B.Sc (Non Medical) 2020 March Previous Question Papers
BASICS OF BAKING
Subject Code : BSCCA-105
M.Code : 72700
Time : 3 Hrs. Max. Marks : 60
Roll No. [ ] [ ] [ ] Total No. of Pages : 02
Total No. of Questions : 09
--- Content provided by FirstRanker.com ---
BSc.(Catering and Culinary Arts) (2015 & Onwards) (Sem.-1)BASICS OF BAKING
Subject Code : BSCCA-105
M.Code : 72700
Time : 3 Hrs. Max. Marks : 60
--- Content provided by FirstRanker.com ---
INSTRUCTIONS TO CANDIDATES :
- SECTION-A is COMPULSORY consisting of TEN questions carrying TWO marks each.
- SECTION-B contains FIVE questions carrying FIVE marks each and students have to attempt any FOUR questions.
- SECTION-C contains THREE questions carrying TEN marks each and students have to attempt any TWO questions.
SECTION-A
--- Content provided by FirstRanker.com ---
- Write briefly :
- Proving chamber
- Blow torch
- Candy thermometer
- Bran
- Margarine
- Creaming
- Blind baking
- Docking
- Scoring
- Biscotti
--- Content provided by FirstRanker.com ---
--- Content provided by FirstRanker.com ---
SECTION-B
- Enlist five small equipments used in bakery and give their uses.
- Draw a neat label diagram of wheat kernel.
- What are the major bread faults and the reason behind those?
- Write a brief note on origin of cookies.
- Classify raising agents.
--- Content provided by FirstRanker.com ---
SECTION-C
- Enlist the ingredients used in bread making process and state role of each.
- “Placement, colour and texture play an important role in food plating”. Elaborate.
- What are the different methods used for making cakes?
--- Content provided by FirstRanker.com ---
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.
--- Content provided by FirstRanker.com ---
This download link is referred from the post: B.Sc (Non Medical) 2020 March Previous Question Papers