B.Sc. DEGREE EXAMINATION, APRIL 2018
First Year
Culinary Arts and Chef Management
BAKERY AND PASTRY ARTS
(2016 onwards)
Time 3 Hours Maximum 75 Marks
Part A (10 X 2 20)
Answer all questions.
1. Define Bakery.
2. What is Yeast?
3. What are syrups?
4. Define Desserts.
5. What is a pie?
6. What is a filling?
7. What are Icings?
8. Define Raising agents.
9. What is a custard?
10. What are fats?
Sub. Code
16
CP-8730
2
WSS
Part B X 5 25)
Answer all questions.
11. Draw the structure of wheat and mark its parts.
Or
Write short notes on leavening agents.
12. Write short notes on creams.
Or
Write short notes on Royal Icing.
13. Give the recipe for plain sponge.
Or
Write short notes on basic pie doughs.
14. Write short notes on cake mixing methods.
Or
Write short notes on cookies.
15. Write short notes on mouse and souffles.
Or
Give recipe for puff pastry.
Part C X 10 30)
Answer all questions.
16. Explain about role of ingredients in baking in detail.
Or
Explain various methods of bread making and
describe any two methods in detail.
17. Explain various types of pastries in detail.
Or
Explain types of icings in detail.
18. Explain types of cake making in detail.
Or
Give recipe for any one bakery product in detail.
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