Red Seal Baker Practice Exam 2026 - Free Baker Certification Practice Questions and Study Guide

Baking powder is a common leavening agent used in baking, providing a source of carbon dioxide gas when mixed with liquid and heated. This gas forms bubbles in the dough or batter, causing it to rise and creating a light and airy texture in the final product. It is particularly useful in recipes that do not require fermentation time, as it acts quickly to produce leavening effects.

In contrast, sugar is primarily used as a sweetener and can contribute to browning and flavor but does not serve as a leavening agent. Prosciutto, being a type of cured meat, is not related to baking or leavening and has no leavening properties. Butter is a fat that adds moisture, flavor, and richness to baked goods but does not provide the leavening effect necessary for rise. Therefore, baking powder is the clear choice as a common leavening agent besides yeast.