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

Download PTU ( I.K.Gujral Punjab Technical University (IKGPTU)) Bachelor of Vocational Education (B. Voc) 2020 December 2nd Sem 78001 Basics Of Bakery And Confectionary Previous Question Papers

Roll No.
Total No. of Pages : 02
Total No. of Questions : 18
B.Voc. (Hospitality & Culinary Management) (2019 Batch) (Sem.?2)
BASICS OF BAKERY & CONFECTIONARY
Subject Code : BVHCA-205-19
M.Code : 78001
Time : 3 Hrs. Max. Marks : 60
INST RUCT IONS T O CANDIDAT ES :
1 .
SECT ION-A is COMPULSORY cons is ting of TEN questions carrying TWO marks
each.
2 .
SECT ION-B c ontains F IVE questions c arrying FIVE marks eac h and s tud ents
have to atte mpt any FOUR q ues tions.
3 .
SECT ION-C contains THREE questions carrying T EN marks e ach and s tudents
have to atte mpt any T WO questio ns.
SECTION-A
Write briefly :
1)
Explain Gluten.
2)
Explain the term Fermentation.
3)
Explain the term Khoya.
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?
9)
What is short crust?
10) Explain Choux.
1 | M-78001
(S2)-769

---

SECTION-B
11) Explain the principles of bread making.
12) Write a short note on scope of bakery and confectionary.
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.
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.
2 | M-78001
(S2)-769

---