CRAFT CERTIFICATE COURSE IN BAKERY AND
CONFECTIONARY EXAMINATION,
NOVEMBER 2017
CONFECTIONARY
(2016 onwards)
Time 3 Hours Maximum 75 Marks
Part A (10 x 2 20)
Answer all questions.
1. Explain the art of Baking.
2. List out the types of chocolates.
3. Identify leavening agents.
4. Describe sponge dough method.
5. Explain some cake faults and remedies.
6. What do you mean by puff pastry?
7. Identify the cookie dough ingredients.
8. What do you mean by fillings?
9. Explain about frostings.
10. Differentiate between cookies and biscuits.
Sub. Code
12
CP-8406
2
sp3
Part B x 5 25)
Answer all questions.
11. Explain fats and oils.
Or
What do you mean by moistening agent?
12. Describe cake ingredients.
Or
List out three basic types of cakes
batter cakes
foam cakes
chiffon cakes.
13. Discuss cake decorating.
Or
Describe commonly used materials used to make
show pieces.
14. Discuss sweet dough ingredients.
Or
Discuss puff pastry dough ingredients.
15. Describe types of cookie doughs.
Or
Describe mixing and baking cookies.
CP-8406
3
sp3
Part C x 10 30)
Answer all questions.
16. Discuss eggs and baking.
Or
List out types of milk in confectionary.
17. Explain the types of Icing.
Or
Explain the types of hot and cold desserts.
18. Discuss the cookies faults and remedies.
Or
Discuss the chocolate faults and remedies.
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