Bakery placement test

Last Name*

First Name*

Your e-mail address*

1. Under what condition can a business be called a Boulangerie in France?*

When it sells bread

When it employs bakers

When all stages of bread making are done on-site

When all the bread sold is baked on-site

2. What is the grigne ?*

The tool used to cut the bread dough before baking

A shaping technique

A step in bread making

The relief crust that appears on breads

3. At what point in the bread making process does the step of pointage occur ?*

After kneading

Before baking

After baking

After shaping

4. Shaping can be mechanical or manual :*

False

True

5. In what case is osmotolerant yeast used ?*

For doughs containing eggs

For breads made from wholemeal flour

For a dough with more than 10% sugar in its recipe

For all types of bread making

6. What is the meaning of "détente" in the bread making process ?*

The rest given to the dough before shaping

An optional step

The step preceding the pointage

Placing the shaped loaves on a linen cloth

7. What is the panaire fermentation ?*

The transformation of the proteins in the flour into sugar and CO²

The transformation of the sugars in the flour into CO², alcohol, and acids

The fermentation of dough due to the use of baker's yeast

The transformation of the sugars in the flour into oxygen and acids

8. What does the letter "T" refer to when characterizing a type of flour ?*

Its ash content

Its protein content

Its sugar content

Its salt content

9. What is the protein in wheat flour called ?*

Starch

Gluten

Albumin

Rye

10. How many types of kneading machines are commonly used in French bakeries ?*

11. At what point does the "apprêt" stage occur in the bread making process ?*

Before shaping

After dividing

Before baking

After kneading

12. What is the name of the yeast fungus present in baker's yeast ?*

Clostridium Botulinum

Bacillus mésentéricus

Saccharomyces cerevisiae

Escherichia coli

13. What does the 1993 Bread Decree require for the "Pain de tradition française" designation ?*

The requirement to add soy lecithin to French traditional flour

The obligation to use flour made from French wheat

The prohibition of adding ascorbic acid to flour and freezing in the bread making process

Compliance with a charter by bakers wishing to make French traditional bread

14. What is a panifiable flour ?*

A buckwheat flour

A flour that can easily be made into bread

A flour reserved for professional bakers

A wholemeal flour

15. What are the criteria for selecting a good baguette ?*

A beautiful grigne, a crispy crust, and irregular holes

A shelf life of several days

A very white and very holey crumb

A thin and very smooth crust

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Bakery placement test

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