9

BREAD AND PASTRY

PRODUCTION
Specialization Course
Quarter 1 – Module 2:
Tools and Equipment
TLE (Bread and Pastry Production) – Grade 9
Alternative Delivery Mode
Quarter 1 – Module 2: Tools and Equipment
First Edition, 2020

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over them.

Published by the Department of Education

Secretary: Leonor Magtolis Briones
Undersecretary: Diosdado M. San Antonio

Development Team of the Module

Writers: Marierose E. Valderamos

Editors: Gelyn D. De Castro, Judith M. Fortuna
Reviewers: Gelyn D. De Castro, Judith M. Fortuna
Illustrator: N/A
Layout Artist: LR Team
Management Team: Elias A. Alicaya, Ed.D., OIC-Schools Division Superintendent
Gregorio T. Mueco, OIC-ASDS In-Charge of CID
Lorena S. Walangsumbat, Ed.D., CID Chief
Jee-Ann O. Borines, LRM Supervisor
Ferdinand T. Glor, PSDS In-Charge of TLE/TTVL
Joe Angelo L. Basco, LRM PDO II

Printed in the Philippines by SDO QUEZON

Department of Education – Region IV - CALABARZON - SDO QUEZON

Office Address: Sitio Fori, Brgy. Talipan, Pagbilao, Quezon
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E-mail Address: quezon@deped.gov.ph
 9

Technology and
Livelihood
Education
Bread and Pastry Production
Specialization Course
Quarter 1 – Module 2:
Tools and Equipment
Introductory Message
For the facilitator:

Welcome to the TLE 9 Bread and Pastry Production Alternative Delivery Mode (ADM)
Module on Tools and Equipment!

This module was collaboratively designed, developed and reviewed by educators both
from public and private institutions to assist you, the teacher or facilitator in helping
the learners meet the standards set by the K to 12 Curriculum while overcoming their
personal, social, and economic constraints in schooling.

This learning resource hopes to engage the learners into guided and independent
learning activities at their own pace and time. Furthermore, this also aims to help
learners acquire the needed 21st century skills while taking into consideration their
needs and circumstances.

In addition to the material in the main text, you will also see this box in the body of
the module:

Notes to the Teacher

This contains helpful tips or strategies
that will help you in guiding the learners.

As a facilitator you are expected to orient the learners on how to use this module. You
also need to keep track of the learners' progress while allowing them to manage their
own learning. Furthermore, you are expected to encourage and assist the learners as
they do the tasks included in the module.

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For the learner:

Welcome to the TLE 9 Bread and Pastry Production Alternative Delivery Mode (ADM)
Module on Tools and Equipment!

The hand is one of the most symbolized part of the human body. It is often used to
depict skill, action and purpose. Through our hands we may learn, create and
accomplish. Hence, the hand in this learning resource signifies that you as a learner is
capable and empowered to successfully achieve the relevant competencies and skills
at your own pace and time. Your academic success lies in your own hands!

This module was designed to provide you with fun and meaningful opportunities for
guided and independent learning at your own pace and time. You will be enabled to
process the contents of the learning resource while being an active learner.

This module has the following parts and corresponding icons:

This will give you an idea of the skills or

What I Need to Know competencies you are expected to learn in
the module.
This part includes an activity that aims to
What I Know check what you already know about the
lesson to take. If you get all the answers
correct (100%), you may decide to skip this
module.
This is a brief drill or review to help you link
What’s In the current lesson with the previous one.

In this portion, the new lesson will be

What’s New introduced to you in various ways such as a
story, a song, a poem, a problem opener, an
activity or a situation.
This section provides a brief discussion of
What is It the lesson. This aims to help you discover
and understand new concepts and skills.
This comprises activities for independent
What’s More practice to solidify your understanding and
skills of the topic. You may check the
answers to the exercises using the Answer
Key at the end of the module.
This includes questions or blank
What I Have Learned sentence/paragraph to be filled in to process
what you learned from the lesson.
This section provides an activity which will

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 help you transfer your new knowledge or
What I Can Do skill into real life situations or concerns.

This is a task which aims to evaluate your

Assessment level of mastery in achieving the learning
competency.
In this portion, another activity will be given
Additional Activities to you to enrich your knowledge or skill of
the lesson learned. This also tends retention
of learned concepts.
This contains answers to all activities in the
Answer Key module.

