INSTITUTIONAL COMPETENCY

ASSESSMENT INSTRUMENT
(ICAI)
 EVIDENCE PLAN

Trainee’s Name : Hezl Valerie A. Arzadon

Facilitator’s Name : BERNALYN A. ETAC
Competency standard : BREAD AND PASTRY PRODUCTION NCII
Unit of competency: Prepare and Produce Bakery Products
Ways in which evidence will be collected:
[tick the column]

Written Examination
Oral Questioning

Demonstration
The evidence must show that the trainee…

1. Bakery products are stored according to established

X X X
standards and procedures
2. Packaging are selected appropriate for the
preservation of product freshness and eating X X
characteristics
3. Demonstrated ability to store and package bakery
products according to establishment’s standards and X X
procedures*
4. Demonstrated application of hygiene and safety
principles according to established standards and X X
procedures*

NOTE: *Critical aspects of competency

 WRITTEN EXAM

TABLE OF SPECIFICATION
Objectives/Content # of items/
Knowledge Comprehension Application
area/Topics % of test
Food Storage 2 1 3
Food Packaging 1 2 3
Storage Conditions
for Bakery
Products and 2 1 3
Optimizing Shelf-
life
Application of
Hygiene and
Safety Principles
According to 1 1 7 9
Established
Standards and
Procedures
Standards and
Procedures in
1 2 3
Packaging Bakery
Products
Standards and
Procedures in
Storing Bakery 1 1 7 9
Products

TOTAL 8 8 14 30
Trainee’s Name Hezl Valerie A. Arzadon
Facilitator’s Name Bernalyn A. Etac
Qualification Bread and Pastry Production NCII
Unit of Competency Prepare and Produce Bakery Products

General Instruction: Read the instruction carefully before you answer.

I.TRUE or FALSE

Directions: Read each statement carefully. Answer T if the statement is true and F if
the statement is false. Write your answer on the space provided.

__________1. Food storage allows food to be eaten for some time (typically weeks to
months) after harvest rather than solely immediately.
__________2. A package provides protection, tampering resistance, and special
physical, chemical, or biological needs.
__________3. Breads prepared with only a few basic ingredients, such as flour, water,
yeast, and salt, generally do not keep as long as yeast breads that have
been enriched with eggs, butter, and milk.
__________4. The shelf life of bread depends on a variety of factors, such as the best
by date, the preparation method and how it was stored.
__________5. If you prefer to use plastic for storing freshly baked bread, make sure
the bread is completely cooled and then wrap it tightly in plastic
wrap rather than sliding the loaf into a loose fitting bag.
__________6. Hand washing is not the single most important procedure for
preventing the spread of biological contamination.
__________7. To perform proper hand washing, always consider the faucet, sink and
its surrounding contaminated.
__________8. One sanitation practice is to always handle the food properly to avoid
spoilage and contamination.
__________9. Do not use finger to taste food.
__________10. In making a bakery label, a common name of the product is being
listed (e.g. “Muffin”, “Croissant”, “Bagel”, etc.).
__________11. Display boxes are used so that consumers can see the products
through these transparent films.
__________12. To prevent from any damage, soft cookies and cakes are arranged in
pvc trays.
__________13. Proper food storage practices help to kill bacteria, molds, fungus, stop
them from multiplying, and also stops them from spreading
__________14. Proper food storage ensures the prevention of any food borne illness
such as food poisoning and diarrhea
II. MULTIPLE CHOICE
Directions: Read each statement carefully and encircle the correct answer

1. It is a method of preserving food wherein foods are placed in jars or cans and
heated to a temperature that destroys microorganisms and inactivates
enzymes.

a. Canning c. Fermenting
b. None of the Above d. Pickling

2. This material is used to keep the bread fresh, but also allows it to breathe.

a. Cloth c. Paper
b. Plastic d. None of the Above

3. To defrost the bread, you must

a. Leave the bread wrapped while defrosting.

b. Leave the bread unwrapped while defrosting.

