Class 12 Food Processing Chapter 2 Essentials of Patisseries Solutions English Medium to each chapter is provided in the list so that you can easily browse through different chapters Class 12 Food Processing Chapter 2 Essentials of Patisseries Question Answer and select need one. Class 12 Food Processing Chapter 2 Essentials of Patisseries Question Answer in English Download PDF. AHSEC Class 12 Elective Food Processing English Medium.
Class 12 Food Processing Chapter 2 Essentials of Patisseries
Also, you can read the NCERT book online in these sections Solutions by Expert Teachers as per Central Board of Secondary Education (CBSE) Book guidelines. AHSEC Class 12 Food Processing Chapter 2 Essentials of Patisseries Textbook Solutions are part of All Subject Solutions. Here we have given AHSEC Class 12 Food Processing Chapter 2 Essentials of Patisseries Textual Question Answer in English for All Chapters, You can practice these here.
Essentials of Patisseries
Chapter: 2
| SESSION 1: QUALITY PARAMETERS OF RAW INGREDIENTS |
| Check Your Progress |
A. Multiple Choice Questions:
1. Cake flour which contains _________ percent of protein.
(a) 7–9 %.
(b) 8 to 11 %.
(c) 11–15 %.
(d) None of the above.
Ans: (b) 8 to 11 %.
2. Sugar acts as a __________ agent when agitated with fat.
(a) All of the above.
(b) Moistening.
(c) Flavouring.
(d) Pastry Crafts.
Ans: (a) All of the above.
3. Corn starch percent in icing sugar must not exceed ________.
(a) 3 %.
(b) 2 %.
(c) 5 %.
(d) 10 %.
Ans: (c) 5 %.
4. Leavening agents produce _________ that helps the dough to rise.
(a) Gas.
(b) Flavours.
(c) Water.
(d) All of the above.
Ans: (a) Gas.
5. Sodium bicarbonate is commonly known as.
(a) Baking powder.
(b) Baking soda.
(c) Shortening agent.
(d) None of the above.
Ans: (b) Baking soda.
B. Fill in the Blanks:
1. The egg consists of yolk, white and _________.
Ans: shell.
2. Non-dairy cream is made with hydrogenated vegetable fats and ________.
Ans: stabilizers.
3. Powdered egg yolk (lecithin) is used as __________ in cakes and sponges _________.
Ans: Emulsifier.
4. Packaged condiments must have a shelf life of minimum ________.
Ans: 6 months.
5. Three types of leavening agents used in bakery production are yeast, eggs and __________.
Ans: Chemical leaveners.
C. Mark the statement True or False:
1. Chemical leaveners must be in powder form and free flowing.
Ans: True.
2. Excess use of leavening agents will cause the product loose its volume and collapse.
Ans: True.
3. The white portion in fresh eggs consist of fat.
Ans: False.
4. Dairy cream has less shelf life as compared to non-dairy cream.
Ans: True.
5. Butter contains 50% milk fat.
Ans: False.
| SESSION 2: TOOLS AND EQUIPMENT IN PATISSERIE PRODUCTION |
| Check Your Progress |
A. Multiple Choice Questions:
1. ___________ has a central mixing wand which rotates around a stationary bowl.
(a) Planetary mixer.
(b) Spiral mixer.
(c) Horizontal mixer.
(d) Continuous mixer.
Ans: (a) Planetary mixer.
2. _______ has a rotating bowl that moves around a spiral-shaped blade.
(a) Planetary mixer.
(b) Spiral mixer.
(c) Horizontal mixer.
(d) Continuous mixer.
Ans: (b) Spiral mixer.
3. __________ have rotors within the barrel.
(a) Planetary mixer.
(b) Spiral mixer.
(c) Horizontal mixer.
(d) Continuous mixer.
Ans: (d) Continuous mixer.
4. Proofing chambers are used for production of.
(a) Yeast leavened pastry.
(b) Biscuits.
(c) Cake.
(d) None of the above.
Ans: (a) Yeast leavened pastry.
5. OTG stands for.
(a) Oven type griller.
(b) Oven, toaster, griller.
(c) Oven, toaster, grinder.
(d) None of the above.
Ans: (b) Oven, toaster, griller.
B. Fill in the Blanks:
1. ___________ are used for quick freezing of patisserie items.
Ans: Blast chillers.
2. Blast chillers blow the cold air of temperature ranging from_________.
Ans: –30 to –50 °C.
3. Chocolate garnishes and fruit puree are stored at temperature between __________.
Ans: 3 to 5 °C.
4. ___________. are used for rolling dough for pastries and fondant.
Ans: Dough sheeters.
5. Planetary mixer has three detachable attachments viz. dough hook, flat beater and a __________.
Ans: Wire whisker.
C. Mark the statement True or False:
1. The deck oven can be used for dry baking as well as steam baking.
Ans: True.
2. Conveyor ovens are used in small and medium sized patisseries.
Ans: False.
3. The white portion in fresh eggs consist of fat.
Ans: False.
4. Dairy cream has less shelf life as compared to non-dairy cream.
Ans: True.
5. Butter contains 50% milk fat.
Ans: False.
A. Short Answer Questions:
1. Why is the use of proper tools and equipment necessary in patisserie production?
Ans: Use of proper tools and equipment makes the task easy, faster and maintains the consistency of the product.
2. What is the planetary mixer used for?
Ans: It is used for mixing frostings, cake batters, and dough for cookies.
3. What does a proofing chamber provide?
Ans: Proofing chambers provide desired temperature and humidity for production of yeast leavened pastry and other bakery products.
4. What is the temperature maintained in a freezer for storing pastries?
Ans: Store it in a freezer below -18 °C.
5. What temperature is maintained for raw ingredients like milk, cream, and butter?
Ans: Raw ingredients like milk, cream, butter, cheese, spreads, sauces, chocolate garnishes, fresh fruits, fruit puree, are stored at 3 to 5° C to avoid spoilage of raw material.
| SESSION 3: PACKAGING AND STORAGE OF PATISSERIE PRODUCTS |
| Check Your Progress |
| SESSION 4: POST – PRODUCTION OPERATIONS |
| Check Your Progress |
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