QUESTIONING TOOL
Section I.02S
Section I.01Questions to probe the candidate’s
atisfactory
underpinning knowledge
response
Section I.03Extension/Reflection Questions Section Section
I.04 I.05
Yes No
1. What is the reason why we need to measure baking
ingredients?
2. What would you take into consideration in preparing
bakery products?
3. What are the types of flour?
4. What will be the job opportunities for a trainee who
finishes this qualification?
Section I.06Safety Questions Section Section
I.07 I.08
5. You observe that there is smoke appearing in the
mixer while you are beating icing. What will you do?
6. What would you do if you accidentally mixed the spoiled
egg into the mixture?
7. What is the thing that you have to do before using
equipment?
8. Why do you need to always wear personal Protective
Equipment (PPE)?
Section I.09Contingency Questions Section Section
I.10 I.11
9. Most of your recipe call for lining a baking sheet with
parchment paper or a silicone baking mat and that is not
available at the store near you, how can you deal with it?
10. What would be a substitute for butter?
11. You noticed that you don’t have a spatula to level off
the flour ingredients. What will you do?
12. The available color that you have for the icing is blue
and yellow, but the customer wants to have a green color for
the icing. How to resolve your problem?
Job Role/Environment Questions
13. How will you organize your members to maintain
orderliness and cleanliness in the workshop?
14. To avoid losing materials, equipment and supplies. What
will you do?
15. How will you maintain cleanliness and orderliness in your
work station?
16. What is the primary role of a baker?
Rules and Regulations
17. What is the appropriate equipment you are going to
wear before measuring baking ingredients?
18. Why do you think wearing PPE should be observed?
19. What are some rules and regulations which should be
remembered in baking?
20. After utilizing all the materials needed. What will you do
next?
The candidate’s underpinning Satisfactory Not
knowledge was: Satisfactory
MODEL ANSWER
Section I.12Questions to probe the candidate’s underpinning
knowledge
Section I.13Extension/Reflection Questions
1. In order to meet the specified standard of mixture.
2. Required ingredients are selected, measured, and weighed according to
recipe or production requirement and established standards and
procedure.
3. Bread flour, All-purpose flour and Cake flour are the types of flour.
4. After finishing the qualification, you may be able to work as Housekeeper,
Junior cleaner, Assistant cleaner, Assistant public area cleaner,
Attendant, Room/cabin Attendant/room maid, laundry attendant and
Butler.
Section I.14Safety Questions
5. Unplug the power cord from the power outlet to prevent an accident.
6. Don’t attempt to use the mixture anymore. Make another mixture to
avoid food poisoning.
7. To ensure the tools, equipment, and materials are safe to use, one must
check it before and after using it. You must also follow the maintenance
guidelines of each tool, equipment, and materials.
8. To avoid hazards and risks and simply safeguarding yourself to ensure
from accidents that will happen in your workplace
Section I.15Contingency Questions
9. Aside from parchment paper or wax paper, greasing by butter or oil could
help.
10. You can use lard or oil as substitutes for butter.
11. Use the edge of a knife to level off the flour if you don’t have a spatula
available.
12. Add blue and yellow to produce a green color.
Job Role/Environment Questions
13. Implement rules and regulations in maintaining and cleanliness in the
workshop.
14. Check for inventory.
15. Practice “CLEAN AS YOU GO”. Be sure you put all things in its
designated places.
16. To meet the day’s production goals for baked goods.
Rules and Regulations
17. You can use gloves, hair net, mask and apron.
18. It is a must to observe the wearing of PPE always. This will ensure you
are safe from some minor or unwanted incident while performing your
task in the workplace.
19. Some of these includes: measuring, selecting and weighing ingredients
properly; using appropriate tools and equipment; setting oven to desired
temperature and assuring quality product.
20. Clean all the materials used and throw all the garbage well.
