What do you mean by Chocolate Tempering?
[3 marks]Points for making Chocolate?
[4 marks]Give recipe of Chocolate Mousse?
[7 marks]Describe the roll of yeast in bread making?
[3 marks]Steps involved in milling process of Wheat Flour?
[4 marks]Duties and Responsibilities of Head Baker.
[7 marks]Duties and Responsibilities of Pastry Chef.
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]What is the difference between flaky pastry and phyllo pastry?
[3 marks]What are mousses and parfaits?
[4 marks]Explain 7 types of basic icings and described briefly
[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]What is caramel?
[3 marks]Give at least 10 equipment names for decoration of cakes.
[4 marks]Explain the different stages of sugar syrup boiling.
[7 marks]Write a Difference of baking soda and baking powder
[3 marks]Explain about Gelatin, Agar-Agar & pectin
[4 marks]Explain the cake ingredients (Flour, Sugar Fat, Eggs) and their function
[7 marks]Name the different types of fats.
[3 marks]Write the basics of sponge making.
[4 marks]Explain 6 different kind of Basic pastries with deeply explanation
[7 marks]