This Question Paper consists of 3 questions and 6 printed pages.

Bg àíZ-nÌ _| 3 n«íZ VWm 6 _w{ÐV n¥îR> h¢ &

Roll No. Code No.

65/VOC/A
AZwH«$_m§§H$ H$moS Z§.>

Set -
A
BAKERY & CONFECTIONERY
~oH$ar Ed§ H$Ý\o$ŠeZar
(256)
Day and Date of Examination _______________________________________________
(narjm H$m {XZ d {XZm§H$)
Signature of Invigilators 1. ______________________________________________
({ZarjH$m| Ho$ hñVmja)
2. ______________________________________________

General Instructions :
1. Candidate must write his/her Roll Number on the first page of the Question
Paper.
2. Please check the Question Paper to verify that the total pages and total
number of questions contained in the question paper are the same as those
printed on the top of the first page. Also check to see that the questions are in
sequential order.
3. For the objective type of questions, you have to choose any one of the four
alternatives given in the question, i.e., (A), (B), (C) or (D) and indicate your
correct answer in the answer-book given to you.
4. Making any identification mark in the answer-book or writing Roll Number
anywhere other than the specified places will lead to disqualification of the
candidate.
5. Answers for all questions, including matching, true or false, fill in the blanks,
etc., are to be given in the answer-book only.
6. Write your Question Paper Code No. 65/VOC/A, Set A on the answer-book.

256/65/VOC/A ] 1 [ P.T.O.
gm_mÝ` AZwXoe :
1. narjmWr© àíZ-nÌ Ho$ nhbo n¥îR> na AnZm AZwH«$_m§H$ Adí` {bI| &
2. H¥$n`m àíZ-nÌ H$mo Om±M b| {H$ àíZ-nÌ Ho$ Hw$b n¥îR>m| VWm àíZm| H$s CVZr hr g§»`m
h¡ {OVZr àW_ n¥îR> Ho$ g~go D$na N>nr h¡ & Bg ~mV H$s Om±M ^r H$a b| {H$ àíZ H«${_H$ ê$n _|
h¢ &
3. dñVw{ZîR> àíZm| Ho$ {bE AmnH$mo àíZ Ho$ (A), (B), (C) AWdm (D) Mmam| {dH$ënm| _| go H$moB© EH$
CÎma MwZZm h¡ VWm AnZo ghr CÎma H$mo AmnH$mo CÎma-nwpñVH$m _| {bIZm h¡ &
4. CÎma-nwpñVH$m _| nhMmZ-{M• ~ZmZo AWdm {Z{X©îQ> ñWmZm| Ho$ A{V[aº$ H$ht ^r AZwH«$_m§H$ {bIZo
na narjmWu H$mo A`mo½` R>ham`m OmEJm &
5. {_bmZ H$aZm, ghr AWdm µJbV, [aº$ ñWmZ ^aZm Am{X g{hV g^r àíZm| Ho$ CÎma, CÎma-nwpñVH$m
_| hr {bI| &
6. AnZr CÎma-nwpñVH$m na àíZ-nÌ H$m H$moS> Z§. 65/VOC/A, goQ A {bI| &

256/65/VOC/A ] 2
 BAKERY & CONFECTIONERY
~oH$ar Ed§ H$Ý\o$ŠeZar
(256)

Time allowed : 2 Hours] [Maximum Marks : 40

{ZYm©[aV g_` : 2 KÊQ>o ] [A{YH$V_ A§H$ : 40

Note : All questions are compulsory and carry marks as indicated against each
question.

ZmoQ> : g^r àíZ A{Zdm`© h¢ Am¡a àË`oH$ àíZ Ho$ A§H$ CgHo$ gm_Zo {XE JE h¢ &

1. Fill in the blanks and write the correct answers in your answer-book. 115=15
[aº$ ñWmZm| H$s ny{V© H$s{OE Am¡a ghr CÎma AnZr CÎma-nwpñVH$m _| {b{IE &
(a) Glace icing should be used immediately as it _________ quickly.
½bog AmBqgJ H$m Vwa§V Cn`moJ {H$`m OmZm Mm{hE Š`m|{H$ `h OëXr go _________
hmoVr h¡ &
(b) A mixture of flour and liquid made into a stiff paste is called a
_________.
_¡Xm Am¡a Vab Ho$ {_lU H$mo EH$ g»V noñQ> _| ~Zm`m OmVm h¡, Cgo _________
H$hm OmVm h¡ &
(c) _________ which affect bread are ‘rope’ and ‘mould’.
_________ Omo amoQ>r H$mo à^m{dV H$aVo h¢ do h¢ ‘amon’ Am¡a ‘_moëS>’ &
(d) _________ are usually deep fried and not baked.
_________ Am_Vm¡a na S>rn \«$mB© {H$`m OmVm h¡ Am¡a ~oH$ Zht {H$`m OmVm &
(e) _________ are accounts of things or property that your business has.
_________ AmnHo$ ì`dgm` H$s MrµOm| `m g§n{Îm Ho$ ImVo h¢ &
(f) We require a _________ to cool the sponge before icing.
AmBqgJ go nhbo ñn§O H$mo R>§S>m H$aZo Ho$ {bE h_| _________ H$s Amdí`H$Vm
hmoVr h¡ &
256/65/VOC/A ] 3 [ P.T.O.
 (g) Do not wrap cake when _________ but allow it to come to room
temperature before wrapping.

_________ hmoZo na Ho$H$ H$mo Z bnoQ>|, bo{H$Z bnoQ>Zo go nhbo Bgo H$_ao Ho$ Vmn_mZ
na AmZo X| &

(h) Electric oven has _________ for temperature control.