At the end of this module you will also find:

References This is a list of all sources used in

developing this module.

The following are some reminders in using this module:

1. Use the module with care. Do not put unnecessary mark/s on any part of the
module. Use a separate sheet of paper in answering the exercises.
2. Don’t forget to answer What I Know before moving on to the other activities
included in the module.
3. Read the instruction carefully before doing each task.
4. Observe honesty and integrity in doing the tasks and checking your answers.
5. Finish the task at hand before proceeding to the next.
6. Return this module to your teacher/facilitator once you are through with it.
If you encounter any difficulty in answering the tasks in this module, do not
hesitate to consult your teacher or facilitator. Always bear in mind that you are not
alone.

We hope that through this material, you will experience meaningful learning and
gain deep understanding of the relevant competencies. You can do it!

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 What I Need to Know

This module was designed and written with you in mind. It is here to help you master
the nature of Bread and Pastry Production. The scope of this lesson permits it to be
used in many different learning situations. The language used to recognize 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 – Select, Measure And Weigh Required Ingredients
● Lesson 2 – Tools And Equipment
● Lesson 3 – Prepare Bakery Products
● Lesson 4 – Produce Bakery Products

After going through this module, you are expected to:

1. Select, measure and weigh required ingredients according to recipe or
production requirements;
2. Prepare a variety of bakery products according to standard mixing procedures/
formulation/ recipes and desired product characteristics;
3. Use appropriate equipment according to required bakery products and standard
operating procedures;
4. Bake bakery products and techniques according to appropriate conditions; and
5. Select required oven temperature to bake goods in accordance with the desired
characteristics, standard recipe specifications

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 What I Know

A. Direction. Read the statement carefully and identify the word/s that’s
described each sentence. Choice your answer in the box below. Write
your answer in your notebook.

A. Balloon Whisk F. Measuring Spoon K. Rack Oven

B. Convection Oven G. Muffin Pan L. Spatula
C. Flour Sifter H. Oven M. Stand Mixer
D. Jellyroll Pan I. Oven Thermometer N. Tube-center Pan
E. Liquid Measuring Cup J. Pastry Blender O. Wooden Spoon

__________1. A general all-purpose spoon for mixing and stirring

__________2. Contains fans that circulate the air and distribute the heat rapidly
throughout the interior.
__________3. It is a large oven into which entire racks full of sheet pans can be
wheeled for baking.
__________4. Pan used for baking rolls.
__________5. The workhorses of the bakery and pastry shop
__________6. Use for baking cupcakes
__________7. Used for beating eggs and cream in a fast and efficient manner
__________8. Used for leveling-off dry ingredients and spreading icing and frosting
on cakes
__________9. Used for whipping eggs, and cream.
__________10. Used to bake chiffon type cakes.
__________11. Used to cut shortening into flour when baking bread, biscuits and
scones
__________12. Used to measure liquid ingredients
__________13. Used to measure small quantities of ingredients
__________14. Used to measure the accuracy of heat in the oven
__________15. Used to sift dry ingredients.

B. Direction. Write capital letter T if the statement is correct and capital letter F if
the statement is wrong.
____1. Do put the oven rack below the oven for proper heat distance.
____2. Don’t open the door until at least half of the baking time has passed
____3. Don’t put the pans one on top of the other when baking with 2 racks.
Stagger them so heat will circulate.
____4. Let the pans touch the sides of the oven or touch each other.
____5. Preheat the oven 15 to 20 minutes before baking.

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Lesson

2 Tools and Equipment

Baking is cooking by dry heat in an oven or oven-type appliance. It is a method of
cooking used in making breads, cakes, pies, pastries, and biscuits which everybody
enjoys eating. It is considered the best method of cooking to retain the nutrition value
of food. Baking is an enjoyable activity which you can learn either as a hobby or as an
income-generating project.

This lesson deals with the skills and knowledge required in using appropriate bakery
tools and equipment

Learning Outcomes

At the end of this lesson you should be able to:

1. Identify baking tools and equipment; and

2. Apply the correct use of baking tools and equipment needed in baking.

What’s In

Direction. In previous grade, learners are taught about the tools and equipment used
in baking. Answer the following questions. Write your answer on your notebook.

