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Seat No.: Enrolment
GUJARAT TECHNOLOGICAL UNIVERSITY
BHMCT- SEMESTER- VII- • EXAMINATION SUMMER 2018
Subject Code:173301 Date:01/05/2018
Subject Name: Bakery &Patisserie
Time: 02:30 PM TO 05:00 PM Total Marks: 70
Instructions:
1. Attempt all questions.
2. Make suitable assumptions wherever necessary.
3. Figures to the right indicate full marks.
Q.1

Explain the basic sponge making method by creaming method?
07

Describe principles of baking
07
Q.2

Explain chocolate manufacturing process in detail?
07

Explain different types of flours used in bakery.
07
OR

Short notes on Jam and Jellies?
07
Q.3

Write short notes on Leavening agents?
07

Explain bread faults with justification
07
OR
Q.3

What is the difference in cabinet pudding and queen's pudding?
07

Explain role of ingredients in cake making.
07
Q.4

Give the process of flaky pastry along with recipe of any one.
07

Draw and enlist 14 bakery equipment's.
07
OR
Q.4

Differentiate between royal icing and Fondant icing?
07

What do you understand by "Frozen Desert", Give recipe for any 1 frozen desert.
07
Q.5

Explain 7 types of cake frosting.
07

Describe at least 3 deep fried desserts?
07
OR
Q.5

List down 10 international breads with recipe of Baguette?
07

Give the recipe of baba aux rhum?
07