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 all stages of bread making are done on-site

When it sells bread

When it employs bakers

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

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

After shaping

After kneading

Before baking

After baking

4. Shaping can be mechanical or manual :*

False

True

5. In what case is osmotolerant yeast used ?*

For all types of bread making

For breads made from wholemeal flour

For doughs containing eggs

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

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 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 proteins in the flour into sugar and CO²

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 sugar content

Its protein content

Its salt content

Its ash content

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

Albumin

Rye

Starch

Gluten

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 baking

After kneading

After dividing

Before shaping

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

Escherichia coli

Saccharomyces cerevisiae

Clostridium Botulinum

Bacillus mésentéricus

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

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

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

14. What is a panifiable flour ?*

A flour that can easily be made into bread

A wholemeal flour

A flour reserved for professional bakers

A buckwheat flour

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

A thin and very smooth crust

A very white and very holey crumb

A beautiful grigne, a crispy crust, and irregular holes

A shelf life of several days

CAPTCHA

Continue to test
your knowledge

Testing my pastry skills

Testing my sales skills

Would you like to find out more?
Request documentation

Qui sommes-nous

Formations

Professionnels

Métiers

Testez votre niveau

FAQ et Lexique

Actualités

Testez nos cours

Contact

Bakery placement test

Continue to test your knowledge

Testing my pastry 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