EXAM DATE: 04.05.2016
CODE: CONF/02/MAY/16/NC Page 1 of 2
ROLL No…………….
NATIONAL COUNCIL FOR HOTEL MANAGEMENT
AND CATERING TECHNOLOGY, NOIDA
ACADEMIC YEAR 2015-2016
COURSE Diploma in Bakery Confectionery
SUBJECT Confectionery
TIME ALLOWED 03 Hours MAX. MARKS: 100

(Marks allotted to each question are given in brackets)

Q.1. What are leavening agents? Discuss various types of leavening agents used in confectionery.
OR
Discuss the role of flour in cake making. Explain strong and weak flour.

Q.2. Differentiate between cookies and biscuits. Discuss the factors affecting the quality of biscuits and cookies.

Q.3. Describe the internal and external characteristics of a cake in detail.

OR
Discuss the sugar butter process of cake making. How it is different from flour butter method?

Q.4. Write short notes on any two of the following:
Shortening Moistening agents
Marzipan Gluten-free flour

Q.5. Define the following terms:
Invert sugar Bavarois Meringue
Docking Whipping Royal icing
Panada Ganache Yeast
Clarified butter
(10x1=10)
Q.6. Explain the role of fats and oil in confectionery products.

EXAM DATE: 04.05.2016
CODE: CONF/02/MAY/16/NC Page 2 of 2
Q.7. Discuss balancing of cake formula in detail.

OR
List five common cake faults with their reason and also explain how these faults can be prevented.

Q.8. Explain various types of pastries prepared in confectionery. Give preparation method for any one of them.

Q.9. Describe various ways of storing confectionery products.

Q.10. State True or False:
Milk gives lubrication in bread making process.
Aleurone cells layer are not a part of wheat kernel.
Puff margarine has a lower meting point.
Too much dark colour of the crust of a cake is an external cake fault.
Lemon juice improves the dough extensibility in the puff pastry.