CB CB Baker Bread & Pastry Production

Question 1

What is the primary purpose of scoring bread dough before baking?

Accepted Answer

To allow controlled expansion and prevent irregular cracking

Answer

To add decorative patterns only

Answer

To reduce baking time

Answer

To increase crust thickness

Question 2

Which lamination technique is used to create the flaky layers in croissants?

Accepted Answer

Folding butter into dough through a series of turns

Answer

Mixing butter directly into the dough

Answer

Brushing melted butter between rolled layers

Answer

Adding butter to the poolish starter

Question 3

What is the ideal internal temperature for a fully baked white sandwich bread loaf?

Accepted Answer

190–200°F (88–93°C)

Answer

140–150°F (60–66°C)

Answer

212°F (100°C)

Answer

160–170°F (71–77°C)

Question 4

What is 'proofing' in bread production?

Accepted Answer

The final fermentation rest after shaping, before baking

Answer

The mixing stage where gluten forms

Answer

The process of adding yeast to flour

Answer

The cooling period after baking

Question 5

Which type of flour is best suited for making high-quality French baguettes?

Accepted Answer

Bread flour or French Type 55 flour with moderate protein content

Answer

Cake flour with low protein content

Answer

Whole wheat flour for maximum fiber

Answer

Self-rising flour for added lift

Question 6

What causes a dense, compact crumb in a yeast bread loaf?

Accepted Answer

Insufficient fermentation or proofing time

Answer

Over-proofing the dough

Answer

Using too much water in the recipe

Answer

Baking at too high a temperature