CRAFT CERTIFICATE COURSE IN BAKERY AND
CONFECTIONARY EXAMINATION, NOVEMBER 2017
CONFECTIONARY
(Upto 2015 batch)
Time 3 Hours Maximum 100 Marks
Part A x 8 40)
Answer any five questions.
1. Define types of pastry.
2. What do you mean by creaming?
3. Explain Docking.
4. Give examples for Indian confectionary.
5. How do salt balances the baking powder?
6. How Icing bag with nozzles complete the product?
7. What is the method to prepare salted cookies?
8. How fermentations takes place in Bakery.
Part B 15 60)
Answer any four questions.
9. Briefly explain about
Flour
Sugar
Margarine
Baking soda/powder
Salt.
Sub. Code
12
CP-8409
2
Wk 14
10. Discuss about either fruits and pulps can be added in
cake making.
11. What do you mean by choux pastry and give the
importance of it?
12. Explain
Straight dough method
Salt delayed method.
13. List out the storage methods in confectionary products.
14. What are the uses of
Cheese
Cocoa
Dried fruit
Flavourings
Spices.
15. In hotels what is the importance of bakery?
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