NIOS Class 10 Question Paper Bakery And Confectioner 256 with Solution Exam 2024

NIOS Class 10 Question Paper with Solution April 2024 Pdf

NIOS Class 10 Question Paper Bakery And Confectioner 256 with Solution Exam 2024. Previous Year Nios Class 10 Solved Question Paper All Subjects 2024. Get Nios Last Year Solved Question Paper Secondary Class & also we have all subject solved tma assignment files 2026.

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Bakery And Confectionery

(256)

Time: 2 Hours] [ Maximum Marks: 40

Note: All questions are compulsory and carry marks as indicated against each question.

(1) Answers of all questions are to be given in the Answer-Book given to you.

(2) 15 minutes time has been allotted to read this question paper. The question paper will be distributed at 2:15 p.m. From 2:15 p.m. to 2:30 p.m., the students will read the question paper only and will not write any answer on the Answer-Book during this period.

Fill in the blanks and write the correct answers in your answer-book. 15×1=15

(a) Cakes without icing contain high percentage of __________.

(b) A dough mixer, working table, gas burner are all __________ equipment.

(d) __________ contains 40% sodium 60% chlorine.

(e) __________ is gross profit minus overheads cost.

(f) The __________ portion of milk is called cream.

(g) The internal characteristics of a bread are internal colour, structure and __________.

(h) To roll out a cookie paste, we use a __________.

(i) We can prepare __________ from choux paste.

(j) We need __________ water to prepare pastry dough.

(k) __________ is the transfer of entries from journal to ledger.

(l) The most common liquid in bread dough is __________.

(m) Buttercream can be stored at __________ temperature.

(n) We use a pastry brush or muslin cloth to __________ a product.

(o) __________ is used for both icing cakes and making cake decorations.

NIOS Class 10 Question Paper Bakery And Confectioner 256 with Solution Exam 2024

Ans. (a) Cakes without icing contain a high percentage of flour.
(b) A dough mixer, working table, and gas burner are all baking equipment.
(c) For quick preparation of cake making, we will use the all-in-one method.
(d) Salt contains 40% sodium and 60% chlorine.
(e) Net profit is gross profit minus overhead costs.
(f) The fatty portion of milk is called cream.
(g) The internal characteristics of bread are internal color, structure, and texture.
(h) To roll out a cookie paste, we use a rolling pin.

(i) We can prepare eclairs from choux paste.
(j) We need cold water to prepare pastry dough.
(k) Posting is the transfer of entries from journal to ledger.
(l) The most common liquid in bread dough is water.
(m) Buttercream can be stored at room temperature.
(n) We use a pastry brush or muslin cloth to glaze a product.
(o) Fondant is used for both icing cakes and making cake decorations.

Write in your answer-book, whether the following statements are True or False. 15×1=15

(a) A ‘turn table’ is a heavy equipment.

(b) The temperature of an electric oven cannot be controlled.

(d) The process of transferring entries from journal into ledger is called ‘journalising’.

(e) Accounting is divided into 3 steps.

(f) The main ingredient in preparing doughnuts is almond powder.

(g) Brown breads are considered to be nutritionally superior.

(h) Milk breads are made by using milk powder only.

(i) A ‘Cake base’ makes it easy to handle during and after decoration.

(j) Yeast is available in dry form only.

(k) Butter contains about 85% fat.

(l) Kneading of dough helps in gluten formation.

(m) Flour, yeast, water, salt are the essential ingredients in bread making.

(n) ‘Caster sugar’ is finer form of grain sugar.

(o) Whole wheat flour is ‘atta’ in Hindi.

NIOS Class 10 Question Paper Bakery And Confectioner 256 with Solution Exam 2024

Ans. (a) False – A ‘turn table’ is a light equipment used for cake decoration.
(b) False – The temperature of an electric oven can be controlled.
(c) True – One high-pressure gas burner is essential for a bakery unit.
(d) False – The process of transferring entries from the journal to the ledger is called posting, not ‘journalising’.
(e) True – Accounting is divided into three steps: Recording, Classifying, and Summarizing.
(f) False – The main ingredient in preparing doughnuts is flour, not almond powder.
(g) True – Brown breads are considered nutritionally superior due to whole wheat content.
(h) False – Milk breads are made using liquid milk, condensed milk, or milk powder.

(i) True – A ‘Cake base’ makes handling easier during and after decoration.
(j) False – Yeast is available in fresh, dry, and instant forms.
(k) False – Butter contains about 80% fat, not 85%.
(l) True – Kneading dough helps in gluten formation, which improves texture.
(m) True – Flour, yeast, water, and salt are essential ingredients in bread making.
(n) True – ‘Caster sugar’ is a finer form of grain sugar.
(o) True – Whole wheat flour is called ‘atta’ in Hindi.

Answer the following questions. 4×2½=10

(a) List 5 types of sweetners used in bakeries and mention their uses.

Ans. Five Types of Sweeteners Used in Bakeries & Their Uses

Granulated Sugar – Used in cakes, cookies, and bread for sweetness and texture.
Caster Sugar – A finer form of sugar, used in meringues and sponge cakes.
Brown Sugar – Adds moisture and a caramel flavor to cookies and pastries.
Honey – Natural sweetener, enhances flavor and retains moisture in baked goods.
Molasses – Used in gingerbread and dark bread for deep color and rich taste.

(b) List 5 handtools used in bakeries and mention their uses.

Ans. Five Hand Tools Used in Bakeries & Their Uses

Rolling Pin – Used to flatten dough for pastries, cookies, and pies.
Whisk – Used to blend ingredients and aerate mixtures like cake batter.
Spatula – Helps in mixing, spreading icing, and scraping bowls.
Bench Scraper – Used for cutting and portioning dough.
Pastry Brush – Used for glazing pastries, applying butter, or egg wash.

(c) Discuss the tools required for icing a cake.

Ans. Tools Required for Icing a Cake

Turntable – Helps in smoothly applying icing and decorating the cake.
Offset Spatula – Spreads icing evenly on cakes.
Piping Bags & Nozzles – Used for detailed designs and decorations.
Bench Scraper – Levels the icing for a smooth finish.
Cake Comb – Creates patterns and textures on the icing.

(d) Discuss the external characteristics of bread to judge bread quality.

Ans. External Characteristics of Bread to Judge Quality

Crust Color – Should be golden brown, indicating proper baking.
Shape & Volume – Even shape with good rise, not too flat or too domed.
Crust Texture – Crisp for some breads, soft for others like milk bread.
Aroma – A fresh, pleasant smell without sour or yeasty odors.
Weight – Should feel light for its size, indicating proper fermentation.

A good-quality bread has an attractive crust, uniform shape, and pleasant aroma.

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NIOS Class 10 Question Paper Bakery And Confectioner 256 with Solution Exam 2024