B.Sc. (CS HM) DEGREE EXAMINATION,
NOVEMBER 2017
Third Semester
Catering Science and Hotel Management
BAKERY AND CONFECTIONARY
(CBCS 2016 onwards)
Time 3 Hours Maximum 75 Marks
Part A (10 x 2 20)
Answer all questions.
1. Which is Freshly prepared dough?
2. What is the other name for leavening agent?
3. Which short crust pastry with a filling of apple mixture?
4. What is the latest technology of milling wheat?
5. What are the raw material used in Bakery?
6. Which protein is present in flower?
7. What is the other name for chouse paste?
8. Which composition is used for baking powder?
9. Which icing is popular in wedding celebrations? Type of
yeast.
10. Write the French term for puff paste.
Sub. Code
6HM3A1
RW-1038
2
Wk 10
Part B 5 25)
Answer all questions choosing either or
11. Define the role of salt in bread production.
Or
Brief on fat action in bread.
12. Give the steps involved in yeast dough production.
Or
Brief on types of doughs.
13. Define the term 'Biscuits' with examples.
Or
Brief on sandwich cookies.
14. Write the role of fat in short crust paste.
Or
List any three verifies of chouse paste products.
15. Brief on glaze icings.
Or
Write the uses of filling with examples.
RW-1038
3
Wk 10
Part C x 10 30)
Answer any three questions.
16. Explain in detail on cake making process.
17. List out ten by products of yeast dough and brief.
18. Describes on assorted cookies.
19. Give the recipe for vegetable puffs with methods.
20. Explain on various chocolate dishes.
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