What ingredient is mixed with finely powdered sugar to keep it from lumping together?

Prepare for the ACF Tri-Tech Culinary Test. Utilize flashcards and multiple choice questions, with each answer explained. Enhance your culinary skills and pass your exam!

Cornstarch is commonly mixed with finely powdered sugar to prevent clumping. When sugar is ground into a fine powder, it has a tendency to absorb moisture from the air, which can cause it to form lumps. Adding cornstarch helps to absorb excess moisture and keeps the sugar free-flowing. This is particularly important for applications in baking and pastry making, where a smooth texture is desired for the even distribution of sugar in recipes.

The other ingredients listed do not serve the same purpose. Baking powder is a leavening agent that is used to help baked goods rise, and while it does contain starch, its primary function is very different. Gelatin is a thickening agent or stabilizer, often used in desserts but not effective for preventing sugar clumping. Milk powder offers nutritional benefits and flavor but does not provide the anti-caking properties needed to keep powdered sugar from lumping.

Subscribe

Get the latest from Examzify

You can unsubscribe at any time. Read our privacy policy