NIOS Class 10 April 2024 Question Paper Bakery and Confectionery

This Question Paper consists of 3 questions and 4 printed pages.
ß‚ ¬˝‡Ÿ-¬òÊ ◊¥ 3 ¬˝‡Ÿ ÃÕÊ 4 ◊ÈÁŒ˝Ã ¬Îc∆U „Ò¥–

Roll No. Code No.
•ŸÈ∑˝§◊Ê¥∑§ ∑§Ê«U Ÿ¥.
67/ACV/A
SET/‚ ≈ A
Day and Date of Examination :
(¬⁄UˡÊÊ ∑§Ê ÁŒŸ fl ÁŒŸÊ¥∑§)
Signature of Invigilators :
(ÁŸ⁄UˡÊ∑§Ê¥ ∑§ „SÃÊˇÊ⁄U) 1.

2.

General Instructions :
1. Answers of all questions are to be given in the Answer-Book given to you.
2. 15 minute time has been allotted to read this Question Paper. The question paper will be distributed
at 02.15 p.m. From 02.15 p.m. to 02.30 p.m., the students will read the question paper only and
will not write any answer on the Answer-Book during this period.
3. Candidate must write his/her Roll Number on the first page of the Question Paper.
4. Please check the Question Paper to verify that the total pages and the total number of questions
contained in the Question Paper are the same as those printed on the top of the first page. Also
check to see that the questions are in sequential order.
5. Making any identification mark in the Answer-Book or writing Roll Number anywhere other than
the specified places will lead to disqualification of the candidate.
6. Answers for all questions, including matching, true or false, fill in the blanks, etc., are to be given
in the Answer-Book only.
7. Write your Question Paper Code No. 67/ACV/A-A on the Answer-Book.
‚Ê◊Êãÿ •ŸÈŒ‡Ê —
1. ‚÷Ë ¬˝‡ŸÊ¥ ∑§ ©ûÊ⁄U •Ê¬∑§Ê ŒË ªÿË ©ûÊ⁄U-¬ÈÁSÃ∑§Ê ◊¥ „Ë Á‹π¥–
2. ß‚ ¬˝‡Ÿ-¬òÊ ∑§Ê ¬…∏Ÿ ∑§ Á‹∞ 15 Á◊Ÿ≈U ∑§Ê ‚◊ÿ ÁŒÿÊ ªÿÊ „Ò– ¬˝‡Ÿ-¬òÊ ∑§Ê ÁflÃ⁄UáÊ ŒÊ¬„⁄U ◊¥ 02.15 ’¡ Á∑§ÿÊ ¡Ê∞ªÊ–
02.15 ’¡ ‚ 02.30 ’¡ Ã∑§ ¿UÊòÊ ∑§fl‹ ¬˝‡Ÿ-¬òÊ ∑§Ê ¬…∏¥ª •ÊÒ⁄U ß‚ •flÁœ ∑§ ŒÊÒ⁄UÊŸ fl ©ûÊ⁄U-¬ÈÁSÃ∑§Ê ¬⁄U ∑§Ê߸ ©ûÊ⁄U Ÿ„Ë¥
Á‹π¥ª–
3. ¬⁄UˡÊÊÕ˸ ¬˝‡Ÿ-¬òÊ ∑§ §¬„‹ ¬Îc∆U ¬⁄U •¬ŸÊ •ŸÈ∑˝§◊Ê¥∑§ •fl‡ÿU Á‹π¥–
4. ∑Χ¬ÿÊ ¬˝‡Ÿ-¬òÊ ∑§Ê ¡ÊÚ°ø ‹¥ Á∑§ ¬˝‡Ÿ-¬òÊ ∑§ ∑ȧ‹ ¬Îc∆UÊ¥ ÃÕÊ ¬˝‡ŸÊ¥ ∑§Ë ©ÃŸË „Ë ‚¥ÅUÿÊ „Ò Á¡ÃŸË ¬˝Õ◊ ¬Îc∆ ∑ §‚’‚ ™§¬⁄U
¿U¬Ë „Ò– ß‚ ’Êà ∑§Ë ¡ÊÚ°ø ÷Ë ∑§⁄U ‹¥ Á∑§ ¬˝‡Ÿ ∑˝ Á◊∑§ UM§¬ ◊¥ „Ò¥–
5. § ©ûÊ⁄U-¬ÈÁSUÃ∑§Ê ◊¥ ¬„øÊŸ-Áøq ’ŸÊŸ •ÕflÊ ÁŸÁŒ¸c≈U SÕÊŸÊ¥ ∑§§•ÁÃÁ⁄UÄà ∑§„Ë¥ ÷Ë •ŸÈ∑˝§◊Ê¥∑§ Á‹πŸ ¬⁄U ¬⁄UˡÊÊÕ˸ ∑§Ê •ÿÊÇÿ
∆U„⁄UÊÿÊ ¡ÊÿªÊ–
6. Á◊‹ÊŸ ∑§⁄UŸÊ, ‚„Ë •ÕflÊ $ª‹Ã, Á⁄UÄà SÕÊŸ ÷⁄UŸÊ, •ÊÁŒ ‚Á„à ‚÷Ë ¬˝‡ŸÊ¥ ∑§ ©ûÊ⁄U, ©ûÊ⁄U-¬ÈÁSÃ∑§Ê ◊¥ „Ë Á‹π¥–
7. •¬ŸË ©ûÊ⁄U-¬ÈÁSUÃ∑§Ê ¬⁄U ¬˝‡Ÿ-¬òÊ ∑§Ê ∑§Ê«U Ÿ¥. 67/ACV/A-A Á‹π¥–
67/ACV/A-256-A ] 1 [ Contd...

