CRAFT CERTIFICATE COURSE EXAMINATION,
APRIL 2018
Non-Semester
Bakery and Confectionary
CONFECTIONARY
(2016 onwards)
Time 3 Hours Maximum 75 Marks
Part A (10 2 20)
Answer all questions.
1. Explain about the flour.
2. Define sugar.
3. Write types of methods in cakes.
4. Explain the cake faults.
5. Write the notes on setting agents.
6. Explain the pudding.
7. Define pastry.
8. Explain some pastry paults.
9. Write notes on Biscuits.
10. Write types of chocolate.
Sub. Code
12
CP-8664
2
Wk 6
Part B 5 25)
Answer all questions.
11. Explain the cake making ingredients.
Or
Explain the leavening agents.
12. Explain the cake making methods.
Or
Discuss the preparation of fruits and cream fillings.
13. Different types of icing and its used in
confectionery.
Or
Identify pie fillings.
14. Write the types of pastries.
Or
Write pastry faults and remedies.
15. Write the notes on preparation of cookings.
Or
Explain the quality of cookies.
CP-8664
3
Wk 6
Part C 10 30)
Answer all questions.
16. What is the role of Raw materials and its functions
of confectionery.
Or
What is the role of sugar and types of sugar?
17. Explain the eggs and its types.
Or
Explain the pastry faults and remedies for
confectionery.
18. Discuss the setting agents.
Pectin
Gelatine.
Or
Preparation of biscuits and explain.