NOCTI Culinary Practice Exam 2026 – Your All-in-One Guide to Mastering the Culinary Exam!

Question: 1 / 400

What is a common use for buttermilk in baking?

Replace eggs

Add moisture

Enhance flavor

Activate baking soda

Buttermilk is commonly used in baking primarily to activate baking soda. This is because buttermilk is acidic, and when combined with baking soda, a chemical reaction occurs that produces carbon dioxide gas. This reaction helps doughs and batters to rise, resulting in a lighter texture in baked goods such as pancakes, cakes, and muffins. The acidity also contributes to a unique tangy flavor and helps tenderize the gluten in flour, enhancing the overall quality of the final product.

While buttermilk can add moisture and flavors to baked goods and occasionally can substitute for eggs in certain recipes, its primary role in the baking process is centered on its interaction with leavening agents, making it a crucial ingredient for achieving desired textures and rises in various recipes.

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