MASSACHUSETTS Vocational Technical TEACHER TESTING Program

 

SCOPE OF TEST CODE # 4 - BAKING

 

WRITTEN EXAM - 100 QUESTIONS

 

TIME ALLOWED: 3 HOURS

 

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 THIS 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 http://www.doe.mass.edu/cte/frameworks 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.

SCOPE OF TEST CODE # 4 – BAKING

 

 

-Page 2-

 

 

 

 

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: 7/2008

 

MASSACHUSETTS Vocational Technical TEACHER TESTING Program

 

SCOPE OF TEST CODE # 4 – BAKING

 

PERFORMANCE EXAM

 
TIME ALLOWED: 4 HOURS

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.

 

You may refer to http://www.doe.mass.edu/cte/frameworks for the Massachusetts Vocational Technical Educator Frameworks.

 


UPDATED: 7/2008