MQ-BCT Baking Exam Questions PDF

Answer to Question No. 1 is compulsory and Answer any Five (05) Questions from the rest. 1. Choose the correct answer from the given alternatives and explain your answer (any ten): 2X10=20 i. Which ingredient is a common leavening agent in baking? a) Salt b) Baking powder...

Answer to Question No. 1 is compulsory and Answer any Five (05) Questions from the rest. 1. Choose the correct answer from the given alternatives and explain your answer (any ten): 2X10=20 i. Which ingredient is a common leavening agent in baking? a) Salt b) Baking powder c) Butter d) Sugar ii. Which ingredient is essential for creating a flaky and tender pie crust? a) Eggs b) Water c) Flour d) Shortening iii. What is the primary purpose of sugar in baking? a) Adding flavour b) Providing moisture c) Promoting browning d) Enhancing leavening iv. What type of flour is typically used for making bread? a) Soft flour b) Durum wheat flour c) Self-rising flour d) Hard flour v. Which of the following ingredients is a natural emulsifier in baking? a) Salt b) Butter c) Eggs d) Baking powder vi. What role does salt play in baking? a) Adds sweetness b) Controls yeast growth c) Enhances browning d) Provides moisture vii. Which instrument is essential for accurately measuring the internal temperature of baked goods? a) Thermometer b) Timer c) Sifter d) Peeler viii. What is the primary function of a pastry bag in baking? a) Chopping nuts b) Grating cheese c) Piping frosting or batter d) Rolling out dough ix. What is the primary function of a cooling rack in baking? a) Cutting cookies b) Decorating cakes c) Allowing baked goods to cool and prevent sogginess d) Slicing bread x. Which process is essential for bread to rise and develop its structure? a) Proofing b) Kneading c) Sifting d) Freezing 1  ​ xi. Which temperature range is typically used for baking most types of bread? a) 350-375°F (175-190°C) b) 250-275°F (120-135°C) c) 450-475°F (230-245°C) d) 550-575°F (285-300°C) xii. What is the term for the process of blending fat and sugar together until light and fluffy in cake making? a) Whipping b) Folding c) Creaming d) Boiling xiii. Which step is important in preventing cookies from spreading too much during baking? a) Increasing the baking temperature b) Reducing the sugar content c) Chilling the dough d) Adding more leavening agents ​ xiv.What is the purpose of docking (making small holes) in the dough before baking biscuits? a) Enhancing flavour b) Preventing air bubbles c) Increasing sweetness ​ d) Improving leavening ​ ​ xv. Which ingredient is commonly used to create a golden-brown, crispy crust on savoury baked products? ​ a) Cornstarch ​ b) Baking soda ​ c) Egg wash ​ d) Cream of tartar Question No 2 to 9: 8x5 =40 2. i. How can you get flour from whole wheat by roller milling? ii. Discuss the following- Diseases in bread, External Cake Faults (4+2+2=8) 3. i. Describe the flowsheet of marie biscuit manufacturing? ii. Discuss various baking zones in biscuit baking? (6+2=8) 4. i. Outline the basic seven machineries and their functions used in the bakery industry? ii. What is the function of dockers in biscuit production? (6+2=8) 5. i. Write the steps for production of wafers? ii What are doughnuts and the function of enrober? (4+4=8) 6. i. List various steps in production of drop Cookies? ii. Differentiate between biscuits and cookies? (4+4=8) 7. i. State the baking time and temperature of bread, cookies and cake? ii. Write the full form of GMS, WAP and DRC? (5+3=8) 8. Write short notes on any two i. croissants , ii. buns , iii. muffins ? (4*2=8) 9. i. Write a flow sheet for manufacturing of rich cake using the sugar batter mixing method? ii. Explain the function of the knockback and proofing step in bread manufacturing? (4+4=8) ____________________ 2