Baking Ingredient Functions

In this episode of the RD Exam Ready Podcast, Zak reviews the key ingredient functions tested on the CDR Exam. From flour, eggs, and fats to sugar, salt, and leavening agents, you’ll learn how each ingredient contributes structure, flavor, stability, and tenderness to baked goods. Zak also breaks down common baking issues — like low volume, fallen centers, and tunneling — and explains how ingredient balance affects final product quality. The episode wraps up with practice questions to help you apply the material and strengthen your food science knowledge for exam day.