Bakery placement test

Last Name*

First Name*

Your e-mail address*

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

After shaping

After kneading

After baking

Before baking

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

When it sells bread

When all the bread sold is baked on-site

When all stages of bread making are done on-site

When it employs bakers

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

The obligation to use flour made from French wheat

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

The requirement to add soy lecithin to French traditional flour

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

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

Gluten

Rye

Albumin

Starch

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

After dividing

Before shaping

Before baking

After kneading

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

A beautiful grigne, a crispy crust, and irregular holes

A thin and very smooth crust

A very white and very holey crumb

A shelf life of several days

5. In what case is osmotolerant yeast used ?*

For doughs containing eggs

For breads made from wholemeal flour

For all types of bread making

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

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

Clostridium Botulinum

Escherichia coli

Saccharomyces cerevisiae

Bacillus mésentéricus

2. What is the grigne ?*

A step in bread making

The relief crust that appears on breads

The tool used to cut the bread dough before baking

A shaping technique

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

7. What is the panaire fermentation ?*

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

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

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

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

4. Shaping can be mechanical or manual :*

False

True

14. What is a panifiable flour ?*

A flour reserved for professional bakers

A flour that can easily be made into bread

A wholemeal flour

A buckwheat flour

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

Its salt content

Its sugar content

Its ash content

Its protein content

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

An optional step

The step preceding the pointage

The rest given to the dough before shaping

Placing the shaped loaves on a linen cloth

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Bakery placement test

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Would you like to find out more? Request documentation

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your knowledge

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Request documentation