Grade 8 Quarter 1 Bread and Pasrty Prod'n

TLE
8 Quarter 1 Module 1
Bread and Pastry Production
LEARNER’S MATERIAL
TABLE OF CONTENTS
Introductory Message ………………………………………………………………. 3
Parts of the Module …………………………………………………………………. 4
Lesson 1: Use of Bakery Tools and Equipment ………………………………. 7
Lesson 2: Perform Mensuration and Calculation ………….……………..…. 37
Lesson 3: Maintain Tools and Equipment ………………………………..…. 54
Lesson 4: Practice Occupational Health and Safety Procedures ……..…. 72
Answer Key ……………………..……………………………………………………. 11

Technology and Livelihood Education – Grade 8
Alternative Delivery Mode
Module
Quarter 1 Module 1
1
Bread and Pastry Production
First Edition, 2020
Published by: Department of Education
Secretary: Leonor Magtolis Briones
Undersecretary: Diosdado M. San Antonio
GRADE 8
TLE
Development Team of the Module
Authors: Maricel C. Morante, Mariethel B. Almazon, Ma. Anna Salome L. Caimen-

Braza, Lilibeth G. Lavin
Editor: Ma. Anna Salome L. Caimen
Reviewers: Florinda C. Gagasa, Ed. D.
Illustrator:
Layout Artist: Roger C. Maldia, Ma. Anna Salome L. Caimen
Management Team: Wilfredo E. Cabral, Regional Director
Job S. Zape, Jr., Chief, CLMD
Department of Education – Region 4A CALABARZON

Office Address - Gate 2 Karangalan Village, Cainta Rizal
Landline - 02-868-257-73, Local 420/421
Email Address: lrmd.calabarzon@deped.gov.ph
Introductory Message
For the facilitator:

This module is an aid for the students in learning the basic concepts of Bread and Pastry Pro-
duction. Before using this module, kindly orient the student that he/she may use the module with
the help of his/her parents and elder siblings. In answering the following parts of the module, he/
she should use a separate sheet of paper: pre-test, self-check exercises, and post-tests.
For the learner:
Good day learner! This module is intended for you to learn the basic concepts of Bread and
Pastry Production. The module contains four lessons that would be very helpful in studying Bread
and Pastry Production. These are the following:
use of tools and bakery equipment;
perform mensuration and calculation;
maintain tools and equipment; and
practice occupational health and safety procedure.
Upon working with this module, you will be able to encounter the following sections that will
help you gain and assess your understanding in every topic. These are the following: what I need to
know, what I know, what’s in, what’s new, what is it, what’s more, what I have learned, what I can
do, assessment, additional activities, references, and key to correction. These sections will be dis-
cussed on the next page of this module.
Our dear student, don’t forget to use a separate sheet of paper in answering the activities.
Good luck and happy learning!
PARTS OF THE MODULE
What I Need to Know What I Can Do
This section allows you to know the cover- This is the practical application of the les-
I age of lesson of this module. It is an outline E son you studied. This section will allow
of the whole lesson that will be discussed in you to apply what you have learned in real
the module life situations.
What’s New What Other Enrichment Activities Can I
Engage In
It is where you will gain new information
D about the lesson. This section has topics A This is to further enrich learners’
and information that will help you under- knowledge, skills and attitude/values
stand the topic and acquire the skills set (KSAVs), they will be performing other en-
forth by the competencies. richment tasks.
What I Know
What I Have Learned
This serves as the pre-test of every lesson.
This serves as an outline of the lesson that
D This will help you assess your prior A you have studied. This section will help
knowledge or initial idea about the lesson.
you an outline of what you have learned in
This will also give you an overview on the
the lesson.
lesson that will be tackled.
What’s In
What I Can Do (Assessment)
This is an initial instruction from the teach-
D A This is the post-test of the lesson. This will
er. In this section, the teacher will give you
help you asses your over-all understanding
a hint on what you are going to learn in the
of the lesson.
lesson.
What is It Answer Key
This serves as an initial activity after every In this section, you will see the correct an-
E lesson. This will help you asses your under- swers from all the activities in the module.
standing on the lesson that you studied. It is labeled according to the name of the
activity for you to find the answer easily.
What’s More
References
This section gives another information from
In this section, you will see where the au-
E the current lesson that you are studying.
thor/s obtained the information of the
This is also given so that you will be able to
module. It is provided for you to open the
meet all the competencies of a specific les-
links or the books listed.
son.
8
BREAD AND PASTRY
PRODUCTION
Lesson 1 – Use of Tools and Bakery
I What I Need to Know
This module was designed and written with you in mind. It is here to help you master the ba-
sics of Bread and Pastry Production. The scope of this module permits it to be used in different
learning situations. The language used recognizes the diverse vocabulary level of students. The les-
sons are arranged to follow the standard sequence of the course. But the order in which you read
them can be changed to correspond with the textbook you are now using.
The module is divided into four lessons, namely:
Lesson 1 – Use of Tools and Bakery Equipment
Lesson 2 – Perform Mensuration and Calculation
Lesson 3 – Maintain Tools and Equipment
Lesson 4 – Practice Occupational Health and Safety Procedures
After going through this module, you are expected to:
1) prepare tools and equipment for specific baking purposes;
2) familiarize oneself with the table of weights and measures in baking;
3) apply basic mathematical operations in calculating weights and measures;
4) measure dry and liquid ingredients accurately;
5) check condition of tools and equipment;
6) perform basic preventive maintenance;
7) store tools and equipment;
8) identify hazards and risks;
9) evaluate hazards and risks;
10) control hazards and risks; and
11) maintain occupational health and safety awareness.
I What’s new
PRELIMINARY ACTIVITY
Look at the bread images on the left side, Can you list down at least 5 baking tools
used in this bread?
1.___________________
2.___________________
3.___________________
4.___________________
5.___________________
LEARNING COMPETENCY
LO 1. Prepare tools and equipment for specific baking purposes
D What I know
PRETEST LESSON 1
Choose the letter of the best answer. Write the chosen letter on a separate sheet of paper.
1. Athena wants to scrape excess batter mixture in a bowl. Which of the following best tool to be
used?
a. knife b. spatula c. rubber scraper d. spoon
2. What material is used to flatten the dough that may be made of wood, metal, marble or synthetic
materials?
a. pastry blender b. rolling pin c. pastry wheel d. spatula
3. Which tool is used to cut shortening into flour?
a. cutting board b. wire whisk c. pastry blender d. rolling pin
4. After removing hot food from the oven, place the baking dish or pan on________.
a. parchment paper b. cooling rock c. paper towels d. potholders
5. Which tool is used for beating and stirring light mixture?
6. Hannah used vanilla in baking cake. What measuring tool did Hannah used?
a. measuring spoon b. weighing scale c. rolling pin d. knife
7. Which tool efficiently applies frosting to baked goods such as cakes, cookies and cupcake?
a. spatula b. rubber scraper c. wooden spoon d. serrated knife
8. What would you use to measure 2 cups of cooking oil?
a. spoon b. scale c. liquid measuring cup d. cup
9. Which pan is used for baking rolls?
a. bundt pan b. round pan c. pop over pan d. jelly roll pan
10. Which tool is used to cut dough during scaling?
a. dough cutter b. knife c. scissors d. spatula
Lesson
USE OF TOOLS AND BAKERY EQUIPMENT
1
Nowadays, modern technology continues to develop many equipment and tools that are used
in the baking. Using these tools and equipment appropriately can help everyone to be successful in
baking. Thus, the proper handling and usage of it must be observed.
D What’s In
DIRECTIONS: Connect the picture with its correct name and then encircle the the tool that can be used
in baking.
Apron
1. 2.
Whisk
3. Bread knife 4.
Measuring cup
Colander 5.
Good day student! Welcome to the first lesson of this module.

In this lesson, you are going to learn about the tools and
equipment used in specific baking processes. You will also see
different picture representations of each tool. After going
through the lesson, don’t forget to answer and finish the activi-
ties to assess your learning. Good luck and happy learning!
Notes to the Teacher

Give an extra instruction to the students about the importance of safe han-
dling of baking tools and equipment, especially the oven.
D What is it?
LO 1. Prepare tools and equipment for specific baking purposes

Baking Tools
Baking tools are handheld materials that are used to perform a specific task or finish a specific
objective. Baking tools allows the baker to perform baking tasks accurately. Baking tools are classi-
fied into five: measuring tools, cutting cools, mixing tools, preparatory tools and baking pans.
Measuring Tools
Tools Function Image
Liquid Meas-
It is used for measuring liquid ingredients
uring Cup
It is used to measure dry ingredients such as flour and sugar.
Dry- Measur-
Most measuring cups come in sets with 1 cup, ½ cup,1/3 cup and
ing Cup
¼ cup
It is a set of spoons used to measure small amount of dry and liq-
Measuring uid ingredients. Most measuring spoons come in 1 tablespoon, 1
Spoon teaspoon, ½ teaspoon, and ¼ teaspoon.
Weighing
It is an instrument used to measure the weight of the ingredients.
Scale
It monitors the baking time, fermentation of dough, proofing time

Timer
and rising of yeast.
Oven Ther- It is used to check the temperature of the oven to ensure it re-
mometer mains consistent throughout the baking or roasting time.
Candy Ther-
It is used to measure temperature of boiled sugar and jams.
mometer
Cutting Tools
It has a serrated blade that slices loaves, bread, and cakes

Bread Knife
without crushing it.
It is used for cutting pastry and parchment paper used in bak-

Baking Shears
ing.
It also known as Chef’s knives. This is a multi- purpose knife

French Knives
used for chopping, slicing, and mincing tasks.
Grater and
It is used to grate and shred fruits and cheese pieces.
Shredder
These are tools used for cutting dough into a shape before bak-
Cookie Cutters
ing.
It is used to cut dough during scaling, to manipulate dough

Dough Cutter/
and to clean surface in which the dough has been worked. It is
Scraper
made of plastic or stainless steel.
It is used to cut fat into pieces to be able to coat flour in pastry

Pastry Blender
like in pie making.
It is a tool with a thin sharp tool used for marking and cutting
Pastry Wheel
rolled-out dough.
Doughnut cut- It is used to cut out dough into a circle and then a small circle
ter at the center of that circle.
MIXING TOOLS
These are hollow dishes used for mixing ingredients. It

Mixing Bowls
can be made of glass, metal, stainless or plastic.
Rubber Scrap- It is a tool used for mixing and scraping mixture on the
er side of the bowl.
It is a baking utensil used for whisking or whipping to
Whisk blend the ingredients smoothly or incorporate air into a
mixture.
Wooden
It is used for mixing and stirring ingredients.
Spoon
It is used for manually beating egg whites, batter mixture

Rotary Egg or other ingredients.
Beater
It is mixing equipment used for mixing, folding, beating,

Electric Mixer kneading, and whipping baking ingredients. It comes into
two variations: hand mixer and stand mixer.
PREPARATORY TOOLS
Flour Sifter It is used for sifting, breaking up lumps, and adding air to
flour. It is made of a fine mesh screen housed in a container.
This baking utensil is used in spreading butter, oil or glaze,

Pastry Brush
greasing pans, and brushing of cake crumbs.
Spatula It is used for frosting cakes
It is a long cylinder made from aluminum, ceramic, glass,

plastic, marble or hardwood used for rolling out dough for
Rolling Pin
pastries, bread, fondant icing, and for crushing crackers
and breadcrumbs.
This tool is used together with the pastry tip for decorating
Pastry bag
cakes, cupcakes and other baked good.
This is made of metal or plastic attached to the tip of the pas-

Pastry Tip
try bag.
Parchment Pa-
It is also known as baking paper.
per
This rack is used for cooling baked goods, for glazing and con-
Cooling Rack
fectionary works.
Can Opener It is a device used for opening canned goods.

