NIOS Class 10 Confectionery and Bakery (256) Solved Practical File
Table of Contents
| S.No. | Practical Title | Page No. |
|---|---|---|
| 1 | Prepare white bread using yeast | 1 |
| 2 | Bake a plain sponge cake | 3 |
| 3 | Prepare butter icing for cake decoration | 5 |
| 4 | Make sugar paste for confectionery items | 7 |
| 5 | Prepare puff pastry | 9 |
| 6 | Bake dinner rolls | 11 |
| 7 | Prepare choux pastry for éclairs | 13 |
| 8 | Make pancakes with syrup | 15 |
| 9 | Prepare chocolate ganache | 17 |
| 10 | Decorate a cake with fondant | 19 |
Sample Activities for Confectionery and Bakery (256)
Below are five sample practicals from the NIOS Class 10 Confectionery and Bakery (256) syllabus, covering bread, cake, icing, pastry, and confectionery. For the complete set of practicals, contact Unnati Education at +91 8800 777430.
[](https://www.instamojo.com/Manish_Verma_LPA/nios-class-10th-bakery-and-confectionery-256/)Practical 1: Prepare White Bread Using Yeast
Objective: To prepare white bread using yeast fermentation and observe the baking process.
Materials Required: Flour (500g), yeast (10g), sugar (10g), salt (10g), water (300ml), oil (20ml), mixing bowl, oven, baking tray.
Procedure: Dissolve yeast and sugar in warm water (10 min). Mix flour and salt in a bowl. Add yeast mixture and knead into a soft dough (10 min). Let dough rise (1 hr). Punch down, shape into a loaf, place on tray. Let rise again (30 min). Bake at 200°C for 30 min. Cool and slice.
Observations: Dough doubled in size after 1 hr. Bread was golden brown, crusty, with soft interior. Baking time: 30 min. Yield: 1 loaf.
Conclusion: Yeast fermentation ensures proper dough rise, resulting in soft, well-textured bread.
[](http://vos.nios.ac.in/vocational/BAKERY%20AND%20CONFECTIONERY%20%28256%29.php)Practical 2: Bake a Plain Sponge Cake
Objective: To bake a plain sponge cake and observe its texture and structure.
Materials Required: Flour (100g), sugar (100g), eggs (2), baking powder (5g), butter (50g), vanilla essence (5ml), mixing bowl, whisk, cake tin, oven.
Procedure: Preheat oven to 180°C. Beat eggs and sugar until fluffy (5 min). Sift flour and baking powder. Fold into egg mixture with melted butter and vanilla. Pour into greased tin. Bake for 25–30 min. Cool and remove from tin.
Observations: Cake rose evenly, golden brown, soft texture. Baking time: 28 min. No cracks observed.
Conclusion: Proper mixing and baking ensure a light, fluffy sponge cake suitable for further decoration.
Practical 3: Prepare Butter Icing for Cake Decoration
Objective: To prepare butter icing and apply it to a cake surface.
Materials Required: Butter (100g), icing sugar (200g), milk (10ml), vanilla essence (5ml), mixing bowl, spatula, piping bag.
Procedure: Soften butter. Beat with icing sugar until smooth (5 min). Add milk and vanilla for consistency. Transfer to piping bag. Apply to cooled cake using decorative patterns (e.g., swirls).
Observations: Icing was smooth, spreadable, and held shape when piped. Applied evenly on cake. Preparation time: 10 min.
Conclusion: Butter icing enhances cake appearance and flavor, requiring precise consistency for decoration.
[](http://vos.nios.ac.in/vocational/BAKERY%20AND%20CONFECTIONERY%20%28256%29.php)Practical 5: Prepare Puff Pastry
Objective: To prepare puff pastry and observe its layered texture.
Materials Required: Flour (200g), butter (150g), salt (5g), cold water (100ml), rolling pin, baking tray, oven.
Procedure: Mix flour and salt. Add cold water to form dough. Roll out dough, place butter in center, fold, and roll again. Fold and roll 4–5 times, chilling dough for 15 min between folds. Bake at 200°C for 20 min to test puffing.
Observations: Pastry puffed up with distinct layers. Golden and flaky texture. Baking time: 22 min.
Conclusion: Layering butter and chilling dough are key to achieving flaky puff pastry.
[](http://vos.nios.ac.in/vocational/BAKERY%20AND%20CONFECTIONERY%20%28256%29.php)Practical 9: Prepare Chocolate Ganache
Objective: To prepare chocolate ganache for coating or filling bakery items.
