M.Sc. DEGREE EXAMINATION, NOVEMBER 2017
Third Semester
Home Science
Elective BAKERY AND CONFECTIONARY
(CBCS 2015 onwards)
Time 3 Hours Maximum 75 Marks
Part A (10 x 2 20)
Answer all questions.
1. Write short note on dough chemistry.
2. What is Extensograph?
3. Mention the different types of baking ovens.
4. What are marsh mallows?
5. Briefly explain aerated confectionary.
6. Mention two importance of bread improvers.
7. Name the equipments used for baking.
8. Write two prime quality of finished baked products.
9. Mention the role sweet yeast in dough development.
10. Briefly explain pizza base.
Sub. Code
5MHF3E1
AFF-5117
2
Ws 2
Part B x 5 25)
Answer all questions.
11. Explain the parameters used to evaluate the quality
of dough.
Or
Discuss briefly farinograph and mixograph.
12. Enumerate the techniques consider for
manufacturing bread.
Or
List the factors to be considered in cake
preparation.
13. Write short notes on bread roll.
Or
Point out the safety taken to maintain bakery plant.
14. Briefly explain pies and pastries.
Or
Explain confectionery with examples.
15. Mention the preparation and evaluation of
doughnuts.
Or
Write a note on cake icing techniques.
AFF-5117
3
Ws 2
Part C x 10 30)
Answer any three questions.
16. Write short notes on:
Flour shifter
Bread slicer
Bun divider and rounder.
17. Explain the duties and responsibility of the person
heading the bakery industry.
18. Outline the factors to be considered for setting up a
bakery unit. Draw an outlay of a baking unit.
19. Discuss on the different faults in bread and preventive
measures.
20. Explain about
types of sugar used in confectionary and
preparation of fudges.
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