Assessment
A. Preparing a Table of Specifications
Download a copy of the curriculum guide for your specialization. Construct a table of
specification for a periodical test to assess what learners have learned in the grading period you
have chosen. Follow the format and steps in preparing a TOS.
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Assessment
A. Group Work: Writing Test Items
Form a group of five (5) members. Choose at least five (5) learning competencies from
the curriculum guide in your specialization. Write test items for each learning competency using
the different types of tests you learned from this lesson. Follow the guidelines in constructing test
items. Use the format below in assembling your test items.
I. COMPLETION TEST
Learning Competency:
4.3. Select and use equipment in accordance with service requirements
1. It is a long rotating circular platform stand onto which a cake may be placed to assist in
icing and in decoration is called_______________.
- Cake turn table
2. _____________ is used for making decorations in cake frosting and also known as icing
comb.
- Cake comb
3. Decorating Tips are metal cones that are used to shaped and produce various designs
when _________ is pressed through them.
- icing
4. The main purpose of Piping Bags is for cake ____________.
- decorations
5. _________ is used to remove muffins and molded cookies from pan for icing or frosting
cakes.
- Spatula
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II. SHORT-ANSWER TEST
Learning Competency:
1.1Select, measure and weigh required ingredients according to recipe or production
requirements and established standards and procedures
Ganache Biscuit Pastry cream
Petit four Fondant Meringue
6. A batter made of egg whites and yolks that are whipped separately, and then folded
together. Biscuit
7. A thick custard sauce containing eggs and starch. Pastry cream
8. A dedicate cake or pastry small enough to be eaten in one or two bites. Petit four
9. Made by beating sugar and egg whites until they become stiff, variation can be achieved
by adjusting the proportions and the temperature of the ingredients and by adding
flavoring. Meringue
10. Mixture of water, sugar and glucose that is brought to a boil, then worked into a white
paste. Fondant
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III. BINARY OR ALTERNATIVE TEST (True or False)
Learning Competency:
1.5 Select required oven temperature to bake goods in accordance with the desired
characteristics, standards recipe specifications and enterprise practices
11. In most baking processes, the pieces are placed into the oven at an initial temperature of 20-
30 ℃ (70-86 ℉). The oven temperature is usually set constant at 150-300℃ (300-570℉) and
baking usually takes 5-25 minutes.
12. Under the action of the heat transfer mechanisms, low temperatures develop inside the
baking chamber (200-300℃) (390-570℉), and water molecules at the dough surface absorb
latent heat and start to evaporate.
13. Above 85℃ (185℉), starch looks glassy, and gluten looks rubbery. This is the start of the
dough-crumb transition process (setting).
14. Sugars caramelize at 150℃ (320℉). This reaction will happen only in the presence of water 3.
15. Denaturation of gluten proteins at 50℃ (122℉) and coagulation at 70-80℃ (160-180℉). As a
consequence, gluten becomes increasingly tough and stiff as it irreversibly forms a gel.
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IV. MULTIPLE-CHOICE TEST
Learning Competency:
Learning Objectives: Select required oven temperature to bake goods in accordance with
desired characteristics, standard
16. Which of the following ingredients are not used in making a cake?
A. Eggs
B. Butter
C. Pepper
D. Baking Powder
17. What is the most important ingredients in a cake?
A. Flour
B. Baking Powder
C. Sugar
D. Eggs
18. Which ingredient makes cake soft?
A. Eggs
B. Butter and Sugar
C. Baking Powder
D. Flour
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19. What is cake baker called?
A. Meat Chef
B. Pastry Chef
C. Sauce Chef
D. Executive Chef
20. This ingredient provides structure and moisture to the cakes.
A. Eggs
B. Sugar
C. Flour
D. Salt
V. ESSAY
Learning Competency:
5.2. Identify storage methods in accordance with product specifications and established standards
and procedures
20-25. In your own words, how would you keep your cake fresh with proper storage?
Rubrics for Essay
Excellent The entire topic has been discussed and procedure is described with concise
Very good The entire topic has been discussed and procedure is described.
Good The entire topic has been discussed with minimal description.
Fair All the topic has been discussed without description
Needs improvement The entire topic has not been discussed well and without description.
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Group Members: Table of Specification and Test Questionnaires
Jayza Mae A. Dichoso
Charina L.Elmedulan
Joanna Fe T. Jaim
Pablito S. Janeo
Clara Jean N. Yntig.
