INSTITUTIONAL ASSESSMENT

IN

PREPARE AND PRODUCE BAKERY

PRODUCTS
 TESDA
Buluasan National Vocational Technical School
Bulusan, Sorsogon

WRITTEN TEST FOR PREPARE AND PRODUCE BAKERY PRODUCTS

NAME : __________________________

DATE:____________________________

Multiple Choice:

Directions: On a separate sheet of paper, answer the questions below. Write the letter of
the correct answer.

1. Baking is process by which food is subjective to heat in a enclosed device called

a) double broiler
b) griddle
c) oven
d) stove
2. Baking is probably started when discovered with edible __________ that grew on his
hunting
a) fruit
b) grains
c) leaves
d) tuber
3. The U.S Wheat Associates established each office here in __________ mainly to
disseminate information on baking help to help Filipinos develop their skills in the.
a) 1962
b) 1963
c) 1964
d) 1975
4. __________ is a common symbol of bounty in the bible
a) Cookies
b) Bread
c) Cakes
d) Muffins
5. Baking as a trade in the Philippines began to flourish in ___________.
a.) 1970
b.) 1960
c.) 1950
d.) 1940
6. A fine white flour made from soft wheat is __________ .
a) all purpose flour b) bread flour
c) cake flour
d) pastry flour
7. A mixture of finely ground almonds and sugar is called __________ .
a) almond paste c) confectioners’ sugar
b) cocoa butter d) gum paste
8.It is a sweetened chocolate which consists of chocolate liquor and sugar.
a) cocoa butter c) milk chocolate
b) dark chocolate d) white chocolate
9. A leavener such as baking powder, baking soda, or baking ammonia which releases gases
produced by chemical reactions is __________ .
a) any of the above c) chemical leavener
b) biological d) leavening
10. An elastic substance formed from protein present in wheat flour which gives structure
and strength to baked goods is __________ .
 a) any of the above
b) batter mixture
c) dough
d) gluten
11. The cheapest ingredients in preparing baked products is
a) flour
b) oil
c) sugar
d) water
12. The basic ingredients in preparing baked products is
a) flour
b) oil
c) sugar
d) water
13. Is a gas, produced during mixing making the products more light and porous.
a) eggs
b) leavening agent
c) shortening
d) sugar
14. Types of sugar known as refined sugar or white sugar
a. brown sugar
b. confectionery sugar
c. maltose
d.) refined sugar
15. A single-celled plant that reproduces by budding and is capable of converting sugar to
alcohol and carbon dioxide in a process known as fermentation.
a.) baking powder
b.) baking soda
c.) sodium bicarbonate
d.) yeast

16. What is the type of protein that is present to flour, when dry are not react or move.
A. Gluten
B. Fat
C. Starch
D. Eggs
17. It is the property of gluten that can bounce and returned to its original shape.
A. Plastic
B. Elastic
C. Hydrogenating
D. Rubbery
18. What amount of fats is required in making pastry?
A. Large amount of fats
 B. Small amount of fats
C. Medium amount of fats
D. Few amount of fats
19. What is the role of fats in making bread?
A. To make the bakery products light in color
B. To enhance the texture of the final product
C. To improve the eating quality of the products
D. To make the final products more palatable
11. The cheapest ingredients in preparing baked products is
e) flour
f) oil
g) sugar
h) water
12. The basic ingredients in preparing baked products is
e) flour
f) oil
g) sugar
h) water
13. Is a gas, produced during mixing making the products more light and porous.
e) eggs
f) leavening agent
g) shortening
h) sugar
14. Types of sugar known as refined sugar or white sugar
d. brown sugar
e. confectionery sugar
f. maltose
d.) refined sugar
15. A single-celled plant that reproduces by budding and is capable of converting sugar to
alcohol and carbon dioxide in a process known as fermentation.
a.) baking powder
b.) baking soda
c.) sodium bicarbonate
d.) yeast

