LETTER OF REQUEST LETTER TO THE RESPONDENTS

May 26, 2023 May 26, 2023

Mercedita S. Fernandez Dear Respondents:

Principal II

Mabayuan Senior High School
Dear Madam:
In our study entitled “Competency Assessment of Grade 12 HEC 2-B in Baking
a Cake Basis for Bread and Pastry Production”, we are bound to gather
important data which are vital in the pursuance of our course, Inquiries,
Investigations, and Immersion.
In this regard, may we ask for your permission to administer questionnaires and
gather necessary data to the information we need for our research.
The undersigned are presently conducting a study entitled “Competency
Assessment of Grade 12 HEC 2-B in Baking a Cake Basis for Bread and Pastry
Production.”
In line with this, we wish to ask your valued support and cooperation by answering
the questions attached with honesty and sincerity.
Rest assured that all data gathered will be treated and interpreted with utmost
confidentiality.
Thank you for your support and cooperation.

Rest assured that all data gathered will be treated and interpreted with utmost
confidentiality.
Respectfully yours,
We are looking forward for your favorable response. Thank you very much.

Jeremy Ray M. Ampusta Mary Angel V. Balicoco

Respectfully yours,

Arriane P. Cabais Alexis L. Eballa

Jeremy Ray M. Ampusta Mary Angel V. Balicoco

Joshua L. Guzon John Carlo J. Lozano

Arriane P. Cabais Alexis L. Eballa

Joshua L. Guzon John Carlo J. Lozano

 COMPENTENCY ASSESSMENT OF GRADE 12-HEC 2B IN BAKING A CAKE 10. What type of icing is made out of boiled sugar syrup that is agitated so that it would
BASIS FOR BREAD AND PASTRY PRODUCTION crystallize into a mass of extremely small white crystals?
A. buttercream C. filling
I. Profile of Respondents B. custard D. fondant
Name: Age: 17-18☐ 19-20☐ 11. Custard filling can be stored in the refrigerator for up how many days?
A. 3 days C. 5 days
Gender: Male☒ Female☐ 21-22☐ 23-24☐
B. 4 days D.6 days
12. It refers to a dry-heat cooking that is usually done in an oven.
II. Assessment Guide
A. baking C. grilling
Read and analyze the statements carefully. Choose the best answer and circle the letter of
B. broiling D. stewing
the correct answer.
13. Which is fine white flour made from soft wheat which contains 7-9% protein?
1. What basic ingredient in baking helps in attaining baked products tenderness?
A. all-purpose flour C. bread flour
A. leavening C. shortening
B. bread flour D. sponge cake
B. liquid D. sugar
14. Which is a light cake made of meringue and flour?
2. Which refers to heating the oven to attain the required baking temperature before
A. angel food cake C. chiffon cake
baking?
B. butter cake D. sponge cake
A. baking C. pre-heating
15. Which refers to getting the right number of servings from a recipe and serving the right
B. broiling D. proofing
amount?
3. What type of cake contains a high percentage of fat or shortening?
A. mark-up C. weight
A. butter type cake C. foam type cake
B. portion control D. yield
B. chiffon D. unshortened cake
16. Which refers to method of dividing cake into uniform pieces before serving?
4. Which is a combination of shortened cake and foam type cake?
A. counting C. measuring
A. butter type cake C. foam type cake
B. cutting D. weighing
B. chiffon D. unshortened cake
17. What method of portioning is done with the use of food scale?
5. Which is also known as unshortened cake which contains less than 5% fats?
A. counting C. measuring
A. butter type cake C. foam type cake
B. cutting D. weighing
B. chiffon D. unshortened cake
18. Which is a sweet soluble organic compound that belongs to the carbohydrate group
6. Which is a coating that makes food shiny or glossy?
A. flour C. shortening
A. custard C. glaze
B. milk D. sugar
B. ganache D. syrup
19. Which is a very fine sugar which dissolves faster and is perfect for making meringue?
7. It is an icing, made of butter and/or shortening and blended with confectioner’s sugar or
A. caster sugar C. granulated sugar
sugar syrup.
B. confectioner’s sugar D. white sugar
A. buttercream C. ganache
20. What granulated sugar is pulverized into powder to prevent caking?
B. custard D. syrup
A. caster sugar C. granulated sugar
8. It is a rich cream mixture made out of chocolate and heavy cream.
B. confectioner’s sugar D. white sugar
A. buttercream C. ganache
B. custard D. syrup
*Adapted from: Technical Vocational-Livelihood Home Economics Bread and Pastry
9. What edible mixture is used to fill pastries, sandwiches, or cakes?
Production Book. Pg. 191-193.
A. buttercream C. ganache
B. custard D. syrup