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

Clostridium botulinum

Bacillus mesentericus

Escherichia coli

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

When it hires bakers

When it sells bread

When all the bread sold is baked on-site

When all stages of bread making are done on-site

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

7. What is panaire fermentation?*

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

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

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

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

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

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

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

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

Placing the shaped loaves on a linen cloth

The resting time for the dough before shaping

The step preceding the pointage

An optional step

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

After dividing

Before baking

After kneading

Before shaping

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

Rye

Gluten

Starch

Albumin

2. What is the grigne?*

The tool used to cut the bread dough before baking

The textured crust that forms on bread

A Step in Bread Making

A shaping technique

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?*

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

After kneading

After baking

Before baking

After shaping

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

A thin and very smooth crust

A shelf life of several days

A beautiful crust, a crispy crust, and irregular holes

A very white and very porous crumb

5. In what situations is osmotolerant yeast used?*

For breads made with whole wheat flour

For dough with more than 10% sugar in the recipe

For all types of bread making

For doughs containing eggs

4. Shaping can be mechanical or manual:*

True

False

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Bakery placement test

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your knowledge

Would you like to find out more?
Request documentation