Department of Education

NATIONAL CAPITAL REGION

Self-Learning Module
for Junior High School
Learners

TECHNOLOGY AND LIVELIHOOD EDUCATION

BREAD AND PASTRY PRODUCTION
(Exploratory)

LEARNING COMPETENCY:
LO 1. Prepare tools and equipment for
specific baking purpose

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 HOW TO USE THIS MODULE
Before you start answering the module, I want you to set aside
other tasks that will disturb you while enjoying the lessons. Read the
simple instructions below to successfully enjoy the objectives of this kit.
Have fun!
1. Follow carefully all the contents and instructions indicated in every
page of this module.
2. Write on your notebook or any writing pad the concepts about the
lessons. Writing enhances learning, that is important to develop
and keep in mind.
3. Perform all the provided activities in the module.
4. Let your facilitator/guardian assess your answers.
5. Analyze conceptually the posttest and apply what you have
learned.
6. Enjoy studying!

USE OF TOOLS AND BAKERY EQUIPMENT

Expectations

At the end of the module, you should be able to:

 Identify baking tools and equipment and their uses.
 Classify baking tools and equipment.

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 Pre-Test

Directions: Read each statement and choose the letter of the correct answer.

1. It is used to grate, shred or slice cheese, carrots, and cabbage.

A. flour sifter C. knife
B. grater D. pastry wheel
2. It is used to flatten or roll the dough.
A. mortar and pestle C. rolling pin
B. pastry bag D. utility tray
3. It is used to measure large quantities of ingredients.
A. measuring glass C. timer
B. measuring spoon D. weighing scale
4. It is also called a mixing spoon which comes in various sizes suitable for
different types of mixing.
A. mixing spoon C. rubber scraper
B. pastry brush D. wooden spoon
5. It is used to mold and shape cookies.
A. cake decorator C. pastry blender
B. cookie press D. pastry wheel
6. It is used for baking loaf bread.
A. Bundt pan C. loaf pan
B. jelly roll pan D. pop over pan
7. It is used for cutting biscuits or doughnuts.
A. biscuit and doughnut cutter C. electric mixer
B. cutting tools D. grater
8. It is used to hold ingredients together.
A. rolling pin C. utility tray
B. spatula D. wooden spoon
9. It is used to beat eggs or whipping cream.
A. rubber scraper C. wire whisk
B. spatula D. wooden spoon
10. It is also known as a stack oven.
A. convection oven C. mechanical oven
B. deck oven D. rack oven

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 Looking Back

1. Look at the picture below. Describe what the person has been doing in the
picture.

Brief Introduction

One of the keys to become a successful baker is to know that the process of
baking requires careful timing, thus, its vital that your baking station prepared everything
you need including all the tools, equipment and premeasured ingredients close at hand.
Bakers are not only required to follow recipes, most of the baker’s arts and crafts
involve simple tools. A lot of manual skills in using different tools and equipment that a
skilled baker required to be developed. An hour of practice is essential to become
competent in using different baking tools and equipment.

BAKING TOOLS AND EQUIPMENT AND THEIR USES

1. Baking wares – are made of glass or metal containers for batter and dough with
various sizes and shapes.

Cake pans – come in different sizes and shapes and may be round, square,
rectangular, or heart-shaped.

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 Baking Ware Illustration Function/ Description
It is deeper than a round
pan and with a hollow
1. Tube center pan center, it is removable
which is used to bake
chiffon type cakes.
It has 12 formed cups for
baking muffins and
2. Muffin pan cupcakes.

It is used for cooking pop

3. Pop over pan over.

It is a shallow rectangular
4. Jelly roll pan pan used for baking rolls.

It is a round pan with

5. Bundt pan scalloped sides used for
baking elegant and special
cakes.
It is made of porcelain or
6. Custard cup glass used for baking
individual custard.

7. Griddle pan It is used for baked

griddles.

It is used to bake loaf

8. Loaf pan bread.

1. Biscuit and doughnut cutter – is used to cut and shape

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 biscuit or doughnut.

2. Cutting tools – include a knife and chopping board that

are used to cut glazed fruits, nuts or other ingredients
in baking.

3. Electric mixer – is used for different baking procedures

for beating, stirring and blending.

4. Flour sifter – is used for sifting flour to remove lumps.

5. Grater – is used in grating cheese, chocolate and other

fruits.

