Goa Board Class 10 Question Paper 2024 Bakery
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Goa Board Class 10 Question Paper 2024 Bakery – Text
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Page 1
2025
GOA BOARD
QUESTION
PAPERS
2024
Question Papers
Prepare yourself for upcoming Goa
Board Exams
GOA BOARD
QUESTION
PAPERS
2024
Question Papers
Prepare yourself for upcoming Goa
Board Exams
Page 2
2024 IV 23 0930 Seat No.
Time : 2 Hours BAKERY
Pre-Vocational
Subject Code
S 1 0 4 8
Total No. of Questions : 31 (Printed Pages : 7) Maximum Marks : 40
INSTRUCTIONS : (i) All questions are compulsory.
(ii) Answers to be written in the spaces provided on the
question paper. No answer booklet will be provided.
Fill in the blanks with the correct answer given below in the bracket :
8×1=8
1. The process of mixing and aerating shortening and another solid such as
sugar or flour is known as
............................................................................................................................................. .
(kneading, knock back, creaming)
2. Small pastries with heavy fruit filling or cream
............................................................................................................................................. .
(pie, tart, flan)
3. Fat is used in bread doughs at the rate of
............................................................................................................................................. .
(1% to 2%, 3% to 4%, 5% to 6%)
S-1048 1 P.T.O.
Time : 2 Hours BAKERY
Pre-Vocational
Subject Code
S 1 0 4 8
Total No. of Questions : 31 (Printed Pages : 7) Maximum Marks : 40
INSTRUCTIONS : (i) All questions are compulsory.
(ii) Answers to be written in the spaces provided on the
question paper. No answer booklet will be provided.
Fill in the blanks with the correct answer given below in the bracket :
8×1=8
1. The process of mixing and aerating shortening and another solid such as
sugar or flour is known as
............................................................................................................................................. .
(kneading, knock back, creaming)
2. Small pastries with heavy fruit filling or cream
............................................................................................................................................. .
(pie, tart, flan)
3. Fat is used in bread doughs at the rate of
............................................................................................................................................. .
(1% to 2%, 3% to 4%, 5% to 6%)
S-1048 1 P.T.O.
Page 3
4. When the dough is kneaded in bread making fat should be added
............................................................................................................................................. .
(first, last, middle)
5. The difference in the size of the product from the time it is kept in the oven
to the time it is baked is called
............................................................................................................................................. .
(fermentation, proving, oven spring)
6. In no dough time method of making bread the dough is fermented for a brief
period of
............................................................................................................................................. .
(30 mins, 60 mins, 120 mins)
7. Sponge dough method is divided into ................................. stages.
(4, 3, 2)
8. When the crumb of bread is pressed and released it should come back to its
original shape this is known as
............................................................................................................................................. .
(fermentation, elasticity, knock back)
S-1048 2
............................................................................................................................................. .
(first, last, middle)
5. The difference in the size of the product from the time it is kept in the oven
to the time it is baked is called
............................................................................................................................................. .
(fermentation, proving, oven spring)
6. In no dough time method of making bread the dough is fermented for a brief
period of
............................................................................................................................................. .
(30 mins, 60 mins, 120 mins)
7. Sponge dough method is divided into ................................. stages.
(4, 3, 2)
8. When the crumb of bread is pressed and released it should come back to its
original shape this is known as
............................................................................................................................................. .
(fermentation, elasticity, knock back)
S-1048 2
Page 4
Match the word from Column A with the correct word from Column B and
write the correct answer in the spaces provided below the table : 8×1=8
Column A Column B
9. Under fermented dough Dried grapes
10. Internal characteristics of bread Strong flour
11. No dough time method Bread with less volume
12. Flour Decorative frosting of icing sugar
and egg white
13. Salt Crumb clarity and elasticity
14. Salt delayed method suitable for Imparts taste and flavor in bread
15. Raisins Contains gluten
16. Royal icing Method of bread making
9. Ans. .....................................................................................................................................
