INSTITUTIONAL ASSESSMENT

BREAD AND PASTRY NC-II

Written Test

General Instructions: Read and understand each instructions

and questions carefully before answering. Do not forget to write
your name and the date of the examination.

I. Identification: Write the word that is described or referred to write your

answer on the space provided for.

__________ 1. Filling or coating made from heavy cream and butter.

___________2. A white or yellowish fat found in natural chocolate.
___________3. A semiliquid mixture containing flour or other starch, used for
the production of such products as cakes and breads and
for coating products to be deep-fried.
___________4. The browning of sugars caused by heat.
___________5. Smooth preparation made by combining eggs with flavourings,
fruit or chocolate, then folding in whipped cream.
___________6. The trade of making pastries as well as a shop where pastries
are sold.
___________7. Made by beating sugar and egg whites until they become stiff;
variation can be achieved by adjusting the proportions and the temperature
of the ingredients (to change the consistency from soft to
firm) and by adding flavourings.
___________8. A batter made of egg whites and yolks that are whipped
separately,and then folded together.
___________9. Mixture of water, sugar and glucose that is brought to a boil,
then worked into a white paste.
__________10. A delicate cake or pastry small enough to be eaten in one or
two bites.

ENUMERATION;
A. List down 5 baking tools.

B. Enumerate at least 5 the personal protective equipment

C. Give at least 5 baking guide.

MATCHING TYPE

Instruction: Match Column A with Column B. Write the letter of the correct answer.

COLUMN A.

_____ 1. Is used in greasing pans or surface of pastries and breads. a. Electric mixer
_____ 2. Is used to flatten or roll the dough. b. Rubber scraper

_____ 3. Is used for different baking procedure for beating, stirring and blending.
_____ 4. Is a pointed metal or plastic tube connected to the opening of the pastry and is used to
form desired designs. d Pastry tip
_____ 5. Is used to remove bits of food inside of the bowl. e. Rolling pin

COLUMN B.

a. Electric mixer

b. Rubber scraper

c. Pastry brush

d. Pastry tip

e. Rolling pin
 Answer Key
I. Identification

1. ganache
2. coco butter
3. batter
4. caramelization
5. mouse
6. patisserie
7. meringue
8. biscuit
9. fondant
10. petit four

II. Enumeration

a.
1. baking pan
2. measuring spoon
3. wire whisk
4. mixer
5. mixing bowl
b.
1. face mask
2. pot holder
3. hairnet
4. apron
5. hand towel
c.
1. Equip yourself with the prescribed PPE
2. Perform proper washing of hands before preparing the sponge
cakes/chiffon cakes

3. Select the appropriate utensils, tools and equipment

4. Make sure that your work area is clean
5. End your work by performing the proper hand washing
procedure the same with how you start with.

III. MATCHING TYPE

1. e
2. b
3. c
 4. d
5. a

Performance Test

Specific Instruction for the Candidate

Qualification Bread and Pastry NCII

PREPARE AND PRESENT GATEAUX,
Unit of Competency TORTES AND CAKES

General Instruction:

Given the necessary tools, materials and equipment like Personal Protective
Clothing, bake and kitchen ware, small hand tools, large equipment, you are
required to prepare Sponge cakesand apply workplace safety and hygiene.

Specific Instruction:

1. Equip yourself with the prescribed Personal Protective Clothing as you

start entering to the workplace.
2. Perform proper washing of hands before preparing the sponge
cakes/chiffon cakes
3. Select the appropriate utensils, tools and equipment necessary for the
preparation of the chiffon cakes and ensure that they are cleaned and
sanitized before using it.
4. Make sure that your work area is clean and free from complications
that might affect your work.
5. Follow the procedures properly in making chiffon cakes.
6. Present your finished outputs of chiffon cakes.Before leaving the work
area, be sure that all equipment, tools and utensils used were
properly cleaned and stored, and your work area is cleaned and
sanitized.
7. End your work by performing the proper hand washing procedure the
same with how you start with.
 Performance Criteria Checklist

CRITERIA
YES NO
Did you….
1. Wear the prescribed Personal Protective Clothing?
2. Perform proper hand washing before doing any
work?
3. Select the appropriate equipment, tools and
utensils in preparing chiffon cakes?
4. Ensure that the equipment, tools and utensils
selected are cleaned?
5. Check and make sure that the work area is
cleaned and sanitized?
6. Follow the procedures properly in preparing
chiffon cakes?
7. Present your finished outputs?
8. Clean and sanitize the equipment, tools and
utensils you have used?
9. Wash your hands again before ending your work?
QUESTIONING TOOL
Satisfactory
Questions to probe the candidate’s underpinning knowledge
response
Extension/Reflection Questions Yes No
1. What is the difference between hot desserts, cold desserts
and frozen desserts?
Ans: Hot dessert requires baking the dessert, and some must be
re-heated first before serving for better taste. Cold desserts are
chilled first before serving and must be served chilled also.
Frozen desserts are frozen desserts that should be served
frozen.
2. How would you melt sugar?
Ans: By heating it and let it melt in the sauce pan with medium
fire.
3. How would you whip the cream faster?
Ans:Place the bowl of chilled cream over a bowl of ice.
4. Why is it important to whip the chilled cream first?
Ans: to help the filling set faster and make it stable.
Safety Questions
5. Why is it required to equip yourself with the Personal
Protective Clothing while you are in the work area?
Ans: To protect yourself from possible and unexpected danger
and accidents.
6. Why is it important to wash your hands before doing any
job in the work area?
Ans: To avoid any contamination on the desserts.
7. What is the purpose of pot holder in the PPC?
Ans. To protect your hands from hot areas/ surfaces of the
equipment, tools or utensils you are using.
8. What is the difference between cleaning and sanitizing?
Ans: Cleaning is the process of eliminating dirt from your
equipment and utensils using appropriate cleaning materials.
Sanitizing is usually using heat by steaming the utensils with
hot water, or chemicals to totally wipe out dirt from a certain
tool or equipment.
Contingency Questions
1. What is the difference between tortes and gateaux?
Ans:gateaux is a food baked or served in the form of cake and tortes
and a type of cakes that is made with many eggs
11. In case the gas stove malfunctions, what option could you to
continue cooking?
Ans: You can use charcoaled- burner.
12. If refrigerator is not available, what option could you use to
chill your desserts?
Ans: Use ice case, fill it with ice and place your desserts on top
of the ice. Then, cover it with clean cloth before closing the cover
of the ice case.
13. If you do not have pot holder, what other materials you
could use to touch hot area surfaces?
Ans: Use your dish towel. Just fold it into two.
Job Role/Environment Questions
13. Why is it important to grease the baking pan before filling
in the mixture of cake desserts to be baked?
Ans: To prevent it from sticking to the pan and for easy
removing of cake desserts from the pan after baking.
14. Whys is it important to plate your desserts with garnish?
Ans: To enhance the taste, texture and to meet customer needs.
15. How would you store your desserts to maintain its taste
and freshness?
Ans: Store it in an appropriate container and in right
temperature.
Rules and Regulations
16.Why do you need to measure and weigh ingredients
according to recipe requirements?
Ans: To produce enterprise desserts.
17. Why do you need to apply food hygiene and safety in
preparing desserts and sweet sauces?
Ans: To avoid contamination of food/
19. Why is it important to follow the standard procedures in
storing desserts?
Ans: To maintain the freshness and taste of the desserts.
11. Why do you need to read and understand the
Manufacturer’s Manual of the equipment before using it?
Ans: For your safety and give you awareness and knowledge in
operating the equipment.
The candidate’s underpinning Satisfactory  Not
knowledge was: Satisfactory