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Baker and Confectioner Practice Test: Method Of Bread Making And Bread Characteristics, Fault, Spoilage And Bakery Layout
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Baker and Confectioner Practice Test: Method Of Bread Making And Bread Characteristics, Fault, Spoilage And Bakery Layout
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25 Questions

1. When an open top loaf is baked the loaf should get a break on its sides and characteristics of this break is called?
2. When fresh bread is stored at ambient temperature it undergoes progressive deterioration of quality like tough crumb leathery crust is called?
3. What are the main bread diseases?
4. What is the reason for too much volume of bread?
5. What is the next process in bread making after dividing and rounding?
6. What is the name of black mould?
7. When bread making, mixing all the ingridients in one stage is called?
8. What is the bread baking temperature?
9. What is the smell of rope infected bread?
10. Which place will be considerd for pesto flash in bakery plant designing?
11. What is important while selling a loaf of bread?
12. Which method of bread production need two stage of mixing operations?
13. When yeast is mixed with water,sugar and little flour then allowed to ferment 10 minutes this mixture is called?
14. What is bacillus mesentericus ?
15. Which facter is considerd as important in designing of bakery lay out
16. How is mould entering the bread?
17. How can be ensured the baked products are free from pathogens?
18. What is the function of salt in bread production?
19. When seperating two slices of bread a thin rope like thread is seen, which desease it is?
20. In bakery plant designing uni- directional flow of materials will be considerd why?
21. During site selection for bakery manufacturing unit which area will be considerd?
22. What is the quality defects when baked biscuits are kept in room temperature
23. What is HACCP?
24. Which stage salt should add in salt delayed method?
25. What is the reason for leathery crust?

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