c. Do not leave the bread wrapped while defrosting

d. None of the Above

4. This keeps your uniform or clothes clean while cooking.

a. Apron c. Hair net

b. Gloves d. None of the above

5. It prevents any saliva and contaminants from the cook to mix with the
prepared food that may lead to spoilage.

a. Apron c. Hair net

b. Mask d. None of the Above

6. Horizontal automatic packing machines characterised by package formation

within the machine using two film coils normally made of different material.

a. Thermoformers c. Traysealers
b. HFFS d. None of the Above

7. A packing machine which use a single film coil to obtain a package with three
weldings: two cross-weldings and one longitudinal welding.
a. Thermoformers c. Traysealers
b. VFFS d. None of the Above
III. ENUMERATION
Directions: Read each statement carefully and provide the correct answers.

1-2. Cite two (2) methods of preserving food.

3-4. Enumerate packaging materials used in Bakery Industry.
5-7. List down safe food storage practices. Give at least three (3).

IV. ESSAY
Directions: Read and explain the following statement in your own understanding.

1. Explain the functions of Food Packaging. Give at least one. (1pts)

2. Why do proper food storage practices are important? (2pts)
 ANSWER KEY FOR WRITTEN EXAM

I. TRUE or FALSE

1. T 8. T

2. T 9. T

3. T 10.T

4. T 11. T

5. T 12. T

6. F 13. T

7. T 14. T

II. MULTIPLE CHOICE

1. C
2. A
3. A
4. A
5. B
6. A
7. B

III. ENUMERATION
1-2. Choose from the following methods of food preservation:
- Drying
- Freezing
- Fermenting
- Pickling
- Curing
- Canning
- Modern Dehydration
- Freeze Drying

3-4. Choose from the following:

- Biscuit Packaging
- Bread Packaging

5-7. Following are tips for Safe Food Storage Practices:

- Use containers that are covered for safe food storage.

- Keep the storage area clean and dry.
- Transfer nuts and sugar into airtight jars to protect them
from pests.
 - Keep raw foods away from ready to eat or contaminated
foods.
- Choose containers that enable food to retain its quality
and ensure safe storage.
- Label all the containers for convenient handling.
- Food containers made of moisture vapor resistant
material that is odorless, easy to clean, and long lasting
are the best bet.

IV. ESSAY
1. Answers for number one question are the following:
 Physical protection - The food enclosed in the package may
require protection from, among other things, shock, vibration,
compression, temperature, bacteria, etc.
 Barrier protection - A barrier from oxygen, water vapor, dust,
etc., is often required. Some packages contain desiccants or
oxygen absorbers to help extend shelf life. Keeping the contents
clean, fresh, and safe for the intended shelf life is a primary
function.
 Containment or agglomeration - Small items are typically
grouped together in one package to allow efficient handling.
Liquids, powders, and granular materials need containment.
 Information transmission - Packages and labels communicate
how to use, transport, recycle, or dispose of the package or
product. Some types of information are required by
governments.
 Marketing - The packaging and labels can be used by
marketers to encourage potential buyers to purchase the
product
 Security - Packaging can play an important role in reducing the
security risks of shipment. Packages can be engineered to help
reduce the risks of package pilferage; some package
constructions are more resistant to pilferage and some have
pilfer-indicating seals. Using packaging in this way is a means
of retail loss prevention.
 Convenience - Packages can have features which add
convenience in distribution, handling, stacking, display, sale,
opening, reclosing, use, and reuse.
 Portion control - Single-serving packaging has a precise
amount of contents to control usage.

2. Proper food storage practices are important help to kill bacteria, molds,
fungus to stop them from multiplying, and also stops them from spreading.
This ensures your food is fresh, clean, and healthy and its nutritional value
is duly retained.
 PERFORMANCE TEST

Trainee’s Name Hezl Valerie A. Arzadon

Facilitator’s Name Bernalyn A. Etac
Qualification Bread and Pastry Production NCII
Unit of Competency Prepare and Produce Bakery Products

General Instruction:

Given the necessary supplies/materials you should be able to Store Bakery

Products in 30 mins according to bakery specification.

