QUESTIONING TOOL

Questions to probe the Trainee’s underpinning Satisfactory

knowledge response

Extension/Reflection Questions Yes No

1. What are the tools needed in measuring dry ingredients? ❑ ❑
2. What is the method you will use in mixing ingredient like
butter so it is smooth and lump free? ❑ ❑

Safety Questions
3. What will you do first before fitting the mixer attachment? ❑ ❑
4. Why it’s important to scoop the dry ingredients using the
❑ ❑
other tool before leveling it with flat object like knife.
Job Role and Environment Role
5. How do you maintain the cleanliness of your work site? ❑ ❑
6. How do you segregate waste in the work site? ❑ ❑
Contingency Questions
7. What if the cake is too crumbly and has large holes? ❑ ❑
8. What will you do if the cake did not rise well? ❑ ❑
Rules and Regulations
9. What are the techniques and conditions in making baking
❑ ❑
cakes?
10. How any cups are there in 8 oz.? ❑ ❑
The Trainee’s underpinning ❑Not
❑Satisfactory
knowledge was: Satisfactory
Feedback to Trainee
General comments [Strengths / Improvements needed]

Trainee Date
signature: :
Trainer Date
Signature: :
 MODEL ANSWER

Questions to probe the Trainee’s underpinning Satisfactory

knowledge response

Extension/Reflection Questions Yes No

1. What are the tools needed in measuring dry ingredients?
 Measuring Cup ❑ ❑
 Measuring Spoon
2. What is the method you will use in mixing ingredient like
butter so it is smooth and lump free?

 Creaming is the mixing of an ingredient like butter ❑ ❑

so it is smooth and lump free. Mixing it until the
ingredients is lighter and fluffier due to the air being
incorporated into the ingredient.
Safety Questions
3. What will you do first before fitting the mixer attachment?
 Before fitting mixer attachments, ensure power cord
❑ ❑
is unplugged and control switch is in the ‘OFF’
position.
4. Why it’s important to scoop the dry ingredients using the
other tool before leveling it with flat object like knife? ❑ ❑
 To prevent the cake from drying.
Job Role and Environment Role
5. How do you maintain the cleanliness of your work site?
 Always observe proper waste disposal and keep ❑ ❑
things in place.
6. How do you segregate waste in the work site?
❑ ❑
 Look for the color coded waste can in the area?
Contingency Questions
7. What if the cake is too crumbly and has large holes?

 Review every ingredient that you add maybe you put ❑ ❑

too much sugar or too much leavening.

8. What will you do if the cake did not rise well?

 There are a lot of causes why the cake did not rise
well, check the baking powder if its old, the batter
❑ ❑
may either contain too much or too little fat, it
doesn’t have enough sugar, or the batter was over
mixed and a lot more.
Rules and Regulations
9. What are the techniques and conditions in making baking ❑ ❑
cakes?
 Beating ingredient together to get the correct
consistency before the next stage is attempted.
Usually butter and sugar to aerate before adding
remaining ingredients.
 Whisking of lighter ingredients as egg whites to make
 meringue, mixing of cream so the fat globules begin
to adhere together and air is trapped inside allowing
cream to be piped.
 Folding is the blending of whipped cream and melted
chocolate together so minimal air is lost so the light
properties of delicious chocolate mousse are
achieved. The chocolate is folded gently into the
cream so the lightness is maintained.
 Creaming is the mixing of an ingredient like butter
so it is smooth and lump free. Mixing it until the
ingredients is lighter and fluffier due to the air being
incorporated into the ingredient.
10. How any cups are there in 8 oz.?
❑ ❑
 There are 1 cup in 8 oz.