6. Kitchen shears - are used to slice rolls and delicate cakes.

7. Measuring cups – consist of two types namely:

a. graduated cups with fractions (1, 1/8, ¼, 1/3, ½, ¾ )

marked on each side which is used to measure dry
or liquid ingredients.

b. measuring glass made of transparent glass or plastic

used to measure liquid ingredients accurately

8. Measuring spoons – consists of a set of measuring spoons used

to measure small quantities of ingredients.

9. Mixing bowl – comes in graduated sizes and has sloping

sides used for mixing ingredients.

10. Mortar and pestle – is used to pound or ground ingredients.

11. Paring knife – is used to pare or cut fruits and vegetables

into different sizes.

12. Pastry bag – a funnel-shaped container of icing

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 or whipped cream.

13. Pastry blender – has a handle and with wire which is

used to cut fat or shortening in the preparation of pies
biscuits or doughnuts.

14. Pastry brush – is used in greasing pan or surface of

pastries and bread.

15. Pastry tip – is a pointed metal or plastic tube connected

to the opening of a pastry bag and is used to form
desired designs.

16. Pastry wheel – has a blade knife used to cut dough when
making pastries

17. Rotary egg beater – is used in beating eggs

and whipping cream.

18. Rolling pin – is used to flatten or roll the dough.

19. Rubber scraper – is used to remove bits of food inside the bowl.

20. Spatula – comes in different sizes; small spatula is used to remove

muffins and molded cookies from pans which are 5 to 6 inches; large
spatula for icing or frosting cakes; flexible blade is used for various
purposes.

21. Strainer - is used to strain or sift dry ingredients.

22. Timer – is used in timing baked products, the rising of yeast

and to check the doneness of cakes.

23. Weighing scale – is used to measure ingredients in

large quantities.

24. Utility tray – is used to hold ingredients together.

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25. Wire whisk – is used to beat or whip egg whites or cream.

26. Wooden spoon – is also called mixing spoon which comes in various
sizes suitable for different types of mixing.

OTHER BAKING TOOLS

1. Cake decorator ( Cylindrical ) – is used in decorating or designing

cake and other pastry products.

2. Cookie press – is used to mold and shape cookies.

OVENS
Ovens are the workhorses of the bakery or pastry shop and consider as
essential in producing the bakery products. Ovens are enclosed spaces in which food is
heated, usually by hot air.

Kinds of Ovens

1. Deck Ovens – are also called Stack Oven because

the items to be baked either on sheet pans or in the
case of some bread freestanding are placed directly
on the bottom or deck of the oven. Bread is baked
directly on the floor of the oven and not in pans.
Deck oven for baking bread is equipped with steam
ejector.

2. Rack oven – is a large oven into which entire racks

full of sheet pans can be wheeled for baking.

3. Mechanical Oven – The food is in motion while

it bakes in this type of oven. The most common
type is revolving oven, in which its mechanism is
like a Ferris wheel. The mechanical action

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 eliminates the problem of hot spots or uneven baking because the mechanism
rotates throughout the oven.

4. Convection Oven - contains a fan that circulates

the air and distributes the heat rapidly throughout
the interior. Strong forced air can distort the shape
of the products made with batter and soft dough.

OTHER BAKING EQUIPMENT

Dutch oven - is a thick-walled

(usually cast iron) cooking pot with
a tight-fitting lid. Dutch ovens have
been used as cooking vessels for
hundreds of years. They are
called “casserole dishes” in English
speaking countries other than
the USA, and cocottes in French,
they are similar to both the Japanese tetsunabe and the
Sac, a traditional Balkan cast-iron oven, and are related to the South African Potjie and
the Australian Bedourie oven.

Activity

Directions: Read and analyze the given recipe and list down the tools and
equipment that you need to prepare to complete the activity.

Basic Drop Cookies

Ingredients
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  8 tablespoons (113g) butter,  1/4 teaspoon baking soda
room temperature  1/2 teaspoon baking powder
 1/3 cup + 1 tablespoon (85g)  1 large egg
granulated sugar  1 1/2 cups (177g) All-Purpose
 1/3 cup (71g) brown sugar, light Flour
or dark, packed  2 tablespoons (28g) milk, optional
 1/2 teaspoon salt  2 cups (227g to 340g) chips,
 1 teaspoon vanilla nuts, and/or dried fruit, optional

Instructions

1. Preheat the oven to 375°F. Lightly grease

two baking sheets or line with parchment.