A. Explain the importance of baking tools and equipment

B. List all the baking tools and equipment you recall in your previous grade.
C. In your own words, how can you light and operate an oven>

Notes to the Teacher

This part is a review. Let learners share their insights on the
topic. Answer may vary depending on what the learners recall on
their previous lessons.

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 What’s New

Direction. Identify the following tools and equipment used in baking and state the
function of each in your own words. Write your answer on your notebook.

a. b. c.

d.

e. f.

h.
g.
i.

j. k. l.

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 What is It

In order for you to be guide in this particular lesion, you need to answer the following
question at the end of this lesson.
1. What are the tools needed for measuring, preparing, mixing/blending, cutting
and baking?
2. What are the equipment used in baking?
3. What are the things need to consider when using an oven?
4. How can you properly light and operate an oven?

Read and Understand!

Tools and Equipment needed in Baking Preparation
Baking is a sophisticated method of cooking food. It requires special tools and
equipment in order to bring out the best results.

Measuring tools
Liquid Used to measure liquid ingredients
Measuring
Cup

Dry Measuring Used to measure dry ingredients usually a

Cup set of flour stainless steel, aluminum or
plastic with standard size holding ¼, 1/3,
½ and 1 cup.
Measuring Used to measure small quantities of
Spoon ingredients set of standard measures of
teaspoon to tablespoon usually made of
aluminum, plastic or stainless steel.
Weighing Used for weighing food items
Scale

Scoops Scoops come in standard sizes and have a

lever for mechanical release. They are
used for portioning soft solid foods.
Thermometers
Oven Used to measure the accuracy of heat in
Thermometer the oven

Fat and candy Test temperature of drying fats and sugar

thermometer syrups.

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Food preparation tools
Flour Sifter Used to sift dry ingredients. To get rid of
lumps, insects and other dirt.

Strainer Used to strain food ingredients

Mixing Bowls Comes in different sizes. An essential

tool in mixing batters, dough and so on.

Grater A metal sheet punctured with rows of

small holes for grating ingredients

Zester Small hand tool used for removing the

colored part of citrus peel into thin
strips.

Mixing/blending tools
Wooden A general all-purpose spoon for mixing
Spoon and stirring

Rubber A tool used, for mixing and scraping

Scraper mixtures on the side of a bowls and
pans, Also used for folding in egg foams
or whipped cream.
Wire Whisk French whisk is a straight, stiff, and
have relatively few wires. Used for
general mixing, stirring, and beating,
especially heavy liquids.
Balloon Whisk Have many flexible
wires. Used for whipping eggs, and
cream.
Pastry Used to cut shortening into flour when
Blender baking bread, biscuits and scones.

Fork Used to toss the flour mixture in

pastries.

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Straight A flat, thin and blunt metal used for
Spatula leveling-off dry ingredients and
spreading icing and frosting on cakes

Offset Broad blade, bent to keep off hot

Spatula surfaces.

Rolling Pin Used to flatten dough for bread,

biscuits and pastries. The handle of the
rolling pin should be comfortable to
grasp and should turn freely with
plenty of room for fingers.
Pastry Bag A funnel-like or cone shape cloth or
and Tips plastic bag with an open end that can
be fitted with metal or plastic tips of
varying sizes and designs used for
shaping ,piping or decorating with
materials such as cake icing, whipped
cream duchesse potatoes and soft
dough.
Pastry Brush Used for greasing baking pans and tops
of pastry products.

Cutting tools
Kitchen knife Used for slicing, mincing, chopping and
dicing

Chopping Used as support in slicing, mincing,

board chopping and dicing

Dough cutter A wide rectangular utensil used to cut

the dough and to scrape workbenches.

Paring Knife Used for removing the skin of fruits and

vegetables.
Kitchen Needed in cutting sticky or juicy foods.
Shear/Scissor The scissors are dipped in hot water
occasionally to prevent the blades from
sticking together. Also used for cutting
fancy coffee cakes and rolls.

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Cookie Cutter Used to form and cut biscuits and
cookies into various shapes.

Pastry Wheel Used to cut strips of dough. The use of

this utensil prevents dough from being
“dragged along” the blade of a knife
when one is used.
Bread Knife Used to cut bread and other baked
products.

Baking tools
Cake Rack/ Used for cooling cakes and other baked
Cooling Rack products without “steaming” the bottom
crust.

