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questioning
Written Test
The evidence must show that the candidate.
Required ingredients are selected, measured and weighed
according to recipe or production requirements and / /
established standards and procedures
A variety of bakery products are prepared according to
standard mixing procedures/formulation/ recipes and desired / /
product characteristics
Appropriate equipment used according to required bakery
products and standard operating procedures
/ /
Bakery products are baked according to techniques and
appropriate conditions; and enterprise requirement and / /
standards
Required oven temperature are selected to bake goods in
accordance with the desired characteristics, standards recipe / /
specifications and enterprise practices
A variety of fillings and coating/icing, glazes and decorations
for bakery products are prepared according to standard / /
recipes, enterprise standards and/or customer preferences
Bakery products are filled and decorated, where required and
appropriate, in accordance with standard recipes and/or / /
enterprise standards and customer preferences
Bakery items are finished according to desired
product characteristics
/ /
Baked products are presented according to established
standards and procedures
/ /
Bakery products are stored according to established
standards and procedures
/ /
Packaging are selected appropriate for the preservation of
/
product freshness and eating characteristics
Demonstrated ability to produce a range of specialist bakery
products, both sweet and savory according to establishment /
standards and procedures *
Demonstrated ability to produce a quantity of bakery products
/
according to establishment standards and procedures*
Demonstrated ability to store and package bakery products
/
according to establishment’s standards and procedures*
Demonstrated application of hygiene and safety principles
/
according to established standards and procedures*
NOTE: *Critical Aspects of Competency
Prepared by: Herrmilyn P. Laylay Date:
DEMONSTRATION
Candidate name:
Assessor name:
Qualification:
Date of assessment:
Time of assessment:
Instructions for demonstration
to show if evidence is
demonstrated
During the demonstration of skills, did the
candidate: Yes No N/A
Qualification
Unit of Competency
General Instruction:
Specific Instructions:
.
# of Item
test Placement
Objective/ Knowledge Comprehension Application
item
Content/Topi
MC T/F MT MC T/F MT MC T/F MT K C A
c
Prepare sauce 3 2 1 6 1,2 4, 6,
,3 5
Ingredients 3 1 3 1,4 7
,10
Name
Date
Qualification :
Units of Competency :
___________
___________
___________
___________
___________
___________
___________
___________
___________
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ANSWER KEY
I. MULTIPLE CHOICE