General Bharathidasan University, Diploma Examination, Food Production, Basic Bakery, Nov 2020. model question papers

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Posted Date: 26 May 2021      Posted By:: Jannane.M    Member Level: Gold  Points: 3 (₹ 2)

2020 General Other Diplomas Bharathidasan University, Diploma Examination, Food Production, Basic Bakery, Nov 2020. Question paper

Course: Other Diplomas   University/board: Bharathidasan University

Are you looking for the old question papers from Bharathidasan University of Basic Bakery paper? Here is the previous year question paper from Bharathidasan University. This is the original question paper of Basic Bakery exam conducted in Nov 2020. Feel free to download the question paper from here and use it to prepare for your upcoming exams.

Bharathidasan University

S.No.9526 D
(For candidates admitted from 2004-05 onwards)

Diploma Examination, Nov 2020.

Food Production

Basic Bakery

Time : Three Hours Maximum : 100 marks

Section A - (10×2=20 marks)

1. What is Icing sugar?

2. What is condensed milk?

3. What is albumin in egg?

4. Define - bread

5. Mention any four types of bread.

6. What causes holes in bread?

7. What is bread improver made of?

8. List out any Four different types of cake.

9. Define Pastry

10. What is Choux Pastry?

Section B - (5×6=30marks)

Answer all questions choosing either (a) or (b)

11.a) Describe the characteristics of salt in food.


b) Write short notes on leavening agent

12.a) Write the difference between pizza bread and Pita bread.


b) Brief note on the characteristics of bread.

13.a) Explain the difference between sponge cake and pudding cake.


b) Write a note on the method of baking.

14.a) Write the procedures to make icing cream for cake.


b) Give a short note of eggless cake.

15.a) Write the importance of margarine in making cake.


b) Describe about short crust pastry in bakery.

Section C - (5×10=50 marks)

Answer all questions choosing either (a) or (b)

16. a) Enumerate and explain in detail the different types of fat that are used in bakery.


b) Explain about shortening and leavening agents in a bakery.

17. a) How does yeast play an import role in making bread?


b) Elaborate the different types of faults that occur while baking the bread.

18. a) Write the recepi for Black Forest Cake.


b) Enumerate the different types of improvers in bakery.

19. a) Bring out the important points to be noted while rolling puff pastry.


b) Discuss the difference between puff pastry and Choux Pastry.

20.a) Explain the basic type of yeast dough.


b) Comment in detail any Ten different types of equipment that are used in baking.

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