Evidence Plan

Competency
BREAD AND PASTRY PRODUCTION NCII
standard:
Unit of PREPARE AND PRESENT GATEAUX, TORTES AND
competency: CAKES
Ways in which evidence will be
collected: Obs Demo
Thir
[tick the column] erva nstra
d
The evidence must show that the tion tion
part Portf Writte
trainee… and &
y olio n
Que Ques
Rep
stion tionin
ort
ing g

1. Selects ingredients, measures and

weighs according to recipe / /
requirements, enterprise practices and
customer practices. *
2. Selects required oven temperature to
bake goods in accordance with desired
characteristics, standard recipe /
specifications and enterprise
practices.*
3. Prepares sponges and cakes according
to recipe specifications, techniques and /
conditions and desired product
characteristics.
4. Uses appropriate equipment according
to required pastry and bakery products /
and standard operating procedures. *
5. Cools sponges and cakes according to
/
established standards and procedure.
6. Prepares fillings and selects in
accordance with required consistency / /
and appropriate flavors
7. Fills and assembles slice or layer
sponges and cakes according to
standard recipe specifications, /
enterprise practice and customer
preferences
8. Selects coatings and sidings according
to the product characteristics and /
required recipe specifications
9. Decorates sponges and cakes suits to
the product and occasion and in
/
accordance with standard recipes and
enterprise practices.
10. Uses suitable icings and decorations
according to standard recipes and/or
enterprise standards and customer
/ /
preferences
11. Presents cakes on accordance with
customer’s expectations and /
established standards and procedures
12. Selects and uses equipment in
accordance with service requirements
/ /
13. Maintains product freshness,
appearances and eating qualities in
/
accordance with the established
standards and procedures
14. Marks or cut portion-controls cakes to
minimize wastage and in accordance
/
with enterprise specifications and
customer preferences
15. Stores cakes in accordance with
establishment’s standards and /
procedures
16. Identifies storage methods in
accordance with product specifications
/
and established standards and
procedures

NOTE: *Critical aspects of competency

 DEMONSTRATION CHECKLIST

Assessor’s name:
Competency
PREPARE AND PRESENT GATEAUX, TORTES
Assessment:
AND CAKES
Qualification: BREAD AND PASTRY PRODUCTION NCII
Date of assessment: November 5, 2020
Time of assessment: 10:00 AM
Student’s name: Christopher Cruz
Instructions for demonstration
Given the materials and equipment’s, you are required to bake a Swiss
roll accordance with the accepted institutional/industry standard with
allotted time of 1 hour and 30 minutes.
Materials and Tools.
For sponge Cake: Butter Filling:
1. 4 eggs 1. 1/3 cup unsalted butter (soften)
2. 1/2 cup caster 2. ½ cup lard
sugar (superfine), 3. 2 tbsp evaporated milk
plus 3 tablespoons for 4. 1 cup confectionary sugar (sifted)
sprinkling or use icing sugar 5. Vanilla
(confectioners'), for dusting
3. 2 tablespoons warm water
4. 1 teaspoon vanilla extract
5. ½ cup all-purpose flour
● Mixing Bowl
● Wire whisk
● Measuring cups and spoon
● Jelly roll pan
● Utility bowl
● Rubber scrapper
● Katcha cloth or brown paper for rolling

OBSERVATION ✓ to show if evidence

is demonstrated
During the demonstration of skills, did the
Yes No N/A
trainee:
● Mise en place all the tools and materials
⚪ ⚪ ⚪
needed for the procedure.
● Preheated the oven to 375 degrees F. □ □ □

● Lined the base of a 10 by 15-inches Swiss roll

or jelly roll pan with greaseproof or parchment □ □ □
paper.
● Brushed the base and sides of the pan with □ □ □
melted butter, and dust with flour.
● Whisked the eggs, and sugar together, until
light and fluffy, and then add the water, and □ □ □
vanilla extract in a large bowl or in an electric
food mixer.
● Sifted in the flour, about a third at a time, and
using a large metal spoon, folded it into the □ □ □
egg mixture.
● Poured the mixture gently into the prepared
pan, and baked in the oven until the center of
the cake is slightly springy and the edges had ⚪ ⚪ ⚪
shrunk a little from the sides of the tin, about
12 to 15 minutes.
● Spread out a piece of parchment paper
(slightly larger than the tin in size) on a work
⚪ ⚪ ⚪
surface and sprinkle evenly with caster sugar
(this stops the roll from sticking to the paper).
● Turned or inverted the pan onto the sugared
parchment paper, and then carefully remove
⚪ ⚪ ⚪
the tin and parchment paper from the bottom
of the cake.
● Placed a slightly damp, clean tea or kitchen
towel over the cake while it cools- this will
⚪ ⚪ ⚪
prevent it from drying out and cracking when
you roll it.
● Spread the butter cream sparingly over the
cake, leaving a 1-inch border, when the cake is ⚪ ⚪ ⚪
cool.
● Rolled up the Swiss roll, then transferred to a
plate to served. Sprinkled the cake with caster ⚪ ⚪ ⚪
sugar or dust with icing sugar to finish.

