RATING SHEET FOR DEMONSTRATION with Oral Questioning

Trainee’s name
Trainer’s name Kiessy Jane S. Donque
Qualification BREAD AND PASTRY PRODUCTION NCII
Assessment Title Prepare and Produce Bakery Products
Date of
Institutional
Assessment
Time of
Institutional
Assessment
Instructions
1. Provide the trainee with the specific instruction for trainees.
2. Observe the trainee perform the task [Use the attached observation sheet)
3. Place a check mark in the box to show that the trainee completed each
aspect of the activity to the standard expected in the enterprise.

INSTRUCTION FOR DEMONSTRATION

Given the necessary materials, tools and equipment, the trainee must be
able to perform the following tasks within two hours and 30 minutes:
1.Prepare and bake soft rolls using a Straight Dough Method

Learning Outcome/Evidence ✓ to show if evidence is

Requirements demonstrated

During the demonstration of skills, did the

Yes No Comments
trainee:

● Used appropriate equipment according to

required bakery products and standard
operating procedure.

● Selected, measured and weighed

ingredients according to recipe
requirements and established standards
and procedures.

● Prepared variety of bakery products

according to techniques and procedures*.

● Baked bakery products according to

techniques and appropriate conditions;
and enterprise requirement and
standards*.

● Selected required oven temperature to

bake goods in accordance with the
 desired*. characteristics, standards recipe
and specifications and enterprise*

● Finished bakery items according to

desired product characteristics*.

● Presented bakery products according to

standards and procedures*.

● Stored bakery products according to

established standards and procedures.

● Applied food hygiene and safety principles.

The trainee’s demonstration was:
Satisfactory ❑ Not Satisfactory ❑

TRAINEES SIGNATURE
 RATING SHEET FOR DEMONSTRATION with Oral Questioning
Trainee’s name
Trainer’s name Kiessy Jane S. Donque
Qualification BREAD AND PASTRY PRODUCTION NCII
Prepare and Present Gateaux, Tortes, and Cakes
Assessment Title
Present Desserts
Date of
Institutional
Assessment
Time of
Institutional
Assessment
Instructions
1. Provide the trainee with the specific instruction for trainees.
2. Observe the trainee perform the task [Use the attached observation sheet)
3. Place a check mark in the box to show that the trainee completed each
aspect of the activity to the standard expected in the enterprise.

INSTRUCTION FOR DEMONSTRATION

Given the necessary materials, tools and equipment, the trainee must be
able to perform the following tasks within 1 hour and 30 minutes:
1.Prepare and bake vanilla chiffon birthday cake and Swiss roll.
2. Prepare Swiss Meringue buttercream.
3. Decorate and Present Cakes.
4. Store and Package Cakes.

Learning Outcome/Evidence ✓ to show if evidence is

Requirements demonstrated

During the demonstration of skills, did the

Yes No Comments
trainee:

● Used appropriate equipment according to

required bakery products and standard
operating procedure.

● Selected, measured and weighed

ingredients according to recipe
requirements and established standards
and procedures.

● Prepared variety of cake products

according to techniques and procedures*.

● Baked bakery products according to

techniques and appropriate conditions;
and enterprise requirement and
standards*.
● Selected required oven temperature to
bake goods in accordance with the
desired*. characteristics, standards recipe
and specifications and enterprise*

● Finished bakery items according to

desired product characteristics*.

● Presented bakery products according to

standards and procedures*.

● Stored bakery products according to

established standards and procedures.

● Applied food hygiene and safety principles.

The trainee’s demonstration was:
Satisfactory ❑ Not Satisfactory ❑

TRAINEES SIGNATURE
 RATING SHEET FOR DEMONSTRATION with Oral Questioning
Trainee’s name
Trainer’s name Kiessy Jane S. Donque
Qualification BREAD AND PASTRY PRODUCTION NCII
Prepare and Display Petit Fours
Assessment Title
Present Desserts
Date of
Institutional
Assessment
Time of
Institutional
Assessment
Instructions
1. Provide the trainee with the specific instruction for trainees.
2. Observe the trainee perform the task [Use the attached observation sheet)
3. Place a check mark in the box to show that the trainee completed each
aspect of the activity to the standard expected in the enterprise.

