Quiz — Sealing Paste: Knowledge Assessment

1. What is the main purpose of sealing paste in cooperage? *

To enhance the color of the wood

To secure the barrel hoops

To ensure a watertight seal between the heads and the staves

To accelerate the drying of the oak

2. When should the paste be applied? *

Several days before installing the bottom

Just before installing the bottom

After filling the barrel

After toasting

3. Which recipe produces a paste with a color similar to oak? *

Recipe 1 – Wheat flour

Recipe 2 – Wheat & buckwheat

Recipe 3 – Wheat & ash

Recipe 4 – Wheat & sawdust

4. Which HACCP precaution is mandatory when receiving flour? *

Check the bag’s integrity and ensure there are no abnormal odors

Immediately add water to test the paste

Heat the bag to 40°C to kill germs

Store it directly without inspection

5. What does FIFO mean in inventory management? *

First In, First Out

First In, First Only

First In, First Out

Fast In, Fast Out

6. Which standard defines the organization and management of food safety? *

HACCP

ISO 22000

ISO 15161

IFS

7. What sign indicates that dough has fermented? *

A white, uniform color

Presence of bubbles or a sour smell

A soft texture that is easy to spread

Complete absence of moisture

8. What is the recommended storage temperature for flour? *

5–8 °C

25–30 °C

14–18 °C

35–40 °C

9. What does DLUO (now called DDM) stand for? *

Official Use-By Date

Minimum Durability Date

Mandatory Legal Use Period

Optimal Use Deadline

10. What precaution is essential to prevent the dough from fermenting? *

Keep it open to the air

Add more flour to thicken it

Prepare only the necessary amount and store between 14 and 18 °C

Mix it with vinegar to stabilize it