INSTITUTIONAL
ASSESSMENT
TOOLS
EVIDENCE PLAN
COMPETENCY STANDARD
BREAD AND PASTRY PRODUCTION NCII
UNIT OF COMPETENCY PREPARE AND PRESENT GATEAUX,
TORTES AND CAKES
Ways in which evidence will be collected:
[tick the column]
Questio
Oral
ning
W
The evidence must show that the trainee …
m
D
ri
e
Present cakes accordance with costumer’s expectations and
established standards and procedures.
Select and uses of equipment in accordance with service requirement
Maintain product freshness, appearance and eating qualities in
accordance with the established standards and procedures
Mark or cut portion control cakes to minimize wastage in accordance
with enterprise specification and costumer preferences
Store cakes in accordance with establishment standards and
procedures
Identifies storage methods in accordance with product specifications
and established standards and procedures
Trainee’s Signature: Date: September 18, 2019
DEMONSTRATION
Trainee’s Name: MELODIE B. GICANA
Trainer’s Name: MARIA I. RAMA
Unit of competency: PREPARE AND PRESENT GATEAUX, TORTES AND
CAKES
Qualification: BREAD AND PASTRY PRODUCTION NCII
Date of assessment: SEPTEMBER 18, 2019
Time of assessment: 8:00 AM – 5:00 PM
Instructions for demonstration
Assessee will be given 25 minutes to decorate mini birthday cake using chocolate
Ganache.
Observe hand washing procedure.
Materials, Tools, Equipment/Testing Devices and PPE
Spatulas, rubber scrapper, utility bowl, cake board, chocolate ganache, cake, wax paper,
cake turn table, flower candies.
OBSERVATION to show if evidence is
demonstrated
During the demonstration of skills, did the candidate…. Yes No N/A
1. Use wax paper in each sides of the cake board to
prevent spill on icing in the cake board?
2. Put a little amount of icing in the cake board to maintain
cake position
3. Use a spatula plop a healthy dollop of frosting on the
top of the cake layer, and spread it across the surface.
4. Added a dollop of frosting to the side of the cake, and
spread it thinly to cover the cake.
5. Completely mask with icing the entire cake
6. Practice safe food handling
The Trainee’s demonstration was:
Satisfactory Not Satisfactory
RECORDING SHEET FOR ORAL QUESTIONING/
INTERVIEW
Trainee’s name: MELODIE B. GICANA
PREPARE AND PRESENT GATEAUX, TORTES
Unit of competency:
AND CAKES
Qualification: BREAD AND PASTRY PRODUCTION NCII
Satisfactory
Oral/Interview Questions response
Yes No
Extension/Reflection question
1. What is the importance of learning baking?
2. Why do we need to practice mise –en –place?
Safety question
3. What are the things that you will consider in using
industrial oven?
4. What is the minimum time required in hand washing?
Contingency question
5. What will you do when cooking oil is spilled on the floor?
6. What will you do if the heavy duty mixer accidentally
stops?
Infrequent events
7. How will you mix the dry and wet if there is no mixer
available?
8. What will you do if you found that some ingredients in
missing?
Rules and regulation
9. What course of action would you take during the fire?
10. What is the function of heavy duty mixer in baking?
The Trainee’s underpinning knowledge was:
Satisfactory Not satisfactory
Trainee’s Signature:
Trainer’s signature:
Acceptable Answers are:
1. Learning baking is important because of the following:
a. Enables you to eat healthy
b. The ability to show love to people
c. Good for bonding process
d. Saves money
2. Mise en place is deceptively simple, but being organized and prepared
in the kitchen saves time and frustration
3. Figure out the basics of your oven
Look to the oven thermometer for temperature requirements.
Rotate your trays while cooking
Move items higher up to browner tops
4. 90 seconds
5. Soak up the excess oil with paper towels or old dish towels using a
dubbing motion
Generally sprinkle any kind of flour over the remaining oil and let it sit
for about 2 minutes, clean it up immediately using mop and bucket with
detergent and clean it with water and dry it thoroughly.
