CRAFT CERTIFICATE COURSE IN BAKERY AND
CONFECTIONARY EXAMINATION, NOVEMBER 2017
BAKERY HYGIENE AND WORK SAFETY
(2016 onwards)
Time 3 Hours Maximum 75 Marks
Part A (10 x 2 20)
Answer all questions.
1. What is refined Flour?
2. What do you mean by Kneading?
3. Abbreviate HACCP.
4. Define Food poisoning.
5. What is wet garbage?
6. Name any two electric equipments used in Bakery.
7. What is First Aid?
8. Explain grooming.
9. Name any two types of fire extinguishers.
10. What is adulteration?
Sub. Code
13
CP-8407
2
sp6
Part B x 5 25)
Answer all questions.
11. Name any five raw materials used in bakery with
its uses.
Or
Name any ten bakery products.
12. What are the food poisoning bacteria? Explain.
Or
Differentiate Food Contamination and Adulteration.
13. Why is chef uniform is important? Explain.
Or
Explain the grooming standards of Bakery
department.
14. How do you clean a oven?
Or
Explain pest control techniques.
15. What are the causes of fire in Bakery? Explain with
examples.
Or
Name any five adulterants and where they are
used.
CP-8407
3
sp6
Part C x 10 30)
Answer all questions.
16. How do you store the raw materials in Bakery? Give
five examples and its storage method.
Or
Explain in detail COSHH.
17. Explain the good structural details of a hygienic
bakery.
Or
Explain personal grooming.
18. Draw an explain the two sink dish washing method.
Or
Explain the causes of accidents in kitchen.
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