Institutional Assessment Tools

EVIDENCE PLAN

Qualification BREAD AND PASTRY PRODUCTION NC II

Unit of Competency PREPARE AND PRODUCE BAKERY PRODUCTS

Oral Questioning
with questioning
Ways in which evidence will be collected:

Demonstration
Written Exam
[tick the column]

The evidence must show that the trainee…

1. Selects, measures and weighs required ingredients
according to recipe or production requirements and /
established standards and procedures.

2. Prepares variety of bakery products according to standard

mixing procedures/formulation/recipes and desired / /
product characteristics.

3. Uses appropriate equipment according to required bakery /

products and standard operating procedures.
4. Bakes bakery products according to techniques and
appropriate conditions; and enterprise requirement and /
standards.
5. Selects required oven temperature to bake good in
accordance with the desired characteristics, standards /
recipe specifications and enterprise practices.
6. Prepares variety of fillings and coating/icing, glazes and
decorations for bakery products are according to standard /
recipes, enterprise standards and/or customer
preferences.
7. Fills and decorates bakery products, where required and
appropriate, in accordance with standard recipes and/or /
enterprise standards and customer preferences.
8. Finishes bakery items according to desired product /
characteristics.
9. Presents baked products according to established /
standards and procedures.
10. Stores bakery products according to established /
standards and procedures
11. Selects packaging appropriate for preservation of product /
freshness and eating characteristics.
Prepared by: SHIELA MAE M. ESCOVILLA Date: February 13, 2023

Checked by: Date:

NOTE: *Critical aspects of competency

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Demonstration with Questioning Checklist
Trainee name:
Trainer name: Shiela Mae M. Escovilla
Qualification: Bread and Pastry Production NC II
Unit of competency: Prepare and Produce Bakery Products
Date of assessment:
Time of assessment:
Instructions for demonstration
Given the necessary materials, tools and equipment, the candidate must be
able to perform the following tasks in 4 hours:
 Bakes and presents Mocha roll cake
 Bakes and presents Cinnamon rolls
 Prepares and presents butter cream for filling and coating
 Decorate and present mocha cake and cinnamon roll

 to show if
DEMONSTRATION evidence is
demonstrated

Yes No N/A
During the demonstration of skills, did the trainee:
1. Prepare variety of bakery products according to
standard mixing procedures/formulation/recipes
and desired product characteristics.
2. Bake bakery products according to techniques and
appropriate conditions; and enterprise requirement
and standards.
3. Prepare variety of fillings and coating/icing, glazes
and decorations for bakery products are according to
standard recipes, enterprise standards and/or
customer preferences
4. Fill and decorate bakery products, where required
and appropriate, in accordance with standard recipes
and/or enterprise standards and customer
preferences.
5. Finish bakery items according to desired product
characteristics.
6. Present baked products according to established
standards and procedures.
The trainee’s demonstration was:
Satisfactory  Not Satisfactory 

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Demonstration with Oral Questioning Checklist (continued)

Questions Satisfactory
response
The trainee should answer the following questions: Yes No

1. What is the leavening agent used in Mocha cake?

2. How do you prepare egg as part of the ingredients in

Mocha Roll Cake?

3. What can you substitute to the absence of 1 cup

butter in the recipe ingredients to be used in a
certain bakery product?

4. What is the purpose of sugar in yeast fermentation?

5. It is called the final rise of the dough before it is

shaped and before it is bake.
The trainee’s underpinning knowledge was:
Satisfactory  Not Satisfactory 
Feedback to trainee:

The trainee’s overall performance was:

Satisfactory  Not Satisfactory 

Trainer’s signature: Date:

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Suggested Questions with Answers for Demonstration with Oral
Questioning [continued]

Questions with Answers

 Baking powder

 Open egg, separate the yolk from the white one at a time.
 1 cup regular margarine, 1 cup vegetable shortening (for
baking) , An equal amount of oil can be substituted for a
similar portion of melted butter if the recipe specifies melted
butter.
 Sugar is a food of the yeast.

 Proof.

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 Table of Specifications

Objectives/ # of
Content Knowledge Comprehension Application items of
Area/Topics test

Lo1 Prepare
bakery
products 6 1 7

Lo2 Decorate
and present
bakery 1 1
products

Lo3 Store
bakery
products 1 1 2

TOTAL 10

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Written Test

Multiple Choice

Please select the best answer that corresponds to each given item by
encircling the letter of your choice.

