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During The Demonstration of Skills, Did The Candidates: Yes No N/A

The document provides instructions for a competency assessment to prepare and produce pastry products. The candidate is given 4 hours and necessary tools, materials, and equipment to prepare and produce bakery products, pastry products, gateaux, tortes, cakes, petits fours, and desserts. The assessor will observe the candidate and ask questions related to the demonstration. Feedback will then be provided on the candidate's performance.

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Mark Anthony Altillero
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620 views6 pages

During The Demonstration of Skills, Did The Candidates: Yes No N/A

The document provides instructions for a competency assessment to prepare and produce pastry products. The candidate is given 4 hours and necessary tools, materials, and equipment to prepare and produce bakery products, pastry products, gateaux, tortes, cakes, petits fours, and desserts. The assessor will observe the candidate and ask questions related to the demonstration. Feedback will then be provided on the candidate's performance.

Uploaded by

Mark Anthony Altillero
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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Tools: Equipment: Flatware/ Materials:

Weighing scale Oven chinaware: All-purpose flour


Bowls Laboratory Table Confectioner’s sugar
Mixing Bowls Butter
Measuring spoon and cup Egg
Double broiler
DEMONSTRATION WITH ORAL QUESTIONING CHECKLIST Lemon
Rolling pin Refined sugar
Fork All-purpose
Pastry blender
Candidate’s Name: cream
Pie plate
Assessor’s Name;
Wire whisks
Unit ofSpatula
Competency: Prepare and Produce Pastry Products
Pastry brush
Competency
Wooden Standards:
spoon Bread and Pastry Production NC II
Knife
Date of Assessments: September 20, 2019
Chopping board
Time of Assessments: 8:00am
Instructions for Accomplish the tasks on the allotted time. Bring a
demonstration: pen and your application form.
(Insert the instructions for the candidate)
Given the necessary tools, materials and equipment you need to prepare and
produce bakery products, prepare and produce pastry products, prepare and
present gateaux, tortes and cakes, prepare and display petits fours and present
desserts in 4 hours. I will be observing you while you are performing the tasks.

You will be rated using the rating sheet.

After your demonstration, I will ask you some questions related to your
demonstration and give a written test.

You may call me when there is a need for me to translate or explain items for
clarification.

After the questioning portion, I will give feedback regarding your performance.
Any questions/clarifications? If there are no more questions you may start now.

Materials and equipment (insert details of materials and equipment needed for the
demonstration.)

Place check (/) to


OBSERVATION show if evidence is
demonstrated
During the demonstration of skills, did the Yes No N/A
candidates:
11. Use appropriate baking equipment according to require
pastry products and standard operating procedures.
2. Select, measure and weigh ingredients according to
recipe or production requirements and establish standards
and procedures.
3. Prepare variety of pastry products according to standard
mixing procedures/formulation/ recipes and desire product
characteristics.

Questions
Questions to probe the candidate’s underpinning knowledge Satisfactory
Response
Yes No
Extension/Reflection Question
 What are the characteristics of well-made pie?
 What are the steps and procedures in preparing filling for pie?
Safety Questions
 What safety precautionary measures will you take in turning
on the oven?
 What to do in case of fire in the laboratory area?
Contingency Questions
 What are you going to do if the filling was overcooked?
 What would you do in the event that the ingredient use is not
in standard measurement?
Infrequent Questions
 What would be the advantage to a bakeshop in selling pie
products in a set package?
 What is/ are the most saleable pie/s?
Job Roles Questions
 How do you maintain the cleanliness of your work site?
 How do you segregate wastes in the work site?
The candidate underpinning knowledge was:

Satisfactory Not Satisfactory


Feedback to candidates
Congratulations! You have satisfactorily completed the last competency for BPP NC
II!

The candidate’s over-all performance was

Satisfactory Not Satisfactory


Trainee signature: Date: September 2019
Trainer signature: Date : September 2019

Model Answers
Extension/Reflection Question
1. What are the characteristics of well-made pie?

Characteristics of a well-made pie:

 They should have a good volume.


 Golden brown crust.
 Should be tender and flaky.

2. What are the steps and procedures in preparing pie products?


Steps in preparing pie products?

1. Check the preparation and cooking areas and suitable equipment


are clean and are ready for use.
2. Ensure pastry ingredients are of type, quality and quantity
required.
3. Prepare pastry and combine with other ingredients using
appropriate basic preparation methods to meet quality
requirements in preparation for cooking.
4. Ensure pastry dishes are cooked using appropriate cooking
methods to meet quality requirements.
5. Ensure prepared pastry not for immediate consumption is stored
correctly.
6. Ensure pastry products are finished using appropriate finishing
methods.
7. Check the preparation and cooking areas and equipment are
cleared correctly after use.
8. Ensure that all work is prioritized and carried out in an organized
and efficient manner in line with appropriate organizational
procedures and legal requirements.

Safety Questions
1. What safety precautionary measures will you take in turning on
the oven?
 Never leave cooking unattended.
 Keep it clean. Food residue can ignite fire.
 Create a “Kid-Free-Zone” area.
 Check for body safety.
 Before every use, do oven safeties check?
 Be sure to follow safety guidelines when using stove top
burners.
 Close the oven door immediately after removing or testing
food.
 Keep oven mitts and other cloth and paper out of the
burners.
 Keep a fire extinguisher.
2. What to do in case of fire in the laboratory area?
 Never use water on grease fire.
 If it small in the pan, throw baking soda on top of it or
cover it with metal lid.
 Never use flour or fan the flames with a towel.
 Use an ABC rated dry chemical extinguisher.
 If it is in the oven, keep the door closed and turn off the
heating element.
 Before trying to fight the fire, be sure to evacuate
everyone from the area.
 Turn off the burners or oven.

Contingency Questions
1. What are you going to do if the filling was overcooked?
If the filling turn into dry just add some cream and mix it well.
2. What would you do in the event that the ingredient use is not
in standard measurement?
Always see to it that the ingredients use is in standard
measurement.

Infrequent Questions
1. What would be the advantage to a bakeshop in selling pie
products in a set packaged?
Selling pie by packaged set maximizes ones income as an
entrepreneur. It helps a seller reach the target market in a specific
time.

2. What is/ are the most saleable pie/s


Buko pie, egg pie, apple pie and pineapple pie

Job Roles Questions


1. How do you maintain the cleanliness of your work site?
Clean the work site before and after you do your work. Clear the
area of all the scatter, things, equipment, materials and tools. Arrange
the chairs and tables. Put the computers and peripherals in their right
position and places. Segregate the waste and throw the waste that
cannot be salvage.

2. How do you segregate wastes in the work site?


We usually separate the things that we can still use and salvage
them. We segregate them according to the three categories, the
recyclables, decomposable, and the disposables.

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