3.3.2.5.1 Chemical raising agents Quiz: AQA Food Preparation and Nutrition, Unit 2

The 20 questions

1. Which raising agent is a mixture of bicarbonate of soda and an acid?

   • Whisked egg white
   • Baking powder
   • Dried yeast
   • Plain flour

2. What gas do chemical raising agents produce in a mixture?

   • Oxygen
   • Nitrogen
   • Carbon dioxide
   • Hydrogen

3. What is already mixed into self-raising flour by the manufacturer?

   • Baking powder
   • Cream of tartar
   • Dried yeast
   • Bicarbonate of soda

4. What taste does bicarbonate of soda leave if used without an acid?

   • Sour taste
   • Salty taste
   • Sweet taste
   • Soapy taste

5. Why is buttermilk added with bicarbonate of soda in a scone recipe?

   • To supply acid
   • To thicken gluten
   • To provide sugar
   • To add moisture

6. When is carbon dioxide gas released from baking powder?

   • Only when dry
   • Only when frozen
   • When moistened and heated
   • Only when salted

7. What causes a bitter taste when too much baking powder is used?

   • Burnt protein
   • Unreacted raising agent
   • Caramelised sugar
   • Oxidised fat

8. Why must baking powder be stored in a dry place?

   • To stop melting
   • To prevent early reaction
   • To retain sweetness
   • To prevent insect damage

9. What happens if too much bicarbonate of soda is used without extra acid?

   • Sweet crispy crust
   • Shrunken dry sponge
   • Soapy yellow crumb
   • Dense heavy texture

10. Which raising agent is classed as chemical rather than biological?

    • Brewer's yeast
    • Bicarbonate of soda
    • Lactobacillus culture
    • Sourdough starter

11. Why is baking powder described as double-acting?

    • Contains two acids
    • Releases gas twice
    • Uses two sugars
    • Double strength

12. Why must the correct amount of baking powder be measured accurately?

    • To brown the crust
    • To avoid soapy taste
    • To control food cost
    • To speed up baking

13. Which gas is produced by the reaction in baking powder?

    • Carbon dioxide
    • Oxygen
    • Nitrogen
    • Hydrogen

14. Why does too much acid in a scone mixture cause a sour taste?

    • Lack of sugar
    • Overcooked flour
    • Excess unreacted acid
    • Too much salt

15. What does baking powder do once a cake is placed in a hot oven?

    • Cools the mixture
    • Expands the mixture
    • Dries the surface
    • Absorbs excess fat

16. Why must bicarbonate-raised dough be baked immediately after mixing?

    • Protein coagulation
    • Gas escapes quickly
    • Starch retrogradation
    • Bacterial growth

17. Which acid salt is commonly included in standard baking powder formulations?

    • Cream of tartar
    • Citric acid
    • Acetic acid
    • Lactic acid

18. What chemical name is given to standard baking soda used in cooking?

    • Sodium sulphate
    • Sodium bicarbonate
    • Sodium chloride
    • Sodium carbonate

19. What is the main purpose of sieving baking powder into flour?

    • Even distribution
    • Cooling the mixture
    • Removing all moisture
    • Adding extra sugar

20. Why are chemical raising agents used in quick breads?

    • Requires yeast growth
    • No proving time
    • Demands cold storage
    • Needs days to rest

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