BAKING PANS

This flat baking sheet is used for baking cookies, biscuits, bread
Sheet Pan and pastry.
Jelly Roll
It is a shallow rectangular pan used for baking rolls.
Pan
This is used for baking quick bread like banana bread and for
Loaf Pan
baking yeast bread like loaf bread.
It is a round pan with scalloped sides used for baking elegant

Bundt Pan
cakes and baking pound.
Muffin Pan This is used for baking muffins and cupcakes.
Tube Center It is deeper than a round pan and it has a hollow center which is
Pan removable.
Spring form It is a non-sticky pan with removable outer edge that unclasps
Pan easily after baking.
It is made of porcelain or glass used for baking.

Custard cup
Baking Equipment
Oven is the most important equipment in commercial baking. It is also used in roasting,
heating, and drying.
Here are some of the things that you need to know about the oven:
1. Before using the oven, read the manual.
2. Identify if your oven is gas or electric.
3. Identify the hot spot.
4. Use an oven thermometer to measure the temperature.
5. Always clean the oven after using.
Gas Oven
Many gas ovens, especially older models, may require you to manually light their pilot light.
It is important to take safety measures like checking if the oven is off and the kitchen is well-
ventilated before attempting to light the pilot light to avoid lighting standing gas. It is important to
know that if you are unable to light the oven on your own, you must call an appliance repair techni-
cian to check and see what the problem is.
Oven operated by gas needs extra care to avoid accident. You must know also how to manu-
ally light the pilot light in order to light the oven. Follow these steps from WikiHow in lighting a gas
oven safely.
PART 1: Taking Safety Measures

Step 1: Turn off the oven and make sure all the stove burners are off.
Step 2: Open all windows and doors in your kitchen for ventilation.
Step 3: Open the oven door to look for the pilot light hole.
Step 4: Look around the bottom of the oven for the pilot light hole.
Step 5: Clean the area around the pilot light hole with a microfiber cloth
PART 2: Lighting the Pilot Light

Step 1: Push in and hold the oven knob and turn it to the “ignite” setting.
Step 2: Hold a long match or lighter near or in the pilot light hole to light it.
Step 3: Keep holding the oven knob for 10 seconds to let the pilot light heat up.
Step 4: Close the oven and adjust the temperature as needed.
STEPS ON HOW TO USE AN ELECTRIC OVEN
Step 1: Choose what food you want to bake and pay attention to the preparation instructions.
Step 2: If your electric oven has a timer, select the time recommended in the recipe.
Step 3: While cooking, check the oven to ensure that your recipe is preparing normally.
Step 4: Finally, when the timer indicates that it has finished cooking or when you see that the food
looks ready, open the door completely and with the help of cooking gloves or mittens, take the food
out of the oven. Then turn off the oven and close the door.
Step 5: When baking a cake in an electric oven, we recommend taking note of the following observa-
tions to ensure that you can remove the cake from the appliance: The cake has a golden appearance;
When touched, it bounces a bit; If you prick a stick into the central area, this comes out clean.
Step 6: It is important that you consider the following oven care procedures to keep it in perfect condi-
tion.
SELF-CHECK 1.1
Directions: Identify the baking tools and equipment based on the given picture. Write your answer on
the box provided
L F P N
1.
2. E C X R
3. G T
4. M S O
5. P H E
E What’s More
A. WATCH AND LEARN

Directions: Watch the video. List down all the tools, materials and equipment used in the video. Use a
Separate sheet of paper in writing your answer.
https://www.youtube.com/watch?v=It7QmItiGMA
https://www.youtube.com/watch?v=Ghtvnp7_vPo
B. RECIPE ANALYSIS
Directions: Look for a recipe in baking PANSEDAL. Read the recipe carefully and list down at least
15 tools and equipment that you need to prepare the PANDESAL.
C. CROSSWORD PUZZLE
Direction: Find the word needed in the puzzle based on the situation/ activity given on the right
side. Write your answer on a separate sheet of paper.
E What I Can Do
Direction: Open the link below and watch how baking tools and equipment are utilized in specific
baking procedure. After watching the video, answer the following guide questions. Use a Separate
sheet in answering the activity.
https://www.youtube.com/watch?v=KrPS1qsNdyk
1. Write 5 tools used in preparing the baked product in the video and state each of the function-
ality.
2. Enumerate the steps in operating an oven based on how it is presented in the video.
E What Other Enrichment Activity Can I Engage In
A. CUT AND PASTE ACTIVITY

Directions: Cut out a minimum of 5 picture of tools and equipment from magazine, newspaper, journals etc.
and paste picture of the tools to the first column of the box and write the function of each tools to the second
column. Use a separate paper and copy the table.
Picture Function
B. CLASSIFICATION
Directions: Classify the following tools and equipment according to their usage. Identify whether they
are for MIXING, MEASURING, OVEN, CUTTING, PREPARATORY, BAKING PANS. Use a separate
sheet of paper in writing your answer.
Convection ovens Rotary ovens Wooden spoon

Mixing Bowls Microwave Oven Rubber scrapper
Muffin Pan Weighing Scale Bread toaster
Pastry blender Pastry tips Pastry wheel

C. SHORT VIDEO
Directions: Make a short video of sorting/ classifying baking tools available in your kitchen. Send it
your teachers messenger as your performance task.
Criteria for video presentation
Criteria 4- exemplary 3- Proficient 2 - Developing Emerging
1.Concept It covers all the topic in It covers basic It covers essential infor- It covers minor details about
depth details and ex- knowledge about the mation on the topic the topic
amples topic
2.Quality/ or- The quality and materi- The quality and materi- The quality and materials in The quality and materials in
ganization of als in the video are well als in the video ade- the video are lack of organiza- the video are not organized
the video organized and under- quately organized and tion and clear. and lack of clarity.
standable somewhat clear
3.Creativity/ The video design is The video design is ex- The video design is lack of The video designs show no
uniqueness unique and original pressive. individuality attempt of individuality
4. Final output Final product looks Final product looks de- The final product requires Final product looks unrefined
professional and the cent and the concepts more revisions and the con- and the concepts were not
concepts were visibly were somewhat demon- cepts were not clearly demonstrated.
demonstrated. strated demonstrated.
A What I Have Learned
Directions: Choose at least 3 tools and equipment available to your kitchen and take a selfie with the tools and
comment. Write the proper care and maintenance for that tools and equipment. (Send your output to the messen-
ger of your teacher .
A What I Can Do
POST TEST LESSON 1

Choose the letter of the best answer. Write the chosen letter on a separate sheet of paper.
1. Athena wants to scrape excess batter mixture in a bowl. Which of the following best tool to be
used?
a. knife b. spatula c. rubber scraper d. spoon
2. What material is used to flatten the dough that may be made of wood, metal, marble or synthetic
materials?
a. pastry blender b. rolling pin c. pastry wheel d. spatula
3. Which tool is used to cut shortening into flour?
4. After removing hot food from the oven, place the baking dish or pan on________.
a. parchment paper b. cooling rock c. paper towels d. potholders
5. Which tool is used for beating and stirring light mixture?
6. Hannah used vanilla in baking cake. What measuring tool did Hannah used?
a. measuring spoon b. weighing scale c. rolling pin d. knife
7. Which tool efficiently applies frosting to baked goods such as cakes, cookies and cupcake?
a. spatula b. rubber scraper c. wooden spoon d. serrated knife
8. What would you use to measure 2 cups of cooking oil?
a. spoon b. scale c. liquid measuring cup d. cup
9. Which pan is used for baking rolls?
a. bundt pan b. round pan c. pop over pan d. jelly roll pan
10. Which tool is used to cut dough during scaling?
a. dough cutter b. knife c. scissors d. spatula
CONGRATULATIONS!!!!
You finished the first lesson of this module. Rest for a while and you may start
going through the next lesson!
References
https://www.worldmarket.com/product/measuring-cup-basic-glass-160z.do
https://www.bedbathandbeyond.com/store/s/dry-measuring-cups
https://www.target.com.au/p/metal-measuring-spoons/61619890
https://www.amazon.com/CITIZEN-12R986-Weighing-Scale-3kg/dp/B018V14M94
https://www.shutterstock.com/search/kitchen+timer
https://www.aliexpress.com/i/32815589673.html
ttps://cakeceterablog.files.wordpress.com/2013/11/sugar-candy-thermometer-g911.jpg
https://www.amazon.com/RAINBEAN-Stainless-Serrated-Slicing-Lightweight/dp/B07SH5HWHC
https://uk.zwilling-shop.com/Kitchen-World/Scissors/Multi-purpose-Kitchen-Shears/Kitchen-Shears-
Zwilling-41370-001-0.html
https://wolffindustries.com/products/kai-7-french-cook-knife
https://www.amazon.com/BASIX-Cheese-Grater-Shredder-Vegetables/dp/B01H8O7V9S
https://www.flipkart.com/kitchen-cookware-serveware/bakeware/baking-cutters/pr?sid=upp%2Cbgd%
2C4fe&page=1
https://alexnld.com/product/stainless-steel-plastic-dough-cutter-cake-bread-pizza-scraper-kitchen-cooking
-tools/
https://www.amazon.com/Cake-Boss-Stainless-Gadgets-Double/dp/B00FB9SIJA
https://www.contacto.de/series-single/3814-3788-Doughnut-Cutter?lang=en
http://healthykitchenequipment.blogspot.com/2011/10/baking-utensils-mixing-bowls.html
https://www.kitchenkapers.com/products/progressive-set-3-rubber-scraper-spatulas
https://www.gograph.com/clipart/whisk-gg66899665.htm
https://www.wisebread.com/the-5-best-kitchen-mixing-spoons
8
BREAD AND PASTRY

