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 stages of bread making are done on-site

When all the bread sold is baked 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

Before baking

After kneading

After baking

4. Shaping can be mechanical or manual :*

False

True

5. In what case is osmotolerant yeast used ?*

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

For breads made from wholemeal flour

For all types of bread making

For doughs containing eggs

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

An optional step

The step preceding the pointage

Placing the shaped loaves on a linen cloth

The rest given to the dough before shaping

7. What is the panaire fermentation ?*

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

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

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

Its salt content

Its sugar content

Its protein content

Its ash content

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

Albumin

Gluten

Starch

Rye

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 shaping

After kneading

After dividing

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 ?*

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

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

14. What is a panifiable flour ?*

A wholemeal flour

A flour that can easily be made into bread

A buckwheat flour

A flour reserved for professional bakers

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

A beautiful grigne, a crispy crust, and irregular holes

A very white and very holey crumb

A thin and very smooth crust

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