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 employs bakers

When all stages of bread making are done on-site

When it sells bread

When all the bread sold is baked on-site

2. What is the grigne ?*

A step in bread making

The relief crust that appears on breads

A shaping technique

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 baking

Before baking

After shaping

After kneading

4. Shaping can be mechanical or manual :*

True

False

5. In what case is osmotolerant yeast used ?*

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

For all types of bread making

For breads made from wholemeal flour

For doughs containing eggs

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

Placing the shaped loaves on a linen cloth

The rest given to the dough before shaping

An optional step

The step preceding the pointage

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 oxygen and acids

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

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

Its salt content

Its ash content

Its sugar content

Its protein content

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

Albumin

Rye

Gluten

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 dividing

Before baking

Before shaping

After kneading

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

Saccharomyces cerevisiae

Bacillus mésentéricus

Clostridium Botulinum

Escherichia coli

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

The obligation to use flour made from French wheat

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

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 flour that can easily be made into bread

A wholemeal flour

A buckwheat flour

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

A very white and very holey crumb

A thin and very smooth crust

A shelf life of several days

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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