PERFORMANCE TEST

SPECIFIC INSTRUCTION TO THE TRAINEE

QUALIFICATION Bread and Pastry Production NC II

TITLE Preparing and Presenting Gateaux, Tortes and
Cakes
UNITS OF  Prepare and Present Gateaux, Tortes and Cakes
COMPETENCY
COVERED
LEARNING Prepare Sponge and Cakes
OUTCOME
General Instruction:
Given the tools, equipment and materials, you are required to perform
sponges cakes techniques and condition for 2 and half hours.
Specific Instructions:
1. Gather instructions and relevant tools and materials
2. Wear your PPE
3. I will be observing you while performing the tasks.
4. You will be rated using the Demonstration Checklist.
5. After your demonstration, I will ask you some questions related to
your demonstration and you will have a written examination.
6. You may call me when there is a need for me to translate or explain
items for clarification.
7. After the questioning portion, I will give feedback regarding your
performance.
8. Any questions/Clarifications? If there are no questions you may
start now.

Time Alloted  
LIST OF EQUIPMENT, TOOLS AND MATERIALS
 
EQUIPMENT
QTY DESCRIPTION
4 Mixing Bowl
1 Electric Mixer
1 Oven
 SUPPLIES AND MATERIALS
 2 ½ cup Cake flour 
 3 tsp Baking powder
1 tsp Salt
 1 ¾ Sugar
10 pcs Eggs
¼ cup Water
½ cup Oil
¾ cup Milk
1 tsp Vanilla
TOOLS
1 Whisk
1 set Measuring spoon
1 set Measuring cup
1 Liquid measuring cup
1 Parchment paper
1 Pastry brush
1 Spatula
1 Scissor
1 Weighing scale

DEMONSTRATION CHECKLIST

DEMONSTRATION

Trainee’s name: Julie Ann C. Gungob

Trainer’s name: Kimberly D. Geneblaza

Qualification: Bread and Pastry Production NC II

Date of assessment:

Time of assessment:

Instructions for demonstration

Given the tools, equipment and materials, you are required to perform
sponges cakes techniques and condition for 2 and half hours.

Materials and
Equipment
 Kitchen Laboratory
 Liquid and Dry Measuring Cup
 Measuring Spoon
 Weighing Scales
  Oven
 Whisk
 Mixer
 Bowl
 Spatula
 Baking pan
 Parchment paper
 Brush
 Scissor
 Product recipe

✔to show if
evidence is
OBSERVATION
demonstrated

During the demonstration of Yes No N/A

skills, the trainee:

Prepare the necessary supplies and materials ❑ ❑

❑
needed

Separate egg white from yolks ❑ ❑ ❑

Preheat oven to 350℉ or 180 ℃ ❑ ❑ ❑

Prepare a tube pan or any pan you want line a

❑ ❑ ❑
parchment paper at the bottom of the pan

In a separate bowl add yolks and sugar ❑ ❑ ❑

Beat yolks and sugar until smooth and light

❑ ❑ ❑

Add liquid ingredients to the yolks and sugar

mixture ❑ ❑ ❑

In a separate bowl, sift dry ingredients

❑ ❑ ❑
Add dry ingredients to the liquid mixture. Mix
well using a whisk or spatula until no more ❑ ❑ ❑
lumps

In a separate mixing bowl add egg whites and

cream of tartar ❑ ❑ ❑

Beat egg whites with cream of tartar using an

electric mixer until double in size
❑ ❑ ❑

Gradually add sugar ❑ ❑ ❑

Continue beating until stiff peaks

❑ ❑ ❑

Pour half of the meringue to the batter mixture

and mix using the cutting and folding technique
❑ ❑ ❑

Add the remaining meringue to the batter. Mix

well until totally incorporated.
❑ ❑ ❑
Note: do not over mix the mixture

Pour the mixture to your prepared baking pan

❑ ❑ ❑

Bake it for 45 min.-1 hour or until when the top

of it springs back when lightly touched ❑ ❑ ❑

Immediately invert the cake and cool it upside

down. After the cake has cooled thoroughly,
loosen the sides of the cake from the pan and ❑ ❑ ❑
remove it.

The trainee’s demonstration was:

Satisfactory ❑ Not Satisfactory ❑
 QUESTIONS

Questions to probe the Trainee’s underpinning Satisfactory

knowledge response
Extension/Reflection Questions – increase
Yes No
knowledge or understanding
1. ❑ ❑
2. ❑ ❑
Safety Questions – PPE questions
3. ❑ ❑
4. ❑ ❑
Job Role and Environment Role - job related
5. ❑ ❑
6. ❑ ❑
Contingency Questions - follow up questions
7. ❑ ❑
8. ❑ ❑
Rules and Regulations – related laws and
regulations
9. ❑ ❑
10. ❑ ❑
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 <provide answers to questions> response
Extension/Reflection Questions Yes No
1. ❑ ❑
2. ❑ ❑
Safety Questions
3. ❑ ❑
4. ❑ ❑
Job Role and Environment Role
3. ❑ ❑
4. ❑ ❑
Contingency Questions
9. ❑ ❑
10. ❑ ❑
Rules and Regulations
9. ❑ ❑
10. ❑ ❑