6. Shut off mixer at stop/start switch, un plug the electric mixer and inform
the person in charge.
7. Using wooden spoon or wire whisk
8. Give the inventory on hand and inform the person in charge
9. Inform fellow employees in a calm manner and proceed to the nearest
fire exit, call fire department
10. For creaming, blending, whipping, kneading and mixing ingredients
Trainer’s signature: Date: September 18,2019
WRITTEN
TEST
BREAD AND PASTRY PRODUCTION NCII
PREPARE AND PRESENT GATEAUX, TORTES AND
CAKES
WRITTEN TEST
MULTIPLE CHOICES
Directions: Read each sentences carefully and select the correct answer
among the choices and write the correct letter on the blank.
_____1. Black forest cake originates from which country?
a. Switzerland
b. Austria
c. Belgium
d. Germany
_____2. Sponge cakes (foam cakes) are made from whipped eggs, sugar and
flour, while ________ is a white sponge cake that uses only the whites of eggs
and is traditionally baked in the tube pan.
a. Yeast cake
b. Chiffon cake
c. Coffee cake
d. Butter cake
_____3. Gateaux in France refer to all ________?of a certain size, usually
bigger than one portion.
a. Cakes and Pastries
b. Lemon tart
c. Soft dinner roll
d. Icing
_____4. The smaller sizes are commonly called ___________?(individual
portion size cakes).
a. French Pastries
b. German pastries
c. English pastries
d. Filipino pastries
_____5. Is the manipulation of a dough until the correct consistency is
achieved.
a. Kneading
b. Mixing
c. Spreading
d. Rolling
_____6. Skills are required when producing gateaux so even portions are
achieved.
a. Cutting
b. Mixing
c. Kneading
d. Scaling
_____7. To prevent premature colouring of cake surfaces, they may be
covered with sheets of clean paper or a baking tray may be placed on top
of the cakes for approximately ___? of the baking time.
a. 20%
b. 50%
c. 70%
d. 60%
_____8. Fresh cream and crème patisserie can have extra stability added by
using _______?after they has been mixed.
a. Cheese
b. Flakes
c. Gelatine
d. Fruits
_____9. May be custards, bavarois, winecreams and chibousts. Also
commonly used in modern patisserie are poached creams like crème caramel
or crème brulee.
a. Ice cream
b. Vanilla cream
c. Chocolate
d. Boiled Creams
_____10. May be used as ganache either with butter or fresh cream, flavours
and/ or liqueur or baked (mudcake).
a. Ice cream
b. Vanilla cream
c. Chocolate
d. Boiled Creams
ENUMERATION: 11 – 20
11 – 15 Give the 5 elements of Prepare and present gateaux, tortes and
cakes.
11.____________________________________________________
12.____________________________________________________
13.____________________________________________________
14.____________________________________________________
15.____________________________________________________
16 – 18 Give at least 3 Points on Gateau Making.
16.___________________________________________________
17.___________________________________________________
18.___________________________________________________
19 -20 Give at least 2 product characteristics that costumers look for when
buying gateaux, tortes and cakes.
19.___________________________________________________
20.___________________________________________________
BREAD AND PASTRY PRODUCTION NCII
PREPARE AND PRESENT GATEAUX, TORTES AND
CAKES
ANSWER KEY
1. B
2. D
3. A
4. A
5. A
6. A
7. B
8. C
9. D
10. D
11. Prepare sponge and cakes
12. Prepare and use fillings
13. Decorate cakes
14. Present cakes
15. Store cakes
16. – 17
A finished gâteau should not be higher than 5 cm without
the decoration
A gâteau has generally 3 layers of sponge and 2 layers of
filling
The sponge layers are moistened with flavoured sugar
syrup (usual flavouring is a liqueur)
The sponge and filling layers should be of equal thickness
Use a decoration that depicts the filling of the gateau
A gâteau of 21 cm could be divided into at least 12 or 16
pieces if used as a dessert.
18 – 20
Colour of the product
Appearance
Consistency and texture
Moisture content
Mouthfeel
