SKILLS AND KNOWLEDGE ENRICHING INSTITUTE INC.

7/11 Bldg. Maharlika Highway Santa Rosa Nueva Ecija

TRAINEE’S RECORD BOOK

NAME: _______________________________________

QUALIFICATION: BREAD AND PASTRY PRODUCTION NCII

TRAINING HOURS/SCHEDULE: _____________________

TRAINER: ______________________________________

Instructions:
This Trainee’s Record Book (TRB) is intended to serve as record of all
accomplishment/task/activities while undergoing training in the
institution. It will eventually become evidence that can be submitted
for portfolio assessment and for whatever purpose it serve you. It is
therefore important that all its contents are viably entered by both
the trainee and trainer.

It is great importance that the content should be written legibly on

ink. Avoid any corrections or erasures and maintain the cleanliness
of thus record.

This will be collected by your trainer and submit this record to the
institution as a part of your permanent trainee’s document on file.

THANK YOU.
1
 __________10. Cross-contamination is the physical movement or
transfer of harmful bacteria from one person, object or place to
PRE TEST another.
Identify the following. (1 POINT EACH)

TRAINER’S REMARKS: _______________________________

BASIC and COMMON COMPETENCIES
____________1. A mixture of fl our, liquids and may have other
TOPIC COVERED IN MODULE:
ingredients that is thick enough to be handled, kneaded or shaped.
 Work Ethics and Career Professionalism
____________2. Flour milled from hard wheat, in excess of 11%
 Handling Customer Complaints
protein. Most often used for yeast leavened products.
 Effective Customer Service
__________3. refers to a cluster of traits that people use to
describe a person's character and behavior ACTIVITY 1

__________4. is the conduct, behavior and attitude of someone in TRAINER’S REMARKS: _______________________________
a work or business environment
TRUE OR FALSE (2 POINTS EACH)
__________5. have all ingredients and equipment in place before _____1. The Department of Labor defines Professionalism as
preparing a recipe. “conducting oneself with responsibility, integrity, accountability,
and excellence.
__________6. True or false, Do not work in a kitchen with a wet
floor. _____2. The work ethic traits: appearance, attendance, attitude,
character, communication, cooperation, organizational skills,
__________7. True or false, Always wash your hands before productivity, respect and teamwork are defined as essential for
handling food. successful working relationships.

__________8. Use separate chopping boards when preparing foods _____3. Workplace ethics is important as it enables management to
that could get cross contaminated. treat all employees as equal and think from their perspective as
well.
__________9. Wash your hands after touching high risk foods such 2
as eggs and meat.
_____4. Professionalism is the conduct, behavior and attitude of _________________________________________________
someone in a work or business environment. _________________________________________________
_________________________________________________
_____5. Professionalism leads to workplace success, a strong
5. Tidiness
professional reputation and a high level of work ethic and
_________________________________________________
excellence.
_________________________________________________
_________________________________________________
_________________________________________________
ACTIVITY 2

TRAINER’S REMARKS: _______________________________

ACTIVITY 3
Share your ideas about the following. (5 POINTS EACH)
TRAINER’S REMARKS: _______________________________
1. Accountability
_________________________________________________ In your own wordings, how will you handle CUSTOMER COMPLAIN?
_________________________________________________ (10 POINTS)
_________________________________________________
_______________________________________________________
_________________________________________________
_______________________________________________________
2. Consideration
_______________________________________________________
_________________________________________________
_______________________________________________________
_________________________________________________
_______________________________________________________
_________________________________________________
_______________________________________________________
_________________________________________________
_______________________________________________________
3. Humility
_______________________________________________________
_________________________________________________
_______________________________________________________
_________________________________________________
_______________________________________________________
_________________________________________________
_______________________________________________________
_________________________________________________
_______________________________________________________
4. Communication
_______________________________________________________
_________________________________________________
____________________________________________________ 3
 _____6. Contact the customer to find out if they were
satisfied with how their complaint was handled. Let them
ACTIVITY 4 know what you are doing to avoid the problem in the
future.
TRUE OR FALSE (2 POINTS EACH)

