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Previous Year Nios Question Paper with Answer Bakery And Confectionery (256) Class Secondary Exam Session October/November 2024

If you are here, Nios Bakery And Confectionery 256 Class 10 Exam Solved Question Paper October 2024. you have to grab it now for best exam practice & know the examination pattern for upcoming exam. Check Sample –

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.

 

1. Fill in the blanks and write the correct answer in your answer book. 1X15=15

(a) Eclair is made from______paste.

(b) When_______dough is over rolled, the product is hard.

(c) A_______bag requires a nozzle.

(d) Flour is obtained by_______of wheat.

(e) Dry_________is available in granular form.

(f) Salt controls the rate of__________in baking.

(g) A______roll is a rolled up cake.

 (h)______icing is used in wedding cakes.

(i)__________profit is gross profit minus overhead cost.

(j) Croissant is a rich, yeast based bread dough high in________.

(k)__________accounts are prepared from Trial Balance.

(l) Macaroons have a_______ texture.

(m) A___________tea is a formal tea party.

(n) Creaming method involves creaming of fat with___________.

(o) Proving_________are required for proofing.

Ans.

(a) Eclair is made from choux paste.

(b) When shortcrust dough is over rolled, the product is hard.

(c) A piping bag requires a nozzle.

(d) Flour is obtained by milling of wheat.

(e) Dry yeast is available in granular form.

(f) Salt controls the rate of fermentation in baking.

(g) A Swiss roll is a rolled up cake.

(h) Royal icing is used in wedding cakes.

(i) Net profit is gross profit minus overhead cost.

(j) Croissant is a rich, yeast based bread dough high in butter.

(k) Final accounts are prepared from Trial Balance.

(l) Macaroons have a chewy texture.

(m) A high tea is a formal tea party.

(n) Creaming method involves creaming of fat with sugar.

(o) Proving cabinets are required for proofing.

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