Series OSS                                                                                                                                        Code No. 155

                                                               ADVANCE FOOD PREPARATION
                                                                         (Theory) Paper I

Time allowed : 2 hours                                                                                                                  Max. Marks: 30

1. Compare the nutritive value of Carrot Halwa and Moong Dal Halwa.    2

 

2. For making a good brittle praline, what are the two most essential points that you will keep in mind ? Give reasons for the same.    2

 

3. What is the role of binding agent in making a cutlet ? Suggest two binding agents which could be added in making the cutlets.

 

4. What should be the consistency and temperature of the sugar syrup for making Gulab Jamuns and why ?    3

 

5. List  the  main  ingredients  of stirred  custard.  Explain  any three precautions that you will take while making it, giving appropriate reasons.    4

 

6. You baked bread at your home. Give reasons for the following faults in your bread :    4
(i)    Loaf didn't rise much
(ii)    Crust is too dar

 

7. Explain the role of sugar and liquid in making cakes.

 

8. List the main ingredients of a biscuit. Explain any three precautions that you will keep in mind while baking biscuits.

 

9. What characteristics will you look for to buy a good flaky pastry from the market ? Suggest two different variations of patties fillings.