Goa Board Class 12 Question Paper 2025 Confectionary

2025 II 17 0930 Seat No.

Time : 2 Hours CONFECTIONERY

Subject Code

V 4 2 8 5

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

INSTRUCTIONS : (i) The question paper consists of 4 main sections (A,B,C and

D) with a total of 23 questions.

(ii) In Section A, there are 8 questions, of which question Nos. 1

to 4 are multiple choice questions and question Nos.

5 and 6 are to be answered in one word or phrase and Q. Nos.

7 and 8 are to be answered in one sentence each.

(iii) Attempt all the questions, however, internal choice is given

for Question Nos. 20 and 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 diagrams wherever required.

[V-4285] 1 P.T.O.

Section A

1. An ingredient that belongs to the category of driers in a cake is ............. 1

• butter

• sugar syrup

• cocoa powder

• egg

2. The fat that is present in the cocoa bean is known as ........................... 1

• cocoa butter

• nibs

• shea butter

• chocolate butter

3. In an icing, excessive moisture is absorbed by .............................. 1

• an absorber

• a stabilizer

• sugar

• cocoa

4. The icings or coatings which are thin, transparent and give a glossy
appearance to the baked products are ..................................... 1

• syrups

• glazes

• buttercreams

• fondant

[V-4285] 2

5. Name the dessert which in Italian means ‘frozen’ ? 1

6. Name the custard sauce used as a base in a Bavarian cream. 1

7. How is the doneness in cookies indicated ? 1

8. What are the ingredients used in making nougatine ? 1

Section B

Answer in about 20-30 words each : 6×2=12

9. What is the importance of using fine granulated flours in a cake ? 2

10. What are the factors to be successful with a pastry bag or cone ? 2

11. Explain the following buttercream icings : 2

• French buttercream

• Fondant type buttercream.

12. What should be the aroma of good chocolate ? 2

13. Why is it important to measure gelatin accurately in a Bavarian
cream ? 2

14. How are special effects given to fruits made from marzipan ? 2

Section C

Answer in about 30-50 words : 6×3=18

15. Why is important for a cake batter to have a pH of 6.5 ? 3

16. Explain any three of the following icing designs with diagrams : 3

• Shells and shell border

• Bead border

• Leaf pattern

• Rosettes.

[V-4285] 3 P.T.O.

17. Explain drop, sheet and rolled refrigerator cookies. 3

18. What is Creme Brulee ? 3

19. Why is overrun an important quality in an icecream ? 3

20. Explain the causes of crispness in cookies. 3

Or

Explain the causes of softness in cookies.

Section D

Answer in about 60-80 words each : 3×4=12

21. How does strong flour affect a cake and how can these defects be
repaired ? 4

22. Explain any four of the following tools of icing : 4

• Turntable

• Palette knife

• Pastry brushes

• Serrated knife

• Pastry cone.

23. Explain any four chocolate and cocoa products. 4

Or

Explain any four chocolate decorations.

[V-4285] 4