INSTRUCTION FOR DEMONSTRATION

Given the necessary materials, tools and equipment, the trainee must be
able to perform the following tasks within two hours.
1.Prepare and bake vanilla chiffon as base.
2. Prepare fillings and jams.
3. Cut and portion bite-sized cakes.
4. Decorate and present petit fours.
5. Store and package petit fours.

Learning Outcome/Evidence ✓ to show if evidence is

Requirements demonstrated

During the demonstration of skills, did the

Yes No Comments
trainee:

● Used appropriate equipment according to

required bakery products and standard
operating procedure.

● Selected, measured and weighed

ingredients according to recipe
requirements and established standards
and procedures.

● Prepared variety of bakery products

according to techniques and procedures*.

● Baked bakery products according to

techniques and appropriate conditions;
and enterprise requirement and
 standards*.

● Selected required oven temperature to

bake goods in accordance with the
desired*. characteristics, standards recipe
and specifications and enterprise*

● Finished bakery items according to

desired product characteristics*.

● Presented bakery products according to

standards and procedures*.

● Stored bakery products according to

established standards and procedures.

● Applied food hygiene and safety principles.

The trainee’s demonstration was:
Satisfactory ❑ Not Satisfactory ❑

TRAINEES SIGNATURE
 QUESTIONING TOOL
Satisfactory
Questions to probe the candidate’s underpinning knowledge
response
Extension/Reflection Questions Yes No

1. Why do you need to preheat the oven? ❑ ❑

2. How will you check the doneness of your baked products? ❑ ❑

Safety Questions
3. When handling a hot pan or dish, what will you use?
❑ ❑
4. Why is it important to wear complete PPE when baking?
❑ ❑
Contingency Questions
5. What will you do if your dough mixer malfunctions?
❑ ❑
6. What will you do if your dough is too sticky?
❑ ❑
Job Role/Environment Questions
❑ ❑
7. Why is it important to produce correct portion control,
yields, weights, and sizes to your baked products? ❑ ❑

8. What is the best storage place for flours?

❑ ❑
Rules and Regulations
❑ ❑
9. Why is it important to use accurate measures in baking?
❑ ❑
10. Why is it important to use the correct baking pan when
baking? ❑ ❑

The trainee’s underpinning

❑ Satisfactory ❑ Not
knowledge was:
Satisfactory
TRAINEE’S SIGNATURE
 Post Test

NAME: ___________________________________ DATE:___________

Multiple Choice:
Directions: Read and understand the statement carefully. Choose the letter
of the correct answer and write it on your answer sheet.
1. It is low-gluten flour that is made from soft wheat. It has a very soft and smooth texture and pure
white in color used for baking cakes.
a. all purpose flour b. self-rising flour c. bread flour d. cake flour
2. To get the exact amount of 100 g cake flour in your recipe, you will use
a. measuring spoon b. weighing scale c. measuring glass d. measuring cups
3. To get the exact amount of 1 tsp baking powder, you will use
a. measuring spoon b. weighing scale c. measuring cup d. measuring glass
4. The simplest mixing method that involves mixing all ingredients together with a utensil using a
circular motion.
a. stirring b. beating c. creaming d. binding
5. What does folding means when mixing ingredients?
a. The ingredients are moved vigorously in a back and forth, up and down, and around and around
motion until they are smooth.
b. Ingredients are mixed so thoroughly until they become one.
c. Air is incorporated into such foods as whipping cream and egg whites through very vigorous
mixing, usually with an electric mixer or whisk.
d. One ingredient is gently incorporated into another by hand with a large spoon or spatula.
6. Mice en place the ingredients means______________.
a. ingredients are being prepared before cooking b. weighing all the ingredients
c. mixing all the ingredients together d. cleaning the work area before cooking
7. Weighing scale is used to __________________________.
a. measure accurate amount of dry ingredients b. measure liquid ingredients
c. scooping and leveling dry ingredients d. scooping small amount of liquid
ingredients
8. To avoid having unevenly baked products, you must__________________________.
a. follow exact amount of ingredients b. follow the correct procedure
c. preheat the oven for at least 20 minutes d. reduce the baking time
9. In mixing dry ingredients using a mixer, you need to start it in so that your dry ingredients
will not splatter.
a. low speed b. high speed c. medium speed d. highest speed
10. A baking technique where flour is rubbed into a fat.
a. rubbing b. creaming c,. shaping d. rounding
11. It is a method where ingredients mix in a bowl together.
a. all in one method b. cut and fold method c. folding d. beating
12. After the dough is mixed and kneaded, the next step to do is
a. rounding b. shaping c. punching d. bulk
fermentation
13. To prevent bread dough from sticking to the flat surface, you need to
a. put a parchment paper to the flat surface b. dust the flat surface with flour
c. moisten the flat surface with oil or butter d. keep the area wet

