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CAP610S - CULINARY ARTS 1 PASTRY BAKERY AND DESSERTS - 1ST OPP - JUNE 2024 |
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nAmlBIA unlVERSITY
OF SCI En CE Ano TECH n OLOGY
FACULTY OF COMMERCE, HUMAN SCIENCES AND EDUCATION
DEPARTMENT OF HOSPITALITY AND TOURISM.
QUALIFICATION: BACHELOR OF CULINARY ARTS
QUALIFICATION CODE: 07BCNA
LEVEL: 6
COURSE CODE: CAP 610S
COURSE NAME: CULINARY ARTS 1: PASTRY,
BAKERY AND DESSERTS
SESSION: JUNE 2024
DURATION: 3 HOURS
PAPER: THEORY {PAPER 1)
MARKS: 132
EXAMINER(S)
FIRST OPPORTUNITY EXAMINATION QUESTION PAPER
MS. D GRONER
MODERATOR: MR. R HERRGOTT
INSTRUCTIONS
1. Answer ALL the questions.
2. Read all the questions carefully before answering.
3. Number the answers clearly
THIS QUESTION PAPER CONSISTS OF _3_ PAGES (Including this front page)
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Question 1: (Historical background)
6 Marks
Describe the first grain foods in history and how they lead to the first leavened ancient bread?
Question 2: (Organization/ Baking and pastry careers)
4 Marks
What are the personal characteristics that are important for the success of bakers and pastry chefs?
Question 3: (Hygiene)
9 Marks
Name the 3 main food hazards categories that can occur in a bakery and give two examples of each
category.
Question 4: (Ingredients)
What are the main components of wheat flour?
4 Marks
Question 5: (Ingredients)
What are the four functions of fats in baked goods?
4 Marks
Question 6: (Ingredients)
7 Marks
What kinds of chemical leaveners are used in the bakeshop and how do they work in principal?
Question 7: (Equipment)
8 Marks
What are the principal types of dough-handling equipment used in the bakeshop? Name 4 of them
and describe in brief how they work.
Question 8: (Basic Baking principles)
8 Marks
Describe the following terms in detail and explain what role it plays in the formation of the dough/
baked good?
8.1 Hydration (4)
8.2 Air cell formation (4)
Question 9: (Understanding Yeast doughs)
Name the 12 steps of yeast dough production.
12 Marks
· Question 10: (Lean Yeast doughs)
10 Marks
What is the procedure for the straight dough mixing method and how is it different to the modified
straight dough method and why?
Question 11: (Sponges and Pre -ferments)
6 Marks
What are the advantages of using a sponge or yeast pre-ferment to make bread doughs? Name 3
advantages and explain them in brief.
Question 12: (Rich yeast doughs)
8 Marks
What is the rolling-in procedure for laminated yeast doughs? Describe how to make a laminated
dough such as Croissants or Danish Pastry.
Question 13: (Deep fried desserts, pancake and waffles)
State 5 examples of deep-fried desserts and pastries.
5 Marks
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Question 14: (Basic Syrups, Creams and sauces)
10 Marks
What is pastry cream, and how is it made? Explain step by step how pastry cream is made.
Question 15: (Pastry Basics)
8 marks
What is puff pastry, how does the leavening mechanism work and how is it made? Describe in brief
what characterizes puff pastry and the basic principles of making it.
Question 16: (Cake Mixing and Baking)
Outline the procedure of making a cake with the creaming (conventional) method.
8 Marks
Question 17: (Cookies)
What factors cause a cookie to be crisp? Name 3 and explain
6 Marks
Question 18 (Frozen Desserts)
9 Marks
What is the difference between ice cream, sorbet and still frozen ice cream (parfait)? Explain in
detail.
TOTAL
132 Marks
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