Republic of the Philippines

Department of Education
REGION III – CENTRAL LUZON

TECHNICAL VOCATIONAL AND LIVELIHOOD TRACK

GRADE 9/10– BREAD AND PASTRY PRODUCTION

FOURTH QUARTER EXAMINATION

Table of Specifications

Total Level of Thinking Skills

Objectives/ Code Remembe Understan Applying Analyzing Evaluating Creating Percentage
Number of
MELCs/CG ring ding
Item
LO 1. Prepare iced
petit four
1.1. Prepare, cut TLE_HE
and assemble BP9-
sponges and bases 12PF- 10 3 2,10 1,6,5,8,9 4,7 20%
according to Iva-b-12
standard recipes
and enterprise
requirements and
practices
1.2 Prepare fillings
TLE_HE 1 11 2
with the required
BP9-
flavors and
12PF-
consistency
Iva-b-12
1.3 Prepare
fondant icing
following required TLE_HE 1 12 2%
temperature and BP9-
standard 12PF-
procedure Iva-b-12

1.4 Design and

use decorations in
accordance with TLE_HE
establishment BP9- 1 13 2%
standards and 12PF-
procedures Iva-b-12
TLE_HEBP9-
12PF-Iva-b-12
LO 2. Prepare
fresh petit fours
2.1 Bake and TLE_HE
decorate a BP9-
4%
selection of small 12PF-
choux paste IVc-d13 2 17 14
shapes in
accordance with
established
standards and
procedures

2.2 Prepare and

blend baked sweet
paste in TLE_HE
accordance with BP9- 1 15
2%
establishment 12PF-
standards and IVc-d13
procedures

2.3 Prepare and

use fillings the TLE_HE
required flavors BP9- 1 16 2%
and correct 12PF-
consistency IVc-d13

2.4 Use garnishes,

glazes and TLE_HE
finished in BP9-
accordance with 12PF- 1 18 2%
established IVc-d13
standards and
procedures

LO3. Prepare
marzipan petit
fours TLE_HE
Flavor and shape BP9- 3 28 19,24 6%
quality marzipan 12PF-
to produce mini- IVe-f14
sized fruits in
accordance with
enterprise and
client
requirements

2.2 Coat marzipan

fruits to preserve
desired eating
characteristics TLE_HE
and softened with BP9- 3 20 22 21 6%
egg whites, piped 12PF-
into shapes and IVe-f14
sealed/browned
with applied heat,
according to
enterprise practice

LO 4. Prepare
caramelized petit
fours TLE_HE
4.1. Select and BP9- 2 27 29 4%
coat fresh 12PF-
fruits/fruit IVg-h15
segments with
Pale amber-
colored caramel or
glazed or any
coating specified
by the enterprise

4.2 Fill sandwich

dried fruits or
nuts with flavored TLE_HE
marzipan and BP9- 1 30 2%
coated with pale 12PF-
amber-colored IVg-h15
caramel according
to specifications
and enterprise
standards

LO 5. Display petit
fours
5.1. Select and TLE_HE
prepare BP9- 2 32,34 4%
appropriate 12PF-
receptacles for IVi-16
petit fours

5.2 Display petit

fours creatively to TLE_HE
enhance customer BP9- 1 31 2%
appeal 12PF-
IVi-16

LO6. Store petit

fours
6.1 Store petit
fours in proper TLE_HE 4 33 23,25,2 8%
temperature and BP9- 6
conditions to 12PF-
maintain IVi-17
maximum eating
qualities,
appearance and
freshness
LESSON 2: TLE_HE 5 37 39 35 36, 38 10%
PRESENT BP9-
DESSERTS (PD) 12PD-
LO 1. Present and IVj-18
serve plated
desserts
1.1. Portion and
present desserts
according to
product items,
occasion
and enterprise
standards and
procedures
1.2. Plate and
decorate desserts
in accordance with
enterprise
standards
and procedure
LO 2. Plan, TLE_HE
prepare and BP9-
present 12PD-
dessert buffet IVj-19
selection or plating
2.1 Plan and
utilize dessert
buffet
services according
to available
facilities,
equipment and 6 40,43 42, 44, 45 41 12%
customer/
enterprise
requirements
2.2 Prepare and
arrange variety of
desserts in
accordance with
enterprise
standards and
procedures
LO 3. Store and TLE_HE 5 47,49 48 46,50 10%
package desserts BP9-
3.1 Store desserts 12PD-
in accordance with IVj-20
the
required
temperature and
customer’s
specifications.
3.2 Package
desserts in
accordance with
established
standards and
procedures
Total 50 5 10 10 20 5 100%

Prepared by: Noted by:

RAQUEL G. BENAVIDEZ JONALYN O. CALADO

Teacher III Education Program Supervisor EPP/TLE/TVL