Bharathidasan University 2007 Diploma Hotel Management BAKERY AND CONFECTIONERY - Question Paper

S.NO.1379 CCSHM 5

(For candidates admitted from 2005-06 onwards)

B.Sc.DEGREE EXAMINATION,NOVEMBER 2007

Part-III-Hotel Management and Catering Science-Major

BAKERY AND CONFECTIONERY

Time:3hrs Maximum: 75marks

PART-A (10X2=20 marks)
All ques. are compulsory.
1.Write down the small equipments used in bakery department.
2.Define Baking.
3.What is gluten?
4.What are the functions of sugar in bread making?
5.Define bread improver.
6.What are the bread diseases?
7.How will you describe pastry?
8.What are the various cake making methods?
9.What is icing?
10.Name 3 kinds of icing.

PART B-(5X5=25)
ans ALL ques..
11.(a)Write down the aims and objectives of baking.
Or
(b)Draw the diagram of oven and discuss the uses of it.
12.(a)What are the various kinds of flour?
Or
(b)List the uses of salst and fat in bakery>
13.(a)How do you obtain the quality of ingredients in making breads?
Or
(b)Discuss the leavening action of yeast on bread dough.
14.(a)List out the cause for common issues in pastry making.
Or
(b)Give recipe and method for puff pastry.
15.(a)Explain gum paste.
Or
(b)What are the various temperatures used in an oven?

PART C-(3X10=30)
ans any 3 ques..
16.How is personal hygiene maintained in the bakery?
17.Define leaving agents and its uses in bakery.
18.What are the various methods of preparing bread doughs?
19.Explain basic pastries.
20.What are the various kinds of icing and discuss.

Earning:   Approval pending.