[French Bakery Secrets] The true test of a master baker—The Baguette Quiz: Will you rise to the challenge?
［法式烘焙奥秘］烘焙知识小测试：你能识别好法棍吗？
Beginner baking enthusiasts and experienced master bakers are all welcome to take our baguette quiz! The quiz will not only prepare you for our upcoming baguette and whole meal raisin bread baking class, but also improve your knowledge on the science behind French baking.
零基础的烘焙爱好者？经验丰富的面包师？只要你热爱烘焙，就都可以通过此次海上青焙坊的法棍知识小测试，检测自己所知，学到新的知识！此次小测试不仅仅可以帮你准备SYB近来的法棍与全麦提子面包对外课程，更能加强你对法式烘焙及法棍手法的意识！
1. What’s the major difference between baguettes and other types of French bread?
a. There is no difference
b. It has to be baked for a longer time period
c. The dough contains no sugar or oil
d. Before baking, the dough has less luster than other types of bread
2. How many incisions should you make in a baguette that is 50 cm. long?
a. 5
b. 3
c. 7
d. 4
3. Which factors will impact the texture of the finished baguette product?
a. The steam from the oven
b. Baking time
c. Incisions on top of the baguette
d. All of the above
4. What is the main reason for the baguette’s crispy crust?
a. The quality of the ingredients used
b. The material of the oven and it’s steaming capabilities
c. The environment in which the yeast rises
d. The length of time the dough is kneaded
一、 法棍与其他法式面包有什么差异？
a. 没有差异
b. 烤的时间更长一些
c. 面团本身没有糖分和油脂
d. 烤之前，表皮不光滑
二、 50厘米的法棍要划多少刀？
a. 5
b. 3
c. 7
d. 4
三、 哪些因素将影响到法棍的口感？
a. 蒸汽
b. 烤得多长时间
c. 切口
d. 以上都会影响到口感
四、 面包有脆脆外皮的原因是什么？
a. 原料的质量
b. 大理石板的烤箱，带蒸汽
c. 面包醒发的状态
d. 在操作过程中，揉面的时间
Correct Answers:
- C: Because the baguette’s dough lacks these two ingredients prevalent in other French breads, the baguette is one of the hardest breads to perfect.
- A: For every 10 centimeters, the baker must make an incision angled at 20 degrees.
- D: The rising steam, the length of time the bread is baked, as well as the incisions on top all contribute to the baguette’s ending texture.
- B: The capabilities of the oven are the primary factors in creating the crispy outer crust.
正确答案：
- C: 因为法棍面团缺乏这两个原料，所以它比较难制作，操作过程也有一点复杂。
- A：每10厘米要划一个呈20度角的切口
- D：出发的蒸汽、烤得多长时间和切口的大小都将影响到法棍的口感——应该是外脆里软。
- B: 烤箱的功能，例如大理石板的平炉或烤箱的蒸汽功能
For more French bakery secrets, join our baguette and whole meal raisin bread public baking class!
若你想了解更多，欢迎报名我们快近来的法棍与全麦提子面包对外课程！