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

Download PTU (I.K. Gujral Punjab Technical University Jalandhar (IKGPTU) B.Sc (Catering-And-Culinary-Arts) 2020 March Previous Question Papers

1 | M-72700 (S2)-1295
Roll No. Total No. of Pages : 02
Total No. of Questions : 09
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
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
1. Write briefly :
a) Proving chamber
b) Blow torch
c) Candy thermometer
d) Bran
e) Margarine
f) Creaming
g) Blind baking
h) Docking
i) Scoring
j) Biscotti


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1 | M-72700 (S2)-1295
Roll No. Total No. of Pages : 02
Total No. of Questions : 09
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
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
1. Write briefly :
a) Proving chamber
b) Blow torch
c) Candy thermometer
d) Bran
e) Margarine
f) Creaming
g) Blind baking
h) Docking
i) Scoring
j) Biscotti


2 | M-72700 (S2)-1295
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?
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.
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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