Republic of the Philippines

Department of Education
Region VI – Western Visayas
Schools Division of Iloilo
VICTORIA INTEGRATED SCHOOL
Tubungan, Iloilo
_____________________________________________________________________________________

SUPPLEMENTARY LEARNING MATERIALS

in
Bread and Pastry Production
(TLE Exploratory Course - Grade 7 & 8)

WEEK 1
FIRST GRADING

TOPIC
Using of Tools and Bakery Equipment

LEARNING COMPETENCY

LO1. Prepare tools and equipment for specific baking purposes

1.1 Identify baking tools and equipment based on their uses.
1.2 Classify baking tools and equipment based on their usage.
TLE_HECK7/8UT-0a-1

Prepared by:

HASHINIE MARIEL T. TAMONAN

Teacher
TLE Department
 What I Need to Know

This module was designed and written with you in mind. It is here to help you
master the Bread and Pastry Production. The scope of this module permits it to be
used in many different learning situations. The language used recognizes the
diverse vocabulary level of students. The lessons 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 three lessons, namely:

Lesson 1 – Using of Tools and Bakery Equipment
Lesson 2 – Performing Mensuration and Calculation
Lesson 3 – Maintaining Tools and Equipment
Lesson 4 – Practice Occupational Health and Safety Procedure

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
5. Perform basic preventive maintenance
6. Store tools and equipment
7. Evaluate hazards and risks
8. Control hazards and risks
 What I Know

PRE-ASSESSMENT: Let us determine how much you already know about tools
and bakery

Pre-Test LO 1

Direction: Match Column A to Column B by writing the letter that

corresponds to your answer on the provided space before each item.

COLUMN A COLUMN B

_____1. A set of spoons used to measure small A. Wooden Spoon

small amount of ingredients
_____2. A transparent cup calibrated to indicate B. Grater
amount of liquid
_____3. An equipment used for baking, heating, C. Rolling Pin
or drying foods
_____4. An aluminum rectangular or square pan D. Measuring Spoons
with hallow rounded
_____5. A solid elongated wood with handles at E. Muffin Pan
both ends and used to flatten dough or pastry
_____6. Tool used o grate food into finer form F. Spatula
_____7. A tool used for mixing and stirring flour G. Baking Pan
mixtures
_____8. A flat, thin and blunt metal used for H. Mixing Bowl
levelling-off dry ingredients
_____9. A hollow dish where ingredients for baking I. Oven
are mixed.
_____10. Is a flat aluminum used for baking cookies H. Liquid Measuring
Cup
 Lesson
Use of Tools and Bakery
1 Equipment
The importance of cooking and baking tools. A well-equipped cooking
environment is the cook's best friend either it be the home or restaurant. When you
have the right kitchen tools, you feel at ease and stay focus on preparing the meal.
There are many types of culinary tools that you will need for baking and roasting.

Fitting cooking equipment helps in the fast-paced processing of food. ...

Using traditional or home cooking equipment could not survive the large orders,
which is the reason why cooking equipment made for restaurants is the appropriate
thing for food establishments.

What’s In

BAKING TOOLS AND EQUIPMENT AND THEIR USES

Baking – is cooking by dry heat in an oven-type appliance. The method

of cooking breads, cakes, pies, pastries, and biscuits.

Baking Wares – containers made of glass or metal for batter and dough with
various shapes and sizes

A. BAKING PANS

Cake Pans – designed containers in different sizes and shapes (e.g.

round, square, rectangular or heart)

1. Tube Center Pan – a deep hollow pan used in baking

chiffon type cakes

2. Muffin Pan – formed cups for baking muffins and cup

cakes
3. Pop Over Pan – used in cooking pop over

4. Jelly Roll Pan – shallow rectangular fan used for baking rolls

5. Bundt Pan – a round pan with scalloped sides used for

baking elegant and special cakes

6. Custard Cup – is made of porcelain or glass used in baking

individual custard.