Time : 2 Hours ] [ Maximum Marks : 40
‚◊ÿ — 2 ÉÊá≈U ] [ ¬ÍáÊÊZ∑§ — 40
Note : All questions are compulsory and carry marks as indicated against each question.

ÁŸŒ¸‡Ê — ‚÷Ë ¬˝‡Ÿ •ÁŸflÊÿ¸ „Ò¥ •ÊÒ⁄U ¬˝àÿ∑§ ¬˝‡Ÿ ∑§ •¥∑§ ©‚∑§ ‚Ê◊Ÿ ÁŒÿ ªÿ „Ò¥–

1. Fill in the blanks and write the correct answers in your answer-book. 15x1=15
Á⁄UÄà SÕÊŸÊ¥ ∑§Ë ¬ÍÁø ∑§ËÁ¡∞ •ÊÒ⁄U ‚„Ë ©ûÊ⁄U •¬ŸË ©ûÊ⁄U-¬ÈÁSÃ∑§Ê ◊¥ Á‹Áπ∞–
(a) Cakes without icing contain high percentage of __________.
Á’ŸÊ •ÊßÁ‚¥ª flÊ‹ ∑§∑§ ◊¥ __________ ∑§Ê ©ìÊ ¬˝ÁÇÊà „ÊÃÊ „Ò–
(b) A dough mixer, working table, gas burner are all __________ equipment.
∞∑§ «UÊ-Á◊Ä‚⁄U, flÁ∑Z§ª ≈U’‹, ªÒ‚ ’Ÿ¸⁄U ‚÷Ë __________ ©¬∑§⁄UáÊ „Ò¥–
(c) For quick preparation of cake making, we will use __________ method.
∑§∑§ ’ŸÊŸ ∑§Ê àflÁ⁄Uà ÃÒÿÊ⁄U ∑§⁄UŸ ∑§ Á‹∞ „◊ __________ ÁflÁœ ∑§Ê ¬˝ÿÊª ∑§⁄¥Uª–
(d) __________ contains 40% sodium 60% chlorine.
__________ ◊¥ 40% ‚ÊÁ«Uÿ◊ •ÊÒ⁄U 60% Ä‹Ê⁄UËŸ „ÊÃÊ „Ò–

(e) __________ is gross profit minus overheads cost.
__________, ‚∑§‹ ‹Ê÷ ÉÊ≈UÊ ©¬Á⁄U√ÿÿ ∑§ ’⁄UÊ’⁄U „Ò–

(f) The __________ portion of milk is called cream.
ŒÍœ ∑§ __________ ÷ʪ ∑§Ê ◊‹Ê߸ ∑§„Ã „Ò¥–
(g) The internal characteristics of a bread are internal colour, structure and __________.
∞∑§ ’˝«U ∑§Ë •Ê¥ÃÁ⁄U∑§ Áfl‡Ê·ÃÊ∞° •Ê¥ÃÁ⁄U∑§ ⁄¥Uª, ‚¥⁄UøŸÊ •ÊÒ⁄U __________ „Ò¥–
(h) To roll out a cookie paste, we use a __________.
∑ȧ∑§Ë ¬S≈U ∑§Ê ⁄UÊ‹ •Ê©≈U ∑§⁄UŸ ∑§ Á‹∞, „◊ __________ ∑§Ê ©¬ÿÊª ∑§⁄UÃ „Ò¥–
(i) We can prepare __________ from choux paste.
‡ÊÍ ¬S≈U ‚ „◊ __________ ÃÒÿÊ⁄U ∑§⁄U ‚∑§Ã „Ò¥–
(j) We need __________ water to prepare pastry dough.
¬S≈˛UË •Ê≈UÊ ÃÒÿÊ⁄U ∑§⁄UŸ ∑§ Á‹∞ „◊¥ __________ ¬ÊŸË ∑§Ë •Êfl‡ÿ∑§ÃÊ „ÊÃË „Ò–

67/ACV/A-256-A ] 2 [ Contd...

