Goa Board Class 12 Question Paper Mar 2019 Bakery

2019 III 09 1000 Seat No.

Time : 2 Hours BAKERY
Subject Code

V 2 8 4
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 about 25-30 words.

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

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

(v) Answer each question on a fresh page.

(vi) All questions are compulsory.

(vii) Write the number of the question and sub-question

clearly.

(viii) Figures to the right indicate full marks.

(ix) Draw diagrams wherever specified.

Unit 1

1. (1.1) The migration of moisture away from starch is known

as ........................... . 1

(1.2) Draw a neat labelled diagram of the structure of mold. 2

(1.3) Explain the characteristics of bread affected by rope bacteria. 3

(1.4) Explan any four measures to delay the process of staling in bread. 4

Unit 2

2. (2.1) The two types of malt used in bread are plain malt
and ............................ . 1

(2.2) What is ‘Mineral yeast food’ ? 2

(2.3) How is ‘Glycerol mono stearate’ emulsion, prepared with fat when used

in bread ? 3

(2.4) List the four points considered while using milk in bread. 4

Unit 3

3. (3.1) Name any two basic types of pie doughs. 1

(3.2) Explain any two advantages of a complete coating of flour with fat in
mealy pie dough. 2

(3.3) How can one avoid soggy bottom in pies ? 3

(3.4) Explain the procedure for making a lattice top crust. 4

Or

(3.4) Name and explain the four main ingredients used in pie doughs.

Unit 4

4. (4.1) Pricking the bottom of the dough all over with a fork is called
as ............................ 1

(4.2) Explain any two variations in filling which can be used to prepare

popular tarts. 2

(4.3) Explain the guidelines to handle phyllo dough. 3

(4.4) Name and explain the chief ingredients used in pastry. 4

Unit 5

5. (5.1) List any two equipments used in the production of bread in bakery

unit. 1

(5.2) Give the formula to calculate, ‘Turn over per year’ and ‘Net profit

ratio’. 2

(5.3) List any three main factors considered before making a choice of

location of bakery. 3

(5.4) Draw a neat labelled layout of a small scale bakery unit.

Or

(5.4) What are the statutory procedures for starting a new bakery unit. 4