Exam Details
| Subject | advanced baking | |
| Paper | ||
| Exam / Course | bhmct | |
| Department | ||
| Organization | savitribai phule pune university | |
| Position | ||
| Exam Date | April, 2018 | |
| City, State | maharashtra, pune |
Question Paper
B.H.M.C.T. (IV Semester) EXAMINATION, 2018
SE-406 ADVANCED BAKING
(2016 PATTERN)
Time 2.30 Hours Maximum Marks 50
N.B. Question No. 1 is compulsory.
(ii Answer any four of the remaining six questions.
(iii All questions carry equal marks.
1. Explain the following terms
Poolish
Cremé anglaise
Quick bread
Compote
Baklawa
Retarding
Coulis
Marzipan
Nougat
Macroon.
2. Explain the recipe for the following pastry using 500 g
flour
Danish pastry
Choux pastry.
Explain the various ways by which fermentation can be
controlled.
[5371]-406 2
3. Explain the stages of bread making.
Explain any five internal characteristics of a good cake.
4. State the various characteristics of a cookie.
List the various equipments and their uses in pulled or brown
sugar.
Define cake improvers and give examples.
5. List and explain essential ingredients used in cake making.[5]
Classify pudding with suitable examples.
6. Give two examples each for the following
Italian Bread
Cookie improvers
Internal bread faults
Fluffy icing
Short crust pastry.
7. State the physical and chemical changes that occur during baking.[4]
Differentiate between
Sugar Batter method and Flour Batter method.
List the various stages of Sugar Boiling.
SE-406 ADVANCED BAKING
(2016 PATTERN)
Time 2.30 Hours Maximum Marks 50
N.B. Question No. 1 is compulsory.
(ii Answer any four of the remaining six questions.
(iii All questions carry equal marks.
1. Explain the following terms
Poolish
Cremé anglaise
Quick bread
Compote
Baklawa
Retarding
Coulis
Marzipan
Nougat
Macroon.
2. Explain the recipe for the following pastry using 500 g
flour
Danish pastry
Choux pastry.
Explain the various ways by which fermentation can be
controlled.
[5371]-406 2
3. Explain the stages of bread making.
Explain any five internal characteristics of a good cake.
4. State the various characteristics of a cookie.
List the various equipments and their uses in pulled or brown
sugar.
Define cake improvers and give examples.
5. List and explain essential ingredients used in cake making.[5]
Classify pudding with suitable examples.
6. Give two examples each for the following
Italian Bread
Cookie improvers
Internal bread faults
Fluffy icing
Short crust pastry.
7. State the physical and chemical changes that occur during baking.[4]
Differentiate between
Sugar Batter method and Flour Batter method.
List the various stages of Sugar Boiling.
Other Question Papers
Subjects
- accommodation operation-ii
- accommodation operation—i
- advanced baking
- bakery and confectionary
- bartending
- basic accounting
- basic rooms division-ii
- basic rooms division—i
- commodities
- communication skills
- computer fundamental
- entrepreneurship development
- environment science
- food & beverage service—ii
- food and beverage controls
- food and beverage service-i
- food and beverage service–iii
- food and beverage service—iv
- food production—i
- food production—ii
- food science
- french–i
- french—ii
- hospitality sales
- hotel accounting
- hotel laws
- housekeeping in allied sectors
- principles of management
- quantity food production
- soft skills management
- ticketing
- tourism operations