Which of the following statements is true about high-altitude adjustments for baking cakes?
A. Ingredients must be modified at altitudes higher than 2,000 feet.
B. The higher atmospheric pressure at higher elevations increases the need for baking soda or baking powder.
C. Structural strength can be improved by adding 3 to 4 more tablespoons of cake flour, decreasing the amount of milk, and increasing baking powder and sugar quantities.
D. Increasing the baking temperature 10 to 15°F increases the rate at which the cake sets by speeding the coagulation of the protein and the gelatinization of the starch.
Answer: D
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