Baking Used to bake cookies, biscuit and

Sheet/ breads on.
Cookie or
Flat Sheet
Muffin Pan Give muffin their round cupcake shape
and uniform size. It is also used for
baking coffee cakes, clover leaf rolls
and puffs.
Cake Pans Used for baking cakes. They come in
different sizes and shapes- round,
square, rectangular, loaf shape, heart
shape and tube.

Tube-center Deeper than a round pan and with a

Pan hollow center, it is removable which is
used to bake chiffon type cakes.

Jellyroll Pan A shallow rectangular pan used for

baking rolls.

Bundt Pan Round pans with scalloped sides used

for baking elegant and special cakes.

Loaf Pan An oblong or rectangular pan used to

hold bread dough in baking.

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Custard Cups Made of porcelain or glass used for
baking individual custard.

Sauce Pan Used in cooking meat and vegetables as

well as fillings for pies, bread and other
baked products.

Double Boiler Used for scalding milk and cooking the

filling for cakes so that these do not get
burned.

Baking Equipment
Hand Mixer Used for beating eggs and cream in a
and Stand fast and efficient manner.
Mixer

Ovens- are the workhorses of the bakery and pastry shop and are essential for
producing the bakery products. Ovens are enclosed spaces in which food is heated,
usually by hot air.
Deck Oven The items to be baked either on sheet
pans or in the case of some bread
freestanding are placed directly on the
bottom, or deck of the oven. This is also
called STACK OVEN because several
may be stacked on top of one another.

Rack Oven It is a large oven into which entire

racks full of sheet pans can be wheeled
for baking.

Mechanical The food is in motion while it bakes. It’s

Oven a most common types are a revolving
oven, in which its mechanism is like
that of a Ferris wheel. The mechanical
action eliminates the problem of hot
spots or uneven baking because the
mechanism rotates throughout the
oven.

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Dutch Oven A thick-walled (usually cast iron)
cooking pot with a light –fitting lid. It
has been used as cooking vessels for
hundreds of years. They are called
“casserole dishes” in English speaking
countries other than the USA.
Convection Contains fans that circulate the air and
Oven distribute the heat rapidly throughout
the interior. Strong forced air can
distort the shape of the products made
with batter and soft dough.

Things to consider about ovens:

1. Look for a size suitable for your kitchen. Measure available space. It should
have at least 10 centimeters allowance from all sides. The bigger the oven the
bigger the allowance.
2. Your kitchen should be well ventilated to remove excess hot air.
3. For big ovens, an exhausted fan is required.
4. Gas fired or electric ovens are both suitable for baking.
2. Preheating takes 20 to 40, depending the size of the oven. When desired
temperature is achieved, that is the time to put your cake, and must maintain
that temperature throughout the baking process.
3. For proper baking all ovens should have THERMOSTAT CONTROL. It is a
device that controls the temperature inside the oven. It automatically turns off
when the desired temperature is achieved. And automatically turns on when it
falls below the desired temperature.
4. Even though there is a thermometer dial outside the oven, an extra OVEN
THERMOMETER will show the exact heat in degrees (Fahrenheit or
Centigrade/Celsius) inside the oven. Place or hang it inside the oven.
5. Look closely at the thermometer dial outside the oven if it is Fahrenheit or
Centigrade. Usually ovens with maximum temperature of 250 are in
Centigrade/Celsius. And an oven with maximum temperature of 500-600 is in
Fahrenheit. See chart for conversion.
°C = °F-32 X 5/9 °F = °C x 9/5 + 32
If using a fan-forced oven, your cooking time may be a little quicker, so start
checking your food a little earlier
6. Don’t totally rely on the temperature dial or knob when setting your desired
temperature, like 350 F, it is not always accurate. Sometimes it will be hotter
than 350 F, so adjust it a little lower or vice versa. Then is when an oven
thermometer will come in handy.
7. When your cake burns easily on the base, try putting a cookie sheet
underneath. This usually happens in small ovens, when the heat is almost too
close to your cake.
8. When your cake burns on the top surface, lower wire rack.
9. After baking, turn off the fire and let the oven door open to cool.

