Q1. _____ is suitable for making high ratio cakes in which the quantity of sugar is more than the quantity of flour.

1. Boiled method
2. Blending method
3. Flour batter method
4. Sugar batter method

ANSWER: B. Blending method

• Explanation: The blending method is ideal for producing high-ratio cakes, in which the amount of sugar exceeds the amount of flour. Shortening or lard, flour, baking powder, and salt are beaten to a light and fluffy consistency in this manner. Sugar, milk, color, and flavor are combined and added to the previously prepared mixture. The eggs are next added, and the entire mixture is whisked together to make a homogeneous batter.

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Q2. ­­­­______ is used for making good quality machine cakes and Geno-sponge.

1. Sugar-water method
2. Boiled method
3. All -in-process
4. Sugar batter method

ANSWER: B. Boiled method

• Explanation – For high-quality machine cakes and Geno-sponge, the boiling process is employed. In a boiler, butter or bat is inserted and cooked until it melts. Remove the bowl from the heat and gradually add the flour, mixing well after each addition. A stiff sponge is made by beating egg and sugar together. While whisking the sponge, colour and flavour can be added. This sponge is divided into 4-5 equal parts and mixed into the fat flour mixture. The sponge is carefully stirred with a wooden spoon after each addition, and when the mixture is smooth, it is weighed out into the correct lined tin.

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Q3. The third mother liquor is economically exhausted of sugar and is?

1. Factory molasses
2. Beet sugar
3. Microcrystalline sugars
4. None of the above

ANSWER – A. Factory molasses

• Explanation: Sugarcane is collected and crushed, with the juice squeezed out. After heating and treating the juice with lime to eliminate various contaminants, it is evaporated until the sugar crystallizes. The resultant crystals and mother liquor mixture is spun off and cooked again to generate another crop of raw sugar. For the third time, the second mother liquor is cooked. Factory molasses is the third mother liquor, which has been economically depleted of sugar.

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Q4. ______ temperature is recognized as the minimum heat treatment required for bacteriological stability.

1. 100℃
2. 72℃
3. 63℃
4. 123℃

ANSWER: B. 72℃

• Explanation: Whey proteins are water-soluble and coagulated by heat, with lactalbumin coagulating at around 100°C and lactoglobulin coagulating at 72°C. This temperature is considered the minimal heat treatment necessary for bacterial stability. The qualities of milk powders have a strong influence on the stability of these proteins. Feathers or flocculation in the beverage solution may occur with instantized skimmed milk powder, which is used as a substitute for liquid milk in many drinks. Controlled heat treatment of liquid milk prevents this.

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Q5. ______ is also termed as “double compression”.

1. Wet granulation
2. Slugging
3. Fluidized bed granulation
4. All of the above

ANSWER: B. Slugging

• Explanation – “Double compression” is another term for slugging. This is especially useful for materials that are sensitive to moisture, such as effervescent pills. In a heavy-duty tablet press, the powder is put into a huge die. Flat-faced punches are used to compress the material into a rough tablet. To enable air to escape, this is done gently.

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