Goa Board Class 12 Question Paper Mar 2018 Bakery _C.R.M._ _New Pattern_

*V275* 2018 III 14 1000 Seat No. : Time : 2 Hours BAKERY (C.R.M.) (New Pattern) Subject Code 2 7 5 Total No. of Questions : 5 (Printed Pages : 2) Maximum Marks : 50 INSTRUCTIONS : 1) Answer question 1 of each Unit in 1 or 2 words. 2) Answer question 2 of each Unit in 25 to 30 words. 3) Answer question 3 of each Unit in 40 to 50 words. 4) Answer question 4 of each Unit in 82 to 100 words. 5) Answer each Unit on a fresh page. 6) Write number of questions and sub questions clearly. 7) All questions are compulsory. 8) Figures to the right indicate full marks. UNIT – 1 1.1. Name any two liquid forms of sugar used in the production of pastry. [1] 1.2. List any two uses of choux pastry. [2] 1.3. Explain the two methods of mixing butter and flour when preparing a sweet dough pastry. [3] 1.4. Explain any four faults observed while preparing short crust pastry. [4] UNIT – 2 2.1. Name any two products made from puff pastry. [1] 2.2. Why is relaxation of the dough in between the two sheeting operations important when preparing a puff pastry ? [2] 2.3. How are ‘croissants’ prepared ? [3] 2.4. Explain any four faults which are observed while preparing a laminated pastry. [4] V – 275 -1- P.T.O.

*V275* UNIT – 3 3.1. The cookies which are prepared by piping through a piping bag are termed as __________ [1] 3.2. What is the role of ‘milk solids’ and ‘chemical leaveners’ in production of cookies ? [2] 3.3. Explain any three reasons why cookies stick to the pan after baking. [3] 3.4. Explain any four precautions to be followed while cooling the cookies. [4] OR 3.4. Explain any four precautions to be followed while panning the cookies. [4] UNIT – 4 4.1. Name the paste which is made by using ground almonds and sugar mixed in varying proportions. [1] 4.2. What is a ‘fudge’ ? [2] 4.3. List any three points to be considered while making sponges and cakes. [3] 4.4. How are the following icings prepared ? [4] a) Butter icing b) Royal icing. OR 4.4. How are the following cakes prepared ? [4] a) Chiffon cake b) Swiss Roll. UNIT – 5 5.1. Name the dessert made with one or more scoops of different flavoured ice-cream which is accompanied by a sauce. [1] 5.2. What is a ‘cream cake’ ? [2] 5.3. Describe the following international cakes : [3] a) Walnut Brownie b) Christmas fruit cake. 5.4. Explain the structure of a Souffle. [4] V – 275 -2-