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 10. Clean as needed. Don’t forget to pull the plug when cleaning an electric oven,
so as to prevent shock.
11. When your oven needs repair, don’t just call any technician, he must be
company trained. So whatever the brand of your oven is, call the company
repair service. Don’t forget to ask for a warranty after repair.
12. Always check gas tank for leaks. LPG smells pungent.
13. Keep this in mind “Safety First”. And don’t forget to inform your helpers and
assistants working with you about the safety precautions.
14. It is a MUST to install 2 units of fire extinguishers in your kitchen. Just in
case the other one fails to extinguish you still have another one. Place it where
anybody can see it right away.
15. Turbo broilers are another type of oven; it is called a convection oven. You can
also use this to bake your cakes.
16. An oven toaster is quite small and has no thermostat control. It is not
advisable to use this for baking.

How to light or operate an 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: Should the initial lighting fails, turn to its “OFF” position immediately and
allow 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.

Oven Do’s and Dont’s

1. Do preheat the oven 15 to 20 minutes before baking.
2. Do put the oven rack in the center of the oven for proper heat distance.
3. Don’t let the pans touch the sides of the oven or touch each other.
4. Don’t put the pans one on top of the other when baking with 2 racks. Stagger
them so heat will circulate.
5. Don’t open the door until at least half of the baking time has passed. Do use an
oven thermometer to make sure you are baking at the proper temperature.
6. Do clean up any spill on the oven floor so they won’t burn when the oven is
used again.

Oven Temperatures (°F)

Very low 225°F to 275°F 107°C to 135°C
Low 300°F to 325°F 149°C to 163°C
Medium 350°F to 375°F 177°C to 191°C
Hot 400°F to 425°F 204°C to 218°C
Very Hot 450°F to 475°F 232°C to 246°C
Broil 500°F 260°C

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 What’s More

Independent Activity 1: Identify “What Is It” and “What Is It For”

Direction: Identify the different baking tools and equipment in the laboratory areas
and explain their uses. Write your answer in your notebook.
What is it? What is it for?
Tools/Equipment
(Name of tools/equipment) (Uses of tools/equipment)

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Independent Assessment 1: Self-assessment
Direction: Asses your answer in activity 1 using the rubrics below. Write your self-
assessment score in your note book.

Criteria 5 4 3 2
Exceptionally Generally Lacks clarity
Clarity Unclear and
clear and clear and and difficult
impossible to
easy to quite easy to to
understand
understand understand understand
The The The The
explanation explanation explanation explanation
posed and posed and posed and posed and
Concise methods methods methods methods
used are used are used are used are
advanced. appropriate. . somewhat inadequate.
simple.
Misunderstan
Thorough ding or
Partial or not
and Substantial serious
Comprehensive comprehensiv
comprehensiv explanation misconceptio
e explanation
e explanation n of
explanation
Highly Generally Somewhat
Relevance Irrelevant
relevant relevant relevant

Independent Activity 2: Fill the Table

Direction: Supply the baking tools and equipment used in baking as many as you can
into the following categories. Write you answer in your notebook.
Measuring tools Food Preparation tools Mixing/blending tools

Cutting tools Baking Tools Baking Equipment

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Independent Assessment 2: Multiple Choice

Direction. Choose the letter of the best answer. Write the chosen letter on your
notebook
1. A general all-purpose spoon for mixing and stirring.
a. Rubber scrapper b. Spatula c. Spoon d. Wooden spoon
2. Contains fans that circulate the air and distribute the heat rapidly throughout the
interior.
a. Convection oven b. Deck oven c. Dutch oven d. Rack oven
3. It is a large oven into which entire racks full of sheet pans can be wheeled for
baking.
a. Mechanical oven b. Microwave oven c. Rack oven d. Stove oven
4. It is the workhorses of the bakery and pastry shop and are essential for producing
the bakery products.
a. Microwave oven b. Oven c. Stove d. Stand mixer
5. Pan used for baking rolls.
a. Baking sheet b. Cake pan c. Jelly roll pan d. Loaf pan
6. Use for baking cupcakes
a. Bundt pan b. Custard cups c. Muffin pan d. Tube-center pan
7. Used for beating eggs and cream in a fast and efficient manner
a. Blender b. Balloon whisk c. Pastry blender d. Stand mixer
8. Used for leveling-off dry ingredients and spreading icing and frosting on cakes
a. Knife b. Spatula c. Rubber scraper d. Wooden spoon
9. Used for manual whipping eggs, and cream.
a. Balloon whisk b. French whisk c. Hand mixer d. Stand mixer
10. A type of pan used in baking chiffon type cakes.
a. Bundt pan b. Loaf pan c. Sauce pan d. Tube-center pan

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Independent Activity 3: Preparing the tools and equipment
Direction: Read the recipe carefully and answer the given questions. Write your
answer in your notebook.

