Red Seal Baker Practice Exam 2025 – Comprehensive Prep Guide

Question: 1 / 400

What is the purpose of an egg wash in baking?

To add moisture to the dough

To enhance the flavor of the filling

To bind toppings to the dough and add color and shine

The purpose of an egg wash in baking is primarily to bind toppings to the dough and to enhance the appearance by adding color and shine. An egg wash is a mixture of beaten eggs, often combined with a liquid such as water or milk, that is brushed onto the surface of pastry, bread, or other baked goods before baking. This technique creates a beautiful, golden-brown crust when baked, which is particularly desirable for items like croissants, pies, and pastries.

The binding quality of the egg wash helps adhere seeds, coarse salt, or other toppings, ensuring they stay in place during the baking process. This dual function of improving both the aesthetic appeal and the adhesion of toppings is why an egg wash is commonly used in professional baking and home baking alike.

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To make the dough rise

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