2. Beat together the butter, sugars, vanilla, salt,

baking powder, and baking soda till well
combined.

3. Add the egg, beating till smooth. Scrape the

sides of the bowl and beat again till smooth.

4. Add the flour, mixing it in completely.

5. If you're making cookies using chips, nuts, etc., beat in the milk, then the add-ins.

6. If you're making plain cookies, without add-ins, omit the milk.

7. Drop the cookies by the traditional "tablespoonful" (actually about 4 measuring

teaspoons) onto the prepared baking sheets, spacing them about 2" apart. A
tablespoon cookie scoop works well here.

8. Bake the cookies for 10 to 14 minutes (or up to 16 minutes; ovens may vary).
The cookies should be a light golden brown, and a bit darker around the edges.
For softer cookies, bake the shorter amount of time; for crunchy cookies, bake
longer.

9. Remove the cookies from the oven, and cool right on the baking sheets.

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 Tools Equipment

Remember
A well-equipped kitchen is very important especially when the essential
tools and equipment for baking are readily available. This will let you comfortable and
concentrated while doing the baking.
Since you are a beginner, it is necessary to start with a list of baking must-
haves tools and start stocking your kitchen with equipment that will make your baking
faster, easier, and impressive.

Checking Your Understanding

Directions: Write on the blank the correct word. Choose your answer from the
list below.
Timer Cutting tools Baking
wares Ovens Cake pans

1. __________ are the workhorses of the bakery or pastry shop and consider as
essential in producing the bakery products.

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2. __________ are made of glass or metal containers for batter and dough with various
sizes and shapes.
3.__________comes in different sizes and shapes and may be round, square,
rectangular, or heart shaped.
4.__________ includes knife and chopping boards that are used to cut glazed fruits,
nuts, or other ingredients in baking.
5. __________ is used to in timing baked products, the rising of yeast, and to check
the doneness of cakes.

Post-Test

Directions: Read each statement and choose the letter of the correct answer.

1. It is used for baking loaf bread.

a. Bundt pan c. loaf pan
b. jelly roll pan d. pop over pan
2. It is used for cutting biscuits or doughnuts.
a. biscuit and doughnut cutter c. electric mixer
b.cutting tools d. grater
3. It is used to hold ingredients together.
a. rolling pin c. utility tray
b. spatula d. wooden spoon
4. It is used to beat eggs or whipping cream.
a. rubber scraper c. wire whisk
b. spatula d. wooden spoon
5. It is also known as a stack oven.
a. convection oven c. mechanical oven
b. deck oven d. rack oven
6. It is used to grate, shred or slice cheese, carrots, and cabbage.
a. flour sifter c. knife
b. grater d. pastry wheel
7. It is used to flatten or roll the dough.
a. mortar and pestle c. rolling pin
b. pastry bag d. utility tray
8. It is used to measure large quantities of ingredients.
a. measuring glass c. timer
b. measuring spoon d. weighing scale
9. It is also called a mixing spoon which comes in various sizes suitable for different
types of mixing.
a. mixing spoon c. rubber scraper

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 b. pastry brush d. wooden spoon
10. It is used to mold and shape cookies.
a. cake decorator c. pastry blender
b. cookie press d. pastry wheel

References

home-blogger.com/importance-cooking-utensils

www.slideshare.net/kenjoyb/k-to-12-bread-and-pastry

https://tl.pcmakeit.com/23351-bread-recipe-1-17

KEY TO CORRECTION
PRE-TEST POST-TEST CHECKING YOUR
1.b 1.c UNDERSTANDING
2.c 2.a 1.Ovens
3.d 3.c 2. Wares
4.d 4.c 3.Cake pans
5.b 5.b 4.Cutting Tools
6.c 6.b 5. Timer
7.a 7.c
8.c 8.d
9.c 9.d
10.b 10.b

Activity

Tools Equipment
Wire whisk Oven
Measuring spoon
Measuring cup
Rubber scraper
Wooden spoon
Baking sheet

Prepared by:

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WRITER
MARIAN H. ALEJANDRINO,Ed.D.
Head Teacher III
Baesa High School
SDO-Caloocan

ILLUSTRATOR
MELITON M. PAITAN JR.
Teacher I
Baesa High School
SDO-Caloocan

NAME OF LANGUAGE EDITOR

Position
School
Schools Division Office

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