Vmn_mZ {Z`§ÌU Ho$ {bE BbopŠQ´>H$ AmodZ _| _________ hmoVm h¡ &

(i) Working tables are usually made of _________.

d{Hª$J Q>o~b Am_Vm¡a na _________ go ~Zo hmoVo h¢ &

(j) _________ is a fruit available in tin or fresh.

_________ \$b {Q>Z `m VmOm _| CnbãY hmoVm h¡ &

(k) _________ bags are made of canvas, nylon or silicon.

_________ ~¡J H¡$Zdmg, ZmBbm°Z `m {g{bH$m°Z go ~Zo hmoVo h¢ &

(l) _________ icing is a mix of egg white and icing sugar.

_________ AmBqgJ A§S>o H$s g\o$Xr Am¡a AmBqgJ ewJa H$m {_lU h¡ &

(m) _________ pastry contains fat and flour in the ratio of 1 : 1.

_________ noñQ´>r _| 1 : 1 Ho$ AZwnmV _| dgm Am¡a AmQ>m hmoVm h¡ &

(n) Vol-au-Vent is made from _________ paste.

dm°b-Am°-d|Q> _________ noñQ> go ~Zm hmoVm h¡ &

(o) We classify _________ on the basis of raw material and method of

making.

h_ H$ƒo _mb Am¡a ~ZmZo H$s {d{Y Ho$ AmYma na _________ H$m dJuH$aU H$aVo
h¢ &
256/65/VOC/A ] 4
2. Write in your answer-book, whether the following statements are
True or False. 115=15
AnZr CÎma-nwpñVH$m _| {b{IE {H$ {ZåZ{b{IV H$WZ ghr h¢ `m µJbV &
(a) Nutmeg is never used in bakery.
Om`\$b H$m Cn`moJ ~oH$ar _| H$^r Zht {H$`m OmVm h¡ &
(b) Fresh yeast may be kept frozen for several months.
VmOm I_ra H$mo H$B© _hrZm| VH$ O_m H$a aIm Om gH$Vm h¡ &
(c) Before baking cookies, they are kept in a proving cabinet.
Hw$H$sO ~oH$ H$aZo go nhbo BÝh| EH$ àyqdJ H¡${~ZoQ> _| aIm OmVm h¡ &
(d) Macaroon is a light biscuit made from whole egg.
_¡H$ê$Z nyao A§S>o go ~Zm hëH$m {~pñH$Q> h¡ &
(e) A butter sponge cake is served during breakfast.
ZmíVo _| ~Q>a ñn§O Ho$H$ namogm OmVm h¡ &
(f) Brown paper is most suitable for making a piping bag.
nmBqnJ ~¡J ~ZmZo Ho$ {bE ~«mCZ nona g~go Cn`wº$ hmoVm h¡ &
(g) Marzipan cakes are cheap and widely available.
_ma{µOnZ Ho$H$ gñVo Am¡a ì`mnH$ ê$n go CnbãY h¢ &
(h) Royal icing is generally used in wedding cakes.
am°`b AmBqgJ H$m BñVo_mb Am_Vm¡a na emXr Ho$ Ho$H$ _| {H$`m OmVm h¡ &
(i) Fondant icing is used for making cake decorations.
\$m|S>|Q> AmBqgJ H$m Cn`moJ Ho$H$ H$s gOmdQ> ~ZmZo Ho$ {bE {H$`m OmVm h¡ &
(j) Use lemon juice while making puff pastry.
n\$ noñQ´>r ~ZmVo g_` Zt~y Ho$ ag H$m à`moJ {H$`m OmVm h¡ &
(k) In bread-making, fats act as tenderizers.
~«oS> ~ZmZo _|, dgm Q>|S>amBµOa (Za_ H$aZo dmbm) Ho$ ê$n _| H$m`© H$aVm h¡ &
(l) Single knot, Clover leaf and Plait are different shapes of bread rolls.
qgJb Zm°Q>, Šbmoda br\$ Am¡a ßboQ>, ~«oS> amob Ho$ {d{^Þ AmH$ma h¢ &
256/65/VOC/A ] 5 [ P.T.O.
 (m) Cracks in bread buns is due to ‘under proofing’.
~«oS> ~Ýg _| Xama| ‘A§S>aàyq\$J’ Ho$ H$maU hmoVr h¢ &
(n) ‘Brioche’ is a rich dough having lots of butter and eggs.
‘{~«`moM’ EH$ g_¥Õ AmQ>m h¡ {Og_| ~hþV gmam _ŠIZ Am¡a A§S>m hmoVm h¡ &
(o) There are 2 types of accounts – Personal and Real.
ImVo 2 àH$ma Ho$ hmoVo h¢ – ì`{º$JV Am¡a dmñV{dH$ &
1
3. Answer the following questions : 2 4=10
2
{ZåZ{b{IV àíZm| Ho$ CÎma Xr{OE :
(a) Explain any 5 steps of bread-making.
~«oS> ~ZmZo Ho$ H$moB© 5 MaU g_PmBE &
(b) Explain any 5 heavy equipment found in a bakery.
~oH$ar _| nmE OmZo dmbo {H$Ýht 5 ^mar CnH$aUm| H$s ì`m»`m H$s{OE &
(c) Mention any 5 tips for cake making.
Ho$H$ ~ZmZo H$s H$moB© 5 `w{º$`m± {b{IE &
(d) Discuss the preparation of ‘Choux paste’.
‘ey noñQ>’ H$s V¡`mar na MMm© H$s{OE &

256/65/VOC/A ] 6