10. Ans. .....................................................................................................................................
11. Ans. .....................................................................................................................................
12. Ans. .....................................................................................................................................
13. Ans. .....................................................................................................................................
14. Ans. .....................................................................................................................................
15. Ans. .....................................................................................................................................
16. Ans. .....................................................................................................................................
S-1048 3 P.T.O.
write the correct answer in the spaces provided below the table : 8×1=8
Column A Column B
9. Under fermented dough Dried grapes
10. Internal characteristics of bread Strong flour
11. No dough time method Bread with less volume
12. Flour Decorative frosting of icing sugar
and egg white
13. Salt Crumb clarity and elasticity
14. Salt delayed method suitable for Imparts taste and flavor in bread
15. Raisins Contains gluten
16. Royal icing Method of bread making
9. Ans. .....................................................................................................................................
10. Ans. .....................................................................................................................................
11. Ans. .....................................................................................................................................
12. Ans. .....................................................................................................................................
13. Ans. .....................................................................................................................................
14. Ans. .....................................................................................................................................
15. Ans. .....................................................................................................................................
16. Ans. .....................................................................................................................................
S-1048 3 P.T.O.
Page 5
Answer in one word : 8×1=8
17. Almond paste used for modeling.
Ans. ......................................................................................................................................
18. Dry ingredients passed through a fine sieve for blending and remove foreign
particles.
Ans. ......................................................................................................................................
19. In this method all the ingredients are mixed together and the dough is
fermented.
Ans. ......................................................................................................................................
20. Converts cane sugar into simple form of invert sugar.
Ans. ......................................................................................................................................
21. Which gas raises dough during fermentation ?
Ans. ......................................................................................................................................
22. What is the colour of the bread if the oven is too hot ?
Ans. ......................................................................................................................................
23. What is a natural flush in bread called ?
Ans. ......................................................................................................................................
S-1048 4
17. Almond paste used for modeling.
Ans. ......................................................................................................................................
18. Dry ingredients passed through a fine sieve for blending and remove foreign
particles.
Ans. ......................................................................................................................................
19. In this method all the ingredients are mixed together and the dough is
fermented.
Ans. ......................................................................................................................................
20. Converts cane sugar into simple form of invert sugar.
Ans. ......................................................................................................................................
21. Which gas raises dough during fermentation ?
Ans. ......................................................................................................................................
22. What is the colour of the bread if the oven is too hot ?
Ans. ......................................................................................................................................
23. What is a natural flush in bread called ?
Ans. ......................................................................................................................................
S-1048 4
Page 6
24. In this bread making method all ingredients are mixed except salt and fat.
Ans. ......................................................................................................................................
Answer in one sentence : 5×2=10
25. Mention any one external characteristic of bread.
Ans. ......................................................................................................................................
................................................................................................................................................
................................................................................................................................................
................................................................................................................................................
26. What is hydrogenated oil ?
Ans. ......................................................................................................................................
................................................................................................................................................
................................................................................................................................................
................................................................................................................................................
27. What happens to the bread if the dough is over mixed ?
Ans. ......................................................................................................................................
................................................................................................................................................
................................................................................................................................................
................................................................................................................................................
S-1048 5 P.T.O.
Ans. ......................................................................................................................................
Answer in one sentence : 5×2=10
25. Mention any one external characteristic of bread.
Ans. ......................................................................................................................................
................................................................................................................................................
................................................................................................................................................
................................................................................................................................................
26. What is hydrogenated oil ?
Ans. ......................................................................................................................................
................................................................................................................................................
................................................................................................................................................
................................................................................................................................................
27. What happens to the bread if the dough is over mixed ?
Ans. ......................................................................................................................................
................................................................................................................................................
................................................................................................................................................
................................................................................................................................................
S-1048 5 P.T.O.
Page 7
28. Define shortening.
Ans. ......................................................................................................................................
................................................................................................................................................
................................................................................................................................................
................................................................................................................................................
29. Advantages of sponge dough method in bread making.
Ans. ......................................................................................................................................
