NOCTI Culinary Practice Exam 2025 – Complete Prep Guide

In cake recipes, the percentage of other ingredients is primarily based on the weight of flour because flour serves as the foundation of the recipe. It provides the structure and stability necessary for cakes to rise and maintain their shape during baking. When calculating ingredient ratios or percentages in baking formulas, flour is often used as the reference point, typically represented as 100%. This allows for consistent and scalable recipes, where the proportions of sugar, butter, eggs, and liquid can be adjusted relative to the amount of flour used.

Using flour as the base ensures that the texture, moisture level, and overall integrity of the cake are maintained regardless of the other ingredient variations. This is particularly important in baked goods, where precise measurements directly influence the final product's quality.