COSGA BPP NCII

Name ____________________________________ Date _______

Direction: Please answer all the question, as what you have learned.
Answer it in a yellow paper.
1. What is your learning from the Core Competencies (Prepare and
Produce Bakery Products)?
2. Is measuring accurately important in Bread and Pastry
Production? Why?
3. What will you do to measure all the ingredients accurately?
4. Is the quality of the ingredients important? Why?
5. What are the basic ingredients in preparing Bread and Pastry?

TWSP SCHOLARSHIP caragmaryann JULY12-AUG2