AKKAW TRAINING INSTITUTE

Brgy. Pingit Baler, Aurora

EVIDENCE PLAN

Qualification: Bread and pastry production

Prepare and produce bakery
Unit of competency: products

Demonstration
Ways in which evidence must be collected:

Observation

Questioning

Questioning

Third Party

Portfolio

Written
Report
and
and
Evidence must show that the trainee …

 Select measured and weighed according 

to recipe or production requirements and 
established standards and procedure
 Prepare bakery products according to
standard mixing 
procedures/formulation/ recipes and
desired product characteristics
 Use appropriate equipment according to  
required bakery products and standard
operating procedures
 Bake bakery products are baked  
according to techniques and appropriate
conditions; and enterprise requirement
and standards
 Select oven temperature to bake goods in  
accordance with the desired
characteristics, standards recipe
specifications and enterprise practices.
 Prepare a variety of fillings and 
coating/icing, glazes and decorations for
bakery products according to standard
recipes, enterprise standards and/or
customer preference.
 Filled and decorate,bakery products in 
accordance with standard recipes and/or
enterprise standards and customer
preferences
 AKKAW TRAINING INSTITUTE
Brgy. Pingit Baler, Aurora

 Finish bakery items according to desired 

product characteristics
 Present baked products according to  
established standards and procedures
 Stored bakery products according to  
established standards and procedures
 Selected appropriate packaging for the  
preservation of product freshness and
eating characteristics
 AKKAW TRAINING INSTITUTE
Brgy. Pingit Baler, Aurora

TABLE OF SPECIFICATION

TOPIC KNOWLEDGE COMPREHENSION APPLICATION NO. OF ITEMS PERCENTAGE

Different
ingredients in
baking.
Different bakery
product and
product
characteristics.
Baking tools,
equipment and
materials.
Various mixing
technique in baking
bakery products
Right oven
temperature in
baking bakery
products.
TOTAL
 AKKAW TRAINING INSTITUTE
Brgy. Pingit Baler, Aurora

INSTITUTIONAL ASSESSMENT

TEST I. MULTIPLE CHOICE

DIRECTIONS: Read the statement carefully and choose the letter of the best
answer. Write the letter of your answer on the space provided before the
number. Write your answer in a separate sheet.

_____ 1. Which of the following ingredients is usually used in dough that better
taste and flavor?
a. butter b. compound lard
c. edible tallow d. vegetable oil
_____ 2. What kind of sugar is primarily used in preparing icing?
a. brown sugar b. confectioners’ sugar
c. granulated sugar d. refined sugar
_____ 3. What is the basic ingredient in baking improves aroma, flavor and
nutrition in baked products?
a. baking powder b. flour
c. shortening d. sugar
_____ 4. Which of the ingredient is an example of a physical leavening agent?
a. air b. baking powder
c. baking soda d.yeast
_____ 5. Which kind of flour contains more gluten and less starch?
a. all- purpose flour b. bread flour
c. cake flour d. yeast
_____ 6. Which of the following baking tools that is used to measure small
quantities of ingredients?
a. measuring cups b. measuring spoons
c. liquid measuring cup d. both a and b
______7. What is the proper way to measure flour accurately?
a. level off with the use of the tines of a fork
b. shakes the measuring cup before leveling
c. shovel the flour
d. sift it before measuring
_____ 8. What is the best substitute for 1 cup sifted flour?
a. 1 c minus 1 tbsp. sifted all-purpose flour
b. 1 c minus 2 tbsp. sifted all-purpose flour
c. 1 c plus 2 tbsp. sifted all- purpose flour
d. 1 c sifted all-purpose flour
_____ 9. What is the best step to have better results in baking?
a. measure the ingredients accurately b. memorize the recipe very well
 AKKAW TRAINING INSTITUTE
Brgy. Pingit Baler, Aurora