(k) __________ is the transfer of entries from journal to ledger.
__________ ¡Ÿ¸‹ ‚ πÊÃÊ ’„Ë ◊¥ ¬˝ÁflÁc≈UÿÊ¥ ∑§Ê SÕÊŸÊ¥Ã⁄UáÊ „Ò–

(l) The most common liquid in bread dough is __________.
’˝«U ∑§ •Ê≈U ◊¥ ‚’‚ •Ê◊ Ã⁄U‹ ¬ŒÊÕ¸ __________ „Ò–
(m) Buttercream can be stored at __________ temperature.
’≈U⁄U∑˝§Ë◊ ∑§Ê __________ ∑§ Ãʬ◊ÊŸ ¬⁄U ‚¥ª˝Á„à Á∑§ÿÊ ¡Ê ‚∑§ÃÊ „Ò–
(n) We use a pastry brush or muslin cloth to __________ a product.
„◊ Á∑§‚Ë ©à¬ÊŒ ∑§Ê __________ ∑§⁄UŸ ∑§ Á‹∞ ¬S≈˛UË ’˝‡Ê ÿÊ ◊‹◊‹ ∑§ ∑§¬«∏ ∑§Ê ©¬ÿÊª ∑§⁄UÃ „Ò¥–
(o) __________ is used for both icing cakes and making cake decorations.
__________ ∑§Ê ¬˝ÿÊª ∑§∑§ ∑§Ë •ÊßÁ‚¥ª ÃÕÊ ∑§∑§ ∑§Ë ‚¡Êfl≈U ∑§ Á‹∞ Á∑§ÿÊ ¡ÊÃÊ „Ò–

2. Write in your answer-book, whether the following statements are True or False. 15x1=15
•¬ŸË ©ûÊ⁄U-¬ÈÁSÃ∑§Ê ◊¥ Á‹Áπ∞ Á∑§ ÁŸêŸÁ‹Áπà ∑§ÕŸ ‚„Ë „Ò ÿÊ ª‹Ã–
(a) A ‘turn table’ is a heavy equipment.
∞∑§ “≈UŸ¸ ≈U’‹” ÷Ê⁄UË ‚Ê◊ÊŸ „Ò–
(b) The temperature of an electric oven cannot be controlled.
ß‹ÁÄ≈˛U∑§ •ÊflŸ ∑§Ê Ãʬ◊ÊŸ ÁŸÿ¥ÁòÊà Ÿ„Ë¥ Á∑§ÿÊ ¡Ê ‚∑§ÃÊ–
(c) One high pressure gas burner is a must for a bakery unit.
’∑§⁄UË ß∑§Ê߸ ∑§ Á‹∞ ∞∑§ ©ìÊ Œ’Êfl ªÒ‚ ’Ÿ¸⁄U •Êfl‡ÿ∑§ „Ò–
(d) The process of transferring entries from journal into ledger is called ‘journalising’.
¡Ÿ¸‹ ‚ ‹¡⁄U ◊¥ ¬˝ÁflÁc≈UÿÊ¥ ∑§Ê SÕÊŸÊ¥ÃÁ⁄Uà ∑§⁄UŸ ∑§Ë ¬˝Á∑˝§ÿÊ ∑§Ê “¡Ÿ¸‹ÊßÁ‚¥ª” ∑§„Ã „Ò¥–
(e) Accounting is divided into 3 steps.
•∑§Ê©¥Á≈¥Uª ∑§Ê 3 ø⁄UáÊÊ¥ ◊¥ Áfl÷ÊÁ¡Ã Á∑§ÿÊ ªÿÊ „Ò–
(f) The main ingredient in preparing doughnuts is almond powder.
«UÊŸ≈˜‚ ÃÒÿÊ⁄U ∑§⁄UŸ ◊¥ ◊ÈÅÿ ‚Ê◊ª˝Ë ’ÊŒÊ◊ ¬Ê©«U⁄U „Ò–
(g) Brown breads are considered to be nutritionally superior.
’˝Ê©Ÿ ’˝«U ∑§Ê ¬Ê·áÊ ∑§Ë ŒÎÁc≈U ‚ o˝c∆U ◊ÊŸÊ ¡ÊÃÊ „Ò–
(h) Milk breads are made by using milk powder only.
∑§fl‹ ŒÍœ ¬Ê©«U⁄U ‚ „Ë ŒÍœ ’˝«U ’ŸÊ߸ ¡ÊÃË „Ò–
(i) A ‘Cake base’ makes it easy to handle during and after decoration.
∞∑§ ∑§∑§ ’‚, ‚¡Êfl≈U ∑§ ŒÊÒ⁄UÊŸ •ÊÒ⁄U ’ÊŒ ◊¥ ‚¥÷Ê‹ŸÊ •Ê‚ÊŸ ’ŸÊÃÊ „Ò–