7. Griddle Pan – is used to bake griddles

8. Loaf Pan – is used to bake loaf breads

B. CUTTING TOOLS:

1. Knife and Chopping Board- are used to cut glazed fruit, nut,
or other ingredients in baking.

2. Biscuit and Doughnut Cutter - is used to cut and shape

biscuit or doughnut.

3. Kitchen Shears - are used to slice rolls and delicate cakes.

4. Paring Knife - is used to pare or cut fruits and vegetables

into different sizes.
5. Pastry Blender - has a handle and with wire which is
used to cut fate or shortening in the preparation of pies.

6. Pastry Wheel - has a blade knife used to cut dough when

making pastries.

C. MIXING TOOLS:

1. Rotary Egg Beater - is used in beating eggs or whipping

cream.

2. Electric Mixer - is used for different baking procedure for

beating, stirring, and blending.

3. Mixing Bowl - comes in graduated sizes and has sloping

sides used for mixing ingredients.

4. Wire Whisk - is used to beat or whip egg whites or cream.

5. Wooden Spoon - is also called mixing spoon which comes

in various sizes suitable for different types of mixing.

6. Rubber Scraper - is used to remove bits of food inside of

the bowl.

D. PREPARATORY TOOLS:

1. Flour Sifter - is used for sifting flour.

2. Grater - is used to grate cheese, chocolate, and other fresh

fruits.

3. Pastry Bag
- a funnel shaped container of icing or whipped cream.
 4. Pastry tip - is a pointed metal or plastic tube connected to the
opening of the pastry and is used to form desired designs.

5. Pastry Brush - is used in greasing pans or surface of pastries

and breads.

6. Rolling Pin - is used to flatten or roll dough.

7. Spatula - comes in different sizes:

a.) small spatula is used to remove muffins and molded
cookies from pans which is 5-6 inches
b.) large spatula for icing or frosting cakes; flexible blade is
used for various purposes.

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

9. Utility Tray - is used to hold ingredients in large quantities.

10.Mortar and Pestle - is used to pound or ground ingredients.

D. MEASURING TOOLS:

1.Measuring Cup - consist of two types namely:

a.)A graduated cup with fr actions (1, ¾, 2/3, ½, 1/3, ¼, 1/8)

marked on each
side.
b.)A measuring glass made of transparent glass or plastic is
more accurate for measuring.

2.Measuring Spoons - consist of a set of measuring spoons used to

measure small quantities of ingredients.
3.Timer - is used in timing baked products, the rising of
yeast and to check the doneness of cakes.

4.Weighning Scale - is used to measure ingredients in

large quantities.

D. OTHER BAKING TOOLS AND EQUIPMENTS:

A.Cake Decorator (CYLINDRICAL) - is used on

decorating or designing cake and other pastry products.

B.Cookie Press - is used to mold and shape cookies.

D. OVENS:

Ovens - the workhorses of the bakery and pastry shop and are essential
for producing the bakery products.

KIND OF OVENS:
1.Deck Ovens - the items to be baked either on sheet pans
or in the case of some bread freestanding are placed
directly on the bottom. It is also called as STACK OVEN
because several may be stacked on top of one another.

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.

4.Convection Oven - contains fans

that circulate the air and distribute the
heat rapidly throughout the

5.Dutch Oven - is a thick-walled cooking pot with a tight-

fitting lid. -called as “casserole dishes”
 How to light or operate an oven

Materials, Tools and Equipment: Match or Igniter, oven

Procedure:
1. Hold a lighted match or igniter safely near the burner tube of the oven.
2. At the same time push and turn the oven knob in a counterclockwise
direction towards the desired oven temperature setting.

REMINDER:

  immediately and allow
Should the initial lighting fail, turn to its “OFF” position
the accumulated to be dispersed before re- ignition.

Always close the oven door gently and  with care. Letting the door to slam may
affect the rise of the cake being baked.

Notes to the Teacher

 What’s New

ACTIVITY 1

DIRECTION: On the third column (C) draw a star if the statement/s in

column. A match with Column B and if not write the
correct word/s that best describe the statement/s.

