Time: 3 Hours; Marks: 60
- Components of cost, behaviour of cost (fixed cost, semi fixed cost, variable cost).
Unit–2: Storage of Raw Material and the Finished Products
Unit–3: Pastry Making
- Principles of pastry making.
- Various types of pastries.
Unit–4: Characteristics of Cakes
Unit–5: Cake Faults and their Remedies
Unit–6: Types of Icings
Unit–7: Preparation of Cookies and Biscuits