B.Sc. DEGREE EXAMINATION, APRIL 2018
Fourth Semester
Nutrition and Dietetics
BAKERY AND CONFECTIONARY
(2016 onwards)
Time 3 Hours Maximum 75 Marks
Part A (10 X 2 20)
Answer all questions.
1. What is Bakery and Confectionery?
2. How will you classify Baked foods?
3. List out different ingredients used in bakery.
4. What is Leavening agents?
5. List out different types of ovens.
6. What are the different types of cakes?
7. List out different varieties of soft candies.
8. What is Cake Judging?
9. List out different varieties of confectionery.
10. What is Toffee?
Sub. Code
44
CP-8773
2
sp3
Part B X 5 25)
Answer all questions.
11. Brief the importance of baking and confectionery.
Or
What are the role of various food components
involved in baking and confectionery?
12. Draw the structure of Wheat Kernel.
Or
List out the steps and by products of Wheat Milling.
13. Write short note on method of making batters.
Or
List out the principles of baking.
14. Write short notes on flour and yeast.
Or
Brief about baked products storage.
15. Explain frosting and fillings.
Or
How will you make Toffee? Explain its methods.
Part C X 10 30)
Answer all questions.
16. Explain the classification of Baked foods.
Or
Discuss how to develop skills and responsibility for
setting up bakery and confectionery units
17. What are the factors to be considered for setting up
a bakery units?
Or
How the contruction and working of conventional
and modern ovens done? Explain.
18. How will you evaluated senory of baked products?
Explain.
Or
Discuss objective and subjective methods.
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