Red Seal Baker Practice Exam

What is the technique of "scoring" in baking?

1. Adding sugar to enrich the dough

2. Making shallow cuts on the surface of dough

3. Coating bread with egg wash

4. Kneading dough multiple times

The correct answer is: Making shallow cuts on the surface of dough

Scoring in baking refers to the technique of making shallow cuts on the surface of dough before baking. This practice has several important purposes: it allows for controlled expansion of the dough as it rises in the oven, helping to prevent undesirable tears or breaks; it enhances the appearance of the final product with decorative designs; and it can even improve the overall texture by influencing how steam escapes during baking. In contrast, adding sugar to enrich the dough contributes to flavor and browning but is unrelated to the physical manipulation of the dough’s surface. Coating bread with egg wash is a technique used to achieve a shiny crust and is not about cutting into the dough. Kneading dough multiple times helps develop gluten, but it does not involve altering the outer layer of the dough itself. Scoring specifically addresses the top of the dough, making it a fundamental technique for certain types of bread.