Goa Board Class 12 Question Paper Mar 2018 Bakery _New Pattern_

*V284* 2018 III 14 1000 Seat No. : Time : 2 Hours BAKERY (New Pattern) Subject Code V 2 8 4 Total No. of Questions : 5 (Printed Pages : 2) Maximum Marks : 50 INSTRUCTIONS : 1) Answer question a of each Unit in 1 or 2 words/sentences. 2) Answer question b of each Unit in 25 - 30 words. 3) Answer question c of each Unit in 40 - 50 words. 4) Answer question d of each Unit in 80 - 100 words. 5) Begin each main question on a fresh page. 6) Write the number of questions and sub-questions clearly. 7) Figures to the right indicate full marks. 8) All questions are compulsory. 9) Draw diagrams wherever specified. 1. a) Define the following term : [1] Molds b) Answer the following in 1 or 2 sentences : [2] Why should bread be allowed to cool down thoroughly before it is packed ? c) Give any 3 preventive measures to delay staling in bread. [3] d) What is meant by “Diastatic Activity” in bread ? Explain in detail. [4] 2. a) Fill in the blank space : [1] _____________ salts which affect the nature of gluten are called mineral improvers. b) Answer the following questions in 2 sentences : [2] What is Lactic acid and how can it be used in doughs ? c) State any 3 points about giving attention, to the use of milk in bread. [3] d) How can G M S be used in the form of an emulsion ? [4] V-284 -1- P.T.O.

*V284* 3. a) Give reasons for the following : [1] Pastry flour is the best choice for pie doughs. b) Answer the following in 2 sentences : [2] What is the simplest way to trim excess dough on a pie tin ? c) Explain the procedure of the “Cooked juice method” to prepare a pie filling. (6 points). [3] d) Write a short note on “Chiffon pie” fillings. [4] 4. a) Define the following term : [1] Pastry b) Answer the following : [2] What is the preparation of fat used in a flaky pastry and name another few ingredients (any 2) used to make flaky pastry besides fat ? c) Describe the different variations of fruit tarts which are among the most popular varieties (3 points). [3] d) What is a “Phyllo pastry” ? Explain the various guidelines used to handle a phyllo dough. [4] 5. a) Answer the following question in 1 sentence : [1] Before starting a bakery, why is it necessary to survey the market for bakery products ? b) Answer the following question in 2 sentences : [2] What are the main problems faced by any entrepreneur before starting a project ? c) State the points to be considered for “working capital” of financial projection to start a bakery unit. [3] d) Draw a neat diagram of a bakery unit, label its parts and write about the total space required to plan out a bakery set up. [4] OR State any 4 points to be followed while setting up a small scale bakery. ______________ V-284 -2-