Department of Education

Region IX, Zamboanga Peninsula

Division of Zamboanga City
Ramon Enriquez Senior High School
Zamboanga City

TABLE OF SPECIFICATION
FIRST QUARTER EXAMINATION in
BREAD AND PASTRY (ELECTIVE )
IST SEM SY: 2019-2020

Content Standard: The learner demonstrate an understanding of the core concepts and theories in bread & pastry
production and demonstrates an understanding of the basic concept and underlying theories in preparing and producing
pastry products.

Performance Standard: The learner independently demonstrate core competencies in bread and pastry production as
prescribed in the TESDA Training Regulation.

No. of No. of Easy Average Difficult

TOPIC %age 60 % 30% 10 %
days Items

1. Brief history of Bread & Pastry

2 7% 4 2 1 1

2. Introduction of bread & Pastry

2 7% 4 2 1 1
production

3. Measurement of Dry & liquid

3 11% 7 4 2 1
Ingredients

4. Major Ingredients in Baking

3 1
2 7% 4

5. Sanitation 2 1
1 4% 3

6. Baking Tools & equipment 3 1

2 7% 4

7. Types, Kinds &

Classification of Bakery 4 14% 8 5 1 2
Products

8. Dinner roll 1 4% 3 2 1

8. Pan des sal 1 4% 3 2 1

9. Cinnamon roll 1 4% 2 1 1

10. Chiffon Cake with Icing 3 11% 7 4 2 1

11. Types of Icing 1 4% 3 2 1

11. Ways to Present & Display
1 4% 2 1 1
Bakery Products

12. Decorate & Present Bakery

Products Attractively Using 1 4% 2 1 1
Suitable Garnishes and
Service Ware

13. How to Store Baked

1 4% 2 1 1
Products

14. Types of Packaging

Materials, Methods of Food 1 4% 2 1 1
Packaging

TOTAL 27 100% 60 36 18 6

Submitted by:

AILYN R. GUEVARRA
Bread & Pastry Production (Elective) Teacher

Checked by:

MARISSA F. CASTRO
SHS Coordinator

Approved by:

HENRY A. ONG CHUA

School Principal-IV