1. It is used for making all types of high quality cakes and sponge
cakes.10%
a) All Purpose Flour
b) Soft Flour
c) Pastry Flour
d) Biscuit Flour

2. They are great for wrapping cookies and muffins. If you are going for a
holiday look, you can wrap your baked goods in printed cellophane. The best
part about cellophane is that it looks trendy and apt for storing. Besides,
they come in a variety of sizes! 
a) Glass Jar
b) Cellophane Bags
c) Parchment paper
d) Cake board

3. It is a process of water bath to prevent delicate desserts from curdling,

cracking or overcooking as they bake.
e) Assembling
f) Bain-Marie
g) Beating
h) Blend

4. It is the process of reaching the desire temperature before baking the

dough and will result to even cooking.
i) Baking
j) Over-heating
k) Pre-heating
l) Cooking

5. This can be done using several different instruments from an electric

mixer to simpler tools like spoons, whisks, and rubber spatulas.  This
method is ideal when you’re mixing a batter and need all the ingredients to
be distributed evenly.

a. Blending b. Mixing c. Folding d. Cutting

6. A type of wheat flour that is milled from blends of hard wheat.

a) Bread flour
b) Soft flour
c) Self rising flour
d) All purpose flour

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7. The important leavening agents are as follows.

a) Yeast
b) Baking powder
c) Steam obtained from heating of the dough in the oven
d) All of the above

8. It is generally, a mixture of flour, eggs and dairy that is thin enough to

pour or thick enough to scoop. But cannot be rolled out like a dough.

a) Batter
b) Butter
c) Mixture
d) Blending

9. It is icing made of butter and shortening blended with confectioners

sugar.

a) Butter cream
b) Whip cream
c) Meringue
d) Margarine

10. It is light cake made following the chiffon method cake mixing method
involving the folding.

a) Chocomoist cake
b) Chiffon cake
c) Pudding
d) Muffin

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Answer to Written Exam

1. b) – Soft flour
2. b) - Cellophane Bags
3. b) – Bain-Marie
4. c) – Pre-heating
5. a) – Blending
6. a) – Bread flour
7. d) – All of the above
8. b) – Batter
9. a) – Butter cream
10.b) – Chiffon cake

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Oral Questioning Checklist
Trainee name:
Trainer name: Shiela Mae M. Escovilla
Qualification: Bread and Pastry NC II
Unit of competency: Prepare and Produce Bakery Products
Date of assessment:
Time of assessment:
Instructions for Oral Questioning
The trainee will be assessed based on his/her answers to the given questions.
The trainer should not deviate from the standard questions provided herein.
Oral Questions Satisfactory
response

The trainee should answer the following questions: Yes No

1. How are you going to measure 2 and ¾ cup of
 
flour?
2. Why is it important to pre-heat the oven?  
3. How do you pre-heat an oven?  

4. How do you store soft and fresh baked good?  

5. How do you extend the shelf life of the bakery
 
products?
The trainee’s underpinning knowledge was:
Satisfactory  Not Satisfactory 
Feedback to trainee:

The trainee’s overall performance was:

Satisfactory  Not Satisfactory 
Trainer’s signature: Date:
The candidate’s responses were:

Satisfactory  Not Satisfactory 

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Suggested Questions with Answers for Oral Questioning [continued]

Questions with Answers

o To measure 2 and ¾ cup flour, first you measure 1 cup of it,

twice, using dry ingredients in one cup measuring cup. Then a
¾ measuring cup. If you don’t have ¾ cup, you can use ¼
measuring cup thrice..
o To reach the desire temperature before baking the dough and
will result to even cooking.
o Preheating an oven generally takes about 12-15 minutes to
reach 350ºF, although the type and size of your oven may
cause this time to vary
o Soft, fresh baked goods don’t do well with exposure to air, so
allowing them to cool or rest on the countertop uncovered for
extended periods can translate to dry, gross-tasting bread
o Keep it in the freezer, Keep it tightly sealed, Work honey into
the recipe, Work cinnamon into the recipe, Add in a bit of pectin
and Add an enzyme

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