Bakery placement test

Last Name*

First Name*

Your email address*

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

Saccharomyces cerevisiae

Bacillus mesentericus

Escherichia coli

Clostridium botulinum

7. What is panaire fermentation?*

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

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

The fermentation of dough caused by the use of baker's yeast

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

4. Shaping can be mechanical or manual:*

False

True

5. In what situations is osmotolerant yeast used?*

For breads made with whole wheat flour

For doughs containing eggs

For dough with more than 10% sugar in the recipe

For all types of bread making

3. At what stage in the bread-making process does the pointage step take place?*

After shaping

After kneading

After baking

Before baking

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

Its salt content

Its sugar content

Its protein content

Its ash content

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

After kneading

Before baking

After dividing

Before shaping

2. What is the grigne?*

The textured crust that forms on bread

A Step in Bread Making

The tool used to cut the bread dough before baking

A shaping technique

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

A shelf life of several days

A very white and very porous crumb

A beautiful crust, a crispy crust, and irregular holes

A thin and very smooth crust

14. What is bread-making flour?*

A flour that can easily be used to make bread

Whole-wheat flour

Buckwheat flour

A flour reserved for professional bakers

9. What is the name of the protein in wheat flour?*

Rye

Albumin

Gluten

Starch

6. What does "détente" mean in the bread-making process?*

The resting time for the dough before shaping

The step preceding the pointage

An optional step

Placing the shaped loaves on a linen cloth

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

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

The requirement to use flour made from French wheat

The prohibition on adding ascorbic acid to flour and freezing during the bread-making process

The requirement to add soy lecithin to traditional French flour

Compliance with a charter by bakers who wish to make traditional French bread

1. Under what conditions can a business be called a boulangerie in France?*

When it hires bakers

When all the bread sold is baked on-site

When it sells bread

When all stages of bread making are done on-site

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Bakery placement test

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your knowledge

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Request documentation