Bakery placement test

Last Name*

First Name*

Your e-mail address*

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

A thin and very smooth crust

A shelf life of several days

A beautiful grigne, a crispy crust, and irregular holes

A very white and very holey crumb

14. What is a panifiable flour ?*

A flour reserved for professional bakers

A wholemeal flour

A flour that can easily be made into bread

A buckwheat flour

2. What is the grigne ?*

The tool used to cut the bread dough before baking

The relief crust that appears on breads

A step in bread making

A shaping technique

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

After dividing

Before shaping

After kneading

Before baking

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

Its ash content

Its sugar content

Its salt content

Its protein content

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

When it employs bakers

When it sells bread

When all the bread sold is baked on-site

When all stages of bread making are done on-site

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

Clostridium Botulinum

Escherichia coli

Saccharomyces cerevisiae

Bacillus mésentéricus

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

The step preceding the pointage

The rest given to the dough before shaping

An optional step

Placing the shaped loaves on a linen cloth

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

The obligation to use flour made from French wheat

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

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

Gluten

Starch

Albumin

Rye

7. What is the panaire fermentation ?*

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

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

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

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

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

5. In what case is osmotolerant yeast used ?*

For doughs containing eggs

For all types of bread making

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

For breads made from wholemeal flour

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

Before baking

After kneading

After shaping

After baking

4. Shaping can be mechanical or manual :*

True

False

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Bakery placement test

Continue to test your knowledge

Testing my pastry skills

Testing my sales skills

Testing my sales skills

Would you like to find out more? Request documentation

Continue to test
your knowledge

Would you like to find out more?
Request documentation