Baking Soda vs. Baking Powder

What is the primary function of baking soda in baking recipes?

• To absorb excess moisture.

• To react with acidic ingredients to produce gas for leavening.

• To add a sweet flavor.

• To act as a binding agent.

Which of the following is NOT a component typically found in baking powder?

• Baking soda

• An acidic component

• A moisture-absorbing agent

• Yeast

What makes most baking powders "double-acting"?

• They react with both sweet and savory ingredients.

• They react twice: once with moisture and again with heat.

• They can be used for both baking and cleaning.

• They contain two types of baking soda.

If a recipe calls for 1 teaspoon of baking soda, but you only have baking powder, how much baking powder should you use?

• 1 teaspoon

• 1/3 teaspoon

• 3 teaspoons

• 2 teaspoons

If a recipe calls for 1 teaspoon of baking powder, but you only have baking soda, what substitution should you make?

• Use 1 teaspoon of baking soda and add 1 teaspoon of sugar.

• Use 1/3 teaspoon of baking soda and add 1 teaspoon of an acidic ingredient.

• Use 3 teaspoons of baking soda and add 1 teaspoon of water.

• Use 1/2 teaspoon of baking soda and add 1/2 teaspoon of salt.