CRAFT CERTIFICATE COURSE IN BAKERY AND
CONFECTIONARY EXAMINATION, NOVEMBER 2017
BAKERY
(2016 onwards)
Time 3 Hours Maximum 75 Marks
Part A (10 x 2 20)
Answer all questions.
1. What is the PH value of flour?
2. Define Gluten.
3. What range of temperature kills yeast?
4. Write the baking temperature of cake, bread, and
biscuits.
5. What is rope?
6. List three bread varities.
7. Explain fermentation.
8. What is the main function of fat in bread?
9. Define yeast.
10. Explain proofing.
Sub. Code
11
CP-8405
2
Wk 6
Part B 5 25)
Answer all questions.
11. What is the difference between feast and Babing
powder?
Or
Write about the by products of wheat.
12. List at least five impacts of sugar on the bread
dough.
Or
Write about the effects of fat on bread.
13. Oven is an important equipment in bakery. Explain.
Or
Describe the procedures which are followed in
storing bakery products.
14. What is the role of yeast in fermentation and
conditioning in dough?
Or
List the effects of under and over proofing.
15. Explain, brioche, croissant, focaccia, English Maffin
Bagel.
Or
Write about packing, costing and marketing of
bread.
CP-8405
3
Wk 6
Part C 10 30)
Answer all questions.
16. Write about milk and milk products.
Or
Write about flour and its types.
17. List out the different types of Gluten free flour.
Or
List out some of the common ingredient used in
bakery.
18. Write about different method of bread making.
Or
Write about the basic faults in bread making.
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