Specific Instruction:
1. Allow your bakery products to cool down at room temperature.
2. Perform the proper procedure in hand washing.
3. Wear appropriate PPE.
4. Prepare the necessary materials such as the appropriate container
or plastic bag.
5. Wrap bakery products according to establishment’s standard
number of bakery goods per pack.
6. Label the packed bakery goods.
7. Store packed bakery products in cabinets.
8. Observe safety precaution while doing the task.

Trainee’s signature: Date:

Trainer’s signature: Date:

 PERFORMANCE CRITERIA CHECKLIST

CRITERIA YES NO
Did you….
Perform proper hand washing?
Wear appropriate PPE (which include but
not limited to; hair net, hair cap, mask,
apron and gloves)?
Prepare all the packing materials in storing
bakery product?
Check bakery labels for accurate
information (which include but not
limited to; Common Name of the Product,
Ingredients Used, Nutrition Facts, Net
Weight, Name and Address of the
Manufacturer)?
Allow the bakery product to cool down
before storing?
Check the temperature of the bakery
product and the specified time to cool
down?
Wrap the bakery product according to the
standards and specifications of the
establishment?
Place appropriate bakery label per pack?
Arrange the packed bakery product in
appropriate cabinets?
Arrange the packed bakery product
observing FIFO technique?
Apply FIFO in distributing packed bakery
product?
Observe safety precaution while doing the
task?
Maintain cleanliness while performing the
task?
Discard used materials in appropriate trash
bins?
The candidate’s underpinning skills was:  Satisfactory  Not
Satisfact
ory
 QUESTIONING TOOL
Satisfactory
Questions to probe the candidate’s underpinning knowledge
response
Extension/Reflection Questions Yes No
How can you optimize the shelf-life of bakery products?  
What will you do if you are asked to use different
 
tools/materials instead of using the prescribed tool?
 

Safety Questions
How do you maintain safety practices?  
What precaution must you take to ensure safety while  
performing the task?
 

Contingency Questions
What would you do in an event of an emergency situation (e.g.  
oven set on fire)?
 
Job Role/Environment Questions  
What would you do to ensure proper segregation and disposal of  
garbage or used materials?
How can you ensure proper storage of bakery products?  
 
 
Rules and Regulations  
What are the qualifications required in Bread and Pastry  
Production?
 
 
 
The candidate’s underpinning  Satisfactory  Not
knowledge was: Satisfactory
 MODEL ANSWER
1. How can you optimize the shelf-life of bakery products?
ANS: You can optimize the shelf-life of bread products by storing it
using appropriate storing materials like plastic bags, paper bags
or you can freeze it for longer shelf-life.
2. What will you do if you are asked to use different tools/materials
instead of using the prescribed tool?
ANS: In performing the procedure, the tools and equipment must be
appropriate to the given task or procedure. When faced with
situations such as using different tools and equipment instead of
using the prescribed tool I will try my best to choose what tool is
best to use in order to perform the task.
3. How do you maintain safety practices?
ANS: Safety practices are maintained by observing safety measures
during performance of tasks and by wearing the PPE.
4. What precaution must you take to ensure safety while performing the
task?
ANS: To ensure safety OHS regulations must be observed and if there
is potential danger task must be stopped and necessary
measure must be implemented.
5. What would you do in an event of an emergency situation (e.g. oven
set on fire)?
ANS: In an event of an emergency situation, necessary measure must
be performed like turning off the gas tank and using of fire
extinguisher to control and eliminate the spread of fire.
6. What would you do to ensure proper segregation and disposal of
garbage or used materials?
ANS: Practice of 5S must be observed and disposal of garbage must be
in accordance to the establishment standard in disposing waste
materials.
7. How can you ensure proper storage of bakery products?
ANS: To ensure proper storage of bakery products, one should follow
the establishment’s standard and guidelines in storing bakery
products and also the practice of 5S.
8. What are the qualifications required in Bread and Pastry Production?
ANS: The qualifications required in Bread and Pastry Production is
listed in the competency standards of the institution.