What is flying fermentation?
[3 marks]Draw the structure of wheat & mention all part names.
[4 marks]Explain role of ingredients in bread making.
[7 marks]Write a Difference of baking soda and baking powder.
[3 marks]Explain about Gelatin, Agar-Agar & pectin.
[4 marks]Draw and enlist 14 bakery equipment.
[7 marks]Explain the cake ingredients(Flour, Sugar Fat, Eggs) and their function.
Name the different types of fats and explain it shortly.
[3 marks]Write the basics of sponge making.
[4 marks]Explain 6 different kind of Basic pastries with deeply explanation.
[7 marks]What are the difference between flaky pastry and phyllo pastry?
[3 marks]What is mousses and parfaits?
[4 marks]Explain 7 types of basic icings and described briefly.
[7 marks]Explain shortly about milk and milk products.
[3 marks]Define the Pastry methods, 1.Rub-in 2.Creaming 3.Boiling
[4 marks]Define the external and internal characteristics of cakes.
[7 marks]Describe at least 3 fried desserts.
[3 marks]Name at least 10 international breakfast pastries with the recipes of baguette.
[4 marks]Define external and internal cake faults and their causes.
[7 marks]Write a short notes on jams and jellies.
[3 marks]Difference between melting and tempering chocolate?
[4 marks]Define Almond paste, Gum paste & Water icing along with their recipes and methods.
[7 marks]What is caramel?
[3 marks]Give at least 10 equipment name for decoration of cakes.
[4 marks]Explain the different stages of sugar syrup boiling.
[7 marks]