Bakery placement test

Last Name*

First Name*

Your email address*

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

Its ash content

Its salt content

Its protein content

Its sugar content

5. In what situations is osmotolerant yeast used?*

For doughs containing eggs

For breads made with whole wheat flour

For dough with more than 10% sugar in the recipe

For all types of bread making

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

7. What is panaire fermentation?*

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 proteins in the flour into sugar and CO²

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

2. What is the grigne?*

A Step in Bread Making

A shaping technique

The tool used to cut the bread dough before baking

The textured crust that forms on bread

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

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

After baking

After kneading

After shaping

Before baking

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

Rye

Gluten

Starch

Albumin

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

Before baking

After dividing

Before shaping

After kneading

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

The step preceding the pointage

The resting time for the dough before shaping

Placing the shaped loaves on a linen cloth

An optional step

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

Escherichia coli

Bacillus mesentericus

Clostridium botulinum

Saccharomyces cerevisiae

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

When all stages of bread making are done on-site

When it sells bread

When it hires bakers

When all the bread sold is baked on-site

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

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

The requirement to use flour made from French wheat

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

The requirement to add soy lecithin to traditional French flour

4. Shaping can be mechanical or manual:*

False

True

14. What is bread-making flour?*

Whole-wheat flour

A flour reserved for professional bakers

A flour that can easily be used to make bread

Buckwheat flour

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Bakery placement test

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