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 all the bread sold is baked on-site

When it employs bakers

When it sells bread

When all stages of bread making are done on-site

2. What is the grigne ?*

A shaping technique

The relief crust that appears on breads

A step in bread making

The tool used to cut the bread dough before baking

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

After kneading

After baking

After shaping

Before baking

4. Shaping can be mechanical or manual :*

False

True

5. In what case is osmotolerant yeast used ?*

For doughs containing eggs

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

For breads made from wholemeal flour

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

Placing the shaped loaves on a linen cloth

An optional step

The step preceding the pointage

7. What is the panaire fermentation ?*

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

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

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

Its protein content

Its sugar content

Its salt content

Its ash content

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

Rye

Gluten

Albumin

Starch

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 ?*

After kneading

After dividing

Before shaping

Before baking

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

Saccharomyces cerevisiae

Escherichia coli

Clostridium Botulinum

Bacillus mésentéricus

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

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

The obligation to use flour made from French wheat

The requirement to add soy lecithin to French traditional flour

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

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

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

A shelf life of several days

A thin and very smooth crust

A very white and very holey crumb

A beautiful grigne, a crispy crust, and irregular holes

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Bakery placement test

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your knowledge

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