Quiz

Bakery placement test

This quick quiz will help you take stock of your bakery knowledge and find a course suited to your level.

"*" indicates required fields

Last Name*

First Name*

Your email address*

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

An optional step

The resting time for the dough before shaping

The step preceding the pointage

Placing the shaped loaves on a linen cloth

5. In what situations is osmotolerant yeast used?*

For doughs containing eggs

For all types of bread making

For breads made with whole wheat flour

For dough with more than 10% sugar in the recipe

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

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 requirement to use flour made from French wheat

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

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

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

Bacillus mesentericus

Clostridium botulinum

Escherichia coli

Saccharomyces cerevisiae

14. What is bread-making flour?*

Buckwheat flour

A flour that can easily be used to make bread

Whole-wheat flour

A flour reserved for professional bakers

7. What is panaire fermentation?*

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

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

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

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

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

Its salt content

Its ash content

Its sugar content

Its protein content

2. What is the grigne?*

The textured crust that forms on bread

A shaping technique

A Step in Bread Making

The tool used to cut the bread dough before baking

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

Rye

Albumin

Starch

Gluten

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

A shelf life of several days

A beautiful crust, a crispy crust, and irregular holes

A very white and very porous crumb

A thin and very smooth crust

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

4

3

5

2

4. Shaping can be mechanical or manual:*

False

True

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

Before baking

Before shaping

After dividing

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