SOPHIA - SMT.

MANORAMA DEVI SOMANI COLLEGE, MUMBAI

Semester End Examination for Semester-II of 2017-18

Subject: Bakery Science I

Class: Craftsmanship in Bakery & Patisserie Date: 5th March, 2018

Total Marks: 60 Time: 2 hours

Instructions: 1. All questions are compulsory

2. Figures to the right indicate full marks.
3. Each question should commence on a new page.

1. Answer the following in brief (any three) 15

(a) 3 German breads
(b) 3 Middle eastern breads
(c) 3Caribbean & Mexican bread
(d) Cost Price = Rs 500/- & No of portions 8. Complete the costing with
selling price per portion.
(e) 3 Japanese breads
(f) 3 Jewish breads

2. Write a note on the following (any three) 15

(a) Yehudi or Jewish Roti.
(b) Vegan egg & milk
(c) GMS
(d) Mould
(e) 5 Exterior bread faults, their possible causes and how to avoid them
(f) Arrangement of finance for a bakery

3. Write a note on the following (any three) 15

(a) Feeding guidelines
(b) Importance of food waste treatment
(c) Nutritive value of food waste
(d) Basic idea behind premixes and complete mixes
(e) The main constituents of complete mixes & premixes with the help of a chart
(f) Why are premixes and complete mixes preferred in todays day and time

4. Explain the following (any five) 15

(a) Barley Bannock
(b) Baurnbrot
(c) Electricity
(d) 2 interior Bread Faults
(e) Potassium Bromate
(f) Malt Syrup
(g) Veganism
(h) Tikkars
(i) Ekmek
(j) Lacha Paratha
 SOPHIA - SMT. MANORAMA DEVI SOMANI COLLEGE,MUMBAI

Semester End Examination for Semester-II of 2017-18

Subject: Bakery Science II

Class: Craftsmanship in Bakery & Patisserie Date: 6th March, 2018

Total Marks: 60 Time: 2 hours

Instructions: 1. All questions are compulsory

2. Figures to the right indicate full marks.
3. Each question should commence on a new page.

1. Answer the following in brief (any three) 15

(a) Sheet Cookies
(b) Advantages & disadvantages of butter icing
(c) Virgin Pressed Oil
(d) Annato
(e) Terpenless Oil
(f) Ganache

2. Write a note on the following (any three) 15

(a) 5 different types of desserts from Germany
(b) Freezing method of fruit preservation
(c) Dessert alone with 3 examples
(d) Gas storage method of fruit preservation
(e) Canning
(f) Bunder Kirschen Kuchen, Dattel torte and Churros

3. Explain the following (any three) 15

(a) Manufacturing process of chocolate
(b) Types of cocoa powder
(c) Agar Agar
(d) Ice Creams
(e) Sherbet
(f) Other chocolate products

4. Write a note on the following (any five) 15

(a) Gum arabic
(b) American frosting
(c) Artificial colours
(d) Crystallised fruits
(e) Bagged cookies
(f) Glace
(g) Floating Islands
(h) 3 desserts made by Chef Ishrat.
(i) 3 products shown by Bakers Alley
(j) 3 flavours of ice cream showed during the demo
 SOPHIA - SMT. MANORAMA DEVI SOMANI COLLEGE, MUMBAI

Semester End Examination for Semester-II of 2017-18

Subject: Food Science

Class: Craftsmanship in Bakery & Patisserie Date: 7th March, 2018

Total Marks: 60 Time: 2 hours

Instructions: 1. All questions are compulsory

2. Figures to the right indicate full marks.
3. Each question should commence on a new page.

1. Answer the following questions (any three) 15

a) Classify minerals and write a note on calcium.
b) What are proteins? Write its sources and classification.
c) Classify carbohydrates and write its functions.
d) Define balanced diet and explain its role in maintaining
good health.
e) What are the psychological and social functions of food.
f) Classify vitamins and explain anyone in detail.

2. Answer the following briefly (any three) 15

a) What is the significance of Food Preservation?
b) Define food adulteration and list five adulterants commonly found
in everyday food.
c) Write the importance of proper storage area in any commercial kitchen.
d) Describe the freezer store and the term FIFO.
e) Explain intentional and incidental food adulteration with suitable examples.
f) How is radiation effective in food preservation.

3. Answer the following (any three) 15

a) What are the factors that affect BMR.
b) State and explain the significance of hygiene in ensuring food safety.
c) Importance of HACCP.
d) What is AGMARK & FPO.
e) Write the rules for Personal hygiene.
f) Non chemical methods of Pest Control.

4. Write a note on the following (any five) 15

a) Pasteurisation.
b) Landfilling.
c) Canning.
d) High risk foods.
e) Kwashioker.
f) Function of fibres.
g) Rancidity and its types.
h) Gelatinisation.
i) Natural colouring agents
j) Cholesterol.