PRODUCTION
Lesson 2 – Perform Mensuration and
Calculation
This instructional material was collaboratively developed and reviewed

by educators from public and private schools, colleges, and or/universities.
We encourage teachers and other education stakeholders to email their feed-
back, comments, and recommendations to the Department of Education at
action@deped.gov.ph.
We value your feedback and recommendations.
I What’s new
Sissy want to buy baking tools can you help sissy where she can buy baking tools? Encircle
the letter of the store. And help sissy to make a list of tools that she can buy inside the store.
A. B. C.
Learning Competency
LO 1. Familiarize oneself with the table of weights and measures in baking

LO 2. Apply basic mathematical operations in calculating weights and measures
LO 3. Measure dry and liquid ingredients
D What I know
PRE-TEST Lesson 2
A. Directions: Calculate the following conversion of measurement.
1. 6tbsp. = ________ tsp.
2. 3C. = ________ tsp.
3. 10C. = ________ pt.
4. 13kg. = ________ lbs.
5. 24qts. = ________pt.
B. Complete the table by supplying the missing word/s or measurement.
UNIT ABBREVIATION
gallon ?
quart ?
pint ?
cup ?
Kilogram ?
TYPE OF FLOUR CUPS GRAMS OUNCES

Pastry Flour 1 cup ? 4.25 oz.
Whole wheat flour 1 cup 120g ?
Type of Shortening Cups Grams

oil 1 cup ?
Lard 1 cup ?
margarine 1 cup ?
INGREDIENTS AMOUNT SUBSTITUTION

Extract, pure vanilla 1 teasponn ?
Margarine 1 cup ?
Bread Flour 1 cup ?
Cake flour 2 cups all purpose flour minus ¼ cup plus ¼ cup
?
cornstarchh
Fresh milk 1 cup ?
Lesson
2 Perform Mensuration and Calculation
Accuracy in measuring basic ingredients is especially necessary when baking bread, pies and cakes.
Ingredients are measured by weight, volume and some other convenient means:
Weight Measurement- the usual scale used for weighing is the dietetic scale (500 grams) of the
spring balance type. The knob on the numbered face may be “zeroed” after placing an empty
container can then be read directly.
Volume Measurement- cups are used in measuring the volume of ingredients. The glass cup
with headspace above the calibrated level is used for liquid ingredients and the metal cup
with no headspace above is used for dry ingredients.
Other Means- a convenient means of measuring portions is by noting down weights and volume
of manufactured foods as indicated on the label of standard packages, which is on cans, car-
tons, bags and the like. For example: 1 pound of butter means to 2 cups, and a number 2
can liquid contains 2 cups.
In this lesson you are going to learn more about the measurement used in baking processes. You
will also know conversion units of different ingredients.
D What’s In
Direction: Identify the tools and tell how this tool help you in measuring ingredients.
1. 2. 3. 4.
Good day student! Welcome to the first lesson of this module. In this lesson you are going
to learn more measurement and calculation that are commonly used in baking. You will
encounter different units of measurements that would be very helpful in measuring ingre-
dients in baking. After going through the lesson don’t forget to answer and finish the ac-
tivities in order for you to assess your learning. Good luck and happy learning!

You may review your student’s knowledge about basic mathematical operations such
as addition and multiplication. It will help them in accomplishing the tasks in this
lesson.
D What Is It
LO 1. Familiarize oneself with the table of weights and measures in baking
Unit of Measurement and its Abbreviation COMMON UNITS OF VOLUME
ABBREVIATION
MEASUREMENT EQUIVALENT
gallon gal.
quart qt. 1 bushel (bu) 4 pecks
pint pt. 1 peck (pk) 8 quarts
cup c. 1 gallon 4 quarts
tablespoon t or tbsp.
teaspoon tsp. 1 quart 2 pints
fluid ounce fl. oz.
ounce oz.
pound lb.
gram g.
kilogram kg.
STANDARD TABLE OF WEIGHTS AND MEASURE COMMON UNITS OF WEIGHT
MEASUREMENT EQUIVALENT MEASUREMENT EQUIVALENT

1 Tablespoon 3 Teaspoon 1 POUND (lb) 463.59 grams (g)
1 Cup 16 Tbsp 1 ounce 28.35 grams
½ Cup 8 Tbsp 1 kilogram (kg) 2.21 pounds
¼ Cup 4 Tbsp 1 gram .035 ounces
2 Cups 1 pint 1 kilogram 1000g
4 Cups 1 Quart
16 Ounces 1 Pound
Self-Check 2.1.
A. Direction: Complete the table by writing the correct unit or abbreviation on the space provided.
Unit Abbreviation
Table spoon
grams
Lb. or lbs.
Tsp. or t
pint
B. Directions: Calculate the following conversion of measurement.

6. 2 cups = _________Tbsp.
7. 6 cups = _________quarts
8. 2 kilos = _________ lbs.
9. 1 c = _________ tablespoon
10. 3 cups = _________ pints
D What Is It
LO 2. Apply basic mathematical operations in calculating weights and measures

Conversion Chart of Baking Ingredients
FLOUR BUTTER
TYPE OF FLOUR CUPS GRAMS OUNCES 1 cup
1 whole
All- purpose flour 1 cup 140 g 4.5 oz. 226 grams
1 cup sifted 115 g 4.1 oz. ½ cup
Cake Flour 1 cup 130 g 3.9 oz. 4 ounces
1 Stick
1 cup sifted 100 g 3.5 oz. 8 tbsp
Bread Flour 1 cup 150g 4.8 oz. 113 grams
1 cup sifted 130 g 4.6 oz. 1 tbsp 14.175 grams
Pastry Flour 1 cup 120g 4.25 oz.
Whole wheat flour 1 cup 120g 4.25 oz.
SUGAR
Granulated Sugar 1 cup 200 grams 7.1 oz.
Caster of fine sugar 1 cup 225 grams 7.9 oz
brown sugar 1 cup 200 grams 7.05 oz.
Powder sugar/ Icing Sugar 1 cup 125 grams 4.4 oz
Raw sugar/Muscovado 1 cuo 250 8.8
LEAVENING AGENT SHORTENING

Type of Leavening agent Tablespoon Grams
YEAST 1 tbsp 9.45 grams
Butter 1 cup 226 grams
Instant yeast 1 tbsp 8.45 grams
oil 1 cup 207 grams
Baking soda 1 tbsp 13.8 grams1
Cream of tartar 1 tbsp 10.13 grams Lard 1 cup 205 grams
Baking powder 1 tbsp 15 grams margarine 1 cup 217 grams

SUBSTITUTION OF INGREDIENTS
Ingredients plays an important role in baking you need to follow what is in the recipe but in case
there is no available ingredients to your kitchen using different ingredients may change the taste and
texture of your baked products, so it is a good idea before substituting to understand the role that ingre-
dient plays in the recipe. Use this table as a guideline only.
Baking Powder 1 teaspoon 1/4 teaspoon baking soda plus 1/2 teaspoon cream of tartar plus 1/4 tea-
spoon cornstarch
Buttermilk 1 cup 1 cup milk minus 2 tbsp. plus 2 tbsp. vinegar
Sour Cream 1 cup 1 cup all-purpose cream minus 2 tbsp. plus 2 tbsp. vinegar or 1 cup plain
yogurt
Cream of tartar ½ teaspoon ½ teaspoon vinegar or lemon
Extract, pure 1 teaspoon 1/2 of vanilla bean, 1/2 - 1 teaspoon other extract (almond, orange, lemon,
vanilla etc.
Margarine 1 cup 1 cup butter
Bread Flour 1 cup 1 cup all-purpose flour
Cake flour 2 cup 2 cups all-purpose flour minus ¼ cup plus ¼ cup cornstarch
Fresh milk 1 cup ½ water+1/2 evaporated milk
LO 3. Measure dry and liquid ingredients

