BHMCT (III Sem.) EXAMINATION, 2018
C-301 BAKERY AND CONFECTIONARY
(2016 PATTERN)
Time Two Hours Maximum Marks 50
N.B. Question No. 1 is compulsory.
(ii Solve any four of the remaining.
(iii All questions carry equal marks.
1. Explain the following terms (any ten)
Baker's percentage
Bleeding
Panning
Dusting
Creaming
Lard
Gelation
Marzipan
Invert sugar
Truffle
Emulsion
Baklava
[5371]-301 2
2. Define baking and explain any four principles of baking.
Explain any four functions of sugar and flour in cake
making.
List down various types of cookies with one example
each.
3. What care should you take while combining ingredients for
cake making.
Draw a classification chart showing various types of pastries,
ratio of flour fat, dough consistency, ingredients used one
example of each.
4. Draw a flow chart showing different stages in bread making.

Define icing and explain its various uses in backery and
confectionery.
List down any four do's and dont's for laminated pastry.
5. List donw various dough making process and explain any one
in detail.
List and explain various leavening agents used in bakery.
What are the physical and chemical changes that occur during
the baking process.
[5371]-301 3 P.T.O.
6. Differentiate between any one
High ratio cake and low ratio cake
(ii Rich dough and lean dough.
List down two principles of panning, baking, cooling of
cookies.
Explain the role of the following ingredients in Icings
Lemon
(ii Icing sugar
(iii Glycerin.