Bakery and Confectionary Techniques (CAT 202)

 

Semester – II

Bakery and Confectionary Techniques (CAT 202)

 

Answer all five questions

 

Q1. Explain why preheating and using different rack positions in a n oven is an important step in baking.

OR

With the help of example baker’s percentage and formula yield.

 

Q2. What are the different methods of heat transfer? Give example.

OR

Describe the sensory properties of food products.

 

Q3. Explain different types of basic meringues. Support your answer with proper recipes of each.

OR

Describe souffle and pate choux.

 

Q4. Differentiate between pies and tarts. Enlist 3 pies and 3 tarts and describe them in 2-3 lines.

 

OR

Explain different types of pie dough.

 

Q5. Explain role of different ingredients used in cookies and biscuits.

OR

Illustrate different types of cookies. Give example of each.

 

2^nd MID TERM EXAMS

 

Course Name : Bakery and Confectionary Techniques                              Course Code : CAT 202

 

Q1. What pate choux? List 4 products prepared from pate a choux and also give a brief.

 

OR

 

What are the precautions taken while preparing meringues and souffle?

Q2. Explain different types of pie fillings.

 

OR

 

Explain different types of pie fillings. Enlist and give reasons for various pie faults.