Nios Class 10 Bakery And Confectionery (256) Solved Paper April 2025
Original price was: ₹50.00.₹45.00Current price is: ₹45.00.
Nios Bakery And Confectionery (256) Solved Question Paper Mar-Apr 2025 Exam Class 10 in Pdf
Why You Should Download it?
- To Understanding Exam Pattern
- To Identifying Important Topics
- For Time Management
- Boosting Confidence
- Self-Assessment
- To Improving Answering Techniques
- To Understanding Marking Scheme & More
- Description
Description
Previous Year Nios Question Paper with Answer Bakery And Confectionery (256) Class Secondary Examination March/April 2025
If you are here, Nios Class 10 Bakery And Confectionery (256) Solved Paper April 2025 Examination. 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. |
- Fill in the blanks and write the correct answer in your answer book. 1X15=15
(a) On Wedding cakes, we usually apply _______icing.
(b) _______ is a chemical raising agent.
(c) Too dark reddish brown colour of crust in bread is due when_______.
(d) Moistness of bread is influenced by the condition of _______ and starch.
(e) Glace icing is made from _______ and warm water.
(f) _______ is the process of beating together butter and sugar so that bubbles are forced into the batter.
(g) Macaroons are made of almond, sugar and _______.
(h) Piping bags are made by using _______.
(i) The ideal temperature for fermentation of bread dough should be_______.
(j) _______ is added to strengthen the gluten in flaky and puff pastry.
(k) If knocking back is not done in bread making, large bubbles of gas make _______ in the finished bread.
(l) The _______ found in refined flour is called gluten.
(m) A long thin shell of the same paste as cream puffs is called _____.
(n) Cream is the fat portion of _______.
(o) The coloured outer rinds of oranges and lemons are called__________.
Ans.
(a) On Wedding cakes, we usually apply Royal icing.
(b) Baking powder is a chemical raising agent.
(c) Too dark reddish brown colour of crust in bread is due when oven temperature is too high.
(d) Moistness of bread is influenced by the condition of gluten and starch.
(e) Glace icing is made from icing sugar and warm water.
(f) Creaming is the process of beating together butter and sugar so that bubbles are forced into the batter.
(g) Macaroons are made of almond, sugar and egg whites.
(h) Piping bags are made by using strong canvas or nylon.
(i) The ideal temperature for fermentation of bread dough should be 27°C to 30°C.
(j) Lemon juice or vinegar is added to strengthen the gluten in flaky and puff pastry.
(k) If knocking back is not done in bread making, large bubbles of gas make holes in the finished bread.
(l) The protein found in refined flour is called gluten.
(m) A long thin shell of the same paste as cream puffs is called Éclair.
(n) Cream is the fat portion of milk.
To Get Complete Solution of Nios Bakery And Confectionery (256) Solved Question Paper April 2025 Exam Class 10 – Just Download it in PDF
File download link will appear after payment. Purchase invoice with Download link will be delivered to your mail-id also. (Enter Email-id correctly)
Why Previous Exam Question Papers is Valuable for You?
- Understanding Exam Pattern:Previous papers help you understand the format and structure of the exam, including the types of questions (e.g., multiple choice, short answer, essay) and the marking scheme.
- Identifying Important Topics: Often, certain topics are frequently repeated in exams. By reviewing old papers, you can spot patterns and focus on areas that are more likely to be tested.
-
Know How To Manage Time: Practicing with past papers helps students learn how to manage their time during the exam.
- Boosting Confidence: Familiarity with past papers helps reduce exam anxiety, as you become more comfortable with the types of questions they might face. This boosts confidence going into the exam.
- Self-Assessment: Solving previous papers allows students to assess their preparation level. They can identify areas where they are strong and areas where they need more revision.
-
Improving Answering Techniques: By reviewing past papers, students can practice writing concise and accurate answers, improving their ability to present information clearly and effectively.
- Understanding Marking Scheme: Past papers come with marking schemes or suggested answers. These give you insight into what examiners are looking for and how to earn maximum marks.
We Also Provide Nios Online Admission Support & Nios Study Material Guide Books / Sample Papers, Nios Solved Assignment, Nios Practical Notes etc.
Direct Download link : Nios Solved Assignment (NIOS TMA) All Subjects For 10th & 12th Class CLICK HERE
For Any Inquiries WhatsApp : +91 9643289714, 9990177029
Please Visit Our Website : www.pkkapri.com , YouTube – PK Kapri & Co.
Declaration/Note..
- The Goods/Product sold are end user consumption and not for resale.
- This is digital product this is not refundable or changeable please read all the details carefully before buying.
- Sharing or Distribution of this file or any portion of this file without my consent by Site/Blog Owners or Youtube Channel Owners will lead to DMCA WARNING. Your Blog/Channel will receive copyright INFRINGEMENT NOTICE.
THANK YOU FOR YOUR ORDER
