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Baker and Confectioner Practice Test: Method Of Preparation Of Biscuits Cookies Their Faults And Remedies, Ingredients Used
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Baker and Confectioner Practice Test: Method Of Preparation Of Biscuits Cookies Their Faults And Remedies, Ingredients Used
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20 Questions

1. What will happen when biscuit is stored at room temperature ?
2. What is the difference between biscuit and cookies?
3. What is the role of egg in biscuit making?
4. Which chemical is used for the leavening purpose in biscuit making?
5. Where to store biscuits store after baking?
6. When will be biscuits spread on tray?
7. Which type of fat is used for cookies preparation?
8. Which type of fat is used for cookies preparation?
9. Which one is a leavening agent
10. When baking biscuit it is hard in nature why?
11. Which factor is affecting when biscuit is dry after baking?
12. When baking biscuit it is hard in nature why?
13. What is the usage of moistening agents in bakery production?
14. Which method is used to prepare piping cookies?
15. Which method is used to prepare piping cookies?
16. Which one is known as the universal solvent?
17. What is the role of egg in biscuit making?
18. In biscuit preparation which method is used to avoid gluten formation?
19. What is the difference between biscuit and cookies?
20. Which one is the moistening agent

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