Junior Instructor Bakery and Confectionery 367/2017 Answer Key 69/2018

bakery

Post: Junior Instructor (Bakery and Confectionery)
Department: Industrial Training
Category Code: 367/17
Qualification: S.S.L.C + National Trade Certificate / Diploma
Question Paper Code: 69/18
Date of Test: 21-06-2018


If you find mistakes, comment below



  1. Bread is made out of __________.
    • Yeast
    • Baking powder
    • Soda bicarbonate
    • Sugar

  2. Brown bread is made out of __________.
    • Atta
    • Maida
    • Fine flour
    • Rava

  3. By stone milling __________ is obtained.
    • Atta
    • Maida
    • Rice flour
    • Rava
    Question Error

  4. Yeast acts with sugar forming __________ and alcohol.
    • Nitrogen
    • CO2
    • Calcium
    • Iron

  5. Primary fermentation and secondary fermentation together is known as __________fermentation.
    • Whole
    • Part
    • Timely
    • Bulk

  6. The last operation of fermentation in bread making is known as __________.
    • Proof
    • Total fermentation
    • Underproof
    • Final Proof

  7. __________ is the percentage of moisture in the atmosphere.
    • Temperature
    • Humidity
    • Climate
    • Weather

  8. Rope, mold and __________ is a bread disease.
    • Staling
    • Stunning
    • Fever
    • Cold

  9. Mold in bread is caused due to the __________ born bacteria.
    • Human
    • Soil
    • Bird
    • Animal

  10. WAP means Water Absorption __________.
    • Package
    • Power
    • Part
    • Point

  11. Extraction rate of Atta is __________ percentage.
    • 100%
    • 80%
    • 65%
    • 31%

  12. The insoluble protein are gluten and __________.
    • Glutamine
    • Glucose
    • Gelatin
    • Sugar
    Question Error

  13. Potassium bromate gives __________ to the dough.
    • Colour
    • Strength
    • Hardness
    • Taste

  14. GMS stands for __________ mono stearate.
    • Glycerol
    • Glucose
    • Gems
    • General

  15. Scientific name of yeast is Saccharomyces __________.
    • Cerevisiae
    • Synthetic
    • Secular
    • Demophine

  16. Yeast was discovered by __________.
    • Arnold Paster
    • Louis Pasteur
    • Hendry Smith
    • Marcony

  17. Vitamin __________ is found in yeast food.
    • B
    • C
    • D
    • E

  18. __________ is the yeast food.
    • Salt
    • Sugar
    • Margarine
    • Iron

  19. Yeast is killed at __________ Degree Centigrade.
    • 110
    • 120
    • 85
    • 93
    Question Error

  20. Yeast is active in __________ temperate.
    • Cold
    • Very high
    • Room
    • Moderate

  21. Epidermis is the __________ most layer of wheat grain.
    • Inner
    • Outer
    • Middle
    • Inside

  22. Epidermis, epicarp and endocarp together is known as __________.
    • Pericarp
    • Sub carp
    • Total carp
    • Epicarp

  23. Testa gives the __________ matter to the wheat grain.
    • Strength
    • Colour
    • Hardness
    • Soft

  24. __________ layer separates the endosperm and embryo.
    • Epithelial
    • Inner
    • Outer
    • Middle

  25. Patent flour is obtained from __________ roller.
    • Heavy
    • Light
    • Break
    • Multiple

  26. The flour obtained from reduction rollers are known as __________.
    • White flour
    • Dark flour
    • Straight run flour
    • Sweetened flour

  27. Starch in flour is __________ Percentage.
    • 50%
    • 70%
    • 45%
    • 28%

  28. Gelatinization of starch take place at __________ degree Fahrenheit
    • 120
    • 140
    • 210
    • 105

  29. Under fermentation causes due to lack of __________ of bread.
    • Volume
    • Sugar
    • Yeast
    • Fat

  30. Pale Crust colour is due to __________ fermentation.
    • Under
    • Over
    • Low
    • Medium

  31. Too much of sugar causes __________ colour to bread.
    • Brown
    • White
    • Dark
    • Pale

  32. Slicing of hot bread cause __________ Texture.
    • Rich
    • Poor
    • Mild
    • None

  33. Aspergillus niger is a __________ mold.
    • White
    • Black
    • Brown
    • Yellow

  34. Mold spores enter through the __________ on the surface of bread.
    • Cracks
    • Split
    • Hole
    • Inside part
    Question Error

