Bakery placement test

Last Name*

First Name*

Your email address*

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

After shaping

Before baking

After kneading

After baking

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

After kneading

After dividing

Before shaping

Before baking

5. In what situations is osmotolerant yeast used?*

For all types of bread making

For doughs containing eggs

For breads made with whole wheat flour

For dough with more than 10% sugar in the recipe

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

A shelf life of several days

A very white and very porous crumb

A thin and very smooth crust

A beautiful crust, a crispy crust, and irregular holes

4. Shaping can be mechanical or manual:*

True

False

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

7. What is panaire fermentation?*

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

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

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

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

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

Placing the shaped loaves on a linen cloth

The step preceding the pointage

The resting time for the dough before shaping

An optional step

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

Saccharomyces cerevisiae

Clostridium botulinum

Escherichia coli

Bacillus mesentericus

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

When it hires bakers

When it sells bread

When all stages of bread making are done on-site

When all the bread sold is baked on-site

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

Albumin

Rye

Starch

Gluten

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

The requirement to add soy lecithin to traditional French flour

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

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

The requirement to use flour made from French wheat

14. What is bread-making flour?*

Buckwheat flour

A flour that can easily be used to make bread

A flour reserved for professional bakers

Whole-wheat flour

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

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

Its protein content

Its salt content

Its sugar content

Its ash content

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Bakery placement test

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your knowledge

Would you like to find out more?
Request documentation