Write the eggs function in baking.
[3 marks]Differentiate between: Fresh yeast and Dry yeast.
[4 marks]Write the 12 importance steps in yeast dough production. Explain each briefly.
[7 marks]Differentiate between Baking soda and Baking powder.
[3 marks]Draw the diagram of wheat and mention all parts.
[4 marks]Enlist the ‘Essential Ingredients’ for preparation of cake and briefly write their role.
[7 marks]Explain briefly the different methods of cake.
Write short notes on: 1.Brioche 2.Fondant 3.Ganache
[3 marks]Enlist about Marzipan, pastillage & Nougat.
[4 marks]State the classification of pastries and discuss any three types of pastry with depth explanations.
[7 marks]Explain about function of improvers use in bread.
[3 marks]EnlistAbout royal icing, water or glaze icing, gum paste & almond paste.
[4 marks]Briefly explain Bread dough methods.
[7 marks]Explain the Difference between puff & Croissant.
[3 marks]Briefly Explain about Short crust pastry & choux pastry.
[4 marks]Enlist the Principles Involved in preparation of cakes.
[7 marks]Briefly explain cake faults and their causes.
[3 marks]Explain the difference between Flaky pie & Mealy pie Dough.
[4 marks]Enlist the bread faults and their causes.
[7 marks]Briefly explain basic meringue types.
[3 marks]What is invert sugar? Explain the role of invert sugar in sugar confectionary products.
[4 marks]Explain about stages of sugar syrup at different temperatures.1
[7 marks]Briefly Explain about chocolate decorations.
[3 marks]Differentiate betweenice-creams & sorbets.
[4 marks]Briefly explain how to temper chocolate and why tempering is important.
[7 marks]