BAKERY AND CONFECTIONERY CAT 102 QP

 

1^st 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 …………….

1^st 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.

 

 

 

 

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.