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Baker and Confectioner Practice Test: Introduction to Bread Production
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Baker and Confectioner Practice Test: Introduction to Bread Production
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25 Questions

1. What kind of yeast can be stored at room temperature?
2. What is the colour of good quality wheat flour?
3. What are the essential ingredients used for bread?
4. What will happen if flour moisture level is high?
5. Which flour is known as special cake flour?
6. Which one is the example of vegetable fat?
7. What are the chemical found in table salt?
8. Which type of flour is used to prepare bread?
9. What is liquid measurement of one litre?
10. Who discovered yeast activity?
11. Which wheat flour contains more protein?
12. What type of flour is used for bread making?
13. Which wheat flour is used to make biscuits?
14. What is the exact gram of table spoon measure?
15. What is the colour of fresh yeast?
16. Why bleached flour is used to prepare cakes and biscuits?
17. Which flour has low water absorption power?
18. What is in whole meal flour?
19. Which is the storage temperature of egg?
20. What is the outer layer of wheat kernel called as
21. What is the pH value of water?
22. What fruit is use to make Tutti-Frutti?
23. What is green flour?
24. Which is called as all purpose flour?
25. What is the another name of fresh yeast?

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