................................................................................................................................................
................................................................................................................................................
................................................................................................................................................
Answer in 2-3 sentences : 2×3=6
30. Mention any two ways in which you can maintain cleanliness while baking
bread.
Ans. ......................................................................................................................................
................................................................................................................................................
................................................................................................................................................
................................................................................................................................................
................................................................................................................................................
................................................................................................................................................
S-1048 6
Ans. ......................................................................................................................................
................................................................................................................................................
................................................................................................................................................
................................................................................................................................................
29. Advantages of sponge dough method in bread making.
Ans. ......................................................................................................................................
................................................................................................................................................
................................................................................................................................................
................................................................................................................................................
Answer in 2-3 sentences : 2×3=6
30. Mention any two ways in which you can maintain cleanliness while baking
bread.
Ans. ......................................................................................................................................
................................................................................................................................................
................................................................................................................................................
................................................................................................................................................
................................................................................................................................................
................................................................................................................................................
S-1048 6
Page 8
31. What is the function of yeast in breadmaking ?
Ans. ......................................................................................................................................
................................................................................................................................................
................................................................................................................................................
................................................................................................................................................
................................................................................................................................................
................................................................................................................................................
S-1048 7 P.T.O.
Ans. ......................................................................................................................................
................................................................................................................................................
................................................................................................................................................
................................................................................................................................................
................................................................................................................................................
................................................................................................................................................
S-1048 7 P.T.O.
Page 9
QUESTION PAPERS
GET PREVIOUS YEAR QUESTION PAPERS FOR ALL CLASSES FOR CBSE, ISCSE, ISC AND ALL ALL
STATE BOARDS HERE AT
Andhra Pradesh Board Question Papers
BOARD
WISE Assam Board Question Papers
Bihar Board Question Papers
Chhattisgarh Board Question Papers
Goa Board Question Papers
Gujarat Board Question Papers
Haryana Board Question Papers
Himachal Pradesh Board Question Papers
J&K State Board Question Papers
Jharkhand Board Question Papers
Karnataka Board Question Papers
Kerala Board Question Papers
Madhya Pradesh Board Question Papers
Maharashtra State Board Question Papers
Manipur Board Question Papers
Meghalaya Board Question Papers
Mizoram Board Question Papers
Nagaland Board Question Papers
Orissa Board Question Papers
Punjab Board Question Papers
Rajasthan Board Question Papers
Tamil Nadu Board Question Papers
Telangana State Board Question Papers
Tripura Board Question Papers
Uttarakhand Board Question Papers
Uttar Pradesh (UP) Board Question Papers
West Bengal (WB) Board Question Papers
GET PREVIOUS YEAR QUESTION PAPERS FOR ALL CLASSES FOR CBSE, ISCSE, ISC AND ALL ALL
STATE BOARDS HERE AT
Andhra Pradesh Board Question Papers
BOARD
WISE Assam Board Question Papers
Bihar Board Question Papers
Chhattisgarh Board Question Papers
Goa Board Question Papers
Gujarat Board Question Papers
Haryana Board Question Papers
Himachal Pradesh Board Question Papers
J&K State Board Question Papers
Jharkhand Board Question Papers
Karnataka Board Question Papers
Kerala Board Question Papers
Madhya Pradesh Board Question Papers
Maharashtra State Board Question Papers
Manipur Board Question Papers
Meghalaya Board Question Papers
Mizoram Board Question Papers
Nagaland Board Question Papers
Orissa Board Question Papers
Punjab Board Question Papers
Rajasthan Board Question Papers
Tamil Nadu Board Question Papers
Telangana State Board Question Papers
Tripura Board Question Papers
Uttarakhand Board Question Papers
Uttar Pradesh (UP) Board Question Papers
West Bengal (WB) Board Question Papers
Document Details
| Board / Org | Goa Board |
| Exam | Class 10 |
| Type | Question Paper |
| Pages | 9 |
| Updated | 22 Jul 2026 |