B.Sc. DEGREE EXAMINATION, NOVEMBER 2017
Culinary Arts and Chef Management
BAKERY AND PASTRY ARTS
(2016 onwards)
Time 3 Hours Maximum 75 Marks
Part A (10 x 2 20)
Answer all questions.
1. What do you mean by Baking?
2. Define yeast.
3. What is WAP?
4. Name any two chemical leavening agent.
5. What is Fermentation?
6. Define any two bread making methods.
7. Name any four bakery equipments.
8. What are the essential ingredients for bakery products?
9. What is Gluten? How it is formed?
10. Define short crust pastry.
Sub. Code
16
CP-8229
2
Ws15
Part B 5 25)
Answer all questions.
11. What are the types of flour used in bakery?
Or
What is the role of sugar in bread making and cake
making?
12. Write the major cake faults with reasons and
solutions.
Or
What are the uses of egg in bakery?
13. What is the difference between cookies and biscuit?
Or
Write the recipe for coffee mousse and orange
souffle.
14. What is icing and explain and two types of icing?
Or
What is the difference between mousse and souffle.
15. Write the recipe for Danish pastry and choux
pastry.
Or
What are the various methods of mixing cookies?
CP-8229
3
Ws15
Part C x 10 30)
Answer all questions.
16. Explain in briefly about the different types of
pastries.
Or
Write the recipe and methods of basic bread
making.
17. Explain about the various faults and causes in
pastries.
Or
Briefly explain about the cake mixing methods.
18. Give the recipe for Apple Pie.
Or
Write the function of the following
Fat
Sugar
Yeast
Baking powder.