Performance Test

Specific Instruction for the Candidate

Qualification BREAD AND PASTRY

PRODUCTION

Unit of Competency PREPARE FRESH PETIT FOURS

General Instruction:

Apply knowledge and skills in preparing fresh petit fours.

Perform mise en place. Apply the performance criteria to be able to pass the
performance.

Specific Instruction:

1. Prepare all the tools and equipment.

2. Perform mise en place of the ingredients.

3. Heat the water and margarine to boiling in a saucepan. Stir in all at

once the sifted flour.

4. Stir constantly with a wooden spoon until mixture leaves pan and forms
into a ball (about 1 minute). Remove from heat; cool.

5. Beat in the eggs, one at a time, beating until smooth after each addition.
Beat mixture until smooth and velvety.

6. Drop from teaspoonfuls onto lightly greased cookie sheet. Bake about 15
minutes in 425 degree oven then reduce heat to 350 degrees and bake
for 10-15 minutes more.

7. Remove from oven, gut gash to allow steam to escape. Fill with custard
filling. Set aside the cream puff.

8. Melt margarine in a saucepan. Blend in cornstarch, sugar and salt.

Gradually add milk. Heat to boiling over direct heat. Stir mixture into
slightly beaten egg yolks.

9. Return to heat and cook 2 minutes, stirring constantly. Add vanilla.

Cool thoroughly.

10. Fill in the cream puff with the custard.

11. Prepare the ganache by melting the chocolate in the double-boiler.

Cool it then dip the cream puff
 Rating Sheet for Demonstration with oral questioning

Candidate’s name: Connie S. Juliata

Trainer’s name: Gracelle C. Cruz
QUALIFICATION: Bread and Pastry Production
Title of Assessment NC II
Units of competency
covered: Prepare Fresh Petit Fours
Date of assessment: June 2017
Time of assessment: 9:00 am
Instructions for demonstration
Please see attached Instruction for Demonstration (Candidate)
Supplies and Materials Tools and equipment
 
 to show if
evidence is
demonstrated
During the demonstration of skills, the candidate: N/
Yes No
A
 Prepare, cut and assemble sponges and bases according to standard
recipes and enterprise requirements and practices   

 Prepare fillings with the required flavors and consistency   

 Bring fondant icing in accordance with the required temperature and
established standards and procedures   

 Design and use decorations in accordance with establishment

standards and procedures   

 Bake and decorate a selection of small choux paste shapes in   

accoradance with established standards and procedures
 Prepare and blend bake sweet paste in accordance with establishment
standards and procedures   

 Prepare fillings with the required flavors and correct consistency   

 *Finish and use garnishes and glazes in accordance with established
standards and procedures   

 Flavor and shape quality marzipan to produce mini-sized fruits in

accordance with enterprise and client requirements   

 Coat marzipan fruits to preserve desired eating characteristics and

softened egg whites, piped into shapes and sealed/browned with   
applied heat, according to enterprise practice
 Select and coat fresh fruits segments with pale amber-colored
caramel or glazed or any coating specified by the enterprise   

 Fill dried fruits or nuts with flavoured marzipan and coat with pale
amber-colored caramel according to specifications and enterprise   

 *Select and prepare appropriate receptacles for petit fours   

 *Display petit fours creatively to enhance customer appeal   
 *Store petit fours in proper temperatures and conditions to maintain   
 maximum eating qualities, appearance and freshness
 *Package petit fours in accordance with established standards and
procedures   
INSTRUCTION FOR DEMONSTRATION:
(FOR THE CANDIDATE)
Candidate’s name: Michelle Anne R. Mendoza
Trainer’s name: Regine D.C. Tolin
QUALIFICATION: Bread and Pastry Services
Title of Assessment NC II
Units of competency Prepare and Display Petit Fours
covered:
Date of assessment: December 12, 2015
Time of assessment: 9:00 am

PLEASE READ CAREFULLY:

1. The trainer will provide you the necessary supplies/materials, tools/equipment and forms. Inform the
Assessor if you intend to use your own materials/supplies, tools and equipment.

2. The trainer will allow 15 minutes for you to familiarize yourself with the resources to be used in this
demonstration.

3.You are required to perform the following:

a. Prepare Iced Petit Fours

b. Prepare Fresh Petit Fours
c. Prepare Marzipan Petit Fours
d. Prepare Caramelized Petit Fours
e. Display Petit Fours
f. Store Petit Fours

Given the necessary tools, equipment, supplies and materials, the candidate is required to prepare the
following:

4.Trainer may perform oral questioning of the candidate before or after the performance of the tasks.