A B. C

1. A deep hollow pan used in Tube Center Pan

baking chiffon type cakes.
2. Is made of porcelain or glass Loaf Pan
used in baking individual
custard.
3. Is used to cut and shape Biscuit and
biscuit or doughnut. Doughnut Cutter

4. Shallow rectangular fan used Bundt Pan

for baking rolls

5. Are used to slice rolls and Paring knife

delicate cakes.

6. Is used to pare or cut fruits Kitchen shears

and vegetables into different
sizes.
7. Formed cups for baking Muffin Pan
muffins and cup.

8. A round pan with scalloped Bundt Pan

sides used for baking elegant
and special cakes.
9. Is used to bake griddles. Griddle Pan

10.Is used to bake loaf breads. Tube-Center Pan

 What is It

ACTIVITY 1.1

DIRECTION: You are going to read a story of a Girl together with her Father. As
she will bake a cake, try to help her in accomplishing her activities by providing her
the necessary tools/equipment in each of the particular task in baking a cake.
Choose from the given choices.

mixing bowl cake pan measuring cup

oven wire whisk spatula

Daddy and Anna baking a cake

Daddy and Anna do lots of things together, today daddy and Anna are
baking a cake, first they have to wash their hands and put an apron on and they
have to get the tools. Next they have to get the Ingredients. Anna, her favorite
ingredients are the eggs. She gets the eggs from the refrigerator and she have to be
very careful. Daddy puts her on the counter. They put flour and other things into
the
(1)___________________, next comes the eggs. She picked out the perfect egg and
cracked it on the counter. Sometimes she makes a mess but it lots of fun! Daddy
measures the liquids into the (2)___________________ and Anna pour it in a bowl. Out
comes the (3)_______________ and stir and stir and stir the mixture and when she got
tired Daddy finish the stirring. Finally they get to pour the batter into the
(4)_____________________. Now it’s time to put the cake into the pre heated
(5)___________________. While the cake is baking it’s time to clean up their mess. At
last, the oven Ting! And the cake is done. Once the cake is cooled and the frostings
been put on it’s finally time to eat.
 What’s More

ENRICHMENT
ACTIVITIES

DIRECTION: Complete the baking tools and equipment crossword puzzle

by filling in a word that fits each clue.

ACROSS:
1. Is used to remove bits of food inside of the bowl.
5. Is used in timing baked products, the rising of yeast and to check the
doneness of cakes.
6. A graduated cup with fractions (1, ¾, 2/3, ½, 1/3, ¼, 1/8) marked on each
side. A measuring glass made of transparent glass or plastic is more accurate
for measuring.
9. Is used to strain or sift dry ingredients.
10. The workhorses of the bakery and pastry shop and are essential for
producing the bakery products.

2. Is used to measure ingredients in large quantities.

3. designed containers in different sizes and shapes (e.g. round, square,
rectangular or heart)
4. is used to beat or whip egg whites or cream.
7. Is used to remove muffins and molded cookies from pans which is 5-6 inches and
also use for icing or frosting cakes; flexible blade is used for various purposes.
8. include a knife and chopping board that are used to cut glazed fruit, nut, or
other ingredients in baking.
 What I Have Learned

GENERALIZATION

DIRECTION: Read the given recipe carefully and list down all the tools that
you need to prepare in order to finish the activity.

BUTTER CAKE
Ingredients:
3 1/4 cups cake flour 1 ¾ cups sugar
1 cup butter 1 cup milk
8 eggs 1 tsp. vanilla
4 tsp. baking powder
Procedure:

1.Sift the dry ingredients together except the sugar.

2.In a large bowl, cream the shortening until light and fluffy.
3.Blend eggs one at a time and beat well after each addition.
4.Add vanilla to the milk.
5.Add dry ingredients and liquid ingredients alternately to the creamed
mixture, beginning and ending with dry ingredients.
6.Bake at 375 for 20 t0 30 minutes.
7.Cool the cake, invert and the paper lining.

List down the tools and equipment needed.

1. ___________ 6. __________
2. ___________ 7. __________
3. ___________ 8. __________
4. ___________ 9. __________
5. ___________ 10. __________
 What I Can Do

APPLICATION

DIRECTION: Supposing, you are now a Baker or a Pastry cook and you have
some bread and cakes to prepare. What are the “Do’s and Don’ts’” procedure on
how to light or operate an oven properly by completing the sentences given below
in order to finish the activity.

