Red Seal Baker Practice Exam 2025 - Free Baker Certification Practice Questions and Study Guide

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Which of the following is NOT a type of pastry dough?

Pâte brisée

Pâte sucrée

Choux pastry

Pasta pastry

Pasta pastry is not considered a type of pastry dough. Instead, it refers to a dough specifically used to make pasta, which is fundamentally different from pastry dough in its ingredients and intended use.

Pastry dough, like pâte brisée, pâte sucrée, and choux pastry, is typically made from flour, fat, and water, and is used primarily for creating baked goods such as pies, tarts, and pastries.

Pâte brisée is a classic shortcrust pastry that is flaky due to its butter content, making it ideal for savory or sweet pie crusts. Pâte sucrée is a sweet shortcrust pastry, richer and tenderer due to the addition of sugar and often egg, making it suitable for desserts. Choux pastry is a light pastry dough that is leavened by steam, resulting in airy puffs used for eclairs and cream puffs.

Each of these types of pastry serves a specific purpose in baking, unlike pasta pastry, which is used for pasta dishes and is not classified as a type of pastry in the traditional sense.

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