CRAFT CERTIFICATE COURSE EXAMINATION,
APRIL 2018
Bakery and Confectionary
BAKERY HYGIENE AND WORK SAFETY
(2016 onwards)
Time 3 Hours Maximum 75 Marks
Part A (10 2 20)
Answer all questions.
1. What is raw materials?
2. Write the definition for food poisoning.
3. Explain the food infection.
4. Write the meaning of food safety methods.
5. Abbreviate HACCP.
6. What is meant by colour coding?
7. Definition of disinfection.
8. Write the types of dish washing methods.
9. Name the types of fire.
10. Name any two equipments used in bakery.
Sub. Code
13
CP-8665
2
Wk 4
Part B 5 25)
Answer all questions.
11. Write a short note on food intoxication.
Or
Explain the storage methods of raw materials.
12. Write the notes on their prevention.
Or
Explain the general rules of sanitary food handling.
13. Write about the details hygienic bakery.
Or
Definition of sterilization and explain it.
14. Cleaning methods for electrical.
Or
Large and small equipments used in bakery.
15. Importance of oral hygiene.
Or
Explain the preventive methods.
Part C 10 30)
Answer all questions.
16. Explain in detail HACCP.
Or
How do you store the finished products in bakery
give five examples and storage methods?
CP-8665
3
Wk 4
17. Write a notes on
Dansar zone temple.
Cross contamination.
Or
Write the note on sarbage and ECO-friendly
methods of garbage disposol.
18. What are the causes of accidents and their
preventive methods?
Or
Basic first aid for, scalds and insect bites.