Proper measuring is vital and critical to baking. Baking is a science, and when you mix together ingre-
dients, you’re creating chemistry, edible chemistry, so being precise is important. There is balance between
flour, leaveners, fats, and liquids.
Dry measuring cup and measuring spoon are the best tool used in measuring dry ingredients. There
are three methods for filling a dry measuring cup – sifting, spooning, and scooping. But before measuring
read the recipe the ingredients list can offer useful clues about how to measure the dry ingredients. Flour,
Sugar, and Baking Soda are some of the examples of dry ingredients.
On the other hand, water, milk, juice and eggs are some of the example of liquid ingredients. These
are commonly used in baking bread. Measuring liquid ingredients are different from measuring dry ingredi-
ents. The most common tool in measuring large amount of liquid ingredients is measuring cup for liquid in-
gredients or measuring jug. It may be made by metal, glass or plastic. It is a transparent or translucent cup
in which the measurement can be read from the external scale.
Here are some of the techniques on how to measure different baking ingredients correctly.
Measuring by volume
1. Sift the flour to remove lumps.
2. Scoop the flour into the measuring cup.
3. Level it with the use of spatula.
Note: Do not shake the measuring cup while measuring
Measuring by weight of dry ingredients
The best tool used in measuring by weight is digital weighing scale.
1. Sift the flour to remove the lumps.
2. Place the small bowl in the digital weighing scale then set the weighing scale.
3. Scoop the dry ingredients into the bowl until you reach the desired measurement needed in the recipe.
Measuring Granulated sugar
It is not necessary to sift the sugar. Fill the measuring cup or scoop the sugar until it overflows. Do not shake
the measuring cup then level the sugar with a spatula.
Measuring Brown Sugar
Scoop and pack the brown sugar into a measuring cup. Press the sugar using your hand or spoon.
Inverted the cup into the plate brown sugar molded into the shape of the cup.
Measuring Liquid ingredients
1. Prepare the liquid measuring cup
2. Place the cup on a flat surface and pour the liquid until it reaches the correct line on the measuring cup.
3. Place the cup on a flat surface and pour the liquid until it reaches the correct line on the measuring cup.
Measuring Solid Fats (Lard, margarine, shortening etc.)
Fill the measuring cup with solid fats while pressing until it is full. Level the solid fats with the spatula.
Self-Check 2.2
Directions: Write T if the statement in measuring Dry and Liquid Ingredients is correct and F if it is incorrect
statement.
1. There are three methods for filling a dry measuring cup – sifting, spooning, and scooping.
2. Do not shake the measuring cup while measuring dry ingredients.
3. Use rubber scrapper in levelling the dry ingredients in measuring cups.
4. Always sift the flour to remove its lumps.
5. Sifting of granulated sugar is necessary.
E What’s More
A. YES OR NO
Direction: Show how you would measure the following ingredients buy checking Yes or No if the tools
used is appropriate to the following ingredients. Use a separate sheet of paper and copy the table.
Ingredients Tools YES NO
1. ½ cup Fresh Milk Liquid Measuring CUP
Dry Measuring Cup
2. cinnamon powder Measuring Cup
Measuring Spoon
3. Vanilla Liquid Measuring Cup
Measuring Spoon
4. Flour Measuring Cup
Liquid Measuring Cup
B. LOOK FOR IT!

Directions: Using the search engine Google or Mozilla Firefox look for other example of dry and liquid
ingredients. Give at least 5 ingredients in each classification. Use a separate sheet in writing your an-
swer.
C. CINNAMON ROLL
Direction: Below are the list of ingredients used in baking Cinnamon Bread. Identify the ingredients
can be measure using measuring cup and write MC, measuring spoon Write MS, LMS for liquid
measuring cup and T for tablespoon. Write your answer on the second column.
Cinnamon Roll
Ingredients Answer
Bread Flour
Cake Flour
Shortening
Salt
Instant Yeast
E What I Can Do
Directions: Measure the following dry and liquid ingredients accurately using the tools listed below.
Rate your performance by accomplishing the scoring rubric honestly.
MEASURING DRY AND LIQUID INGREDIENTS ACCURATELY
Materials:
Measuring tools—Graduated measuring cup, measuring spoons, weighing scale, individual measuring cup
Others—Spatula, tray, sifter
Ingredients:
Dry Ingredients- Flour, granulated sugar, brown sugar, baking powder and soda
Liquid ingredients- Water, milk, Juice
Learner's Name Date

Competency: Use of Tools and Bakery Equipment Test Attempt
1st 2nd 3rd
How to light an oven
OVERALL EVALUATION
Level Achieved PERFORMANCE LEVELS
Directions:
4 - Can perform this skill without supervision and with initiative and
adaptability to problem situations.
Assess your performance 3 - Can perform this skill satisfactorily without assistance or supervi-
in the following critical task sion.
and performance using the
criteria below . 2 - Can perform this skill satisfactorily but
requires some assistance and/or supervision.
1 - Can perform parts of this skill satisfactorily, but requires consider-
You will be rated based on able assistance and/or supervision.
the overall evaluation on
the right side. Teacher will evaluate the initial level achieved.
A. NAME THE MEASUREMENT

Directions: Identify different amount of measuring tools in the picture.
A. A.
B. B.
C. C.
D. D.
E. E.
B. CONVERSION
Below are the recipe in Baking PANDESAL Convert the following measure of ingredients into grams.
Write your answer on third column.
Ingredients Measurement Equivalent Measure into Grams
1. all purpose flour 2 cups
2. bread flour 3 cups
3. white sugar ½ cup
4. butter melted ½ Cup
5. baking powder 1 Teaspoon
6. fresh milk warm 1 ¼ cup
7. Instant yeast 1 Tablespoon
8. Salt 1 Teaspoon
9. bread crumbs 1 cup
10. egg cooking oil 1 Tablespoon
C. DOUBLE IT!
Direction: Marie want to double the recipe in baking pandesal. Using the pandesal Recipe on the previ-
ous activity. Compute the exact measurement. Copy the table and add one column for the double reci-
pe.
Directions: Answer the following questions. Write your answer/s on a separate sheet of paper.
1. Which Cup is used for measuring Liquid Ingredients? Cup A or Cup?
A. B.
2. Why is this cup the best to use?

3. Match and draw lines.
C Weighing Scale Grams
T Cup Tsp.
t Tablespoon Tbsp
g Teaspoon c
A What I Can Do
Directions: Calculate the following conversion of measurement.

1.6tbsp. = ________ tsp.
2.3C. = ________ tsp.
3.10C. = ________ pt.
4.13kg. = ________ lbs.
5.24qts. = ________pt.
B. Complete the table by supplying the missing word/s or measurement.
UNIT ABBREVIATION
gallon ?
quart ?
pint ?
cup ?
Kilogram ?

Pastry Flour 1 cup ? 4.25 oz.
Whole wheat flour 1 cup 120g ?

oil 1 cup ?
Lard 1 cup ?
margarine 1 cup ?

Extract, pure vanilla 1 teasponn ?
Margarine 1 cup ?
Bread Flour 1 cup ?
Cake flour 2 cups all purpose flour minus ¼ cup plus ¼ cup
?
cornstarchh
Fresh milk 1 cup ?
CONGRATULATIONS!!!!
You finished the second lesson of this module. Rest for a
while and you may start going through the next lesson!
Keep it going!
References
https://www.slideshare.net/bananaapple2/7-1-standard-table-of-weight-and-measures
https://www.pinterest.ph/pin/156007574563914547/
https://www.traditionaloven.com/conversions_of_measures/sugar_amounts.html
https://www.weekendbakery.com/cooking-conversions/
https://www.traditionaloven.com/culinary-arts/baking/dry-instant-yeast/convert-table-spoon-tbsp-to-gram-g-of
-instant-yeast.html
https://www.traditionaloven.com/conversions_of_measures/butter_converter.html
https://joyofbaking.com/IngredientSubstitution.html
https://www.academia.edu/34046547/BREAD_AND_PASTRY_PRODUCTION_NCII_MODULE?
fbclid=IwAR0s0_1MXgd83arI0hb3s-iuQZ2fX-VsxnB8sUQro5YUQuIB_kzGxBBwYVI
https://www.yummy.ph/lessons/baking/measuring-ingredients-the-right-way-for-baking-a00261-20190304
http://www.ecoliciouscharlotte.com/how-to-accurately-measure-flour-cooking-tips-recipes/
https://www.rcampus.com/rubricshowc.cfm?sp=yes&code=N4AA82&
https://www.bettycrocker.com/how-to/tipslibrary/baking-tips/best-measuring-techniques
8
BREAD AND PASTRY

PRODUCTION
Lesson 3 – Maintain Tools and
Equipment

I What’s new
Word Web
Direction: Write 8 word associated to the word Maintenance.
MAINTENANCE
Learning Competency
LO 1. Check condition of tools and equipment

LO 2. Perform basic preventive maintenance
LO 3. Store tools and equipment
D What I know
PRE-TEST Lesson 3
A. Direction: True or false. Write TRUE if the statement is correct and False if it is incorrect.
1. Tools and equipment in bread and pastry production are essential in performing baking process-
es.
2. Functional knives are dull, rusted and with loose handle.
3. Mixing Bowls should be rust-free, non-stick and odor-resistant.
4. Most food service accident happens in the kitchen.
5. Expenses will be maximized if tools and equipment are in good condition.
6. Protective maintenance program is necessary to ensure that all equipment and tools works in
good condition
7. Lemon is produced by the fermentation of ethanol or sugars by acetic acid.
8. The proper care and storage of tools and equipment are necessary to promote an organize and
clean workplace
9. Store them far away from the point of use.
10. Make sure the areas where you are storing the equipment are clean, dry and not overcrowded.
B. Direction: Complete the table by supplying the correct functional or non- functional characteristics
of the following baking tools.
Tools and Equipment Functional Non Functional

Cutting boards Clean and free from scratches ?
Measuring cups and spoon ? Dent, crumpled, cracked

Loose handle, distorted,
Spoon , whisks and spatula ?
rusted
Rust free and in good condition

Food tongs ?
Non detachable
Expose electric wire, dis-

Ovens and other equipment ? torted plug, rusted and
corroded.
Lesson
Maintain Tools and Equipment
3
In this topic you are going learn how to properly maintain baking tools and equip-
ment. You will be able to know how proper cleaning affects the way a tool or equipment
works.
D What’s In
Direction: Find the word needed in the puzzle based on the given definition on the right side.
Good day student! Welcome to the third lesson of this module. In this lesson
you are going to learn more maintaining tools and equipment. You will learn
how to properly maintain tools and equipment properly. After going through
the lesson don’t forget to answer and finish the activities in order for you to
assess your learning. Good luck and happy learning!

Give an extra instruction to the students about the importance of wearing the cor-
rect PPE in performing maintenance of tools and equipment
D What Is It
LO 1. Check condition of tools and equipment

Tools and equipment in bread and pastry production are essential in performing baking pro-
cesses. It makes your work comfortable and easier. Proper maintenance of tools and equipment is
very important to ensure the quality of the baked products and avoid financial consumption in
buying for replacement.

