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Bakery Science 2010 Question Paper For CBSE Class XII Exams

Bakery Science

  1. What is ropiness of bread? Write the cause and prevention of it in bread. (4+4 Marks)
  1. (a) What is the reason of bread staling? (4 Marks)
    (b) How do "improvers" improve the quality of bread? (4 Marks)
  1. What is bakery layout? How would you decide the location of bakery and the Space required for bakery equipments? (2+6 Marks)
  1. Enlist "types of ovens "used in bakery. Discuss the working of any two. (4+4 Marks)
  1. Write brief notes on the following : (42 Marks)

    (a) Quality of raw material for cookies
    (b) Finished quality of cake
    (c) Quality control of dough for bread
    (d) Role of emulsifier in bread
Bakery Science 2010 Question Papers Class XII

CBSE 2010 Question Papers Class XII