Time: 3 Hours; Marks: 60

Unit–1: Costing

  • 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

  • External.
  • Internal.

Unit–5: Cake Faults and their Remedies

Unit–6: Types of Icings

Unit–7: Preparation of Cookies and Biscuits