c. use modern equipment d. use only imported ingredients

_____ 10. Which of the following flour mixture is thick enough to be rolled and
kneaded?
a. batter b. cream
c. crust d. dough
_____ 11. 4 gallons is equal to how many quarts?
a. 8 b. 10
c. 12 d. 16
_____ 12. What is the equivalent of 1 cup in tablespoon measurement?
a. 3 b .8
c. 12 d. 16
_____ 13. How many pints is equivalent to one quart?
a. 2 b. 3
c. 4 d. 6
_____ 14. What type of chemical leaveners is a combination of baking soda and
acid salt?
a. baking soda b. baking powder
c. cream of tartar d. yeast
_____ 15. It is a tartaric acid is a fine white crystalline acid salt which is a by-
product of the wine-making industry?
a. baking soda b. baking powder
c. cream of tartar d. yeast
_____ 16. A leavening agent which is a process based on fermentation, the
process of converting sugar to alcohol and to carbon dioxide.
a. baking soda b. baking powder
c. cream of tartar d. yeast
_____ 17. What ingredient which is containing all the amino acids humans use
to build other proteins needed in the body and it is 50 % of the total cost of any
product?
a. flour b. sugar
c. eggs d. liquids
_____ 18. It is sweet, soluble organic compound that belongs to the
carbohydrate
group of food. They are the simplest to digest among all carbohydrates?
a. sugar b. flour
c. liquid d. leavener
_____ 19. Which of the following increases dough development?
a. liquid b. sugar
c. leavener d. flour
_____20. What ingredient is considered a complete protein?
a. eggs b. sugar
c. liquid d. flour
AKKAW TRAINING INSTITUTE
Brgy. Pingit Baler, Aurora
 AKKAW TRAINING INSTITUTE
Brgy. Pingit Baler, Aurora

TEST II. MATCHING TYPE

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Brgy. Pingit Baler, Aurora

TEST III. IDENTIFICATION

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Brgy. Pingit Baler, Aurora

TEST IV. FII IN THE BLANKS

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Brgy. Pingit Baler, Aurora

TEST V. ESSAY
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Brgy. Pingit Baler, Aurora

QUESTIONING TOOL
QUESTIONS TO PROBE THE CANDIDATE’S UNDERPINNING Satisfactory
KNOWLEDGE Response
Extension/Reflection Questions YES NO
 What is the reason why we need to measure bakery
Ingredients?
 Why do we need to select appropriate tools, materials and
equipment?
Safety Questions
 Why do we need to ensure the safety inside the working area?
 When preparing why to we need to wash our hand first?
 What will you do if you notice that there is an expired
ingredients?
Contingency Questions
 You notice that you don’t have spatula to level off the flour
ingredients. What will you do?
 How to avoid hazard/risk in working area?
Rules and Regulations
 What is the purpose of mixing techniques in bakery
preparation?
 Why we need to follow safety procedures in working area?
THE CANDIDATE’S UNDERPINNING KNOWLEDGE WAS
The trainee’s demonstration was:
Satisfactory Not Satisfactory
Feedback to trainee Satisfactory Not Satisfactory
General comments (strengths/improvements needed)
Trainer’s signature: Date: AUGUST, 2023
Trainee's signature: Date: AUGUST, 2023
 AKKAW TRAINING INSTITUTE
Brgy. Pingit Baler, Aurora

MODEL ANSWER TO PROBE THE CANDIDATE’S UNDERPINNING

KNOWLEDGE
Extension/Reflection Questions
 In order to get the desired outcome, that is why we need to ensure that all
the ingredients was measured appropriately.
 We need to select appropriate tools, materials and equipment to perform
the standard procedure.
Safety Questions
 In order for us to keep safe and work flow smoothly
 To ensure cleanliness and to avoid any dirt and bacteria from the foods
 Better to dispose kit in a right container so it can no longer put harm on
people
Contingency Questions
 Can used alternative tools like clean knife to level off the flour
 Maintain cleanliness and orderliness inside the workplace.
Rules and Regulations
 It gives different texture and characteristics to the bakery products.
 To decrease the food risk and accidents.
 AKKAW TRAINING INSTITUTE
Brgy. Pingit Baler, Aurora

TRAINING ACTIVITY MATRIX

Training activity Trainee Facilities/tool Venue Date and Remarks

and time
(workstation)
equipment