Bakery placement test

Last Name*

First Name*

Your e-mail address*

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

Clostridium Botulinum

Escherichia coli

Bacillus mésentéricus

Saccharomyces cerevisiae

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

The rest given to the dough before shaping

The step preceding the pointage

Placing the shaped loaves on a linen cloth

An optional step

4. Shaping can be mechanical or manual :*

False

True

14. What is a panifiable flour ?*

A wholemeal flour

A buckwheat flour

A flour reserved for professional bakers

A flour that can easily be made into bread

7. What is the panaire fermentation ?*

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

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

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

The fermentation of dough due to the use of baker's yeast

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

After kneading

Before shaping

After dividing

Before baking

5. In what case is osmotolerant yeast used ?*

For doughs containing eggs

For breads made from wholemeal flour

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

For all types of bread making

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

The obligation to use flour made from French wheat

The prohibition of adding ascorbic acid to flour and freezing in the bread making process

The requirement to add soy lecithin to French traditional flour

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

3. At what point in the bread making process does the step of pointage occur ?*

Before baking

After kneading

After baking

After shaping

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

Its sugar content

Its protein content

Its salt content

Its ash content

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

A thin and very smooth crust

A beautiful grigne, a crispy crust, and irregular holes

A very white and very holey crumb

A shelf life of several days

1. Under what condition can a business be called a Boulangerie in France?*

When all the bread sold is baked on-site

When it sells bread

When it employs bakers

When all stages of bread making are done on-site

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

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

Starch

Rye

Albumin

Gluten

2. What is the grigne ?*

A step in bread making

The relief crust that appears on breads

A shaping technique

The tool used to cut the bread dough before baking

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Bakery placement test

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your knowledge

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Request documentation