Kerala PSC Previous Years Question Paper & Answer
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Below are the scanned copy of Kerala Public Service Commission (KPSC) Question Paper with answer keys of Exam Name ' Junior Instructor Baker and Confectioner' And exam conducted in the year 2021. And Question paper code was '088/2021'. Medium of question paper was in Malayalam or English . Booklet Alphacode was 'A'. Answer keys are given at the bottom, but we suggest you to try answering the questions yourself and compare the key along wih to check your performance. Because we would like you to do and practice by yourself.
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9. The difference between frosting and icing is
A) No difference
) Icing is thinner and frosting is glossier
) Frosting is thick and icing is soft
) Icing is thinner, glossier while frosting is thick and fluffy
GOD
10. The type of dough used most often to create cream puffs and éclairs is
A) Phyllo B) pate a choux
C) Roll-in D) None of these
11. Which of the following statement about margarine is correct ?
† is rich in saturated fat
† is an inexpensive butter substitute
* is not suitable for use in bakery products
* is a combination of butter and palm oil
12.
What is the function of milk in bread making ?
A) Increases volume
B) Increases water absorption
C) Increases volume and contributes colour
D) Increases water retention
13. Three main functions of salt in baking
A) Fermentation, dough conditioning and flavour
) Adds taste, volume and crust colour
) Fermentation, leavening and shortening
) Leavening, fermentation and flavour
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14. The major ingredient in confectionery is
A) Salt and flour
) Fat and leavening
C) Sugar
D) Sugar and chocolate
[81]
15. Which are the different methods of cake making ?
A) Whisking method
B) Whisking and All-in-one method
C) Melting and whisking method
D) Melting, Whisking, All-in-one and Creaming method
A -4-