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CAP610S - CULINARY ARTS 1 PASTRY BAKERY AND DESERTS - 1ST OPP - JUNE 2025 |
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nAmlBIA unlVERSITY
OF SCIEnCE Ano TECHnOLOGY
FACULTY OF COMMERCE, HUMAN SCIENCES AND EDUCATION
DEPARTMENT OF HOSPITALITY AND TOURISM
QUALIFICATION : BACHELOR OF CULINARY ARTS
QUALIFICATION CODE: 07BCNA
COURSE CODE: CAP 610 S
LEVEL: 6
COURSE NAME: CULINARY ARTS 1: PASTRY,
BAKERYAND DESSERTS
SESSION: MAY/JUNE 2025
PAPER: THEORY (PAPER 1)
DURATION: 3 HOURS
MARKS: 138
EXAMINER(S)
FIRST OPPORTUNITY EXAMINATION QUESTION PAPER
MRS. LERISCHIA GOAGOSES
MODERATOR: MR. RALF HERRGOTT
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
N/A
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: (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
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