1.Hold _____________________________________________________ of the oven.

2.At the same time push and turn the

______________________________________________________________________.

3.Should the initial lighting fail, turn to its

______________________________________________________________________.

4.Always close the oven door

______________________________________________________________________.

5.Letting the door to slam may

_________________________________________________________________________.
 Assessment

POST ASSESSMENT: Let us determine how much you already know

about tools and bakery equipment. Take this test.

Post Test 1

Direction: Now that you are about to finish this module, you are to determine
your learning’s by answering the following questions. Do your best in
answering each question properly.

Multiple Choice. Write the letter of the correct answer on the space provided.

____________ 1. It is used to pound or ground ingredients.

a. Pastry bag b. Pastry blender
c. Mortar and Pestle d. Paring knife

____________2. A funnel shaped container of icing or whipped

cream a. Pastry bag b. Pastry blender
c. Mortar and Pestle d. Paring knife

____________3. It is used to pare or cut fruits and vegetables into different sizes.
a. Pastry bag b. Pastry blender
c. Mortar and Pestle d. Paring knife

___________4. It has a blade knife used to cut dough when making pastries.
a. Pastry blender b. Pastry brush
c. Pastry tip d. Pastry wheel

___________5. It has a handle and with wire which I used to cut fat or shortening in
the preparation of pies, biscuits or doughnuts.
a. Pastry blender b. Pastry brush
c. Pastry tip d. Pastry wheel

____________6. It is used in greasing pans or surface of pastries and breads.

a. Pastry blender b. Pastry brush
c. Pastry tip d. Pastry wheel

_________7. It is a pointed metal or plastic tube connected to the opening of the

pastry and is used to form desired designs.
a. Pastry blender b. Pastry brush
c. Pastry tip d. Pastry wheel

__________8. It is used in beating eggs or whipping cream.

a. Rolling pin b. Rubber scrapper
c. Rotary egg beater d. Timer
__________9. It is used to in timing baked products, the rising of yeast and to check
the doneness of cakes.
a. Rolling pin b. Rubber scrapper
c. Rotary egg beater d. Time

__________10. It is used to remove bits of food in side of the bowl.

a. Rolling pin b. Rubber scrapper
c. Rotary egg beater d. Timer

__________11.It is used to flatten or roll the dough.

a. Rolling pin b. Rubber scrapper
c. Rotary egg beater d. Timer

__________12. Baking tools that is use to strain or sift dry ingredients.

a. Strainer b. Rubber scrapper
c. Rotary egg beater d. Timer

__________13. It is used to measure ingredients in large quantities.

a. Weighing scale b. Measuring spoon
c. Measuring cup d. Timer

__________14. Tools that is use to hold ingredients together.

a. Weighing scale b. Wooden spoon
c. Measuring cup d. Utility tray

___________15. It is used to beat or whip egg whites or cream.

a. Wire whisk b. Wooden spoon
c. Measuring cup d. Utility tray

___________16. It is also called mixing spoon which comes in various sizes suitable
for different types of mixing.
a. Wire whisk b. Wooden spoon
c. Measuring cup d. Utility tray

___________17. DECK OVENS are so called because the items to be baked either on
sheet pans or in the case of some bread freestanding are placed
directly on the bottom. This is also called _______________.
a. MECHANICAL OVEN b. RACK OVEN
c. STACK OVEN d. CONVECTION OVEN

____________18. It is a Type of large oven into which entire racks full of sheet pans
can be wheeled for baking.
a. MECHANICAL OVEN b. RACK OVEN
c. STACK OVEN d. CONVECTION OVEN

____________19. It contains fans that circulate the air and distribute the heat
rapidly throughout the interior. Strong forced air can distort
the shape of the products made with batter and soft dough.
a. MECHANICAL OVEN b. RACK OVEN
c. STACK OVEN d. CONVECTION OVEN
____________20. The food is in motion while it bakes in this type of oven. The most
common types are a revolving oven, in which his mechanism is like
that of a Ferris wheel.
a. Mechanical Oven b. Rack Oven
c. Stack Oven d. Convection Oven
 Additional Activities

IDENTIFICATION: Write the correct answer on the space provided.

