Cambridge IGCSE · Food and Nutrition (0648)

Raising agents: Practice Questions

5 multiple-choice questions marked as you go, and 5 written questions with worked solutions. All on Raising agents.

10 questions21 marksFree, no account

Question 1

1 mark

In the whisking method for making a sponge cake, what is the primary way air is introduced into the mixture?

Question 2

1 mark

Which of the following conditions is NOT required for yeast to produce carbon dioxide effectively in bread making?

Question 3

1 mark

Identify the correct sequence of events that occurs when yeast is used in bread making to ensure a successful rise.

Question 4

1 mark

Which of the following is a mechanical method of introducing air as a raising agent into a cake mixture?

Question 5

1 mark

What are the two main components found in commercial baking powder that allow it to react when moisture and heat are applied?

Question 6

2 marks

Identify the gas produced when yeast ferment sugars during the bread-making process.

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Question 7

3 marks

Describe two ways in which air can be introduced mechanically into a cake mixture as a raising agent.

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Question 8

5 marks

Explain why bicarbonate of soda must be used with an acidic ingredient to act as an effective raising agent and identify the gas released during this reaction.

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Question 9

2 marks

(a) Identify the gases that act as raising agents in a Swiss Roll made using the whisking method.
(b) Describe how the whisking method incorporates one of these gases into the mixture.

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Question 10

4 marks

(a) Explain the chemical reaction that occurs when baking powder is heated in a moist cake mixture.
(b) List two reasons why a cake might fail to rise even if baking powder was included in the recipe.

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