Goa Board Class 12 Question Paper 2025 Bakery

2025 II 21 0930 Seat No.

Time : 2 Hours BAKERY
Subject Code

V 4 2 8 4
Total No. of Questions : 23 (Printed Pages : 4) Maximum Marks : 50

INSTRUCTIONS : (i) There are four sections in the question paper (A, B,

C & D) consisting of 23 questions.

(ii) In Section A, there are eight questions of which Question

No. 1 to Question No. 4 are Multiple Choice Questions,

Question Nos. 5 & 6 are to be answered in one word

or phrase and Question Nos. 7 & 8 are to be answered

in one sentence each.

(iii) Attempt all the questions however internal choice is

given for question No. 20 and Question No. 23.

(iv) Figures to the right indicate marks allotted to each

question.

(v) Write the number of each question clearly on the answer

book.

(vi) Draw diagram where specified.

V-4284 1 P.T.O.

SECTION–A

1. The migration of moisture away from starch is known as ................... 1

• Gel

• Pasteurization

• Gelatinization

• Syneresis

2. A pastry is a mixture of ........................... 1

• Flour, liquid and fat

• Flour, sugar and liquid

• Flour, liquid and egg.

• Flour, egg and milk

3. Dough for puff pastry is made with ........................ . 1

• Flour, salt, lemon juice and chilled water

• Flour, sugar and milk

• Flour, fat, sugar and milk

• Flour, salt, lemon juice and chilled milk
Profit per year
4. × 100 is the formula for .............................. 1
Sale per year
• Break-even point

• Rate of return

• Net profit ratio

• Fixed cost

V-4284 2

5. The dough used in making the top crust for a pie and prebaked shells. 1

6. What is pricking the bottom of the dough all over with a fork called ? 1

7. Define gel. 1

8. What are enriching improvers ? 1

SECTION–B

Answer in around 20 words :

9. How does the mold grow in bread ? 2

10. Name and explain the two kinds of malt used as a bread improver in bread

making. 2

11. How are Unbaked pies assembled ? 2

12. How is choux pastry prepared ? 2

13. Explain baked tarts. 2

14. Give any four cost of production observed in the financial projections. 2

SECTION–C

Answer in around 40 words :

15. Give any 3 measures that can be followed to prevent the spoilage in bread.

3

16. Why is the starch not completely gelatinized in bread ? 3

17. Why is skimmed milk powder preferred by the bakery trade ? 3

V-4284 3 P.T.O.

18. How can one avoid soggy bottom in pies ? 3

19. Write down any three points in the selection of equipment to set up a

bakery. 3

20. Give the guidelines to handle phyllo dough. 3

Or

List any three precautions observed while sheeting puff pastry.

SECTION–D

Answer in around 80 words

21. Name and explain the four main ingredients used in pie dough. 4

22. How is GMS emulsion prepared with or without fat ? 4

23. List any four points followed while starting a small scale bakery unit. 4

Or

Draw a neat and labelled layout of the bakery unit.

V-4284 4