Goa Board Class 12 Question Paper June 2018 Bakery

*V284* 2018 VI 11 1430 Seat No. : Time : 2 Hours BAKERY Subject Code V 2 8 4 Total No. of Questions : 5 (Printed Pages : 2) Maximum Marks : 50 INSTRUCTIONS : i) Answer question 1 of each unit in 1 or 2 words/sentences. ii) Answer question 2 of each unit in 25-30 words. iii) Answer question 3 of each unit in 40-50 words. iv) Answer question 4 of each unit in 80-100 words. v) Begin each main question on a fresh page. vi) Write the number of questions and subquestions clearly. vii) All questions are compulsory. viii) Figures to the right indicate full marks. ix) Draw diagrams wherever specified. 1. Name the following : a) The bacteria responsible for the growth of rope. [1] b) How can a bakery be kept spotlessly clean to prevent spoilage in bread ? [2] c) Draw a neat diagram of the structure of a mold and explain about the same. [3] d) What are the 4 characteristics of stale bread ? [4] 2. Define the following term : a) Mineral improvers. [1] b) What is ascorbic acid (Vitamin C) and how is it beneficial in bread making ? [2] c) State 3 points as to why it is preferable to use skimmed milk powder in bread [3] d) Explain about “Potassium Bromate” as a chemical used by the baking industry. [4] 3. a) What are “unbaked pies” ? [1] b) Describe the ways to place a pie dough in a pan. [2] c) Write a short note on “fruit” used for pie fillings. [3] d) Explain the procedure to make a marigue pie topping. [4] V-284 -1- P.T.O.

*V284* 4. a) How does water become a chief ingredient to prepare a pastry ? [1] Give reasons for the following : b) Relaxation of dough in between two sheeting operations is very important while making puff pastry. [2] c) During the procedure of making a tart shell, refrigeration is a must for atleast 20- 30 minutes. What are the next-procedures to be followed before baking empty tart shells and before serving or displaying fruit tarts ? [3] d) Explain the baking operation of “Choux Pastry”, stating the required temperatures and description of the product after baking. [4] 5. a) How will you calculate “Net Profit Ratio” (NPR) ? [1] b) State any 2 points about electricity required for the set up of a bakery unit. [2] c) What should a serious though should be given for selection of ovens ? [3] d) Explain any 4 factors that should be taken into consideration before making a choice of location of a bakery. [4] OR 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. ____________ V-284 -2-