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ITI Previous Papers Baker and Confectioner (NSQF)

PREVIOUS YEAR PAPER
TRADE NAMEBaker and Confectioner (NSQF)
TRADE TYPENon-Engineering
YEAR2021-2022
EXAM DATE2022-08-25
EXAM TIME15:00:17:00
Question Paper MOCK TEST

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TRADE THEORY

Which type of icing is used for plum cake decoration?

  1. American butter cream
  2. American frosting
  3. Fondant icing
  4. Italian butter cream

Which one is the Indian sweet?

  1. Dough nut
  2. Cake
  3. Chocolate
  4. Halwa

Which one is included in good characteristics of bread?

  1. Shape
  2. Moisture
  3. Crust
  4. Volume

What is in whole meal flour?

  1. Self rising flour +All purpose flour
  2. White flour+Whole wheat flour
  3. High ratio flour+bread flour
  4. Cake flour+All purpose flour

What is the reason for too thick crust?

  1. Temperature
  2. Too chilled dough
  3. Over proofing
  4. Too slack dough

Which temperature range is called Danger zone?

  1. 8oC - 55oc
  2. 10oC - 75oC
  3. 25oC - 100oC
  4. 5oC - 63oC

PEDA is made from…

  1. Khoya
  2. Cheese
  3. Channa
  4. Paneer

Why the cake crust is too dark after baking?

  1. Too much mixing
  2. Too much sugar used
  3. Too much heat
  4. Little sugar used

What is mean by a rodent?

  1. Flies
  2. Bugs
  3. Rat
  4. Worm

What is the usage of decorating stencils?

  1. Decoration of cake
  2. Cutting of cookies
  3. Molding of bread
  4. Molding of biscuits

Which method is used to prepare short bread cookies?

  1. Blending or rub ing method
  2. Foaming method
  3. In stage method
  4. Flour batter method

Which one is the dessert sauce?

  1. Tomato sauce
  2. Mayonnaise sauce
  3. Custard sauce
  4. White sauce

Which factor is affecting when biscuit is dry after baking?

  1. High amount of fat
  2. Too strong flour
  3. Too much leavening agent
  4. Insufficient quantity of egg

When bread making, mixing all the ingredients in one stage is called?

  1. Sponge and dough method
  2. No dough time method
  3. Salt delayed method
  4. Straight dough method

How can physical hazards be removed in bakery production?

  1. By microbial analysis
  2. By sieving
  3. By lab analysis
  4. By dividing/ Molding

How many quantities of flour used in first stage of mixing in sponge dough method?

  1. 40%
  2. 60%
  3. 30%
  4. 50%

Which is called as all purpose flour?

  1. Wheat flour
  2. Corn flour
  3. Maida
  4. Rice flour

Which equipment is used for large batch wise production of cookies?

  1. Cut out
  2. Cookie press
  3. Cookie mold
  4. Designing cutter

When preparing choux pastry which type of flour will be considered?

  1. Hard flour
  2. Soft flour
  3. Soya flour
  4. Corn flour

Which pastry is made with yeast?

  1. Choux pastry
  2. Flaky pastry
  3. Puff pastry
  4. Danish pastry

What is the colour of cocoa powder?

  1. Black colour
  2. Orange colour
  3. Yellow colour
  4. Brown colour

What is the bread baking temperature?

  1. 200oC
  2. 110oC
  3. 150oC
  4. 180oC

What is called young dough?

  1. Over fermented dough
  2. Medium fermented dough
  3. Mixed dough
  4. Under fermented dough

Which kind of flour is used for cake production?

  1. Hard flour
  2. Soft flour
  3. Corn flour
  4. Wheat flour

What is the colour of un-refined sugar?

  1. Dark Brown colour
  2. Black colour
  3. Yellow colour
  4. White colour

Which is a personal protective equipment?

  1. Spatula
  2. Stop watch
  3. Safety helmets
  4. Moulds

Which type of nozzle material is suitable for cake decoration?

  1. Wood
  2. Plastic
  3. Butter sheet
  4. Metal

What is the reason for crust blisters in bread?

  1. Less water is used
  2. Too much water is used
  3. Less sugar is used
  4. Too much sugar is used

When does crust of bread look white in colour?

  1. High amount of sugar
  2. High amount of fat
  3. Less amount of fat
  4. Less amount of sugar

What is the role of food acid in preparation of puff pastry?

  1. Reduce blister formation
  2. Improve dough extensibility
  3. Control dough temperature
  4. Improve leavening

When baking cake burst occurs on top Why?

  1. Too much sugar
  2. Batter very stiff
  3. Water content is high
  4. Batter very loose

What is the reason for holes and tunnels in crumb due to?

  1. Under proofing
  2. Over loading in oven
  3. Too high baking temperature
  4. Improper molding

What are the essential ingredients used for bread?

  1. Flour,yeast,sugar,water
  2. Flour,fat,sugar,mold
  3. Yeast,fat,sugar,water
  4. Milk,flour,suger,fat

Which fat is substitute of butter?

  1. Ghee
  2. Margarine
  3. Lard
  4. Suet

In cake preparation method quantity of sugar is more than the quantity of flour this type cake is called?

  1. High ratio cake
  2. Sponge cake
  3. Low ratio cake
  4. Lean cake

What is the reason for poor flavour of bread?

  1. Too little salt
  2. Under baked
  3. Too much sugar
  4. Over baked

What test is used to identify the quantity of flour?

  1. Water absorption power
  2. Moisture analysis
  3. Falling number
  4. Ash test

Shrikhand is made from…

  1. Yoghurt
  2. Butter
  3. Cheese
  4. Ghee

Which method of bread production need two stage of mixing operations?