The student’s demonstration was:

Satisfactory ❑ Not Satisfactory ❑

Instructions for Demonstration

Specific Instruction for the Candidate

Qualification Bread and Pastry Production NCII

Unit of Competency Prepare and Present Gateaux,

tortes, and cakes

General Instruction:

Given the materials and equipment’s, you are required to bake a Swiss roll
accordance with the accepted institutional/industry standard with allotted
time of 1 hour and 30 minutes.

Specific Instruction:

1. Mise en place all the tools and materials needed for the procedure.
2. Preheat the oven to 375 degrees F.
3. Line the base of a 10 by 15-inches Swiss roll or jelly roll pan with
greaseproof or parchment paper.
4. Brush the base and sides of the pan with melted butter, and dust with
flour.
5. In a large bowl or in an electric food mixer, whisk the eggs, and sugar
together, until light and fluffy, and then add the water, and vanilla
extract
6. Sift in the flour, about a third at a time, and using a large metal spoon,
fold it into the egg mixture.
7. Pour the mixture gently into the prepared pan, and bake in the oven
until the center of the cake is slightly springy and the edges have shrunk
a little from the sides of the tin, about 12 to 15 minutes.
8. Spread out a piece of parchment paper (slightly larger than the tin in
size) on a work surface and sprinkle evenly with caster sugar (this stops
the roll from sticking to the paper).
9. Turn or invert the pan onto the sugared parchment paper, and then
carefully remove the tin and parchment paper from the bottom of the
cake.
10. Place a slightly damp, clean tea or kitchen towel over the cake
while it cools- this will prevent it from drying out and cracking when you
roll it.
11. When the cake is cool, spread the butter cream sparingly over the
cake, leaving a 1-inch border.
12. With the longest side facing you, roll up the Swiss roll away from
you, then transfer to a plate to serve. Sprinkle the cake with caster sugar
or dust with icing sugar to finish.
 QUESTIONING TOOL

Questions to probe the candidate’s underpinning Satisfactory

knowledge response
Extension/Reflection Questions Yes No
1. What is mise en place? ❑ ❑
2. What is Gateaux and Tortes. ❑ ❑
Safety Questions
1. What needs to be considered when storing gateaux and ❑ ❑
torte?
2. What are the food safety principles and practices following ❑ ❑
industry standards?
Contingency Questions
1. Define techniques needed to assemble gateaux and torte ❑ ❑
2. What is the role of the filling when making a gateau? ❑ ❑
Job Role/Environment Questions ❑ ❑
1. What is the importance of food safety? ❑ ❑
2. What equipment is needed to produce gateaux and Tortes ❑ ❑
Rules and Regulations ❑ ❑
1. What considerations need to be entertained when producing ❑ ❑
gateau design?
2. What is the important rule to remember when displaying ❑ ❑
product?
The candidate’s underpinning ❑ Satisfactory ❑ Not
knowledge was: Satisfactory
Feedback to student
General comments [Strengths / Improvements needed]
 Student’s signature: Date:
Assessor’s
Date:
signature:

Possible answers

Extension/Reflection Questions

1. It is the preparation of all the tools, equipment’s and ingredients

before the operation.
2. Modern Gateaux and Tortes finishing includes products which are:
● Glazed
● Masked
● Sprayed
● Covered or
● Coated.
With chocolate, marzipan, fresh cream, icings or buttercreams.
Decorations should be suited to the texture of the cake, so that the
customer can
experience:
● Creamy
● Crispy or crunchy
● Fruity.
Traditionally Gateaux and Tortes were decorated by the slice.

Safety Questions

1. The things that needs to be considered when storing gateaux and

torte
● Temperature required
● Size of the containers
● Length of storage time
● Rate of staling.

2. The safety principles and practices

● Personal Hygiene for Food Professionals
● Time & Temperature Control
● Cross-contamination Prevention

Contingency Questions
 1. Techniques needed to assemble gateaux and torte are
● Cutting of cake
● Filling
● Spreading of creams
● Piping
● Curling chocolate.
2. A filling should add moisture and flavour to the product. It will also
bond layers together.

Job Role/Environment Questions

1. Food safety refers to routines in the preparation, handling, and

storage of food meant to prevent foodborne illness and injury. Safe
food handling practices and procedures are thus implemented at every
stage of the food production life cycle in order to curb these risks and
prevent harm to consumers.

2. The equipment needed will depend on the product being produced.

Rules and Regulations

1. These are considerations need to be entertained when producing

gateau design.
● Consistency of design
● Symmetry
● Balance of product
2. Keep all neat and tidy.

