Republic of Rwanda
Ministry of Education
KAYONZA DISTRICT TVET COMPREHENSIVE ASSESSMENT
ACADEMIC YEAR 2020-2021
EXAM TITLE: BAKERY AND PASTRY PRODUCTS
RTQF LEVEL 4
OPTION: CULINARY ARTS
DURATION: 3HOURS
INSTRUCTIONS TO CANDIDATES: Part I
1. A trainee should write the actual names on the answer booklet.
2. A candidate should answer in the language in which the examination is set.
3. A candidate should sign on the sitting plan when submitting the answer
booklet.
4. No candidate is allowed to write answers not related to the subject being sat
for, otherwise it will be considered as cheating case.
5. A trainee must trace a line to separate two answers respectively to ensure
neat and clean of the answer booklet.
6. A trainee must use Blue or Black pen.
INSTRUCTIONS TO CANDIDATES: Part II
The paper is composed of two (2) main sections as follows:
SECTION I: Attempt all questions (70 Marks)
SECTION II: Attempt any three (3) questions out of five (5). (30 Marks)
Every candidate is required to carefully comply with the provided
assessment instructions.
RWANDA TVET BOARD Page 1 of 4
Republic of Rwanda
Ministry of Education
SECTION I: Attempt all questions (70 Marks)
1.Enumerate at least four (4) main ingredients used for making
Bakery and pastry products. /2marks
2.Categorize pastry products, according to the dough strength.
/3marks
3.What is the required oven temperature range for yeast goods?
/2marks
4.Why does the oven need to be preheated before baked goods are
put in? /2marks
5.What is the name of cooking technique (method) mostly used in
Bakery and pastry section of a professional kitchen? /2 marks
6.Discuss on the following bakery and pastry terms: /6 marks
a. Kneading
b. Creaming
c. Confectionery
d.Glazing
7.Explain well the term “frying batter” and provide three types
frying batter mostly used for deep frying food. /5 marks
8.In Bakery and Pastry section some terms are often used in French
language; Provide the French terminologies of the following terms:
a. Bakery
b. Pastry
c. To coat /6 marks
9. Cakes are sweet bakery products that mostly presented after
being decorated by using different sweet coating for increasing
sweetness and good appearance; those sweet coating are called “
Icing or Frosting”.
Outline six (6) types of Frosting used for cake decoration.
/6 marks
RWANDA TVET BOARD Page 2 of 4
Republic of Rwanda
Ministry of Education
10. During the production of bread, there are different ways of
making dough or of mixing ingredients for quality breads.
Provide the five minor bread production methods. /5 marks
11. Quality bakery and pastry products are produced based on
accurate measuring f dry and liquid ingredients.
List out at least five (5) tools and equipments used to measure
dry and liquid ingredients in bakery section. /5 marks
12. The dough for cake making is done in three (3) different ways
depends on the ingredient texture and type of cake needed. What
are those three (3) methods of making cake? /6 marks
13. The bakery and pastry products are into many categories;
among them we have Biscuits and cookies.
a. Explain well the appellations origin of both Biscuits and
Cookies. /4 marks
b. Differentiate Biscuits from Cookies. /5 marks
14. Enumerate at least five (5) mostly learnt bread recipes in
bakery and pastry products module. /5 marks
15. The sweet pastry products are often served with different
sweet sauce to improve sweetness in those desserts.
Provide at least three (3) types of dessert sauces prepared in
pastry section. /6 marks
SECTION II: Attempt any three (3) questions out of five (5). (30 Marks)
16. While preparing some pastry dough Different Raising agents
are used to raise the volume for softness of final quality products
and for being evenly baked (cooked).
a. Provide the names of those raising agent (ingredient) used in
bakery to rise the volume of a dough. /2 marks
b. What are three types of raising agents to be used for proofing
Pastry dough? /3 marks
RWANDA TVET BOARD Page 3 of 4
Republic of Rwanda
Ministry of Education
c. Give five (5) different forms of yeast used in pastry section.
/5 marks
17. In production of bakery and pastries, there are many types of
flour to be used and it is not only the importance of flour but also
Flour is used in coating food before deep frying them.
Describe at least five (5) types of coating to be used. /10 marks
18. Outline at least ten (10) tools and equipments used in bakery
and pastry section. /10 marks
19. Provide at least ten (10) varieties of cake prepared in bakery
and pastry section. /10marks
20. As a chef baker prepare the recipe of sweet bread. /10 marks
# END# Good Luck!!!!!!!!!
RWANDA TVET BOARD Page 4 of 4