Knives Sharp, quality, and rust free Dull , rusted, loose handle
Cutting boards Clean and free from scratches Stained, broken and discol-
ored surface due to dirt.
Measuring cups and spoon Rust free, angled and clean Dent, crumpled, cracked
Spoon , whisks and spatula Quality, durable, in good con- Loose handle, distorted, rust-
dition ed
Food tongs Rust free and in good condi- Crumpled tip, rusted and bro-
tion ,Non detachable ken spring and brackets han-
dle
Mixing bowls and pans Rust free , non- stick and Crumpled, perforated surface
odor resistant
Ovens and other equipment Clean, quality working condi- Expose electric wire, distorted
tion, sanitized, rust free plug, rusted and corroded.
Important tips on the checking of the condition of tools and equipment
1. Good quality of service. Modern equipment has built-in controls, thermometers and timing and
regulating devices. A breakdown of these devices may affect the quality of the food being prepared
and caused slowdown in production and service.
2. Sanitation. Mechanical function of equipment like the refrigerator and freezers encourages the
development of disease causing bacteria. Negligence of their cleanliness leads to the growth of
food-borne bacteria.
3. Fire prevention. Grease and dirt that gather in stove rims and hoods are fire hazards. Daily in-
spection of grease collecting equipment will minimize the danger of fire.
4. Safety. Most food service accident happens in the kitchen. This is due to lack of knowledge and
training of food worker in the use of tools and equipment. Always read the manufacturer’s in-
structions
5. Less cost of production. Expenses will be minimized if tools and equipment are in good condi-
tion
Self-Check 3.1.
A. Directions: Read and analyze the given statement, then classify the tools and equipment if it is
Functional or Non Functional.
__________1. Sharp and quality knives.
__________2. Chopping board with blood stained.
__________3. Paint flaking off in rolling pin
__________4. Dull paring knife
__________5. Glass mixing bowl with scratches
B. Direction: Supply the missing word or group of words to make the sentence complete.
1. Sharp and quality knives cut better and are easier to work than ______ kind.
D L
2. Select knives that are light, comfortable and _________in your hand.
B L
3. It is important to have ________cutting boards for meat and vegetables.

s P T E
4. An _______ measuring cup is easy to read when measuring liquids.

A G D
5. Long-handled, wooden or plastic spoons are necessary for _____ and stirring.
M X
LO 2. Perform basic preventive maintenance
BASIC PREVENTIVE MAINTENANCE ON BAKING TOOLS AND EQUIPMENT
Preventive maintenance program is necessary to ensure that all equipment and tools works
in good condition. Performing regular maintenance activities may decrease the risk of food contami-
nation and will lessen the cost of production.
Here are some ways to keep your tools and equipment in good condition
1. Follow a regular cleaning schedule
2. Clean with the right cleaning products
3. Always perform preventive maintenance
4. Perform proper storing and stocking
5. Read and follow manufacturer usage instructions
Cleaning materials for baking tools and equipment
Natural Cleaning agent
Vinegar
Produced by the fermentation of ethanol or sugars by acetic acid. Vinegar’s acidity is what makes it
such a good cleaning agent. It can dissolve away soap scum and brines left by hard waters. It also
found out that vinegar is effective in preventing microbial multiplication.
Lemon
Lemon is a great substance to clean and shine brass and copper. Its acid is effective as antibacte-
rial, antiseptic and acts as natural bleaching agent. Just apply the lemon juice directly to the area
using a sponge, let it sit for a minute and then wipe it with clean damp cloth.
Baking Soda
Sodium bicarbonate, commonly known as baking soda, is a chemical compound with the formula
NaHCO³. It is very effective in cleaning kitchen spots, refrigerators, countertops and stove tops.
Borax
Sodium tetraborate, a powdery white mineral that has been used as cleaning product for several dec-
ades. It helps get rid of stains, molds and mildew around the house. It can also kill some insects.
Sponge
Sponges are great scrubbers which help to disinfect your kitchen by cleaning away the food debris
that bacteria thrive on. To keep your sponges disinfected, wet them down and place them in the mi-
crowave and heat for one minute each.
Preventive maintenance practices

Cutting Tools
1. Sharpen knives frequently including folding knives and disinfect before use.
2. Replace knives if damaged or if they cannot otherwise be maintained in sanitary condition.
3. Frequently inspect cutting blades before and during operation for damage, product residue builds
up or cleaning needs.
4. Remove the blades and clean separately, and remaining parts are disassembled (if possible) and
cleaned on regular basis.
5. Store them in their designated places.
Handy Tools
1. Protect all handy tools from dirt, rust and corrosion by air drying them.
2. Wash and dry utensils with a clean dry rag before storing them.
3. Rinse tools and utensils in very hot clean water to sterilize them.
4. Have a periodic inspection and cleaning of tool.
Equipment
For longer and efficient use of baking equipment the following pointers will be helpful:
Cleaning the Range
1. Switch off and remove the electric plug to allow the range to cool before cleaning.
2. Remove and wipe food particles, burnt sediments and grease away from top of the range.
3. Clean the parts thoroughly particularly those that are removable. Clean the burners with a dry
brush or with a clean dry cloth.
4. Remove the grates before cleaning the entire oven. Scrape the food particles carefully. Wash and
dry the removable parts very well.
Cleaning the mixer
1. Remove the detachable parts.
2. Wash the beaters and bowls after use.
3. Wipe the parts with dry cloth thoroughly.
LO 3. Store tools and equipment

PROPER STORAGE OF TOOLS AND EQUIPMENT
The proper care and storage of tools and equipment are necessary to promote an organize and
clean workplace, maintaining tools to its good working condition and to easily locate the tools and
equipment when needed
Importance of proper storage of tools and equipment
1. It is an important factor for safety and health as well as good business.
2. Improves appearance of general-shop and construction areas.
3. Reduces overall tool cost through maintenance.
4. This also ensures that tools are in good repair at hand.
5. Teaches workers principles of (tool) accountability.
Pointers to follow in storing tools and equipment:
1. Have a designated place for each kind of tools.
2. Label the storage cabinet or place correctly for immediate finding.
3. Store them near the point of use.
4. Wash and dry properly before storing.
5. Store knives properly when not in use with sharp edge down.
6. Put frequently used items in conveniently accessible locations.
7. Gather and secure electrical cords to prevent entanglement or snagging.
8. Cutting boards should be stored vertically to avoid moisture collection.
9. Metal equipment can be stacked on one another after drying such as storage dishes and bowls.
10. Make sure the areas where you are storing the equipment are clean, dry and not overcrowded
Self-Check 3.3
Directions: Observe and analyze the given picture then answer the question below.
Guide questions:
1. Cite your first impression on the given picture.
2. Does the picture portray proper storing of tools and equipment? Explain your answer
3. Why do you think it is necessary to store the tools and equipment properly?
E What’s More
A. TELL ME SOMETHING
Directions: Tell something about the given images. Use a separate sheet in writing your answer
______________________ ______________________
______________________ ______________________
______________________ ______________________
______________________ ______________________
______________________
______________________ ______________________
______________________ ______________________
______________________ ______________________
______________________
B. In our Kitchen!
Directions: Together with your parents and siblings, look for some of the functional and non-
functional tools in your kitchen. Use your learning in Lesson 3 to identify whether it is functional or
non-functional. Use the table below.
FUNCTIONAL NON-FUNCTIONAL CHARACTERISTICS
C. Let’s Get it Straight.

Directions: Answer the following question based on what you have gained or learned in maintaining
tools and equipment.
1. Explain the importance of proper maintenance of tools and equipment
2. Interpret “ Use the right Tool for the right Job”
3. Why we should practice proper storing of tools and equipment?
E What I Can Do
Direction: In your own kitchen, do the proper keeping and storing of tools and equipment. Create a
video clip or picture while doing it then post it on your FACEBOOK “MYDAY”.
Rate your performance honestly using the rubric below.
Criteria 4- exemplary 3- Proficient 2 - Developing Emerging
1.Concept It covers all the topic in It covers basic It covers essential infor- It covers minor details
depth details and exam- knowledge about the mation on the topic about the topic
ples topic
2.Quality/ organization The quality and materi- The quality and materi- The quality and materi- The quality and materi-
of the video als in the video are well als in the video ade- als in the video are lack als in the video are not
organized and under- quately organized and of organization and organized and lack of
standable somewhat clear clear. clarity.
3.Creativity/ unique- The video design is The video design is The video design is lack The video designs show
ness unique and original expressive. of individuality no attempt of individu-
ality
4. Final output Final product looks Final product looks The final product re- Final product looks
professional and the decent and the con- quires more revisions unrefined and the con-
concepts were visibly cepts were somewhat and the concepts were cepts were not demon-
demonstrated. demonstrated not clearly demonstrat- strated.
ed.
A. IN MY KITCHEN
Directions: Go to your own kitchen and look for at least 5 baking tools that need mainte-
nance. Documents your work by taking pictures of before, during and after the maintenance
process. Use a separate sheet of paper in writing your answer. Copy the format below.
Picture (Before) Description Maintenance Picture Picture ( After)
needed (During)
Ex Greased Scrub the
and burnt grease with
pan lemon and
baking soda .
B. INTERVIEW
Direction: Conduct an interview to the nearest bakery shop in your house. Ask them how they main-
tain their baking tools and equipment. Document their answer in a narrative form.
C. WATCH ME
Direction:
Watch a video in YouTube about maintaining tools and equipment. Try to reflect on the learning you
have gained in the video. Make a Facebook post/ myday post with your reflection and the hashtag # I
love to learn.
Share your learning through COMICS STRIP

Directions: Create a simple comic strip and show what you have learned in Lesson 3. Follow the following guide-
lines.
1. Your comics strip should at least contain 6 panels.
2. Your comics strip should be informative.
3. Show the proper cleaning and maintenance of tools and equipment.
4. Your comics strip should also encourage other students to do proper cleaning and maintenance of tools and
equipment.
5. Your comics strip will be graded based on the rubric below.
Category 5 4 3 2
Basic ele- Comics strip should Comics strip contains Conics strip is missing Comics strip is missing
ments contain all elements in a all element one basic element more than two elements.
creative, organized form.
Panels/ All six panels are com- All six panels are com- Five panels are complete Four or fewer panels are
layout plete in a creative, orga- plete with an appropri- with an appropriate complete with an appro-
nized format ate cause-and-effect causeand-effect relation- priate causeand-effect
relationship ship. relationship.
Illustration Strip contains six com- Strip contains six Strip contains five or fewer Strip contains four or
pleted (colored) draw- completed (colored) completed (colored) draw- fewer completed (colored)
ings in a creative, orga- drawings. ings. drawings.
nized format.
Grammar/ There are no more than There are no more There are no more than There are five or more
mechanics two errors than three errors. four errors errors.
A What I Can Do
PRE-TEST Lesson 3
A. Direction: True or false. Write TRUE if the statement is correct and False if it is incorrect.
1. Tools and equipment in bread and pastry production are essential in performing baking processes.
2. Functional knives are dull, rusted and with loose handle.
3. Mixing Bowls should be rust-free, non-stick and odor-resistant.
4. Most food service accident happens in the kitchen.
5. Expenses will be maximized if tools and equipment are in good condition.
6. Protective maintenance program is necessary to ensure that all equipment and tools works in good
condition
7. Lemon is produced by the fermentation of ethanol or sugars by acetic acid.
8. The proper care and storage of tools and equipment are necessary to promote an organize and
clean workplace
9. Store them far away from the point of use.
10. Make sure the areas where you are storing the equipment are clean, dry and not overcrowded.
B. Direction: Complete the table by supplying the correct functional or non- functional characteristics
of the following baking tools.
Cutting boards Clean and free from scratches ?
Measuring cups and spoon ? Dent, crumpled, cracked