TABLE OF SPECIFICATION
 Written Test

# of
Objectives/Conten Knowledg Comprehensio item % of
Application
t area/Topics e n s test

Selects ingredients,
measures and
weighs according to
recipe
2 3 5 36%
requirements,
enterprise practices
and customer
practices.
Selects and uses
equipment in
accordance with 1 1 2 16%
service
requirements
Uses suitable icings
and decorations
according to
standard recipes
1 2 3 16%
and/or enterprise
standards and
customer
preferences
Prepares fillings
and selects in
accordance with
1 1 3 5 32%
required
consistency and
appropriate flavors
100
TOTAL 4 2 9 15
%
 

Name: ______________________________ Date: _______________

Course: Bread and Pastry Production NC II Score:_______________
Instruction: Multiple Choices. For each question below, write the letter
corresponding to your answer on a sheet of paper.

1. These are some points that should be taken into consideration when
choosing a filling for a cake, EXCEPT one.

a. Take into account the storage of the cake. Do not select a filling
that requires refrigeration when it will not be possible to
refrigerate the cake because of its size.
b. The amount of filling you need will vary depending on the type
of filling, the type of cake, number of layers, and personal
preference.
c. If the cake has to be made a day or so ahead of when it will be
eaten, be sure the filling will hold up until that period of time.
d. Do not consider the flavor of the cake and be sure the filling will
complement the cake’s flavor.

2. This type of filling is smooth, creamy type filling similar to pudding.

a. Butter cream
b. Custard
c. Jam
d. Fruit

3. What are the main criteria when decorating gateaux and torte?

a. Consistency
b. Symmetry
c. Filling
d. Piping

4. What equipment is needed to produce gateaux and Tortes?

a. The equipment needed will depend on the product being

produced.
b. Cardboard bases
c. Blast chillers
d. Round metal discs

5. Why is mixing method is important in baking sponge cakes?

a. Because it incorporates lots of air so that the sponge becomes

light and fluffy.
b. Its improved hydration and flavor development.
c. It has more chance of toughening, as most of the flour is coated
with fat.
d. Maximum loss of the leavening agent

6. What is the most accurate way to measure dry ingredients?

 a. By using Measuring Cup
b. By using “spoon and level” method
c. By using digital scale
d. By packing it then level it off

7. What type of custard is used to fill an éclair?

a. crème pâtissière
b. crème anglaise
c. crème française
d. crème brûlée

8. If the recipe calls for cake flour and you don't have it, what's a
reasonable substitute?

a. For every cup of all-purpose flour, add 2 tablespoons of cake

crumbs
b. For every cup of all-purpose flour, omit 2 tablespoons of flour,
add 2 tablespoons of cornstarch, and sift twice
c. or every cup of whole-wheat flour, add 2 tablespoons of all-
purpose flour
d. There's no viable substitution

9. Besides adding sweetness, what else does granulated sugar do in

baked goods?

a. It helps tenderize the dough or batter

b. When creamed with butter or shortening, it contributes to the
volume of a cake
c. It aids in browning during baking
d. All of the above

10. What can you do if you're making frosting and run out of powdered
sugar?

a. Blend 1 cup regular sugar with 1 tablespoon cornstarch in the

blender 2 to 3 minutes.
b. Borrow some from your most generous neighbor.
c. Serve it without frosting.
d. Make a glaze by adding about 2/3 cup of whipping cream to 1
pound of melted milk chocolate (or for a deeper flavor,
bittersweet chocolate). Allow the mixture to cool and set up a
little before using it on the cake.

11. This icing comes from the cake decorating supplier in powder form
and is very useful for intricate decorating work that you need to keep
in
shape.

a. Pastillage
b. Butter Icing
 c. Royal Icing Answer Key
d. Glaze

12. What is the significance of icing in a cake?

a. contributes flavor and richness to the cake

b. adds interest and provides a smooth surface for decorating on
c. improves the cake's appearance.
d. All of the above

13. These are a great way to add detail to your cake if you are
uncomfortable using a piping bag or worried about your piping skills.

a. Icing Bottle Set

b. Airbrush
c. Fondant Smoother
d. Piping Tips

14. This filling provides a light fluffy filling with a delicate flavor. It is also
sometimes stabilized by adding gelatin to make them hold up better.

a. Fruit
b. Whipped Cream
c. Frosting
d. Glazes and Syrup

15. How is selecting the right cake filling important to the whole cake
decorating process?

a. It attracts attention.
b. It complements the flavor of the cake
c. Filling is stable enough to hold up to the type of cake you are
decorating.
d. All of the above
1. D
2. B
3. A
4. A
5. A
6. C
7. A
8. B
9. D
10. A
11. A
12. D
13. A
14. B
15. D
 Workshop Lay out for Bread and
Pastry Production

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