QUESTIONING TOOL

Questions to probe the candidate’s underpinning Satisfactory

knowledge response

Extension/Reflection Questions: Yes No

1. Why do we need to familiarize the different tool and

equipment and their uses?  

2. Why do we need to familiarize the ingredients in baking?  

3. Why do we need to familiarize the different techniques in
baking?  

4. Why do we need to familiarize the baking products and its

characteristics?  

Safety Questions:

5. Why do we need to wear PPE?  

6. Why do we need to check the equipment before using?  

7. Why do we need to study the prevention of health and risk  

and safety control?
8. Why do we need to strictly follow the Occupational Health  
and safety at work?

Contingency Questions:

9. What if we encounter equipment failure?  

10. What if you accidentally slip in the kitchen?  
11. What if one of our co-worker in the kitchen had burn  
accidentally?
12. What if there is a fire incident in the kitchen?  
Job Role/Environment Questions:

13. Why should we follow the procedure in baking?  

14. why should we prepare the tools and equipment?  
15. Why should we follow correct measurement of  
ingredients?

Trainers Date Developed: Document No. NTTA-TM1-07

Methodology Level I November 28, 2023
Date Revised:
Bread and Pastry Issued by:
Developed by: Page __ of __
CASIFMAS Production
MARY FRANCES V. NTTA
NC II VILLAPANDO Revision # 01
16. Why should we adjust the correct oven temperature  
depending on the baking product?

Rules and Regulations:

17. Why is it necessary to remove jewelleries at work?  

18. Why is it necessary to wear PPE before work?  
19. Why is it necessary to wash hand before work?  
20. Why is it necessary to turn off the gas stove when not  
used?

The candidate’s underpinning  Satisfactory  Not

knowledge was: Satisfactory

Trainers Date Developed: Document No. NTTA-TM1-07

Methodology Level I November 28, 2023
Date Revised:
Bread and Pastry Issued by:
Developed by: Page __ of __
CASIFMAS Production
MARY FRANCES V. NTTA
NC II VILLAPANDO Revision # 01
 MODEL ANSWERS IN THE QUESTIONING TOOL

Questions to probe the candidate’s underpinning Satisfactory

knowledge: response

Extension/Reflection Questions: Yes No

1. We need to familiarize the tools and equipment needed in

baking for us to easily determine which one should we use  
in different works.
2. We need to familiarize the different ingredients needed in
baking for us to understand their functions. It will also
help us to easily think of an alternative substitute if some  
of the ingredients needed are unavailable in the market.
3. We must familiarize the different techniques in baking for
us to know what procedure being asked by the recipe.  

4. We must familiarize baking products and its characteristics

to serve its purpose and uses.  

Safety Questions:

5. It is important to wear PPE for our safety. It helps us avoid  

any accident and food contamination.
6. We must check the equipment before using so that we can  
avoid any accident specially with electric equipment.
7. We need to study the prevention of health risk and safety  
protocol to have a better knowledge and keep us safe
always.
8. We need to follow Occupational Health and safety at work  
so that we are safe from any accident.

Contingency Questions:

9. If we encounter equipment failure, ask assistance from the  

trainer and call technician when needed.
10. always keep the floor dry so that we will be safe inside the  
kitchen.
11. Call the attention of the trainer and apply first aid  
immediately.
Trainers Date Developed: Document No. NTTA-TM1-07
Methodology Level I November 28, 2023
Date Revised:
Bread and Pastry Issued by:
Developed by: Page __ of __
CASIFMAS Production
MARY FRANCES V. NTTA
NC II VILLAPANDO Revision # 01
12. Do not panic and call for help immediately. Use fire  
extinguisher to stop the spread of fire.

Job Role/Environment Questions:  

13. We must follow the procedures given by the recipe for us  
to have a better result in baking.
14. We should prepare the tools and equipment prior to  
baking so that we can check if everything needed are available
and ready to use.

15. We should follow the correct measurement of ingredients  

for us to have a better outcome.
16. Different types of baked products requires different  
temperature, so we must follow what is indicated in the
recipe.

Rules and Regulations:  

17. We must remove jewelleries before work to avoid any  
accident.
18. We must wear PPE to avoid food contamination.  
19. Washing hand prior to work helps us avoid food  
contamination.
20. It is necessary to turn off gas stove when not in use for us  
be safe always.

The candidate’s underpinning  Satisfactory  Not

knowledge was: Satisfactory

Trainers Date Developed: Document No. NTTA-TM1-07

Methodology Level I November 28, 2023
Date Revised:
Bread and Pastry Issued by:
Developed by: Page __ of __
CASIFMAS Production
MARY FRANCES V. NTTA
NC II VILLAPANDO Revision # 01