CRAFT CERTIFICATE COURSE EXAMINATION,
NOVEMBER 2017
Bakery and Confectionary
BAKERY
(Upto 2015 batch)
Time 3 Hours Maximum 100 Marks
Part A x 8 40)
Answer any five questions.
1. What is Milling? Explain store milling.
2. Name the different types of flour and explain.
3. List some internal bread faults and remedies.
4. Explain about Egg its types, composition, uses and
storage.
5. Write about sugar and its type in detail.
6. Explain about rope and mold.
7. Write about natural improvers and explain.
8. Explain:
Mixing
Oven break
Pasteurization
pH value of flour.
Sub. Code
11
CP-8408
2
Ws2
Part B x 15 60)
Answer any four questions.
9. Explain the following:
Bran
Germ
Endosperm.
10. Name the ingredients used in Bread Baking and explain
in brief about each.
11. Write and explain in detail about fats and oils.
12. Explain the production of Yeast.
13. Discuss about over and under fermentation.
14. What are improvers? Give some examples for it, and
explain their function.
15. Explain
Texture
Kneading
Knock back
Proofing
Dough
Gelatein.
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