 
INSTRUCTION FOR DEMONSTRATION:
(FOR THE TRAINER)
Candidate’s name: Michelle Anne R. Mendoza

Trainer’s name: Regine D.C. Tolin

QUALIFICATION: Bread and Pastry Production
Title of Assessment NC II

Units of competency Prepare and Display Petit Fours

covered:
PLEASE READ CAREFULLY AND PREPARE AS NECESSARY:

1) The Assessor will:

a. Provide for the necessary tools, equipment, supplies and materials. (Please refer to
List of Tools, Materials and Equipment). In cases wherein the candidate intends to
use his/her own materials/supplies, tools and instrument, the Assessor must
check the appropriateness of the candidate’s own materials/supplies, tools and
instrument.
b. Set-up the demonstration area.
c. Provide the candidate copy of the Instruction for Demonstration For Candidate.
d. Ensure that the candidate FULLY understands the instruction before proceeding to
the performance of the task.
e. Ensure demonstrations of tasks shall be performed according to the given
Instruction for candidate.
f. Allow 15 minutes for the candidate to familiarize him/her/self with the resources to
be used in this demonstration.
g. Ensure that the candidate is wearing appropriate personal protective equipment
before allowing him/her to proceed with the task.

2) During the demonstration of skills, the Assessor will check using the Demonstration Checklist if the candidate
was able to perform the tasks specified in the Demonstration Checklist:

3) The Trainer, based on the performance of the candidate should give immediate feedback.

4) The Trainer should advise the Candidate on the next method of assessment that he/she will undertake.

Demonstration [continued]

QUESTIONS Satisfactory
response
The candidate should answer the following questions: Yes No
1. What are petit fours?  
2. How do you determine the consistency of a petit fours  
dough?
3. What process do bakers perform in preparing the flour?  
4. What are the guidelines in baking petit fours?  
 5. What material is used in baking to prevent the dough  
from sticking in the baking sheet?
Feedback to candidate:

The candidate’s overall performance was:

Satisfactory  Not Satisfactory 

Candidate’s signature: Date:

Trainer’s signature: Date:

ANSWER KEY:

Demonstration [continued]
QUESTION with ANSWER Satisfactory
response
The candidate should answer the following questions: Yes No
1. What are petit fours?
 

2. How do you determine the consistency of a petit fours
dough?  
 It should be sticky like a paste and ideal or piping out.
3. What process do bakers perform in preparing the flour?
 Flour must be sifted first before mixing with the other  
ingredients.
4. What are the guidelines in baking petit fours?  
  Do not open the oven often or even if the baking time is
not yet over especially when making cream puffs.
 Measure ingredients accurately.
 Do not double the recipe.
5. What material is used in baking to prevent the dough
from sticking in the baking sheet?
 Parchment Paper:; in absence of this material, you  
can brush the baking sheet generously with
butter.

QUESTIONING TOOL

Satisfactory
Questions to probe the candidate’s underpinning knowledge
response
Extension/Reflection Questions Yes No

1. What procedures did you find the hardest part?  

2. How did you execute the critical part of baking?  
3. What are the ingredients that are rarely seen in the market?  
4. Are you familiar with the evacuation plan of the practical work
area?  
Safety Questions

5. What are the procedures in using the fire extinguisher?  

6. Who are the responsible people in case of emergency?  
7. What will you do if the oven exploded?  
8. What will you do if the practical work area smells gas?  
Contingency Questions

9. What will be your substitute for cake flour?  

10. What will be your alternative if there is no available double-  
boiler?
11. Give another tool that can be used for checking the doneness of  
the baked product aside from thermometer.
12. What would you do if your output doesn’t rise?  
Job Role/Environment Questions  
13. What is the meaning of mise en place?  
14. What is more accurate in measurement? By volume or by weight?  
15. What equipment do you use in measuring milk and water?  
16. How do you operate a refrigerator?  
Rules and Regulations  
17. What is the procedure upon entering the practical work area?  
18. How do you use eggs as an ingredient?  
19. What is the proper attire of a trainee working in the practical  
work area?
20. How many towels a trainee must possess?  

INSTRUCTION FOR DEMONSTRATION:

(FOR THE CANDIDATE)

Candidate’s name: Connie S. Juliata

Trainer’s name: Gracelle C. Cruz
QUALIFICATION: Bread and Pastry Services
Title of Assessment NC II
Units of competency Prepare and Display Petit Fours
covered:
Date of assessment: June 12, 2017
Time of assessment: 9:00 am

PLEASE READ CAREFULLY:

1. The trainer will provide you the necessary supplies/materials,

tools/equipment and forms. Inform the Assessor if you intend to use your
own materials/supplies, tools and equipment.

2. The trainer will allow 15 minutes for you to familiarize yourself with the
resources to be used in this demonstration.

