Red Seal Cook Practice Exam

What is the function of sugar in baking?

1. To sweeten, enhance texture, and contribute to browning

2. To make the dough rise

3. To bind ingredients together

4. To provide flavor without added calories

The correct answer is: To sweeten, enhance texture, and contribute to browning

The function of sugar in baking includes several important roles, which is why this choice stands out as correct. First and foremost, sugar is primarily known for its ability to sweeten the final product, contributing to the overall flavor profile of baked goods. Beyond sweetness, sugar plays a significant role in enhancing the texture of the finished items. It helps to tenderize by inhibiting gluten formation, leading to a softer crumb. Additionally, sugar is integral in the browning process known as the Maillard reaction. When baked, sugar caramelizes, contributing to both flavor and color, which enhances the visual appeal of baked goods. The interplay of these functions makes sugar a versatile ingredient that impacts not only taste but also texture and appearance. The other options do not fully capture the multi-faceted role sugar plays in baking. While dough rising is primarily achieved through yeast or baking soda, binding ingredients together is typically the role of eggs or fat in a recipe. Lastly, while sugar does provide flavor, it also contributes calories, so the idea that it does so without adding calories does not align with its actual properties in baking.