Bharathidasan University 2008 Diploma Hotel management

SDR

INDIAN INSTITUTEOF CATERING TECHNOLOGY &
HOTEL MANAGEMENT,THANJAVUR/COIMBATORE.

FINAL EXAMINATION-APRIL 2008

Course:DHMCT Max.marks:75
Subject:Bakery Min marks:30
Duration:3 hours.

Part-A

ans any TEN of the following:(10X2=20)

1.Write different kinds of brea making methods.
2.Write down the classification of Raw materials.
3.Define:Yeast.
4.Write different kinds of Candy.
5.Write any 4 major equipements used in bakery.
6.What are the ingredients used for preparing cakes?
7.What is mean by Humidity?
8.What is Glutten?
9.What is mean by Baking powder?
10.What is W.A.P.?
11.Define :Pastry.
12.Define:Toned Milk.

Part-B

ans any 5 of the following: (5X5=25)

13.Brief:the attributes of bakery staff.
14.Explain the storage methods of flour.
15.Explain the Sugar-Batter method for Cake.
16.Write the basic qualities of Bread.
17.Write the advantages of Baking powder.
18.Explain the function of Milk.
19.Explain about the short Crust pastry.

Part-C

ans any 3 of the following:(3X10=30)

20.Give a brief note on the Personal Hygiene.
21.Explain the leaving agent used in Bakery.
22.Draw the Cake making flow chart and discuss every stage.
23.How to judge the quality of bread?
24.Write about pastry making methods.

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Earning:   Approval pending.