Loose handle, distorted,
Spoon , whisks and spatula ?
rusted
Rust free and in good condition

Food tongs ?
Non detachable
Expose electric wire, dis-

Ovens and other equipment ? torted plug, rusted and
corroded.
CONGRATULATIONS!!!!
You finished the third lesson of this module. Rest for a while
and you may start going through the next lesson!
Keep it going!
References
https://www.almanac.com/news/home-health/natural-living/white-vinegar-powerful-use-caution
https://www.livescience.com/54282-lemon-nutrition.html
https://www.huffpost.com/entry/baking-soda-uses-around-the-
https://www.pinterest.ph/pin/181129216236878541/?
autologin=truehouse_l_5e3dfc3dc5b6bb0ffc1120d4
https://shopee.ph/abMagic-Wipe-Dish-Sponge-Clean-Scouring-Cloth-Dish-Washing-Clean-Sponge-
Tools-i.91784272.1978422863
https://www.youtube.com/watch?v=MKaZYqtt-SQ
www.readwritethink.org
k-12 Exploratory Module in Bread and Pastry Production
Reference: TESDA NC II Bread and Pastry Production learning module

Reference: Great bakery equipment maintenance. https://www. Strattonsales.com
8
BREAD AND PASTRY

PRODUCTION
Lesson 4 – Practice Occupational
Health and Safety Procedures

I What’s new
Direction: Answer the questions below base on your real experience.
Year 2020 Pandemic start in the Philippines all people in the country affected to this kind of Pandemic.
1. Why does Pandemic happened to our country?
2. What are pre -cautionary measure that our Government do during Pandemic? Is it important?
3. Why is it important to wear PPE?
Learning Competency
LO 1. Identify hazards and risks

LO 2. Evaluate hazards and risks
LO 3. Control hazard and risks
LO 4. Maintain occupational health and safety awareness
D What I know
PRE-TEST Lesson 4
Directions: With hazard risks as bases, match Column A with Column B. Write the letters only. Use
separate sheet for your answers.
A B
_____ 1. Electricity a. Cut
_____ 2. Knife b. Cancer
_____ 3. Welding c. Slips, falls
_____ 4. Benzene d. Metal fume fever
_____ 5. Wet floor e. Shock
_____ 6. Hazards f. Remind workers of correct lifting
_____ 7. Work g. Change in body function
_____ 8. Safety hazards h. Determinant of health
_____ 9. Back injury i. Cause harm
_____10. Adverse health effect j. Unsafe workplace
k. Vibration
Lesson
4 Practice Occupational Health and Safety Procedures
In this lesson you are going to learn more about on occupational health and safety procedures that
must be done during baking processes. You will also know safety awareness.
D What’s In
Direction: Answer the following question

1. Why does proper use of tools and equipment is important?
2. Why does food contamination affect to our body?
3. What are the important things you need to do before and after using the equipment? Why?
Good day student! Welcome to the fourth lesson of this module. In this lesson you are going to
learn more on occupational health and safety procedures which is very important in baking.
You will encounter different practices that would be very helpful in understanding the occupa-
tional health and safety procedures in baking. After going through the lesson don’t forget to
answer and finish the activities in order for you to assess your learning. Good luck and happy
learning!

You may review your student’s knowledge about occupational health and safety
practices and awareness. It will help them in accomplishing the tasks in this lesson
D What Is It
LO 1. Identify hazards and risks

HAZARD AND RISK IN THE WORKPLACE
A hazard is something that can cause harm, e.g. electricity, chemicals, working up a ladder, noise,
a keyboard, a bully at work, stress, etc.
Types of Hazards in the Workplace
1. Safety Hazards it includes slips, trip and falls, operating dangerous machinery and electrical hazards
2. Biological Hazards caused by organisms such as virus and bacteria
3. Physical hazards those workers or workplace that are exposed to loud noise, radiation, sun rays
4. Ergonomic Hazards it includes repetitive movement, manual handling, workplace/job/task design,
uncomfortable work station height and poor body positioning.
5. Chemical Hazards working to the workplace exposed to dangerous liquids, solvents or flammable gas-
ses.
6. Psychological hazards it affects mental health or mental well-being of the worker by overwhelming in-
dividual coping mechanism and impacting the worker’s ability to work in a healthy and safe manner
RISK
Risk is the chance or probability that a person will be harmed or experience an adverse health ef-
fect caused by a hazard. It may also apply to situations with property or equipment loss.
Management Commitment
1. The employer identifies his general responsibilities regarding occupational safety and health laws.
2. Everyone in the organization understands the general requirements of occupational safety and health
laws.
3. The employer is actively involved in OHS management.
4. A competent person in the organization coordinates safety management activities
5. There is occupational safety and health policy that is up-to-date
6. Everyone in the organization knows about the occupational safety and health policy.
7. Adequate resources are provided for all aspects of OHS management.
8. All employees have sufficient time to carry out specific tasks related to occupational safety and health.
9. All employees are accountable for safety and health in their area of responsibility.
OSH Signs or symbols in the Workplace
Safety signs are the alert signs that help in indicating various hazards ahead.
GOOD MANUFACTURING PRACTICES
PERSONAL HYGIENE
1. Ways to achieve personal hygiene.
2. Regularly wash and cut your hair to keep a neat appearance.
3. Visit the dentist at least once a year (twice a year is optimal).
4. Bathe every day before work, or every night before you go to sleep.
5. Wear deodorant or antiperspirant daily if you tend to sweat heavily.
6. Scrub your hands with soap and water.
7. Trim your nails; especially if you work in the food service
8. Keep hand sanitizer and facial tissues near your work desk.
9. Use a separate towel or cloth for drying dishes, wiping countertops, and wiping hands.
10. Avoid working with food when you have an open cut, sore, boil, or infected wound in your hands.
11. Keep hands out of food as much as possible. Otherwise, wear disposable gloves.
12. Avoid smoking while preparing or handling food as ashes may drop into the food.
13. Wear suitable clothes at work.
HAND WASHING
Washing is the single most effective way to prevent the spread of infections. "Good" hand washing
techniques include using an adequate amount of soap, rubbing the hands together to create friction, and
rinsing under running water.
Other hand issues
Hand sanitizer should never be substituted to proper hand washing.
Fingernails should be kept short and without nail polish while handling food.
LO 2. Evaluate hazards and risks
Philippine OHS standards
OSH Standard are mandatory rules and standard set and enforced to eliminate or reduce occu-
pational safety and health hazards in the workplace.
The OSH Standards are mandatory rules on occupational safety and health promulgated pur-
suant to Article 162, Book IV of the Labor Code of the Philippines, P.D.442 Art.162.
What is the purpose of OSH Standards?

OSH Standards aim to provide at least the minimum acceptable degree of protection that must
be afforded to every worker.
What does right to safe and healthful conditions of work mean?
It means that the worker shall be assured of effective protection against the danger of injury,
sickness or death through safe and healthful working conditions.
Effects of hazards in the work
In baking the heat is associated with ovens in bakeries or laboratories can be hazardous to the
employee and baker. Those who are in direct with ovens will affect the cardiovascular functions of a
person which can result to syncope or fainting and other hazardous consequences.
COMMON HEALTH RISK ASSOCIATED WITH WORKPLACE HAZARDS
1. Breathing Problem 5. Skin Irritation
2. Hearing Damage 6. Disease
3. Reduced well being 7. Bodily Injury
4. Stress 8. Damage to muscles, bones and joints
LO 3. Control hazard and risks

Safety Regulations in the Workplace
The Occupational Safety and Health Standards Act will protect the health of workers in the Philippines
Safety regulations. The following are safety regulations and guidelines.
Employee orientation
It has been found that inexperience workers, in general, are involved I accidents at a higher rate
than others. Items related to health and safety that should be include are: emergency procedure, loca-
tion first aid stations, health and safety responsibilities, including those specified by legislation, report-
ing injuries, unsafe conditions and acts, use of personal protective equipment, right and refuse hazard-
ous work, hazards, including those outside own work, reason for each health and safety rules.
It is important to be safe in the kitchen while baking. Here are some safety regulation in baking
laboratories.
Clean Air Act
The Clean air act 1999 also known as Republic Act No. 8749, otherwise known as the Philippine Clean
Air Act, is a comprehensive air quality management policy and program which aims to achieve and
maintain
Electrical and Fire Safety Code
Electrical fire and electrical shock are the most serious electrical hazards.
Electrical shock- this happen when you touch a live wire, a tool or machine with poor insula-
tion.
FIRE SAFETY CODE
Fire is the result of the chemical combination of combustible material (fuel) with oxygen in the
presence of enough heat. .
To avoid fire in the kitchen while baking here are some tips: 1. When baking checked it regularly,
remain in the kitchen while food is cooking, and use timer to remind you that you are cooking; 2. Keep
anything that can catch fire away from your stovetop; 3. Always check oven temperature when baking;
4. With electrical fires, do not use water to extinguish them; 5. In case of oven fire, turn off the oven-
keep the door closed until it is cool; 6. Before using it again contact qualified oven technician to avoid
fire.
Fire Extinguishers- Is an active fire protection device used to control small fire, often in emergency sit-
uations.
Steps to use fire extinguisher properly: 1. Pull 2. Aim 3. Squeeze 4. Sweep
Waste Management
Government program designed to instill awareness on people on how to manage their household
wastes by implementing waste management policies. Collection, transport and processing of waste ma-
terials. Waste materials can be: Biodegradable -Non biodegradable, Hazardous-Non hazardous
We can do this following the five R's of waste management: Reduce, Reuse, Recycle, recover, Residu-
al Management
Contingency Measures and Procedures
Kitchen workers such as chef, cooks, baker perform manual task covering and eliminating the
risk is the most effective control measure equipment.
PERSONAL PROTECTIVE EQUIPMENT (PPE)
1. Hair covering/ hairnet- Prevents hair from falling into food product
2. Facial mask- Barrier to airborne contamination during sneezing, coughing and talking
3. Aprons- Reduce risk of contamination and help maintain cleanliness.
4. Gloves- Reduce risks of contamination.
5. Pot holder- Protects against burns when taking hot items on top of the stove.
LO 4. Maintain occupational health and safety awareness

