Goa Board Class 12 Question Paper Mar 2019 Confectionery

2019 III 05 1000 Seat No.

Time : 2 Hours CONFECTIONERY
Subject Code

V 2 8 5
Total No. of Questions : 5 (Printed Pages : 3) Maximum Marks : 50

INSTRUCTIONS : (i) Answer Question No. 1 of each unit in 1 or 2 words.

(ii) Answer Question No. 2 of each unit in 25 or 30 words.

(iii) Answer Question No. 3 of each unit in 40-50 words.

(iv) Answer Question No. 4 of each unit in 80-100 words.

(v) Answer each question on a fresh page.

(vi) Write the number of the question and sub-question
clearly.

(vii) All questions are compulsory.

(viii) Figures to the right indicate full marks.

(ix) Draw diagrams wherever specified.

Unit 1

1. (1.1) The pH of a cake batter should be approximately ......................... . 1

(1.2) Why are rich cakes baked at a low temperature ? 2

(1.3) What are the defects in a cake if improper quantity of baking powder
is used in the formula ? 3

(1.4) Write any four points which should be followed while balancing a cake
formula ? 4

Or

Write any four operational mistakes that can occur while making a

cake.

Unit 2

2. (2.1) An example of a stabilizer used in icing is ........................... . 1

(2.2) Explain the following cake assembling and decorating tools : 2

(a) Palette knife

(b) Turn table.

(2.3) State and explain the factors affecting the flow of icing. 3

(2.4) With the help of a neat diagram explain the following patterns : 4

(a) Rosette

(b) Bead border

(c) Leaf

(d) Shells and shells border.

Unit 3

3. (3.1) An example of sheet cookies is .............................. . 1

(3.2) Explain how sugar and leavening agent affect the spread in

cookies. 2

(3.3) Write a short note on rolled coatings. 3

(3.4) State and explain any four methods of making cookies. 4

Unit 4

4. (4.1) A paste made with almond and sugar is called ....................... . 1

(4.2) What are the precautions taken while making a pastillage ? 2

(4.3) Write a short note on dipping and coating chocolate. 3

(4.4) (i) State and explain any four types of chocolate and cocoa

products. 4

Or

(ii) Briefly explain the following chocolate decorations :

(a) Chocolate cutouts

(b) Piping chocolate

(c) Modelling chocolate

(d) Spraying chocolate.

Unit 5

5. (5.1) A popular Italian dessert which means cooked cream is ..................... 1

(5.2) Write any two points to be considered while baking custards. 2

(5.3) State and explain the elements of a standard soufflé. 3

(5.4) Briefly explain the following coupés : 4

(a) Coupé black forest

(b) Coupé Edna May

(c) Coupé orientale

(d) Peach Melba.