What is the purpose of patisserie glazes and the use of egg wash for shine?

• A. Visual appeal, moisture retention, and finishing; egg wash provides shine.
• B. To increase sweetness.
• C. To color the crust only.
• D. To preserve dough.

Answer: (A)

The main idea is finishing and presentation: patisserie glazes and egg wash are used to create a glossy, appealing surface, help keep the pastry moist, and give a polished final look. A glaze coats the surface, adds shine as it sets, and can help retain moisture and sometimes contribute flavor. An egg wash brushed on before baking uses the egg’s proteins and fats to reflect light, producing a bright shine and aiding browning. So, the purpose centers on visual appeal and proper surface finishing with a moisture-retaining effect; sweetness or dough preservation aren’t their primary roles in this context.