1st MID TERM EXAMINATIONS
SUBJECT – BAKERY AND CONFECTIONERY
Q1. Explain the evolution of breads from
biblical times to the modern day.
(10marks)
OR
Write a detailed note on milling process
of wheat.
Q2. What are the quality characteristics
of a good bread? (10marks)
Q3. Draw a labelled diagram of wheat
grain. Explain the role of salt and sugar in bread making.
(5marks)
Q4. Write a short note on following (any
five)
(2*5=10marks)
a. gelatin
b. Baking
powder
c. Combination
oven
d. Fermentation
e. Gluten
free flours
f. Caramelization
Q5. Name five large and five small
equipments and their use in bakery and confectionery. (5marks)
OR
Write a detailed note on yeast and role
it plays in bread making process.
Q6. Fill in the blanks
(1*10=10marks)
a. Innermost
part of wheat kernel is known as ………….
b. Almond
paste used in cake decoration ……………..
c. …………….
is a classical bread from France.
d. Yeast
multiplies by a process called …………
e. …………
is a frothy mass of beaten egg white and sugar.
f. Sugar
substitute used to prepare sugar showpieces ……………
g. Ideal
temperature to store flour is ………….
h. Baking
a pastry shell without any filling is termed as ……………..
i.
……………. is a water
insoluble protein present in flour.
j.
Baking powder is made
by mixing baking soda and …………….
1st MID TERM EXAMS
SUBJECT – BAKERY AND CONFECTIONERY BASIC (CAT-102)
Q1. Write a short note on following
types of ovens. Any two
(5marks)
a. Combination
oven
b. Microwave
oven
c. Dutch
oven
OR
List 5 heavy and
5 light equipments of bakery department and write 1 or 2 lines about each
equipment.
Q2. Briefly explain the following
terms
(5marks)
a. Docking
b. Crimping
c. Proofing
d. Praline
e. Dead
dough
Q3. Explain the internal and external
characteristics of good bread. (10marks)
OR
Elaborate on different bread making
methods.
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