Goa Board Class 10 Question Paper 2025 Fundamentals of Bakery

2025 III 06 0930 Marks E M CM
Pg. 3 3

Time : 2 Hours FUNDAMENTALS OF BAKERY
(CWSN)
Subject Code

S 2 1 2 9

Total No. of Questions : 36 (Printed Pages : 15) Maximum Marks : 40

INSTRUCTIONS : (i) All questions are compulsory.

(ii) Answer in the provided space.

Fill in the blanks with the correct alternative from those given in the

brackets. 1×8=8

1. Flour gives ......................................................................................... to the cake.

(moisture, structure, volume)

2. A cookie is a product that is .............................................................................. .

(soft centred, crisp and hard, brittle)

3. Baked flourless cake are ........................................................................ in texture.

(light, moist, creamy)

4. Whole meal breads are a good source of ............................................................ .

(dietary fibre, sugar, protein)

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5. An example of choux pastry is .................................... .

(samosa, éclairs, jam tart)

6. Chocolate fudge is made by whipping chocolate truffle and ........................... .

(butter, milk, egg whites)

7. Ginger bread cookies are prepared by using .................................... method.

(straight, creaming, sponge)

8. Dough is kneaded in a .................................... .

(pan, dough mixer, oven)

Tick the odd one out : 1×6=6

9. Eggs :

• Moistening

• Brown Crust

• Aerating

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Pg. 4 & 5 5

10. Sieve :

• Aerate the flour

• Remove the impurities

• Caramelization

11. Puff Pastry :

• Thin layers of butter

• Base of pies

• Crisp and flaky

12. Brown Bread :

• Refined Flour

• Rye

• Brown Sugar

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13. Shortening :

• Butter

• Oil

• Water

14. Fruit Bread :

• Raisins

• Dates

• Ragi

Choose the right alternative from Column B that matches the word in
Column A and write your answer in Column C. 1×4=4

Column A Column B Column C

15. Straight Method A filled pastry with no

outer shell .............................................

16. Flourless Cake Goan Bread .............................................

17. Tarts Contains no flour .............................................

18. Undo One stage method .............................................

Contains no Fat .............................................

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Pg. 6 & 7 7

Identify the given picture : 1×6=6
19.

Ans. ...................................................................................................................................
(Stollen, Babka, Butter cake)
20

.

Ans. ....................................................................................................................................
(Drop Cookies, Festive Cookies, Cream-Sandwiched Biscuits)

21.

Ans. .......................................................................................................................................
(Pie, Puff Pastry, Filo Pastry)

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22.

Ans. ....................................................................................................................................

(Wafers, Festive Cookies, Cream-Sandwiched Biscuits)
23.

Ans. ....................................................................................................................................

(Knife, Dough Scraper, Baking Tray)

24.

Ans. ......................................................................................................................................

(Royal Icing, Fondant Icing, Glazed Icing)

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Pg. 8 & 9 9

OR

State whether the following statements are true or false : 1×6=6

19. Icing spoils the appearance of the product.

Ans. .....................................................................................................................................

20. Tart does have an outer pastry shell.

Ans. .....................................................................................................................................

21. Example of hand rolled cookies in Melting Moments.

Ans. .....................................................................................................................................

22. Piping bag and nozzles are used to pipe cookies and decorate them with

icing.

Ans. .....................................................................................................................................

23. Mitts are used to lift hot cake tins and baking trays from the oven.

Ans. .....................................................................................................................................

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24. Kakon pav resembles a shape of a ball.

Ans. .....................................................................................................................................

Answer in one word : 1×8=8

25. Name one role of Shortening.

Ans. .....................................................................................................................................

26. Name a cookie prepared by creaming method.

Ans. .....................................................................................................................................

27. Give one example of a Flan.

Ans. .....................................................................................................................................

28. Name any one procedure of making bread.

Ans. .....................................................................................................................................

29. Name a Festive Cookie.

Ans. .....................................................................................................................................

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Pg. 10 & 11 11

30. Name any one icing used for cookies.

Ans. .....................................................................................................................................

31. Name a leavening bread agent used in making Bread.

Ans. .....................................................................................................................................

32. Name any one baked flourless cake.

Ans. .....................................................................................................................................

Answer the following questions : 2×4=8

33. Give any two functions of eggs in cake preparation.

Or

What are Chiffon cakes.

Ans. .....................................................................................................................................

................................................................................................................................................

................................................................................................................................................

................................................................................................................................................

................................................................................................................................................

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34. What are Frozen and Cut Cookies ? Give one example.

Or

What are Hand Rolled Cookies ? Give one example.

Ans. .....................................................................................................................................

................................................................................................................................................

................................................................................................................................................

................................................................................................................................................

................................................................................................................................................

35. List any two steps used in preparing a short crust pastry.

Or

What is the difference between a Pie and a Tart ?

Ans. .....................................................................................................................................

................................................................................................................................................

................................................................................................................................................

................................................................................................................................................

................................................................................................................................................

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Pg. 12 & 13 13

36. Describe any 2 Goan breads.

Or

Mention any 2 ingredients used in making bread and explain the role of

any one.

Ans. .....................................................................................................................................

................................................................................................................................................

................................................................................................................................................

................................................................................................................................................

................................................................................................................................................

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