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CAP610S - CULINARY ARTS 1 PASTRY BAKERY AND DESSERTS - 2ND OPP - JULY 2022 |
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nAm I BI A un IVE RSITY
OF SCIEnCE AnDTECHnOLOGY
Facultyof ManagemenSt ciences
Department of Hospitality and Tourism
Beethoven Street
Private Bag13388
Windhoek
NAMIBIA
T: +264 61207 2093
F: +264 61207 9093
E: clht@nust.na
W: www.nust.na
QUALIFICATION: BACHELOR OF CULINARY ARTS
QUALIFICATION CODE: 07BCNA
COURSE: CULINARY ARTS 1: PASTRY, BAKERY AND
DESSERTS
DATE: JULY 2022
DURATION: 3 Hours
LEVEL: 6
COURSE CODE: CAP 610S
SESSION: Paper 2
MARKS: 138
SECOND OPPORTUNITY/ SUPPLEMENTARY EXAMINATION PAPER
EXAMINER: MRS CHRISTIANE WISCHNOWSKY
MODERATOR: MR RALF HERRGOTT
THIS EXAMINATION PAPER CONSISTS OF 3 PAGES
(INCLUDING THIS FRONT PAGE)
INSTRUCTIONS
1.
Answer all questions.
2.
Read all the questions carefully before answering.
3.
Marks for each question are indicated at the end of each question.
4.
Please ensure that your writing is legible, neat and presentable.
PERMISSABLE MATERIALS
1. n/a
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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: (Formulas/ Bakeshop Math)
10 Marks
What type of information would you find in standardized formulas or recipes? Name 5 of them and explain in
brief.
Question 3: (Ingredients)
9 Marks
What are the main components of wheat flour? Name the main components with their respective nutrient
groups.
Question 4: (Ingredients)
What are the six functions of sugar in baked goods?
6 Marks
Question 5: (Ingredients)
8 Marks
What are the advantages and disadvantages of using butter in baked goods? Name two of each and explain
them.
Question 6: (Equipment)
10 Marks
List and describe 5 small, specialized equipment used in the bake shop and pastry department and explain in
brief what they do.
Question 7: (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?
7.1 Air cell formation (4)
7.2 Hydration (4)
Question 8: (Lean Yeast doughs)
12 Marks
Three basic mixing techniques are used for most yeast products. Name and explain the purpose of mixing
and the 3 basic mixing methods in brief and explain the different effects they have on fermentation time as
well as the final structure of the bread and or yeast product.
Question 9: (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 10: (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 11: (Quick Breads)
8 Marks
What is the difference between the biscuit method and the muffin method when making quick breads?
Explain in brief.
Question 12: (Basic Syrups, Creams, and sauces)
What is pastry cream, and how is it made? Explain step by step how pastry cream is made.
10 Marks
Question 13: (Pies)
Describe step by step on how to make a pie dough.
6 Marks
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Question 14: (Pastry Basics)
Describe in easy-to-follow steps on how to make choux paste/eclair pastry?
8 Marks
Question 15: (Cake Mixing and Baking)
Outline the procedure of making a cake with the creaming (conventional) method.
8 Marks
Question 16: (Custards, Puddings and Mousses)
What is a Panna cotta and how is it made? Explain
6 Marks
Question 17: (Frozen Desserts)
9 Marks
What is the difference between ice cream, sorbet, and still frozen ice cream (parfait)? Explain in detail.
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TOTAL
138 Marks
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