67/ACV/A-256-A ] 3 [ Contd...

(j) Yeast is available in dry form only.
ÿËS≈U ‚Íπ M§¬ ◊¥ „Ë ©¬‹éœ „Ò–
(k) Butter contains about 85% fat.
◊ÄπŸ ◊¥ ‹ª÷ª 85% fl‚Ê „ÊÃË „Ò–
(l) Kneading of dough helps in gluten formation.
•Ê≈UÊ ªÍ¥ÕŸ ‚ Ç‹Í≈UŸ ª∆UŸ ◊¥ ◊ŒŒ Á◊‹ÃË „Ò–
(m) Flour, yeast, water, salt are the essential ingredients in bread making.
’˝«U ’ŸÊŸ ◊¥ •Ê≈UÊ, π◊Ë⁄U, ¬ÊŸË, Ÿ◊∑§ •Êfl‡ÿ∑§ ‚Ê◊ª˝Ë „¥Ò–
(n) ‘Caster sugar’ is finer form of grain sugar.
“∑§ÊS≈U⁄U øËŸË” ª˝Ÿ øËŸË ∑§Ê ◊„ËŸ M§¬ „Ò–
(o) Whole wheat flour is ‘atta’ in Hindi.
‚Ê’Èà ª„Í° ∑§ •Ê≈U ∑§Ê Á„ãŒË ◊¥ “•Ê≈UÊ” ∑§„Ã „Ò¥–

3. Answer the following questions. 4x2½=10
ÁŸêŸÁ‹Áπà ¬˝‡ŸÊ¥ ∑§Ê ©ûÊ⁄U Á‹Áπ∞–
(a) List 5 types of sweetners used in bakeries and mention their uses.
’∑§⁄UË ◊¥ ¬˝ÿÊª „ÊŸ flÊ‹ ¬Ê°ø ¬˝∑§Ê⁄U ∑§ SflË≈UŸ⁄UÊ ∑§Ë ‚ÍøË ’ŸÊß∞ •ÊÒ⁄U ©Ÿ∑§ ©¬ÿÊªÊ¥ ∑§Ê ©À‹π ∑§ËÁ¡∞–
(b) List 5 handtools used in bakeries and mention their uses.
’∑§⁄UË ◊¥ ßSÃ◊Ê‹ „ÊŸ flÊ‹ ¬Ê°ø „ÊÕ ∑§ •ÊÒ¡Ê⁄UÊ¥ ∑§Ë ‚ÍøË ’ŸÊ∞° •ÊÒ⁄U ©Ÿ∑§ ©¬ÿÊªÊ¥ ∑§Ê ©À‹π ∑§ËÁ¡∞–
(c) Discuss the tools required for icing a cake.
∑§∑§ ∑§Ë •ÊßÁ‚¥ª ∑§ Á‹∞ •Êfl‡ÿ∑§ ©¬∑§⁄UáÊÊ¥ ¬⁄U øøʸ ∑§⁄¥U–
(d) Discuss the external characteristics of bread to judge bread quality.
’˝˝«U ∑§Ë ªÈáÊflûÊÊ ÁŸœÊ¸Á⁄Uà ∑§⁄UŸ ◊¥ ◊ŒŒ ∑§⁄UŸ ∑§ Á‹∞ ©‚ ∑§Ë ’Ê„⁄UË Áfl‡Ê·ÃÊ•Ê¥ ¬⁄U øøʸ ∑§⁄¥U–

-oOo-

67/ACV/A-256-A ] 4 [ Contd...