SUBBALAKSHMI LAKSHMIPATHY COLLEGE OF SCIENCE

An Autonomous Institution | Affiliated to Madurai Kamaraj University & Re-Accredited by NAAC with B+ Status, TVR Nagar, Madurai - 625 022.

Continuous Internal Assessment Test I - FEBRUARY 2022

COURSE NAME BAKERY AND CONFECTIONERY COURSE CODE 20HS403

COURSE COURSE FACULTY

FACULTY NAME
MR.PERUMAL KANNAN.K ID
1218

DEPARTMENT B.Sc (MARINE CATERING AND HOTEL MANAGEMENT) SEMESTER IV YEAR

Maximum Marks 50
Part – A – (12 x 1 = 10)
UNIT /
QUESTION
MODULE QUESTION DESCRIPTION K LEVEL CO LEVEL MARK
NUMBER
NUMBER

Which type of the flour suitable for making Vol-au-vent? A) Strong flour B) Soft K1 CO1
1 1 1
flour C) Medium soft flour D) Midllings flour

WAP stands for? A) Water air power B) Water absorp area C) Water absorption K1 CO1
1 2 1
power D) Air world power

What are the main variation of Straight dough and No time dough method? A) Excess
1 3 K1 CO1 1
water B) Reduce sugar C) Reduce the rest time D) With out fat

Identify any two chemical improvers names? A) Potash & Bromote B)

1 4 K1 CO1 1
Calcium&Propionate C) Soya flour D) GMS
 Name any two types of sugar used in the baking product? A)Brown & K1 CO2
2 5 1
Granulated sugar B) Cube & Jaggery sugar C) Honey & Traccle D) None of this

What are the main function of sugar in the bread preparation any one points?
2 6 A) Taste & Colour B) Texture & Structure C) control of yeast action &Improver K1 CO2 1
D) None of this

Which type of yeast commercially now a days uses in the bun or bread making process? A)
2 7 K1 CO2 1
Dry yeast B) Compressed yeast C) Instant dry yeast D) Fresh yeast

Which animal fat specialy used for cookies ? A) Butter B) Margarine C) Suet D) K1 CO2
2 8 1
Shortening

What are the main differentiate for biscuits&cookies any one point? A)Brown sugar&Cube
3 9 sugar B) Both side even shape & Bottom only even shape top unshaped C) Colour& K4 CO3 1
Texture D) None of this

3 10 What is gateaux? A) Bread B) Rolls C) Puffs D) Rich cake with fresh fruits & Fresh cream K4 CO3 1

3 11 Select which types of vitamin found in the chocolate? A)C B)A C) D D)K K4 CO3 1

What are the main plan to use the cake stand? A) Mixing B) Decorating C) Folding D)
3 12 K4 CO3 1
Dividing

Part – B – (3 x 6 = 18)
UNIT /
QUESTION
MODULE QUESTION DESCRIPTION K LEVEL CO LEVEL MARKS
NUMBER
NUMBER

1 13.a List out any three types of flour? K1 CO1 6

OR
 1 13.b Draw the kernel of wheat and mention the wheat parts? K1 CO1 6

2 14.a Identify the types of sugar? K2 CO2 6

OR

2 14.b Explain: a) Vol-au-vent b) Tart c) Brioches d) Doughnut K2 CO2 6

3 15.a Classify the which type of chocolate is suitable for cake decoration? K4 CO3 6

OR

3 15.b Explain the experiment of quality chocolate? K4 CO3 6

Part – C – (2 x 10 = 20)

UNIT /
QUESTION
MODULE QUESTION DESCRIPTION K LEVEL CO LEVEL MARKS
NUMBER
NUMBER

1 16.a Write any ten bread faults and remedies? K1 CO1 10

OR

1 16.b List out the different methods of breakfast rolls preparation ? K1 CO1 10

2 17.a Explain the function of leavening agents in the bakery products? K4 CO2 10

OR

2 17.b Classify the different types of fat uses in the baking industry? K4 CO2 10
II

TOTAL
MARKS

1
 1

TOTAL
MARKS

6
 6

TOTAL
MARKS

10

10

10

10