Download PTU B.Sc (Catering-And-Culinary-Arts) 2020 March 1st Sem 72700 Basics Of Baking Question Paper

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Roll No. [ ] [ ] [ ] Total No. of Pages : 02
Total No. of Questions : 09

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INSTRUCTIONS TO CANDIDATES :

1. SECTION-A is COMPULSORY consisting of TEN questions carrying TWO marks each.
2. SECTION-B contains FIVE questions carrying FIVE marks each and students have to attempt any FOUR questions.
3. SECTION-C contains THREE questions carrying TEN marks each and students have to attempt any TWO questions.

SECTION-A

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1. Write briefly :
   1. Proving chamber
   2. Blow torch
   3. Candy thermometer
   4. Bran
   5. Margarine

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   6. Creaming
   7. Blind baking
   8. Docking
   9. Scoring
   10. Biscotti

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SECTION-B

2. Enlist five small equipments used in bakery and give their uses.
3. Draw a neat label diagram of wheat kernel.
4. What are the major bread faults and the reason behind those?

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5. Write a brief note on origin of cookies.
6. Classify raising agents.

SECTION-C

7. Enlist the ingredients used in bread making process and state role of each.
8. “Placement, colour and texture play an important role in food plating”. Elaborate.

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9. What are the different methods used for making cakes?

NOTE : Disclosure of Identity by writing Mobile No. or Making of passing request on any page of Answer Sheet will lead to UMC against the Student.

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