Culinary Precision Exam Practice

Extracts are commonly used in baking primarily to introduce concentrated flavors to the recipes. They are highly concentrated liquid forms of specific ingredients, such as vanilla, almond, or lemon, which provide a robust flavor profile that enhances the overall taste of baked goods. For instance, vanilla extract adds a rich, sweet flavor that can elevate cookies, cakes, and frostings. The potency of these extracts means that only a small amount is required to impart significant flavor, making them a practical and effective choice for bakers seeking to amplify the taste of their creations.

While some extracts may also provide a slight color enhancement or may seem to have some effect on sweetness, their primary purpose is flavor infusion. Extracts do not typically play a role in improving the texture of baked goods; that function is generally achieved through different ingredients such as flour, butter, and eggs.