3.You are required to perform the following:

g. Prepare Iced Petit Fours

h. Prepare Fresh Petit Fours
i. Prepare Marzipan Petit Fours
j. Prepare Caramelized Petit Fours
k. Display Petit Fours
l. Store Petit Fours

Given the necessary tools, equipment, supplies and materials, the

candidate is required to prepare the following:
4.Trainer may perform oral questioning of the candidate before or after the
performance of the tasks.
 INSTRUCTION FOR DEMONSTRATION:
(FOR THE TRAINER)

Candidate’s name: Connie S. Juliata

Trainer’s name: Gracelle C. Cruz

QUALIFICATION: Bread and Pastry Production

Title of Assessment NC II

Units of competency Prepare and Display Petit Fours

covered:
PLEASE READ CAREFULLY AND PREPARE AS NECESSARY:

1) The Assessor will:

a. Provide for the necessary tools, equipment, supplies and materials.
(Please refer to
List of Tools, Materials and Equipment). In cases wherein the candidate
intends to
use his/her own materials/supplies, tools and instrument, the Assessor
must
check the appropriateness of the candidate’s own materials/supplies, tools
and
instrument.
b. Set-up the demonstration area.
c. Provide the candidate copy of the Instruction for Demonstration For
Candidate.
d. Ensure that the candidate FULLY understands the instruction before
proceeding to
the performance of the task.
e. Ensure demonstrations of tasks shall be performed according to the
given
Instruction for candidate.
f. Allow 15 minutes for the candidate to familiarize him/her/self with the
resources to
be used in this demonstration.
g. Ensure that the candidate is wearing appropriate personal protective
equipment
before allowing him/her to proceed with the task.

2) During the demonstration of skills, the Assessor will check using the
Demonstration Checklist if the candidate was able to perform the tasks
specified in the Demonstration Checklist:
 3) The Trainer, based on the performance of the candidate should give
immediate feedback.

4) The Trainer should advise the Candidate on the next method of assessment
that he/she will undertake.

Rating Sheet for Demonstration with oral questioning

Candidate’s name: Connie S. Juliata

Trainer’s name: Gracelle C. Cruz
QUALIFICATION: Bread and Pastry Production
Title of Assessment NC II
Units of competency
covered: Prepare Fresh Petit Fours
Date of assessment: June 2017
Time of assessment: 9:00 am
Instructions for demonstration
Please see attached Instruction for Demonstration (Candidate)
Supplies and Materials Tools and equipment
 
 to show if
evidence is
demonstrated
During the demonstration of skills, the candidate: N/
Yes No
A
 Prepare, cut and assemble sponges and bases according
to standard recipes and enterprise requirements and   
practices
 Prepare fillings with the required flavors and consistency   
 Bring fondant icing in accordance with the required
temperature and established standards and procedures   

 Design and use decorations in accordance with

establishment standards and procedures   

 Bake and decorate a selection of small choux paste   

shapes in accoradance with established standards and
procedures
 Prepare and blend bake sweet paste in accordance with
establishment standards and procedures   

 Prepare fillings with the required flavors and correct

consistency   

 *Finish and use garnishes and glazes in accordance with

established standards and procedures   

 Flavor and shape quality marzipan to produce mini-

sized fruits in accordance with enterprise and client   
requirements
 Coat marzipan fruits to preserve desired eating
characteristics and softened egg whites, piped into
shapes and sealed/browned with applied heat,   
according to enterprise practice
  Select and coat fresh fruits segments with pale amber-
colored caramel or glazed or any coating specified by the   
enterprise
 Fill dried fruits or nuts with flavoured marzipan and
coat with pale amber-colored caramel according to   
specifications and enterprise
 *Select and prepare appropriate receptacles for petit
fours   

 *Display petit fours creatively to enhance customer

appeal   

 *Store petit fours in proper temperatures and conditions

to maintain maximum eating qualities, appearance and   
freshness
 *Package petit fours in accordance with established
standards and procedures   

Demonstration

QUESTIONS Satisfactory
response
The candidate should answer the following questions: Yes No
6. What are petit fours?  
7. How do you determine the consistency of a petit fours  
dough?
8. What process do bakers perform in preparing the flour?  
9. What are the guidelines in baking petit fours?  
10. What material is used in baking to prevent the  
dough from sticking in the baking sheet?
Feedback to candidate:

The candidate’s overall performance was:

Satisfactory  Not Satisfactory 

Candidate’s signature: Date:

Trainer’s signature: Date:

ANSWER KEY:

Demonstration [continued]
QUESTION with ANSWER Satisfactory
response
The candidate should answer the following questions: Yes No
1. What are petit fours?
 

2. How do you determine the consistency of a petit fours
dough?  
 It should be sticky like a paste and ideal or piping out.
3. What process do bakers perform in preparing the flour?
 Flour must be sifted first before mixing with the other  
ingredients.
4. What are the guidelines in baking petit fours?

 Do not open the oven often or even if the baking time is

 
not yet over especially when making cream puffs.
 Measure ingredients accurately.
 Do not double the recipe.
6. What material is used in baking to prevent the dough
from sticking in the baking sheet?
 Parchment Paper:; in absence of this material, you  
can brush the baking sheet generously with
butter.