OCCUPATIONAL HEALTH AND SAFETY PROCEDURE, PRACTICES AND REGULATIONS
Occupational Safety and Health Act 1984 (the Act) to provide and maintain a safe working envi-
ronment in which employees are not exposed to hazards.
Bakery operation safety
1. Review four core food safety practices: clean, separate, chill and cook
2. Apply four core food safety
3. Replace kitchen cloths and towels daily; change baking mitts or hot pads after use.
4. Before baking do the following: Tie back long hair, Wash hands with warm water and soap, Wear a
clean PPE, Wash counters, assemble ingredients and tools needed for recipe, Re- wash hands before
beginning to measure, mix or portion products.
EMERGENCY-RELATED DRILLS AND TRAINING
Fire drill
If you discover a fire
1. Isolate the fire by closing doors as you exit the building
2. Verbally notify those around you of a fire as you move towards the exit
3. Sound the fire alarm by pulling the closest manual hand pull-located next to each exit door
4. Use the stairs- NEVER use elevators
5. Get the safe place and call the fire man officers immediately
6. Evacuate the building utilizing the primary or secondary evacuation routes
Earthquake drill
1. Once the drill is announced, conduct the DROP Procedure (Duc, cover and hold)
2. Leave quickly the building in an orderly manner
3. Stay away directly under the corridors
4. Walk away from the building then unto the escape route
5. Once safe, help others go to safety.
Note: If it is happened during baking, before leaving the building turn off the gas, or electric appliances
like oven etc.
OHS records in accordance with workplace requirements
Occupational Health and safety requires different records in order to ensure the safety of the
workers as well as the consumers. Through this records the management will be able to ensure that no
one will get hurt during work.
1. Importance of Kitchen Inspection Checklist Form
2. Health Inspections
3. Food Safety
4. Staff Management
MONTHLY CLEANING SCHEDULE AND RECORD FORM
State Food Safety reiterates how cleaning is an essential part of food safety in a food service es-
tablishment. If your facility is not cleaned properly, customers could get sick, pests could enter and in-
fest your establishment, and many more undesirable consequences will likely occur.
E What’s More
A. MY THOUGHTS
Directions: Write your explanation about the importance of the following safety procedures in perform-
ing activities inside the kitchen.
1. Tie back long hair

2. Wear a hairnet
3. Remove all Jewelry
4. Wear an Apron
5. Wash Hands Thoroughly
B. CONNECT THE PICTURE
Direction: Connect the pictures and explain your answer.
EXPLANATION:
EXPLANATION:
EXPLANATION:
EXPLANATION:
C. BE SAFE!
Direction: Make your own safety tip do’s and don’ts inside the laboratory. Follow the format below.
NAME: _____________________________
BE SAFE
Safety Tip:
___________________________________________________________________
What to do What not to do
E What I Can Do
SLOGAN MAKING
Directions: Create a slogan showing the importance of emergency related drills and training. Use the
rubric below as a guide in making your slogan.
4 3 2 1 Score
The slogan is exception- The slogan is attractive The slogan is acceptably The slogan is
ally attractive in terms of in terms of neatness. attractive though it may distractingly
Crafts- neatness. Well- Good construction and be a bit messy. messy.
manship constructed and not not very messy.
messy.
Slogan is exceptionally Slogan is creative and a Slogan is creative and The slogan
creative. A lot of thought good amount of thought some thought was put does not
Creativity and effort was used to was put into decorating into decorating it. reflect any
make the banner. it. degree of
creativity.
Exceptional use of new Good use of new ideas Average use of new ideas No use of
ideas and originality to and originality to create and originality to create new ideas
Originality create slogan. slogan. slogan. and originali-
ty to create
slogan.
There are no grammati- There is 1 grammatical There are 2 grammatical There are
cal mistakes on the mistake on the poster. mistakes on the poster. more than 2
poster. grammatical
Grammar
mistakes on
the poster.
A. OH NO!
Directions: Given below are the sample pictures that can cause accident in the kitchen. What do you
think are the reason why it could happen and give an explanation how to prevent this situation.
1. 2. 3. 4.
B. WASH WASH WASH!
Materials:
Soap Basin Water
Procedures:
1. Prepare the materials needed.
2. Together with your parents and siblings perform the proper handwashing procedure in your lava-
tory.
3. Rate your performance using the rubric below.
C. WEAR PPE
Direction: Demonstrate how to wear your complete PPE from head to foot. Use the Rubric be-
low in grading your performance.
PRACTICE PROPER SEGREGATION TECHNIQUE

Direction: Demonstrate the proper way of waste segregation. Use the Rubric below in grading your
performance.
Objective: To be able to categorize waste as for re-use, recycle, reduce or dispose.
Materials Tools and Equipment: Waste bags or cans, different kinds of wastes
Procedure:
1. Together with your parent and siblings, gather all the wastes and garbage around your house.
2. Segregate the wastes whether for recycle, re-use, reduce or for dispose.
3. Place on designated/labeled trash boxes or cans.
4. Put them on a safe place for pick up.
Rubric for WASH,WASH,WASH, WEAR PPE AND PROPER WASTE SEGRGATION

Learner's Name Date
Competency: Practice Occupational Health and Safety Pro- Test Attempt
cedures 1st 2nd 3rd
Practice Proper Segregation Technique
OVERALL EVALUATION
Level PERFORMANCE LEVELS
Directions:
Achieved
4 - Can perform this skill without supervision
and with initiative and adaptability to prob-
Assess your performance in the fol-
lem situations.
lowing critical task and performance
using the criteria below. 3 - Can perform this skill satisfactorily with-
out assistance or supervision.
You will be rated based on the overall 2 - Can perform this skill satisfactorily but
evaluation on the right side.
requires some assistance and/or supervision.
1 - Can perform parts of this skill satisfactori-
ly, but requires considerable assistance and/
or supervision.
Teacher will evaluate the initial level achieved.
A What I Can Do
POST-TEST Lesson 4
Directions: With hazard risks as bases, match Column A with Column B. Write the letters only. Use
separate sheet for your answers.
A B
_____ 1. Electricity a. Cut
_____ 2. Knife b. Cancer
_____ 3. Welding c. Slips, falls
_____ 4. Benzene d. Metal fume fever
_____ 5. Wet floor e. Shock
_____ 6. Hazards f. Remind workers of correct lifting
_____ 7. Work g. Change in body function
_____ 8. Safety hazards h. Determinant of health
_____ 9. Back injury i. Cause harm
_____10. Adverse health effect j. Unsafe workplace
k. Vibration
CONGRATULATIONS!!!!
You finished the all lesson of this module.
References
https://www.ccohs.ca/oshanswers/hsprograms/hazard_risk.html
https://www.dreamstime.com/illustration/breath-shortness.html
https://www.ccohs.ca/oshanswers/hsprograms/hazard_risk.html
https://www.123rf.com/clipart-vector/skin_rashes.html?sti=lbso35pxgx9v0u5jis|
https://www.hiclipart.com/free-transparent-background-png-clipart-mpgqh
https://westchesterseniorvoice.com/health/dangers-untreated-hearing-loss.html
https://welbot.io/welblog/better-employee-health-boosts-your-bottom-line.html
http://clipart-library.com/clipart/351087.htm
https://www.progressive.com/answers/personal-injury-protection/
https://centerhealthyminds.org/news/being-well-in-a-stressed-out-society
https://www.ccohs.ca/oshanswers/hsprograms/basic.html
https://www.bakeinfo.co.nz/School-Zone/Baking-Basics/Safety-in-the-Kitchen
https://www.doh.gov.ph/faqs/What-is-the-Clean-Air-Act
https://www.highspeedtraining.co.uk/hub/electrical-safety-symbols/
https://www.rhvfd13.com/safety/cooking-fire-safety/
https://www.safewise.com/home-security-faq/prevent-house-fire/
https://www.crystaldive.com/blog/the-5-rs-of-waste-management-refuse-reduce-reuse-recycle-and-rot/
https://www.safework.sa.gov.au/business-industry/hospitality/hazards-risks/kitchen-workers
https://www.seton.net.au/warning-signs-slippery-when-wet-s0264.html
https://www.stocksigns.co.uk/items/first-aid-first-aid-station-sign/
https://www.shponline.co.uk/ppe-personal-protective-equipment/
https://www.safetysign.com/products/5607/caution-hot-surface-sign
https://www.safetysign.com/products/5825/caution-unsafe-water-sign
https://www.safetysign.com/products/4908/danger-chemicals-keep-out-sign
https://www.safetysign.com/categories/s350/no-smoking-signs
https://www.safetysign.com/products/4303/keep-door-closed-all-times-sign
https://www.safetysign.com/products/4303/keep-door-closed-all-times-sign
https://www.seton.com/wash-hands-signs-16807d.html
https://www.quora.com/What-are-the-different-shapes-and-colors-used-for-safety-signs-How-can-I-understand-their-meanings
https://www.foodsafetymagazine.com/magazine-archive1/februarymarch-2011/proper-hand-washing-a-vital-food-safety-step/
https://waterandhealth.org/disinfect/fun-way-teach-kids-hand-washing/
Retrieved from k-12 Exploratory Module in Bread and Pastry Production
https://homebakingassociation.wordpress.com/2016/06/10/steps-to-home-baking-food-safety/
https://content.statefundca.com/safety/safetymeeting/SafetyMeetingArticle.aspx?ArticleID=526
https://staysafeapp.com/blog/2019/08/08/6-types-of-workplace-hazard/
https://sites.google.com/site/ergonomics2015607/history/caused-of-ergonomics-1
https://www.istockphoto.com/photo/cleaning-gm928891006-254750567
https://www.istockphoto.com/photo/cleaning-gm928891006-254750567
https://www.amazon.co.uk/JAMOR-Fog-proof-Hygienic-Processing-Restaurant/dp/B07BBHLHT9
https://www.amazon.co.uk/Cooking-Polyester-Adjustable-Gardening-Restaurant/dp/B077D9JJ67
ttps://www.amazon.com/Plastic-Disposable-Cooking-Cleaning-Handling/dp/B01M087I90
https://www.amazon.com/Kitchen-Holder-Holders-Cooking-Supplies/dp/B014AM4X06
https://www.buzztime.com/business/blog/ultimate-restaurant-kitchen-inspection-checklist/
https://www.statefoodsafety.com/Resources/Resources/training-tip-maintaining-a-cleaning-schedule
https://www.dreamstime.com/slogan-word-cloud-slogan-word-cloud-wordcloud-made-text-image126627689
https://www.rcampus.com/rubricshowc.cfm?sp=yes&code=N4AA82&
ANSWER KEY
LESSON 1
WHAT I KNOW WHAT’S IN SELF-CHECK 1.1
Pretest LO1 1. Whisk 1. Loaf pan
1. C 6. A 2. Bread Knife 2. Electric mixer
2. C 7. A 3. Measuring Cup 3. Grater
3. C 8. C 4. Apron 4. measuring spoon
4. B 9. D 5. Colander 5.Pastry wheel
5. B 10. A
WHAT’S MORE WHAT I CAN DO
WHAT OTHER ENRICHMENT ACTIVITY CAN I ENGAGE IN
C. Crossword Puzzle Post-test Lesson 1
B. Classification
1. Bread knife 1. C
Mixing Measur- Ovens Cutting Prepar- Baking
2. Mixing bowl 2. C
tools ing tools atory Pans
3. Blender 3. C
tools tools
4. Spatula 4. B
5. Whisk 5. B Mixing Weigh- Micro- Pastry Pastry Muffin
6. Sifter 6. A Bowls ing wave wheel tips pan
7. Measuring spoon 7. A scale Oven
8. Egg beater 8. C Rubber Bread
9. Bake pan 9. D scrap- toaster
10. A per
10. 10.Grater
LESSON 2
WHAT’S NEW WHAT I KNOW WHAT’S IN
Pretest Lesson 2
A. The Baking Hub 1. 18tsp. 11. 120g. 1. Electric Weighing Scale
2. 48tsp. 12. 4. 25 0z. 2. Measuring Spoon
Answer: It is where 3. 5pt. 13. 207 g. 3. Measuring Cup
she can buy tools 4. 88.73lbs. 14. 205 g. 4. Timer
that are necessary in 5. 48pt. 15. 217 g.
baking. 6. Gal 16. ½ Vanila
7. Qt. 17. 1 cup butter
Answer may vary 8. Pt. 18.1Cup All-purpose Flor
9. C 19. 2 Cups
10. Kag. 20. ½ Cup + ½ Evaporated
Milk
SELF-CHECK 2.1 SELF-CHECK 2.2 WHAT’S MORE

