CRAFT CERTIFICATE COURSE EXAMINATION,
APRIL 2018.
Non-Semester
Bakery and Confectionary
BAKERY
(2016 onwards)
Time 3 Hours Maximum 75 Marks
Part A (10 2 20)
Answer all questions.
1. Define bakery.
2. What are the three parts of wheat?
3. List out the raw material required in bread making.
4. Give internal characteristics of bread.
5. Define proofing.
6. Name any two bread diseases.
7. List out the types of yeast.
8. List out the optional ingredient.
9. Name the types of flour.
10. Expand the W.A.P.
Sub. Code
11
CP-8663
2
sp4
Part B 5 25)
Answer all questions.
11. Explain the stone milling process of wheat.
Or
Give short notes about importance of flour.
12. Explain about no time dough method.
Or
Describe the different process in bread making.
13. What are the external characteristics of bread.
Or
Give any two types of bread with recipes.
14. Discuss about "Yeast".
Or
Role of yeast in baking-discuss.
15. How to improve the quality of bread?
Or
Explain about bread improver.
Part C 10 30)
Answer all questions.
16. Briefly explain about wheat and milling process.
Or
Discuss about different types of flour.
CP-8663
3
sp4
17. Briefly explain about
Essential ingredients.
Optional ingredients.
Or
How to find out the bread faults and their remedies?
18. Importance of Yeast and salt in bread making
Discuss about it.
Or
Elaborate about the types of sugar.