SCOPE OF TEST CODE # 4 - BAKING
PERCENT OF TEST:
26 % Baking Knowledge
22 % Yeast Raised Products
14 % Cake Type Products
16 % Pastry Type Products
8 % Decorative Type Products
6 % Baking Related Mathematics
8 % Sanitation
THE WRITTEN EXAMINATION IS ALIGNED WITH THE MATCHING MASSACHUSETTS VOCATIONAL TECHNICAL EDUCATOR FRAMEWORKS. SOME QUESTIONS REQUIRE A SYNTHESIS OF KNOWLEDGE BASED ON VOCATIONAL TECHNICAL WORK EXPERIENCE AND MAY NOT BE FOUND IN ANY BOOK. HOWEVER, CANDIDATES ARE ENCOURAGED TO STUDY FOR THEIR EXAMS BY REVIEWING CURRENT TEXTBOOKS AND REFERENCE MATERIAL WHICH CAN USUALLY BE FOUND IN THE LIBRARIES OF MOST VOCATIONAL TECHNICAL SCHOOLS AND SCHOOLS WHICH OFFER CHAPTER 74 PROGRAMS.
*You may refer to www.mccte.org for the Massachusetts Vocational Technical Educator Frameworks.
THE FOLLOWING LIST OF REFERENCE MATERIALS WAS DEVELOPED AS A GUIDE
FOR WRITTEN EXAM CANDIDATES:
THE BAKERS' MANUAL FOR QUANTITY BAKING AND PASTRY MAKING by Joseph Amendola
PRACTICAL BAKING by William J. Sultan
PROFESSIONAL BAKING by Wayne Gisslen
PROFESSIONAL COOKING AND BAKING by Mary Frey Ray and Beda A. Dondi
YOU MAY WANT TO CHECK WITH YOUR LOCAL LIBRARY FOR OBTAINING THESE RESOURCES THROUGH THE INTERLIBRARY LOAN PROGRAM.
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The written exam consists of 100 multiple choice questions. Each question consists of one incomplete sentence or a questions followed by four choices. Listed below are several sample items:
Shortenings are used in baking to:
a. shorten bread’s rising time.
* b. make the finished product tender.
c. make it easier to mix the dough.
d. as a binding agent.
The makeup method for biscotti is:
a. bagged.
b. sheet.
c. icebox.
* d. bar.
* indicates correct answer
THE TEACHER TESTING PROGRAM WILL PROVIDE NON-PROGRAMMABLE CALCULATORS FOR USE IN COMPLETING THE WRITTEN EXAM. DOCUMENTATION REGARDING THESE CALCULATORS WILL BE INCLUDED IN YOUR ADMISSION PACKAGE.
UPDATED: 11/2007
MASSACHUSETTS DEPARTMENT OF EDUCATION
SCOPE OF TEST CODE # 4 – BAKING
PERFORMANCE EXAM
PERCENT OF TEST:
15 % YEAST DOUGH – Bread and Rolls
- Prepare, bake and finish breads and rolls.
May include lean and/or rich dough
21 % ÉCLAIR DOUGH
- Prepare, bake and finish páte á choux
19 % CAKE BATTER
- Prepare, bake and finish cake products
May include fat type and/or egg foam
21 % PASTRY DOUGH
- Prepare, bake and finish pastry dough products
May include pies, pie dough products and/or rolled in dough products
15 % DECORATIVE PRODUCTS
-Finish occasion cake
9 % PROFESSIONAL QUALITIES
-Score will be based on the following criteria:
Professional Dress
Personal hygiene
Safety
Sanitation
CANDIDATES MUST WEAR FULL UNIFORM INCLUDING: APRON, HAT/HAIR RESTRAINT, AND BLACK KITCHEN FOOTWEAR
PRIOR TO TESTING THERE WILL BE AN ORIENTATION TO THE SHOP.
ALL NECESSARY TOOLS AND SUPPLIES WILL BE PROVIDED.
CANDIDATES MUST SUPPLY ALL RECIPES FOR FINAL PRODUCTS WHICH MUST CONTAIN A LIST OF INGREDIENTS AND MAY HAVE SPECIFIC PROCEDURES FOR EACH RECIPE. YOUR RECIPES WILL BE PHOTOCOPIED FOR EXAMINER'S USE ONLY. YOU WILL BE EXPECTED TO PREPARE SMALL BATCHES OF REQUESTED PRODUCTS.
UPDATED: 11/2007