14. Baked breads will stale most quickly at temperatures between 32°F and 50°F, in order to keep its
freshness
a. store bread in the refrigerator b. store bread at room temperature in a cool dry
place
c. store it in a freezer d. store it in a hot area
15. What is the required oven temperature in baking soft rolls?
a. 300o F b. 200o F c. 350oF d. 150oF
16. What is the required oven temperature in baking cinnamon rolls?
a. 150oF b. 300oF c. 250oF d. 100oF
17. Buttercream frosting is made up of
a. rich chocolatey mixture b. confectioner’s sugar and liquid
c. melted chocolate and cream d. butter and icing sugar
18. Glaze is used to
a. coat fruit cakes, cupcake, breads and cakes b. fillings for bread
c. cover a cake d. add nutrition to baked products
19. To get a nice, clean finish to your fondant cake
a. layer your cake with buttercream frosting before covering it with fondant
b. color your fondant as desired
c. Sprinkle powdered sugar to your fondant icing
d. moisten your cake before covering it with fondant
20. Pastry bag is used for_________________.
a. garnishing baked products b. assembling fondants
c. mixing icings together d. pipe semi-solid foods for decorating baked
products
21. To soften the crust of the bread and to provide richer flavor, you need to
a. brush egg wash glaze to breads before baking
b. brush baked products with olive oil glaze after baking
c. brush baked products with honey before baking
d. apply milk wash after baking
22. In order to prevent fondant from drying, you need to
a. wrap with plastic and store in a cool area
b. wrap with a clean cloth and store in a dry area
c. roll it into a ball and put in a plastic and store at room temperature
d. place in a close container and store in cool place
23. It displays and elevates cake to catch attention.
a. pedestal/cake keeper b. cake turner c. cake stand d. cake
platter
24. What are primary packaging materials?
a. materials in direct contact with the product b. contains primary packaging
c. contains secondary packaging d. materials used to serve baked products
25. Package labeling is used for
a. easy handling of products
b. displaying the contents, nutritional values, shelf life and product usage
c. protecting the products from potential risk factors
d. keeping the products clean and fresh
26. These are environmental friendly bags used to package freshly baked breads to keep its crust
crisp and delicious.
a. boxes b. plastic c. zip pouches d. paper bags
27. When removing a baked product in the oven, use
a. dry, heavy hot pads or oven mitts b. wet pot holders c. thick paper d. plastic
28. This creates lighter texture and creaminess to the baked good__________.
a. baking powder b. flour c. fats d. eggs
29. This is the easiest way of preparing all types of cakes other than the fat less sponge
a. all in one method b. creaming method c. melting method d. rubbing
30. Whisking stretches the protein and adds air bubbles and promotes _____________.
a. emulsification b. coagulation c. aeration d. proofing