  1. No dough time method
  2. Salt delayed method
  3. Straight dough method
  4. Sponge and dough method

Which bacteria is responsible for ropiness in bread?

  1. Mycobacterium
  2. Aspergillus
  3. Penicillium
  4. Bacillus mesentericus

What is the PH value of water?

  1. 4
  2. 5
  3. 7
  4. 6

What are the main bread diseases?

  1. Bacteria& Virus
  2. Rope&Mold
  3. Bacteria¶sites
  4. Rope&bacteria

When choux pastry is loosing its crispiness?

  1. Low baking temperature
  2. Less quantity of egg
  3. Too much of water
  4. Batter too loose

How can ropiness of bread be controlled?

  1. Use calcium propionate
  2. Use sodium benzoate
  3. Use ascorbic acid
  4. Use potassium metabisulphate

What is important while selling a loaf of bread?

  1. Taste and flavour
  2. Moisture
  3. Crumb colour
  4. Volume

What will happen when biscuit is stored at room temperature ?

  1. Absorb moisture
  2. Crack on top side
  3. Improve crispiness
  4. Dry out the skin

Who discovered yeast activity?

  1. Varghese Kurian
  2. Robert Hooke
  3. Albert Einstein
  4. Louis Pasteur

Which process is lead to food contamination?

  1. Sneezing
  2. Wearing hair cap
  3. Hand washing
  4. Wearing gloves

Why biscuit have sugar crust after baking?

  1. Too much leavening agent
  2. Low amount of sugar
  3. High amount of fat
  4. Too much quantity of flour

Which method use to prevent dough from fermentation?

  1. Straight dough method
  2. Salt delayed method
  3. No dough time method
  4. Sponge and dough method

EMPLOYABILITY SKILLS

What is shortcut key for “Paste” command?

  1. Ctrl + C
  2. Ctrl + V
  3. Ctrl + A
  4. Ctrl + X

__________ protect hands from cuts, burns or harmful liquids.

  1. Ear plugs
  2. Helmets
  3. Goggles
  4. Gloves

The expansion of ROM is ____________

  1. Rewrite Octet Machine
  2. Random Only Memory
  3. Read Octet Machine
  4. Read Only Memory

In fire fighting method ‘Starvation’ is ...........

  1. elimination of fuel
  2. limitation of oxygen
  3. pouring water
  4. reduction of temperature

What is the minimum percentage of employee’s contribution from the basic salary, as per EPF Act, 1962?

  1. 12%
  2. 12.5%
  3. 9%
  4. 8.5%

Kaizen brings _________ improvements in overall processes to help organizations succeed.

  1. Continous and Small
  2. Large and Continous
  3. Small and Rare
  4. Small and Serious

Hazards due to the toxic properties of chemicals are classified as _______

  1. Physical Hazards
  2. Biological Hazards
  3. Chemical Hazards
  4. Psychological Hazards

Which of these is an essential step in the problem solving process?

  1. To follow your instinct
  2. To report the problem to a higher-up
  3. To think deeply about the problem
  4. To gather and analyze data

Gesture “Brisk and erect walking” shows

  1. defensiveness
  2. insecurity
  3. confidence
  4. boredom

In which orientation, the text is printed length wise?

  1. Landscape
  2. Width
  3. Portrait
  4. Margin

Fill in the blank with proper interrogative adjective. ___________ are you going?

  1. Which
  2. Where
  3. Who
  4. What

The word that expresses a sudden and strong feeling is called_________.

  1. apostrophe
  2. interjection
  3. conjunction
  4. punctuation

Which of these is the full form of SWOT?

  1. Strength Weakness Opportunity Threat
  2. Special Wellness Organization Theme
  3. Speak Work Openly Together
  4. Strong World Olympic Team

Choose the correct response of the given question. “When did the accident happen”?

  1. in the hotel
  2. At 10:30 last night
  3. On the table
  4. during travelling

Spread sheets are saved with extension___________

  1. .pdf
  2. .doc
  3. .xls
  4. .mp3

Choose the correct context of the given expression in group discussion. "Excuse me, I would_________”

  1. Summarizing
  2. Interrupting
  3. Agreeing
  4. Emphasizing a point

Which of the following is true about stress ?

  1. Stress can be managed
  2. Stress cannot be controlled
  3. Stress can not be decreased
  4. All of the above

In Excel, the intersection of a row and column is called a _________

  1. worksheet
  2. label
  3. cell
  4. square

Which one is a brain of computer?

  1. Monitor
  2. CPU
  3. Keyboard
  4. Hard disk

Which one is used to measure the economic performance of a whole country or region?

  1. TFP
  2. ATM
  3. GDP
  4. KYC

Which one is a correct channel through which marketers can reach customers?

  1. Manufacturer ® Retailer ® Customer ® Wholesaler
  2. Manufacturer ® Customer ® Retailer
  3. Manufacturer ® Retailer ® Customer
  4. Manufacture ® Retailer ® Wholesaler ® Customer

Communication that involves exchanging information without use of words is called __________

  1. non verbal communication
  2. pictorial communication
  3. written communication
  4. verbal communication

In PDCA cycle, ‘P’ stands for .................

  1. Plan
  2. Procedure
  3. Process
  4. Problem

The expansion of LAN is ___________

  1. Logical Area Network
  2. Local Area Network
  3. Local Area Name
  4. Legal Area Network

Which stage is a period of rapid revenue growth?

  1. Maturity stage
  2. Growth stage
  3. Decline stage
  4. Introduction stage

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