1.______________are made of glass or metal containers for batter and dough

with various sizes and shapes.

2.______________comes in different sizes and shapes and may be round square

rectangular or heart shaped.

3.______________deeper than a round pan and with a hollow Center, it is

removable which is used to bake chiffon type cakes.

4.______________has 12 formed cups for baking muffins and cup cakes

5.______________is used for cooking pop over

6.______________is shallow rectangular pan used for baking rolls

7.______________ is a round pan with scalloped sides used for baking elegant
and special cakes

8._______________is made of porcelain or glass used for baking individual custard

9._______________are used to bake griddles

10. _____________is used to bake loaf bread

11.______________is used to cut and shape biscuit or doughnut.

12. _____________that are used to cut glazed fruit, nuts, or other ingredients in
baking.

13.______________is used for different baking procedure for beating, stirring and
blending.

14.______________is used for sifting flour.

15.______________is used to grate cheese, chocolate, and other fresh fruits.

16.______________are used to slice rolls and delicate cakes.

17.______________A graduated cup with fractions (1, 3/4, 2/3, ½, 1/3, ¼, 1/8)
marked on each measuring glass made of transparent
glass or plastic is more accurate for measuring.

18.______________consist of a set of measuring spoons used to measure small

quantities of ingredients.
19.______________comes in graduated sizes and has sloping sides used for
mixing ingredients.

20.______________comes in different sizes; small spatula are used to remove

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

References

K-to12 Bread and Pastry Production Learning Module, Grade 7/8 (pp. 4 to
17) www.wowisthatreallyedible.com
https://en.m.wikipedia.org. cooking weight and measures
 Answer Key

.10 Loaf Pan .10 Ovens

. 9. .9 Strainer
. 8. .8 Cutting Tools
d.10 .5 Oven .7 Spatula
.9 d
. 7.
cutting board measuring.6 cup
.8 f .4 Cake Pan .5 Timer
.7 b knife and .6
.4 Wire Whisks
.6 a Shears .3 Wire Whisks .3 Cake Pan
.5 j Kitchen .5 weighing.2 Scale
Jelly Roll Pan .4 Cup
.4 g Scraper
.3 h . 3. .2 Measuring
Rubber.1
.2 c .2 Custard Cup .1 Mixing Bowl
.1 i . 1. Activities
(Activity .11) (Enrichment
(Pretest) (Activity 1)
What is it What’s More
What I Know What’s New

being .baked
rise of the cake .20 Spatula
care affect the a.20 .19 Mixing bowl
gently and with .5 .19 d .18 Measuring Spoons
Tray tube .18 b .17 Measuring cups
Utility .10 near the burner .17 c .16 Kitchen Shears
.9 Spatula or igniter safely .16 b Grater.15
.8 Oven a lighted match .4 .15 a .14 Flour sifter
.7 Baking Pan ignition. .14 d .13 Electric Mixer
Scraper before re- .13 a Chopping board
Rubber .6 be dispersed an
.5 Mixing bowl accumulated to .12 a d Knife.12
mixing spoon allow the .11 a ut cutter
Wooden.4 immediately and b.10 Biscuits&Doughn.11
.3 Flour Sifter “OFF” position .3 .9 d .10 Loaf Pan
cup tube .8 c Griddle.9 pans mixing
measuring near the burner .7 c Custard.8 measuring
Glass.2 or igniter safely .6 b .7 Bundt pan
cup a lighted match .2 .5 a Jelly.6 roll Pan
Measuring tube .4 d .5 Pop over Pan
Dry.1 near the burner .3 d .4 Muffin Pan
n) or igniter safely .2 a Tube.3 center pan
(Generalizatio a lighted match .1 .1 c Cake.2 Pans
Learned (Application) (Pos test 1) BakingWares.1
I Have What What I Can Do Assessment Additional Activities