  35. The main staling are crust staling and __________ staling.
    • Drug
    • Crumb
    • Yeast
    • Sugar

  36. Germ is__________ (percentage) of wheat.
    • 10%
    • 2%
    • 17%
    • 6%

  37. The lighter impurities of wheat are removed by __________.
    • Blowing
    • Aspirator
    • Sweeping
    • Frying

  38. Flour is kneaded with __________ to form gluten.
    • Sugar
    • Water
    • Fat
    • Oil

  39. Fresh compressed yeast has an aroma of __________.
    • Cherry
    • Ripe apple
    • Plum
    • Mango

  40. Bakers dozen is __________ Nos.
    • 12
    • 13
    • 14
    • 24

  41. Baking temperature of sponge cake is __________ degree Fahrenheit.
    • 350
    • 200
    • 250
    • 160

  42. Preparations of puff pastry the ratio of flour and fat is __________.
    • 2 : 1
    • 1 : 1
    • 1 : 3
    • 3 : 1

  43. Icing used for wedding cake is __________.
    • Royal icing
    • Sponge icing
    • Silver icing
    • Butter icing

  44. Swiss roll is made out of __________.
    • Fatty sponge
    • Burned Sponge
    • Fatless Sponge
    • Cheese Sponge

  45. Jam tart is made of __________.
    • Sponge cake
    • Shortcrust pastry
    • Cheese straws
    • Bread

  46. The ratio of flour and fat in cookies is __________.
    • 4 : 3
    • 3 : 4
    • 1 : 1
    • 3 : 2
    Question Error

  47. Soft ball consistency of sugar is __________ degree Fahrenheit.
    • 220
    • 240
    • 160
    • 180

  48. Dark coloured sugar syrup with thick consistency used for fruit cake is known as :
    • Caramel
    • Treacle
    • Brown sugar
    • Burned sugar

  49. Fat content of margarine __________.
    • 50%
    • 85%
    • 90%
    • 36%

  50. White solid fat obtained from pork __________.
    • Cheese
    • Lard
    • Cassata
    • Cheddar

  51. __________ is found around the kidney of beef or lamb.
    • Undercut
    • Suet
    • Fillet
    • Tornidos

  52. Substitute of butter containing 85% of fat is __________.
    • Lard
    • Suet
    • Margarine
    • Cream

  53. White with 100% fat content with high melting point :
    • Margarine
    • Pastry Fat
    • Lard
    • Suet

  54. Fat used to prepare very light cakes and sponges :
    • Butter
    • Cream
    • Sauces
    • Special cake fat

  55. Butter contain 82% Fat __________ water 2% protein and 2% minerals.
    • 10%
    • 14%
    • 26%
    • 45%

  56. Egg consist of 12% shell 58% __________ 30% yolk.
    • Calcium
    • Egg White
    • Sodium
    • Carbon hydrate

  57. Eggs used for baking are shelled egg and __________.
    • Coloured egg
    • Frozen egg
    • Artificial egg
    • Poached egg

  58. Production or incorporation of gases in a baked product is :
    • Fermentation
    • Leavening
    • Caramelising
    • Smoking

  59. Baking powder is combination of sodium bicarbonate and __________ salt.
    • Black
    • White
    • Acid
    • Brown

  60. Combination of fast and slow acting baking powder :
    • Multiple
    • Double Action
    • Lard
    • Suet

  61. __________ is obtained from corn and soya bean oil.
    • Margarine
    • Double cream
    • Cheese
    • Lecithin

  62. Cake crust too dark due to :
    • Too much sugar
    • Too much Butter
    • High temperature
    • Poor quality of flour
    Question Error

  63. Sinking of fruit in fruitcake due to :
    • Too much baking powder
    • Too thin Batter
    • Uneven fruit size
    • More fat

  64. Ideal temperature for ice cream storage :
    • −5 to −6 degree Fahrenheit
    • −8 to −9 degree Fahrenheit
    • −1 to −2 degree Fahrenheit
    • −17 to −19 degree Fahrenheit

  65. Personal hygiene refers good health, working habits and __________.
    • Personal Grooming
    • Manners
    • Respect
    • Performance

  66. Fire needs the basic three things like oxygen __________ and fuel.
    • Water
    • Heat
    • Moisture
    • Wind

  67. Cuts and burns must be covered with __________.
    • Wet clothing
    • Waterproof dressing
    • Plastic
    • Damp cloth

  68. Care of hands comes under __________.
    • Courtesy
    • Personal hygiene
    • Manner
    • Custom

  69. Fingernails must be kept __________.
    • Untidy
    • Clean
    • Polished
    • Not trimmed

  70. The chill room is used for preserving __________ goods.
    • Non perishable
    • Perishable
    • Ice creams
    • Cooked foods