TRAINER’S REMARKS: _______________________________

INTRODUCTION TO CORE COMPETENCIES

_____1. Managing customer complaints and resolving them TOPIC COVERED IN MODULE:
quickly will result in improved business processes and
Safety and Hygiene in the Kitchen
repeat business.
Food Hazard
Introduction to Baking
_____2. Thank the customer for bringing the matter to your Principles of Baking
attention. Apologize and accept ownership, don’t blame Physical & chemical changes during baking
others and remain courteous. Baking Techniques and Methods
Baking Tools and Equipment
Baking Ingredients and Their Functions in Baked Products
_____3. Go through the complaint in detail so you can
Proper Measuring of Different Baking Ingredients
understand exactly what the problem is. Keep records of all
complaints in one central place or register. This will help ACTIVITY 1
you identify any trends or issues.
Fill in the blanks. (1 POINT EACH)
_____4. Ask the customer what response they are seeking;
it could be a repair, replacement, refund or apology. Decide TRAINER’S REMARKS: _______________________________
if the request is reasonable.
1. All kitchen staff must ___________ wash their hands.
2. The ____________ must be emptied and cleaned
_____5. Aim to resolve the complaint quickly. If you take a
regularly.
long time they tend to escalate. Keep the customer
3. Do not touch electrical appliances with _______ hands.
informed if there are any delays in resolving their request.
Don’t promise things that you can’t deliver. 4. Always use oven gloves or a _____________. 4
5. Use separate __________________ when preparing 3. Food spoilage
foods that could get cross contaminated. ______________________________________________
6. Store ______________ away from cooked meat on the ____________________________________________
bottom shelf of the fridge.
4. Cross-contamination
7. _________________can be defined as a disagreeable
______________________________________________
change in a food normal state. ____________________________________________
8. ____________________is the physical movement or
transfer of harmful bacteria from one person, object or 5. Biological hazards
place to another. ______________________________________________
9. Preventing cross-contamination is a key factor in ____________________________________________
preventing_____________________.
10. To 12. There are three main types of cross 6. Chemical hazards
contamination: __________________, ______________________________________________
_____________________, ___________________. In ____________________________________________
each type, bacteria are transferred from a
contaminated source to uncontaminated food. 7. Physical hazards
______________________________________________
____________________________________________
ACTIVITY 2
8. Allergens
Define the following terms. (2 POINTS EACH) ______________________________________________
____________________________________________
TRAINER’S REMARKS: _______________________________
9. Baking
1. Foodborne Illness ______________________________________________
______________________________________________ ____________________________________________
____________________________________________
2. Food hazards 10. Gelatinization
______________________________________________ ______________________________________________
____________________________________________ ____________________________________________
5
11. Creaming Method
______________________________________________
____________________________________________

12. Rubbing-In Method

______________________________________________
____________________________________________

13. All-purpose flour ACTIVITY 4

______________________________________________
____________________________________________ GIVE EXAMPLES OF BAKING INGREDIENTS BASED ON ITS
CLASSIFICATION (1 POINT EACH)
14. Cake flour
______________________________________________ TRAINER’S REMARKS: _______________________________
____________________________________________

15. Bread flour

______________________________________________ WET INGREDIENTS DRY INGREDIENTS
____________________________________________

ACTIVITY 3

Identify at least 10 Baking tools and equipment and its

uses . (2 POINTS EACH)

TRAINER’S REMARKS: _______________________________

TOOLS/EQUIPMENT USES

6
 LO 3 Store pastry products

CORE COMPETENCIES

PREPARING AND PRESENTING GATEAUX , TORTES AND CAKES

PREPARE AND PRODUCE BAKERY PRODUCTS
ACTIVITIES DATE TRAINER’S
ACTIVITIES DATE TRAINER’S SET C ACCOMPLISHED REMARKS
SET A ACCOMPLISHED REMARKS
LO 1 Prepare sponge and cakes
LO 1 Prepare bakery products
LO 2 Prepare and use fillings
LO 2 Decorate and present
bakery products
LO 3 Decorate cakes
LO 3 Store bakery products
LO 4 Present cakes

LO 5 Store cakes
PREPARE AND PRODUCE PASTRY PRODUCTS

ACTIVITIES DATE TRAINER’S

SET B ACCOMPLISHED REMARKS

LO 1 Prepare pastry products

LO 2 Decorate and present

pastry products
 ACTIVITIES DATE TRAINER’S
SET E ACCOMPLISHED REMARKS

LO 1 Present and serve plated

7 desserts
PREPARE AND DISPLAY PETITS FOURS LO 2 Plan, prepare and present
dessert buffet selection or
plating
ACTIVITIES DATE TRAINER’S LO 3 Store and package
SET D ACCOMPLISHED REMARKS desserts

LO 1 Prepare iced petits fours

LO 2 Prepare fresh petits fours

LO 3 Prepare marzipan petits

fours

LO 4 Prepare caramelized
petits fours

LO 5 Display petits fours

LO 6 Store petits fours

PRESENT DESSERTS
 19. What is cross contamination?
20. What is food borne illness?

PART 2
INSTITUTIONAL ASSESSMENT
ACTUAL ACTIVITIES
PART 1
 PREPARE AND PRODUCE BAKERY PRODUCTS
ORAL QUESTIONS
 PREPARE AND PRODUCE PASTRY PRODUCTS
1. What is mise en place?  PREPARING AND PRESENTING GATEAUX , TORTES AND
2. What are the 3 types of flour that we used? CAKES
3. Give the protein content of each flour.  PREPARE AND DISPLAY PETITS FOURS
4. Give at least 5 commonly used baking ingredients and  PRESENT DESSERTS
its uses/function in baked products.
5. What is the ideal and commonly used oven
temperature in baking?
OVERALL RATING OF TRAINER
6. Why do we pre-heat the oven before we bake?
7. What is the type of gas present in our dough? TOTAL SCORE: ______________________
8. What is cut and fold method?
9. What is creaming method? REMARKS:
10. How do you measure powder like texture dry
o SATISFACTORY
ingredients?
o NOT SATISFACTORY
11. How do you measure brown sugar?
12. How do you measure wet ingredients? TRAINER’S SIGNATURE: ________________________________
13. What are the difference between shortening, butter,
and lard? LEARNER’S SIGNATURE: ________________________________
14. Give 4 types of leavening agent.
15. Give the importance of flour sifting.
16. What is petit fours?
17. What are the types of food hazard?
18. Give an example each.