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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. Which wheat flour is used to make biscuits?
2. Which wheat protein is more essential for bread making?
3. What is the another name of fresh yeast?
4. What is the colour of un-refined sugar?
5. What is the colour of fresh yeast?
6. What fruit is use to make Tutti-Frutti?
7. Which flour has low water absorption power?
8. What is the other name of icing-Sugar?
9. Which chemical is used for maturing of flour?
10. Why bleached flour is used to prepare cakes and biscuits?
11. Which is called as all purpose flour?
12. What is the name of fat taken from pork?
13. Which is the natural improver?
14. What is in whole meal flour?
15. Who discovered yeast activity?
16. Where is the white flour is obtained from wheat kernel?
17. Which fat is substitute of butter?
18. What test is used to identify the quantity of flour?
19. Which part of plant is known as clove ?
20. Which is the storage temperature of egg?
21. What kind of yeast can be stored at room temperature?
22. Which one is the natural flavouring agent?
23. What are the essential ingredients used for bread?
24. What is liquid measurement of one litre?
25. Which wheat flour contains more protein?

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