  71. Hygiene is the science and practice of preserving __________.
    • Habits
    • Health
    • Customs
    • Traditions

  72. Cereals are stored in a __________ storage place.
    • Chilled
    • Dry
    • Warm
    • Humid

  73. Garbage must be collected in __________.
    • Open basket
    • Vessels
    • Dustbin
    • Plastic bag

  74. Energy value of carbohydrate is __________ calorie.
    • 10
    • 4
    • 15
    • 2

  75. Food poisoning symptoms will appear with in __________ hours of taking affected food.
    • 12 hrs
    • 6 hrs
    • 24 hrs
    • 8 hrs

  76. Hair must be covered with __________ in the kitchen.
    • Wig
    • Hair cap
    • Damp cloth
    • Scarp

  77. __________ should not be worn while working in the kitchen.
    • Cloth
    • Shoes
    • Jewellery
    • Mask

  78. KOT stands for kitchen order__________.
    • Token
    • Ticket
    • Traffic
    • Telephone

  79. Chef Patissier is __________.
    • Carver
    • Wine waiter
    • Captain
    • Pastry Chef

  80. Croissant is a type __________ rolls.
    • Lunch
    • Dinner
    • Breakfast
    • Supper

  81. Which state in India touches the boundaries of the largest number of other states?
    • Madya Pradesh
    • Uttar Pradesh
    • Kerala
    • Bihar

  82. Petrology deals with __________.
    • Formation of soil
    • Study of rocks in the Earth’s crust
    • Petroleum Market
    • Study of Water

  83. The lowest layer of the atmosphere is __________.
    • Ionosphere
    • Mesosphere
    • Troposphere
    • Stratosphere

  84. An estuary is a __________.
    • Natural harbour
    • Waterfall
    • Tropical storm
    • Broad channel where sea and river waters mingle

  85. The highest Mountain peak situated in India is __________.
    • Godwin Austen (K2)
    • Everest
    • Anamudi
    • Sabarimala

  86. Indian subcontinent lies __________.
    • Wholly in Southern Hemisphere
    • Wholly in Northern Hemisphere
    • Partly in south and partly in north
    • None of these

  87. Maximum human population of the world belongs to __________.
    • Negroid
    • Mangoloid
    • Caucasian
    • Australoid

  88. Which of the following is regarded as perennial crop __________.
    • Rice
    • Wheat
    • Rubber
    • Sugarcane
    Question Error

  89. Name the shipyard situated on the Konkan Coast __________.
    • Mazagon
    • Cochin
    • Kandla
    • Visakapattanam

  90. Which one of the following is not a form of precipitation __________.
    • Rain
    • Fog
    • Snowfall
    • Hail

  91. Total number of rivers in Kerala are __________.
    • 33
    • 22
    • 44
    • 55

  92. The longest river in Kerala is __________.
    • Periyar
    • Pampa
    • Pennar
    • Bharatapuzha

  93. Which is an east flowing river in Kerala __________.
    • Kabani
    • Pampa
    • Bharatapuzha
    • Periyar

  94. ‘Sahodara Sangam’ was founded by __________.
    • Mahatma Gandhiji
    • Ayyappan
    • Vivekananda
    • Kelappan

  95. The Editor of Mitavadi was __________.
    • Kelappan
    • Ayyappan
    • C.Krishnan
    • Kumaranasan

  96. The famous temple entry proclamation (1936) was issued by __________.
    • Marthanda Varma
    • Sakthan tampuran
    • Samootiri
    • Sri Chithira Tirunal Balarama Varma

  97. The last viceroy of India was __________.
    • Mount Batten
    • Warren Hasting
    • Cornwallis
    • Dalhousie

  98. ‘Sarvodaya Day’ is observed every year on __________.
    • 5th December
    • 30th January
    • 2nd February
    • 26th January

  99. The 14th President of India is __________.
    • Pranab Mukherjee
    • Sri Venkitaraman
    • Ram Nath Kovind
    • Vivi Giri

  100. The first Woman Player to cross 6000 runs in ODI Cricket World Cup is __________.
    • Sunil Gavaskar
    • B. Sandhya
    • Roopa Rani
    • Mithali Raj

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3 comments

  1. Longest river in Kerala is periyar

    ReplyDelete
  2. (1)vitamin B is found in yeast food
    (2) preparation of puff pastry the ratio of flour and fat is 2:1

    (3) The ratio of flour and fat in cookies is 3:2

    (4) sinking of fruits in fruit cake due to too thin batter

    ReplyDelete
  3. State in india which touches the boundaries of the largest no of other states is UP

    ReplyDelete