Download PTU B.Voc 2020 Dec 2nd Sem 78001 Basics Of Bakery And Confectionary Question Paper

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B.Voc. (Hospitality & Culinary Management) (2019 Batch) (Sem.-2)
BASICS OF BAKERY & CONFECTIONARY
Subject Code : BVHCA-205-19
M.Code : 78001

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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.

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SECTION-A

Write briefly :

1. Explain Gluten.
2. Explain the term Fermentation.
3. Explain the term Khoya.

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4. What are the most common types of wheat?
5. Define self raising flour.
6. Define the term Confectionery.
7. What is pastry cream?
8. Why does sponge batter curdle?

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9. What is short crust?
10. Explain Choux.

SECTION-B

11. Explain the principles of bread making.
12. Write a short note on scope of bakery and confectionary.

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13. Explain the organizational chart of bakery in detail.
14. Explain various methods of cake making.
15. Explain the process of chocolate tempering.

SECTION-C

16. Draw the structure of wheat and explain various types of wheat and flour.

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17. Explain various ingredients used in bread making and their role in making of bread.
18. Explain in detail about basic pastry creams and its uses in confectionery.

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