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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 is in whole meal flour?
2. Which part of plant is known as clove ?
3. Which wheat flour contains more protein?
4. What is the pH value of water?
5. Which one is the example of vegetable fat?
6. What test is used to identify the quantity of flour?
7. Which fat is substitute of butter?
8. Which is the storage temperature of egg?
9. What type of flour is used for bread making?
10. How the spoiled yeast smell?
11. Which flour has low water absorption power?
12. Which wheat flour is used to make biscuits?
13. Why bleached flour is used to prepare cakes and biscuits?
14. Which is called as all purpose flour?
15. What kind of yeast can be stored at room temperature?
16. What is liquid measurement of one litre?
17. What is green flour?
18. Which chemical is used for maturing of flour?
19. Which flour is known as special cake flour?
20. Who discovered yeast activity?
21. What will happen if flour moisture level is high?
22. Which spice is called queen of spices?
23. What is the exact gram of table spoon measure?
24. What are the chemical found in table salt?
25. What is the colour of fresh yeast?

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