Materials Required: Dark chocolate (100g), cream (100ml), saucepan, mixing bowl, spatula.
Procedure: Heat cream in saucepan until simmering. Pour over chopped chocolate in a bowl. Let sit for 2 min, then stir until smooth. Cool slightly and apply to cake or pastry as coating.
Observations: Ganache was glossy and smooth. Set firmly after cooling for 10 min. Preparation time: 15 min.
Conclusion: Proper cream-to-chocolate ratio ensures smooth, versatile ganache for bakery applications.
Viva Questions Preparation
Objective: To prepare for viva questions related to Confectionery and Bakery (256) practicals.
Sample Questions and Answers:
- Q1: Why is yeast important in bread making?
A: Yeast ferments sugar, producing carbon dioxide to make dough rise, resulting in soft bread. - Q2: How does folding affect puff pastry?
A: Folding creates layers of butter and dough, which expand during baking for a flaky texture. - Q3: What makes a sponge cake light and fluffy?
A: Beating eggs and sugar incorporates air, and gentle folding retains air for a light texture. - Q4: Why is consistency important in butter icing?
A: Proper consistency ensures icing spreads easily and holds decorative shapes. - Q5: What is the role of cream in chocolate ganache?
A: Cream melts chocolate and creates a smooth, glossy texture for coating or filling.
Conclusion: Preparing viva answers enhances practical understanding and exam confidence.
[](https://www.instamojo.com/Manish_Verma_LPA/nios-class-10th-bakery-and-confectionery-256/)Formatting Guidelines for NIOS Confectionery and Bakery 256 Practical File
- Notebook: Use a hard cover notebook (one side ruled, one side blank) or A4 sheets bound together.
- Structure: Include cover page, index, aim, materials required, procedure, observations, conclusion, diagrams/sketches, and teacher’s signature space.
- Submission: Submit 5–10 practicals (study center-specific) by March 15, 2025, for April exams or September for October exams. Verify deadlines with your center. [](https://niosadmission.com/nios-practical-exam/)
- Diagrams/Sketches: Include labeled sketches (e.g., bread loaf, icing patterns) or tables on blank pages. Photos may be included if allowed by the study center.
- Marks: Practicals carry 60 marks (out of 100, with 40 for theory). Incomplete files may result in SYCP status. [](https://www.instamojo.com/Manish_Verma_LPA/nios-class-10th-bakery-and-confectionery-256/)
How to Order Unnati Education Lab Manual
- Contact via WhatsApp or call +91 8800 777430. [](https://unnatieducations.com/nios-class-10-question-paper-with-solution-2024/)
- Specify subject (Confectionery and Bakery 256), medium (Hindi/English), session (April/October 2025), and format (handwritten/typed).
- Choose delivery: PDF (instant) or hard copy (2–3 days, India/abroad).
- Pay via UPI, Paytm, or bank transfer.
- Customize: Add name, enrollment number, and observations.
- Support: Includes viva questions and submission guidelines.
Frequently Asked Questions (FAQs)
- Q1: What is included in the Confectionery and Bakery 256 practical file?
A: It includes step-by-step solutions for practical tasks (e.g., bread, cakes, icing), observations, conclusions, sketches, and viva questions, per NIOS format. - Q2: Can I prepare the file myself?
A: Yes, but it requires NIOS-compliant formatting and accurate techniques. Unnati’s file ensures accuracy and saves time. - Q3: Is the file available in Hindi?
A: Yes, available in Hindi and English per student preference. [](https://www.instamojo.com/Manish_Verma_LPA/nios-class-10th-bakery-and-confectionery-256/)
- Q4: How many marks do practicals carry?
A: Practicals carry 60 marks (out of 100, with 40 for theory), significantly impacting the final grade. [](https://www.instamojo.com/Manish_Verma_LPA/nios-class-10th-bakery-and-confectionery-256/)
- Q5: Do you deliver internationally?
A: Yes, PDFs via email/WhatsApp and hard copies to UAE, Saudi Arabia, Nepal, etc., within 2–3 days. [](https://unnatieducations.com/nios-class-10-question-paper-with-solution-2024/)
- Q6: What is the submission deadline?
A: Typically 1–2 weeks before practical exams (March 15, 2025, for April; September for October). Contact Unnati for exact dates. [](https://niosadmission.com/nios-practical-exam/)
Additional Support from Unnati Education
- Solved TMAs for Class 10 (Hindi/English).
- Previous year question papers and solutions.
- NIOS admission support (Streams 1–4).
- Online/offline coaching for Confectionery and Bakery, Data Entry, Business Studies.
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