Tbsp. T B. Look for it WHAT’S MORE
G T Dry Ingredients A. YES OR NO
Pounds F Flour Ingredients Tools YE NO
Teaspoon T Sugar S
Pt. F Oat Meal 1. ½ cup Liquid Measuring /
32 tbsp Rice Fresh Milk CUP
Dry Measuring /
1 ½ quarts Baking Powder
Cup
4.4 lbs 2. cinnamon Measuring Cup /
16 tbsp Liquid Ingredients powder
2 ½ pints Water Measuring Spoon /
Milk
3. Vanilla Liquid Measuring /
Juice Cup
Eggs Measuring Spoon /
Vanilla
4. Flour Measuring Cup /
Answer may vary

WHAT’S MORE WHAT OTHER ENRICH- WHAT OTHER ENRICHMENT WHAT OTHER ENRICHMENT ACTIVITY CAN I
MENT ACTIVITY CAN I ACTIVITY CAN I ENGAGE IN
C. Identification ENGAGE IN ENGAGE IN
B. Conversion C. Computation
A. Name the Meas-
MC 1. 280 1. 560
urement
MC 2. 300 2. 600
MC/T 3. 100 3. 200
1. 2.
T 4. 113 4. 226
a. 1/8 a. 1/8
T 5. 5 5. 10
b. 1.4 b. ¼
6. 300 6. 600
c. ½ c. ½
7. 8.45 7. 16.9
d. ¾ d. 1
8. 5.9 8. 11.8
e. 1 e. ½ t
9. 90 9. 180
f. 1
10. 12.94 10. 25.88
WHAT I CAN DO
WHAT I HAVE LEARNED Post-test Lesson 2
1. 18tsp. 11. 120g.
1. A. Measuring Cup for Liquid Ingredients 2. 48tsp. 12. 4. 25 0z.
3. 5pt. 13. 207 g.
2. answer may vary 4. 88.73lbs. 14. 205 g.
5. 48pt. 15. 217 g.
3. 6. Gal 16. ½ Vanila
7. Qt. 17. 1 cup butter
C Weighing Scale Gram 8. Pt. 18.1Cup All-purpose Flor
9. C 19. 2 Cups
T Cup Tsp.
10. Kag. 20. ½ Cup + ½ Evaporated Milk
t Tablespoon Tbsp
g Teaspoon c
LESSON 3:
11. Stained, broken and
WHAT I KNOW discolored surface due to WHAT’S IN SELF-CHECK 3.1 B.
Pretest Lesson 3 dirt. 1. Maintenance 1. dull
1. TRUE 12. Rust free, angled and 2. Deodorizer A. 2.balanced
2. FALSE clean 3. Sanitation 1. Functional 3. separate
3. TRUE 13.Quality, durable, in good 4. Disinfectant 2. Non Functional 4. angled
4. TRUE condition 5. Washing 3. Non Functional 5. mixing
5. FALSE 14. Crumpled tip, rusted 6. Storing 4. Non Functional
6. TRUE and broken spring and 7. Safety 5. Non Functional
7. FALSE brackets handle 8. cleaning
8. TRUE 15. Clean, quality working
9. FALSE condition, sanitized, rust
10. TRUE free
SELF-CHECK 3.3 WHAT I CAN DO 11. Stained, broken and discolored surface
Post-test Lesson 3 due to dirt.
1. The picture shows different baking tools and equip- 1. TRUE 12. Rust free, angled and clean
ment stored properly. 2. FALSE 13. Quality, durable, in good condition
2. Yes, because it is organized according to its usage 3. TRUE 14. Crumpled tip, rusted and broken
and with label of their names. 4. TRUE spring and brackets handle
3. proper storing of tools and equipment keeps the 5. FALSE 15. Clean, quality working condition, sani-
working area clean and easily to locate when need- 6. TRUE tized, rust free
ed. 7. FALSE
8. TRUE
9. FALSE
10. TRUE
LESSON 4:
WHAT I KNOW WHAT I CAN DO

Pretest Lesson 3 Post-test Lesson 4
1. E 1. E
2. A 2. A
3. D 3. D
4. B 4. B
5. C 5. C
6. I 6. I
7. H 7. H
8. J 8. J
9. F 9. F
10. G 10. G

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TLE

Introductory Message ………………………………………………………………. 3

Parts of the Module …………………………………………………………………. 4

Lesson 1: Use of Bakery Tools and Equipment ………………………………. 7

Lesson 2: Perform Mensuration and Calculation ………….……………..…. 37

Lesson 3: Maintain Tools and Equipment ………………………………..…. 54

Lesson 4: Practice Occupational Health and Safety Procedures ……..…. 72

Answer Key ……………………..……………………………………………………. 11

Development Team of the Module

Authors: Maricel C. Morante, Mariethel B. Almazon, Ma. Anna Salome L. Caimen-

Department of Education – Region 4A CALABARZON

For the facilitator:

LO 1. Prepare tools and equipment for specific baking purposes

Good day student! Welcome to the first lesson of this module.

Notes to the Teacher

LO 1. Prepare tools and equipment for specific baking purposes

It monitors the baking time, fermentation of dough, proofing time

Tools Function Image

It has a serrated blade that slices loaves, bread, and cakes

It is used for cutting pastry and parchment paper used in bak-

It also known as Chef’s knives. This is a multi- purpose knife

It is used to cut dough during scaling, to manipulate dough

It is used to cut fat into pieces to be able to coat flour in pastry

These are hollow dishes used for mixing ingredients. It

It is used for manually beating egg whites, batter mixture

It is mixing equipment used for mixing, folding, beating,

This baking utensil is used in spreading butter, oil or glaze,

Spatula It is used for frosting cakes

It is a long cylinder made from aluminum, ceramic, glass,

This is made of metal or plastic attached to the tip of the pas-

Can Opener It is a device used for opening canned goods.

Tools Function Image

It is a round pan with scalloped sides used for baking elegant

Muffin Pan This is used for baking muffins and cupcakes.

It is made of porcelain or glass used for baking.

PART 1: Taking Safety Measures

PART 2: Lighting the Pilot Light

A. WATCH AND LEARN

E What Other Enrichment Activity Can I Engage In

A. CUT AND PASTE ACTIVITY

Convection ovens Rotary ovens Wooden spoon

Pastry blender Pastry tips Pastry wheel

A What I Have Learned

POST TEST LESSON 1

BREAD AND PASTRY

This instructional material was collaboratively developed and reviewed

We value your feedback and recommendations.

LO 1. Familiarize oneself with the table of weights and measures in baking

TYPE OF FLOUR CUPS GRAMS OUNCES

Type of Shortening Cups Grams

INGREDIENTS AMOUNT SUBSTITUTION

Notes to the Teacher

LO 1. Familiarize oneself with the table of weights and measures in baking

Unit of Measurement and its Abbreviation COMMON UNITS OF VOLUME

MEASUREMENT EQUIVALENT MEASUREMENT EQUIVALENT

B. Directions: Calculate the following conversion of measurement.

LO 2. Apply basic mathematical operations in calculating weights and measures

LEAVENING AGENT SHORTENING

Grade 8 Quarter 1 Bread and Pasrty Prod'n

Grade 8 Quarter 1 Bread and Pasrty Prod'n

Grade 8 Quarter 1 Bread and Pasrty Prod'n