16. What is the type of protein that is present to flour, when dry are not react or move.
A. Gluten
B. Fat
C. Starch
D. Eggs
17. It is the property of gluten that can bounce and returned to its original shape.
A. Plastic
B. Elastic
 C. Hydrogenating
D. Rubbery
18. What amount of fats is required in making pastry?
A. Large amount of fats
B. Small amount of fats
C. Medium amount of fats
D. Few amount of fats
19. What is the role of fats in making bread?
A. To make the bakery products light in color
B. To enhance the texture of the final product
C. To improve the eating quality of the products
D. To make the final products more palatable
30. What will you do if one of tour food service man has long fingernail?
A. Permit him to work
B. Give him a reprimand
C. Tell him to trimmed regularly his fingernail
D. All of these
31. What equipment is usually used to roast or bake foods?
a) electric stove
b) frying pan
c) griller
d) oven
32. What measuring devices to measure the small quantities of ingredients?
a) graduated measuring cup
b) individual measuring cup
c) measuring spoons
d) weighing scale
33. What tools used to scrape the sticky mixture inside the container?
a) measuring spoon
b) metal spatula
c) rubber scaper
d) wooden spoon
34. What types of measuring devices to measure the liquid ingredients?
a) graduated measuring cup
b) individual measuring cup
c) individuals measuring cups
d) measuring spoon
35. Its blade is 2 to 4 inches wide and used for paring and trimming fruits and vegetables is
a) any of the above
b) knife
c) osterizer
d) peeler
36. What kind of filling wherein different types of fruits are being used?
 A. Cream filling
B. Fruit filling
C. Meringue filling
D Frosting
37. What kind of filling serves as topping for pies and pastries?
A. Cream filling
B. Fruit filling
C. Meringue filling
D. Frosting
38. It is a kind of filling which mixture is hot and blended into beaten egg yolk and cooked at the
correct time and temperature.
A. Cream filling
B. Fruit filling
C. Meringue filling
D. Frosting
39. It is a type of cream that shortening can also be used instead of butter to make fluffy and
soft and can also be used as icing or filling for pastries.
A. Butter cream
B. Meringue
C. Frosting
D. Cream filling
40. This type of icing comes from beating egg white added white sugar to make slight sticky,
and used for icing cakes.
A. Boiled icing
B. Frosting
C. Butter cream
D. Fruit filling
 TESDA
Buluasan National Vocational Technical School
Bulusan, Sorsogon

PERFORMANCE TEST FOR PREPARE AND PRODUCE BAKERY PRODUCTS

NAME : __________________________

DATE PREPARED: ________________________

DEMONSTRATION

Prepare Cinnamon Rolls

Performance Objective/s: Given work instructions , supplies, ingredients ,tools and equipment
you should be able to prepare cinnamon rolls within 2 hours.

Supplies/Materials:

DOUGH
1 tablespoon instant yeast
¼ cup lukewarm water
5cups all purpose flour
1 tsp salt
½ cup sugar
½ cup milk
¼ cup melted butter or shortening
2 eggs

FILLING:

¼ cup melted butter

¼ cup sugar
2 tsp cinnamon nuts
¼ cup cashew nuts
1/3 cup raisins

SYRUP

½ cup water
½ cup melted butter
½ cup sugar
Equipment:
 Measuring tools
 Mixing Bowls
 Muffin Pans
 Oven
 Utility tray
 Chopping board
 Kitchen knife

Steps/Procedure:
a. Dissolve yeast in water then set aside.
b. In a bowl, combine salt, sugar. Milk, melted butter and eggs. Blend well then add the
dissolve yeast and half of the flour. Mix thoroughly. Add enough flour to form soft
dough.
c. Transfer dough to a floured surface and knead until smooth and elastic.
d. Place in a lightly greased bowl, cover with a damp cloth and let rise for an hour or until
double in bulk.
e. Punch down the dough.
f. Divide into two portion into a rectangle 12”x9”.Brush with the melted butter.
g. Combine the sugar, cinnamon, cashew nuts and raisins. Sprinkle
half of this mixture over the dough.
h. Rolls as in jelly rolls and pinch the edges to seal. Do the same for the remaining dough.
i. Prepare two 12- hole muffin pans.
j. On each muffin hole, put a teaspoon of water, butter and sugar.
k. Slice each roll of dough into 12 and put each
l. Let rise for about 30 minutes or until double in bulk.
m. Preheat oven to 375 F. Bake the cinnamon rolls for 25-30 minutes or until golden
brown. Remove from pans and cool.
 Performance Criteria Checklist for CINNAMON ROLL

Trainees Name: _______________________________ Date: ___/___/______

CRITERIA YES NO

1. Prepare Cinnamon Roll according to standard recipes, enterprise

standard.
2. Prepare Cinnamon Roll according to standard recipe, customer
preferences.
3. Fill and decorate Cinnamon Roll in accordance with standard recipes
and/ or customer preferences.
4. Fill and decorate Cinnamon Roll in accordance with standard recipes
and/ or enterprise standard.

5. Finish Cinnamon Roll according to desired taste.

6. Finish Cinnamon Roll according to desired texture and appearance.

7. Present Cinnamon Roll according to established standard and

procedure.

Comments/ Suggestions:

Trainer: _______________________________ Date: ____________________