Basic Baking Technology — DU B.A. (Prog) Food Technology as Major Previous Year Question Papers

Answer five questions in all. 1. Answer any six questions very briefly. _ 6x3=18 (i) Functional benefits and health concerns of hydrogenated fat in bakery products. (ii) Differences between high ratio and low ratio cake. (iii) Why does cake batter curdle? (io) Difference between short crust pastry and flaky pastry. (0) What is the role of egg in a choux pastry? (vii) Explain food safety aspects of bakery products. (viti) Tenderising agents in cake. 2. What are the various ingredients used for cake baking ? Describe their role. 18 3. Discuss the various methods of cake batter preparation. 18 4. What are the different types of pastries? Discuss the role of ingredients in pastry making. 18 (a) Describe the composition of refined wheat flour and explain each component briefly. 10 (b) Elaborate upon various bakery equipments. 6. Explain the scope of baking industry in India. 18 7. Write short notes on the following (Any three) : 3×6=18 (i) Mechanical leavening in a cake (i) Balancing of cake formula (ti) Storage of refined wheat flour (io) Evaluation of cake.