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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The correct sequence of sugar cookery are
A) Hard ball, soft ball, firm and thread
B) Thread, soft ball, hard ball and crack
C) Soft ball, thread, hard ball and crack
D) Thread, crack, soft ball and hard ball
Which ingredient makes an Angel cake rise ?
A) Beaten egg whites B) Beaten eggs
C) Beaten sugar and ice D) Yogurt
The types of chocolates depend on the amount of
A) Cocoa mass B) Sugar
C) Cocoa butter D) All of the above
Which of the following volatile oil is present in ginger ?
A) Gingerol B) Eugenol
C) Allain D) Lemonene
The steps involved in bread making are
A) Kneading, rising, baking, cooling
B) Rising, kneading, baking, cooling
C) Mixing, cooling, rising, baking
D) Mixing, rising, kneading, baking, cooling
Crescent shaped breads made from layered yeast leavened dough are called
A) Waffles B) Croissants
C) Finger sticks D) Pastry
The place of origin of bread pudding is
A) United States B) India
C) France D) United Kingdom
The ingredient responsible for chewiness of a cookie is
A) Moisture B) Butter
C) Soda D) Sugar
The temperature at which sugar caramelization takes place is
A) 220 - 320°C 8) 310 - 340°C
C) 320 - 338°C 0) 311 340°C