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    QUESTIONING TOOL With Model answer-BPP

    Uploaded by

    JEMYRAH
    This document contains a questionnaire to assess a candidate's knowledge in bread and pastry production. It includes questions about measuring ingredients accurately, ensuring mixture quality, workplace safety, hygiene, waste disposal, storage temperature, contingency plans, production planning, and following plating rules. The candidate's responses will be marked as satisfactory or not satisfactory to evaluate their underlying knowledge.

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    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd

    QUESTIONING TOOL With Model answer-BPP

    Uploaded by

    JEMYRAH
    290 views4 pages
    This document contains a questionnaire to assess a candidate's knowledge in bread and pastry production. It includes questions about measuring ingredients accurately, ensuring mixture quality, workplace safety, hygiene, waste disposal, storage temperature, contingency plans, production planning, and following plating rules. The candidate's responses will be marked as satisfactory or not satisfactory to evaluate their underlying knowledge.

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    QUESTIONING TOOL with model answer-BPP

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    This document contains a questionnaire to assess a candidate's knowledge in bread and pastry production. It includes questions about measuring ingredients accurately, ensuring mixture quality, workplace safety, hygiene, waste disposal, storage temperature, contingency plans, production planning, and following plating rules. The candidate's responses will be marked as satisfactory or not satisfactory to evaluate their underlying knowledge.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    290 views4 pages

    QUESTIONING TOOL With Model answer-BPP

    Uploaded by

    JEMYRAH
    This document contains a questionnaire to assess a candidate's knowledge in bread and pastry production. It includes questions about measuring ingredients accurately, ensuring mixture quality, workplace safety, hygiene, waste disposal, storage temperature, contingency plans, production planning, and following plating rules. The candidate's responses will be marked as satisfactory or not satisfactory to evaluate their underlying knowledge.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    of 4

    QUESTIONING TOOL

    Satisfactory
    Questions to probe the candidate’s underpinning knowledge
    response
    Extension/Reflection Questions Yes No
    1. How to take accurate measurement of ingredients?  
    2. How to check the good quality of mixture?  
    Safety Questions
    3. Why do we need to wear PPE in the laboratory area?  
    4. Why do we need to maintain cleanliness in the workplace?  
    5. Why do we need to observe proper waste disposal?  
    6. Why do we need to consider the temperature in storing  
    dessert?
    Contingency Questions
    7. In the hot weather what can we do to produce dessert which  
    is good for refreshing?
    Job Role/Environment Questions  
    8. Why do we plan, prepare and portion dessert production?  
    Rules and Regulations  
    9. Why do we need to follow the rules in plating?  
    The candidate’s underpinning  Satisfactory  Not
    knowledge was: Satisfactory
    MODEL ANSWER
    1. Follow the correct steps in measuring dry and liquid ingredients.
    2. To check the quality of good mixture are soft and smooth.
    3. We need to wear the PPE during laboratory work in order for us to
    avoid any accident or any untoward cause.
    4. Maintain cleanliness in the workplace so that food to be prepared
    must free from bacteria or to avoid cause of illness.
    5. We need to dispose waste properly in order to protect our health
    causing by bacteria from the waste /garbage.
    6. We need to consider the storing and stacking to avoid from insects
    and from spoilage.
    7. If we cannot produce ice cream or chilled dessert, we can do cold
    dessert by putting ice blocks.
    8. Planning is important to manage shortage of production.
    9. Following the rules makes the outcome clean and pleasing to
    consumers
    Supervise
    Work-Based
    Learning
    PORTFOLIO
    IN
    TRAINERS METHODOLODY I

    BREAD AND PASTRY


    PRODUCTION NC II

    SUBMITTED BY:
    JEMYRAH B. CABILES

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