Red Seal Baker Practice Exam

What does "folding" refer to in pastry making?

1. A technique for cutting dough

2. A method for combining ingredients without deflating the mixture

3. A process of layering dough with butter

4. A style of shaping dough into a loaf

The correct answer is: A method for combining ingredients without deflating the mixture

In pastry making, "folding" specifically refers to a method used to combine ingredients in a way that minimizes deflation of the mixture, particularly when incorporating air or delicate elements such as whipped cream or egg whites. This technique allows for gentle mixing by using a spatula or a similar tool to lift and turn the mixture over itself, which maintains the lightness and volume of the ingredients, particularly important in pastries. While folding can be used in various processes, it is distinct from cutting dough, layering dough with butter (as in laminating for pastries like puff pastry), or shaping dough into a loaf. Each of those techniques serves different purposes and requires different handling of the dough than what is achieved through folding, making this method unique in maintaining the texture and integrity of the mixture.