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PTS_DEMOWITHQUESTIONINGANDINSTRUCTIONSTOTRAINEES_HAZELLEJEAMINA_SDOPANG2

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18 views

PTS_DEMOWITHQUESTIONINGANDINSTRUCTIONSTOTRAINEES_HAZELLEJEAMINA_SDOPANG2

plan training session

Uploaded by

jerry.mejia
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Download as DOC, PDF, TXT or read online on Scribd
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DEMONSTRATION WITH QUESTIONING

Candidate name:
Assessor name:
Project-Based Assessment:
Qualification: BREAD AND PASTRY PRODUCTION NC II
Date of assessment:
Time of assessment:
Instructions for demonstration

Given the necessary supplies, materials, tools, implements, and equipment, you are
required to prepare and produce pastry products according to recipe or production
requirements and established standards and procedures within 1.5 hours. Specifically, the
task includes the following:
1. Prepare pastry products
2. Decorate and present pastry products
3. Store pastry products

Materials and equipment


Commercial mixers and attachments
Cutting implements
Scales
Measures
Bowls
Ovens
Moulds, shapes and cutters
Baking sheets and containers
Various shapes and sizes of pans
OBSERVATION  to show if evidence is
demonstrated
During the demonstration of skills, did the
Yes No N/A
candidate:
 Selects, measures and weighs required
ingredients according to recipe or production   
requirements and established standards and
procedures.
 Prepares a variety of pastry products according to
standard mixing procedures/formulation/ recipes   
and desired product characteristics.
 Uses appropriate equipment according to required
pastry products and standard operating   
procedures.
 Bakes pastry products according to techniques
and appropriate conditions and enterprise   
requirement and standards.
 Selects required oven temperature to bake goods
in accordance with the desired characteristics,   
standards recipe specifications and enterprise
practices.
   
   
The candidate’s demonstration was:
Satisfactory  Not Satisfactory 

QUESTIONS
Satisfactory
Questions to probe the candidate’s underpinning knowledge response
Yes No
Extension/Reflection Questions
1. Why do we need to familiarize the different tools and equipment and their
uses?
2. Why do we need to familiarize the different ingredients needed in baking?
3. Why do we need to familiarize the different techniques in baking?

Safety Questions
1. Why do we need to check equipment before using?
2. Why do we need to study the prevention of health risk and safety control?

Contingency Questions
1. What if there is a fire accident in the kitchen?
2. What if one of our co-workers in the kitchen had burn accident?
3. What if we encounter equipment trouble?

Infrequent Events
1. What would be the advantage to a bakeshop in selling pie products in a  
set package?
2. What is/are the saleable pie/s?

Rules and Regulations


1. Why is it necessary to wear PPE when baking?  
2. Why is it necessary to remove jewelries before baking?

The candidate’s underpinning knowledge  Satisfactory  Not


was: Satisfactory
Feedback to candidate

Congratulations! You have satisfactorily completed Bread and Pastry Production NC


II!

Candidate signature: Date:

Assessor signature: Date:


DEMONSTRATION INSTRUCTIONS

For the Trainee:

For the Trainer:

 The institutional assessment will cover the unit of competency on ……

 The assessment method is based on the evidence plan and this


include
o Demonstration with questioning
o Written Test
o Portfolio, if applicable
 The trainer will give feedback at the end of the assessment. The
feedback shall indicate:
o COMPETENT
o NOT YET COMPETENT
SUGGESTED ANSWERS TO QUESTIONS

EXTENSION/REFLECTION QUESTIONS
1. Why do we need to familiarize the different tools and equipment and their
uses?
Answer: We need to familiarize the different tools and equipment need in baking in
order for us to easily determine which one should we use in different works.

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


Answer: We need to familiarize the different ingredients need 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. Why do we need to familiarize the different techniques in baking?


Answer: We have to familiarize the different techniques in baking for us to know
what is the procedure being asked by the recipe.

SAFETY QUESTIONS
1. Why do we need to check equipment before using?
Answer: We have to check the equipment before using so that we can avoid any
accident specially in any electrical equipment.

2. Why do we need to study the prevention of health risk and safety control?
Answer: To have knowledge and awareness about prevention of health risk and
safety control. Remember, prevention is better than cure.

CONTINGENCY QUESTIONS
1. What if there is a fire accident in the kitchen?
Answer: Do not panic and call for help immediately. Use the fire extinguisher to
stop the spread of fire. Never use water on grease fire.

2. What if one of our co-workers in the kitchen had burn accident?


Answer: Call immediately the attention of the trainer or apply first aid.

3. What if we encounter equipment trouble?


Answer: If we encounter equipment trouble, it is best to ask for assistance from the
trainer and call technician if need.

INFREQUENT EVENTS
1. What would be the advantage to a bakeshop in selling pie products in a set
package?
Answer: Selling pie by package/set maximizes one’s income as a seller. It helps
seller reach the target market in a specific time.
2. What is/are the saleable pie/s?
Answer: Buko pie, egg pie, pineapple pie and apple pie

RULES AND REGULATIONS


1. Why is it necessary to wear PPE when baking?
Answer: We should wear PPE when baking for sanitation and to avoid food
contamination.

2. Why is it necessary to remove jewelries before baking?


Answer: We should remove jewelries befoe baking to avoid any accident.

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