Performance Checklist for Soft Roll Making Practicum

Performance for Making Soft Roll Preparation


Name:______________         Date:___________    Time Started:______ Time Finished:____


_____1. The area is clean and tables are arranged properly.
_____2. Equipment like a gas range, oven, and refrigerator is clean.
_____3. Baking tools are clean dry and complete.
_____4. Ingredients are ready and available.

Time (2 hours)
_____5. Practicum started on time (12:00)
_____6. Practicum was finished on time. (2:00)


Personal Protective Equipment
______7. Hairnet
______8. Gloves
______9. Mask
______10. Pot Holder
______11. Apron
______12. White towel ( For Food Contact Surfaces)
______13. Green ( For Hands)
______14. Red Towel (Tables and Equipment)

Procedure: (Standard Procedure was observed)
_____15. Measuring
_____16. Mixing
_____17. Kneading
_____18. Fermentation
_____19. Rolling, cutting, and weighing.
_____20. Rounding
_____21. Resting
_____22. Baking
_____23. Applying egg wash and toppings.

Output
External Characteristics
_____24-25. Shape: Well proportioned, rounded top
_____26-27. Size: Large but not airy
_____28-29. Color: Even, rich golden brown.
30-31. Crust: Tender, crisp, even thickness free from cracks.

Internal Characteristics
_____32-33. Color: Creamy White
_____34-35. Grain: Fine, thin-walled cells, evenly distributed.
_____36-37. Texture: Tender soft, slightly moist.
_____38-39. Flavor: "Wheaty", Sweet

Marketing
_____40. Presentation of bakery product.
_____41. Labeling of the product.
_____42. Packaging.
_____43. Documentation/Picture taking.
_____44. Advertisement/ Promotion.
_____45. Computation of the product price.
_____46. Selling the product.
_____47. Remitting sales revenue on time.

Post Baking Activity.
______48-49. Tools are washed, sanitized, and dried.
______50-51. Equipment is washed and sanitized.
______52. Laboratory area is cleaned.
______53. Inventory of tools and equipment.
______54. Inventory of ingredients.
______55. List of out of stock ingredients.


Checked/ Monitored by: ___________

Approved:  MA. RICA B. LLANETA
                 T.V.L. / Home Economics

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