinary Exam!

Question: 1 / 400

Which ingredient primarily contributes to the leavening of angel food cakes?

Sugar

Flour

Yeast

Egg whites

Egg whites are the primary ingredient that contributes to the leavening of angel food cakes. When whipped, egg whites create a stable foam that traps air. This aeration is crucial for the texture and rise of the cake, as the air bubbles expand during baking, resulting in a light and airy structure. The proteins in the egg whites also provide stability to the foam, allowing it to hold its shape and support the cake as it rises.

In contrast, sugar, while important for flavor and moisture, does not play a direct role in the leavening process. Flour contributes to the structure of the cake but is not responsible for leavening; it provides the necessary starches and proteins for the cake's overall integrity. Yeast is a leavening agent found in many baked goods, but it is not used in angel food cakes, which rely on the whipped egg whites instead.

Get further explanation with Examzify DeepDiveBeta
Next Question

Report this question

Download National Occupational Competency Testing Institute (NOCTI) Culinary Practice Exam PDF Study Guide
Subscribe

Get the latest from Examzify

You can unsubscribe at any time. Read our privacy policy