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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 one is the natural flavouring agent?
2. Who discovered yeast activity?
3. What is the granulated sugar crystals?
4. Which wheat protein is more essential for bread making?
5. Which wheat flour is used to make biscuits?
6. What test is used to identify the quantity of flour?
7. How the spoiled yeast smell?
8. Which spice is called queen of spices?
9. How the baking quality of fresh flour can be improve?
10. What is the colour of good quality wheat flour?
11. What are the chemical found in table salt?
12. Which fat is substitute of butter?
13. Which flour has low water absorption power?
14. What is the other name of icing-Sugar?
15. Which part of plant is known as clove ?
16. Which is called as all purpose flour?
17. What is the chemical name of salt?
18. What is green flour?
19. What is the colour of fresh yeast?
20. Why bleached flour is used to prepare cakes and biscuits?
21. Which type of flour is used to prepare bread?
22. Which flour is known as special cake flour?
23. Which one is the example of vegetable fat?
24. What will happen if flour moisture level is high?
25. What is in whole meal flour?

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