Goa Board Class 10 Question Paper 2022 Bakery

2022 XI 26 0230 Seat No.

Time : 1½ Hours FIRST-TERM BAKERY

(Pre-Vocational)

Subject Code (Home Science Group)
S 1 0 4 8

Total No. of Questions : 20 (Printed Pages : 8) Maximum Marks : 20

INSTRUCTIONS : (i) Every question has four choices (A), (B), (C) and (D). Only

one of them is the correct answer.

(ii) On the OMR sheet darken completely with a ball

point pen ONLY ONE bubble you consider as the most

appropriate answer.

(iii) Multiple markings are invalid.

(iv) Use Blue or Black ball point pen only.

(v) Do not fold the OMR sheet or use white ink.

(vi) For each question, you will be awarded ONE mark, if

you have darkened only the bubble corresponding to

the correct answer. In all other cases, you will get zero

mark. There is no negative mark.

(vii) Once the bubble is filled it is not possible to change

the answer.

(viii) Only one OMR sheet will be provided. Hence sufficient

care must be taken while darkening the bubble.

S-1048 [FT] 1 P.T.O.

1. Machine that shapes dough pieces for various shapes is known as a .............. .

(A) Moulder

(B) Zester

(C) Bowl knife

(D) Pallete knife

2. A powder made from chocolate is ................... .

(A) Icing sugar

(B) Praline

(C) Cream

(D) Cocoa

3. A white frothy mass of beaten egg white and sugar is known as .............. .

(A) Masking

(B) Meringue

(C) Molasses

(D) Raisins

4. Passing through a fine sieve for effective blending and to remove foreign or
oversized products is known as ................... .

(A) Snap

(B) Sifting

(C) Shortening

(D) Docking

S-1048 [FT] 2

5. In bread making, food for yeast is provided by .................... .

(A) Sugar

(B) Water

(C) Fat

(D) Salt

6. Yeast is available in two forms .................... and ....................... .

(A) Soggy and soft

(B) Soft and stiff

(C) Dry and compressed

(D) New and old

7. The ingredient that helps in retention of moisture in bread and improves
its slicibility is ........................ .

(A) Sugar

(B) Fat

(C) Salt

(D) Milk

8. Fat should be added in the ...................... stages of mixing.

(A) Middle

(B) Last

(C) First

(D) Beginning

S-1048 [FT] 3 P.T.O.

9. Gliadin and glutelin join together to form ................... .

(A) Gluten

(B) Keratin

(C) Albumin

(D) Melanin

10. If the dough is allowed to overferment, it becomes .................. .

(A) Hard

(B) Soft and sticky

(C) Elastic

(D) Very hard

11. Dividing and rounding of the dough is done with the help of a ................. .

(A) Dough cutter

(B) Divider

(C) Mixer

(D) Rounder

12. When yeast gets older it develops ......................... colour.

(A) Reddish

(B) Brownish

(C) Pinkish

(D) Greenish

S-1048 [FT] 4

13. The process whereby yeast organisms feed on sugar and produce CO2 gas
and alcohol is known as ...................... .

(A) Fermentation

(B) Germination

(C) Budding

(D) Growth

14. More amount of salt in bread will produce ..................... colour in the bread
crust.

(A) Harsh red

(B) Brownish black

(C) Yellowish brown

(D) Golden brown

15. The water used for bread making should not be ..................... .

(A) Drinking water

(B) Hard water

(C) Soft water

(D) Potable water

16. The gas in the dough is expelled and the dough becomes even throughout
by a process called ................... .

(A) Knock back

(B) Mixing

(C) Dividing

(D) Fermenting

S-1048 [FT] 5 P.T.O.

17. The ideal conditions for yeast growth are .................... .

(A) Plenty of water and the right temperature

(B) Hot and humid climate

(C) Dry and harsh weather

(D) Cold and dry climate

18. Dry sweet grapes are known as ................... .

(A) Raisins

(B) Peaches

(C) Apricots

(D) Dates

19. If the dough piece is manipulated when it is in tight condition,
then .................. .

(A) it will stick to the surface

(B) it will be very hard to come from the surface

(C) it will tear off leaving a rough surface

(D) it will be very soft

20. Skimmed milk powder is preferred in a bakery as it has a .................. .

(A) Good texture

(B) Proper structure

(C) Good value

(D) Better shelf life

S-1048 [FT] 6

S-1048 [FT] 7 P.T.O.

S-1048 [FT] 8