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Question 1 of 13

1. Question
Which of the following statements are true?
- All ingredients of bread will always be a ratio of the flour.
- All ingredients of bread will always be a ratio of the dry yeast.
- All ingredients of bread will always be a ratio of the dry yeast and flour combined.
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Question 2 of 13

2. Question
You will require more liquid for white bread than for brown bread. True or false?
- True
- False
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Question 3 of 13

3. Question
Which of the following statements are true?
- The water is 60% of the flour weight and he dry yeast is 5% of the flour weight
- The water is 60% of the flour weight and he dry yeast is 1.7% of the flour weight
- The water is 1.7% of the flour weight and he dry yeast is 60% of the flour weight
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Question 4 of 13

4. Question
If the flour weight in a loaf of bread is 700g, then the dry yeast weight will be?
- 30 grams
- 35 grams
- 40 grams
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Question 5 of 13

5. Question
Before beginning your baking, you need to ensure that the following:
- Check the air temperature to ensure that the mixed dough weight will finish at about 28 – 30 degrees Celcius
- Check the air and water temperature to ensure that the mixed dough weight will finish at about 28 – 30 degrees Celcius
- Check only the water temperature to ensure that the mixed dough weight will finish at about 28 – 30 degrees Celcius
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Question 6 of 13

6. Question
If the finished weight of the dough is above 30 degrees, the following will happen?
- The bread will rise perfectly with a perfect crusty top
- The bread will not rise as the dough will be ‘spent’
- The bread will rise with no problem. The finished weight of the dough just cannot be below 30 degrees Celsius.
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Question 7 of 13

7. Question
Before turning the mixer on, you must do the following?
- Check that the mixing bowl is clean
- Add in the dry ingredients and water
- Check the mixing bowl is clean and add in the dry ingredients
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Question 8 of 13

8. Question
To check that the dough is correctly mixed, the following test needs to be done:
- A visual check to see that the dough makes a tight ball of dough in the mixing bowl
- Perform the window test by using a piece of dough to ensure that it does not stretch but snaps nicely
- Perform the window test by using a piece of dough to ensure that it stretches but does not snap.
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Question 9 of 13

9. Question
When dough is resting, the following must be done:
- Spray lightly with water to prevent it from skinning
- Place a plastic sheet over the dough to prevent it from skinning
- Ensure that the dough rests for at least an hour before proceeding to the next step
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Question 10 of 13

10. Question
When placing the dough into the bread tins, the seam of the dough must:
- Face upwards
- Face sideways towards any side of the bread tin
- Face downwards
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Question 11 of 13

11. Question
A sandwich loaf requires a bread tin lid. True or false?
- True
- False
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Question 12 of 13

12. Question
Which of the following is true:
- The dough needs to be proofed for 30 minutes and the baked for 30 minutes
- The dough needs to be proofed for 30 minutes and the baked for 25 minutes
- The dough needs to be proofed for 25 minutes and the baked for 30 minutes
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Question 13 of 13

13. Question
A loaf of bread can be cooled either on a table or in a cooling rack. True or false?
- True
- False
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