Describe at least 3 fried desserts.
[3 marks]Difference between melting and tempering chocolate?
[4 marks]Explain the different stages of sugar syrup boiling.
[7 marks]What is caramel?
[3 marks]Give at least 10 equipment name for decoration of cakes.
[4 marks]Draw and enlist 14 bakery equipment.
[7 marks]Explain 6 different kind of Basic pastries with deeply explanation.
Describe the types of pastries.
[3 marks]Write the basics of sponge making.
[4 marks]Differentiate between pasteurization and homogenization.
[7 marks]Difference between stabilizer & Emulsifier.
[3 marks]Explain about Gelatin, Agar-Agar & pectin.
[4 marks]Write the methods of preparing ice creams.
[7 marks]Difference between churn-frozen dessert and still frozen dessert.
[3 marks]What are the external and internal bread faults?
[4 marks]How do you cure bread faults?
[7 marks]What is Bakers Dozone?
[3 marks]Draw the organizational chart of bakery department?
[4 marks]Duties and Responsibilities of Head Baker.
[7 marks]What is Whipped Cream?
[3 marks]Explain different types of Knifes used in bakery?
[4 marks]What do you mean by Chocolate Tempering?
[7 marks]Briefly explain basic meringue types.
[3 marks]Explain the difference between Flaky pie & Mealy pie Dough.
[4 marks]Describe the types of frosting and topping.
[7 marks]