Chocolate Crinkles 1. Sift flour and cocoa powder

separately before measuring.
Ingredients:
2. After sifting and measuring, mix
½ cup Butter
flour, cocoa powder and baking
1 cup sugar
powder in one bowl, set aside.
1 tsp Salt
3. Measure all the other
¼ cup Glucose
ingredients separately and place
3 Tbsp. Corn syrup
3 pcs. Eggs
in different bowl.
5 grams Baking soda
4. Cream butter and sugar first
2 ½ c. APF
until light and fluffy, then add
13 g. Baking powder all the other ingredients
100 g. Cocoa powder gradually beat after each
addition.
5. Form into balls or any desired
shape, then rolls into sifted
Powdered Sugar then put into
greased baking sheets.
6. Bake at 180° C for about 6 to 8
minutes.
Procedure: 7. When cookies cracked, remove
pans from oven and let cool.

Questions:
1. Identify the tools and equipment needed in the procedure and explain the
function/uses of each tool and equipment.
2. Explain the procedure on how to operate the oven
3. Explain the importance of knowing the function of each baking tools and
equipment.

Independent Assessment 3: Self-assessment

Direction: Asses your answer in the given question in activity 3 using the rubrics
below. Write your self-assessment scores in your notebook.
Criteria 5 4 3 2
Exceptionally Generally Lacks clarity
Clarity Unclear and
clear and clear and and difficult
impossible to
easy to quite easy to to
understand
understand understand understand
The The The The
explanation explanation explanation explanation
Concise posed and posed and posed and posed and
methods methods methods methods
used are used are used are used are

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 advanced. appropriate. . somewhat inadequate.
simple.
Misunderstan
Thorough ding or
Partial or not
and Substantial serious
Comprehensive comprehensiv
comprehensiv explanation misconceptio
e explanation
e explanation n of
explanation
Highly Generally Somewhat
Relevance Irrelevant
relevant relevant relevant

Independent Activity 4: Jot it down!

Direction: Read and understand the question carefully. Write down your answer base
on what you’ve understand on the lesson. Write your answer on your notebook.
1. What are the things to consider abo oven?
_______________________________________________________________________________
_________________________________________________________________________
2. How can you operate or light an oven?
_______________________________________________________________________________
_________________________________________________________________________
3. What are the dos and don’ts when using an oven?
_______________________________________________________________________________
_________________________________________________________________________
4. What mathematical equation will you use when you converting degree
Fahrenheit to degree Celsius and vice versa?
_______________________________________________________________________________
_________________________________________________________________________

Independent Assessment 4: True or False

Direction. Write capital letter T if the statement is correct and capital letter F if the
statement is wrong.
____1. After baking, turn off the fire and let the oven door open to cool.
____2. Do clean up any spill on the oven floor so they won’t burn when oven is
used again.
____3. Do put the oven rack below the oven for proper heat distance.
____4. Do use an oven thermometer to make sure you are baking at the proper
temperature.
____5. Don’t open the door until at least half of the baking time has passed.
____6. Don’t put the pans one on top of the other when baking with 2 racks.
____7. Gas fired or electric ovens are not suitable for baking.
____8. Let the pans touch the sides of the oven or touch each other.
____9. Preheat the oven 15 to 20 minutes before baking.
____10. Rely on the temperature dial or knob when setting your desired
temperature.

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 What I Have Learned

Direction: Complete the sentence using your own words, based on what you have
learned in the lesson. Write your answer in your notebook.
1. The measuring tools are _______________________________________________________
_____________________________________________________________________________________
______________________________________________________________________________.

2. The preparatory tools are ______________________________________________________

_____________________________________________________________________________________
______________________________________________________________________________.

3. The mixing tools are ___________________________________________________________

_____________________________________________________________________________________
______________________________________________________________________________.

4. The cutting tools are ___________________________________________________________

_____________________________________________________________________________________
______________________________________________________________________________.

5. The preheating time of oven is ________________________________________________

_____________________________________________________________________________________
______________________________________________________________________________.

What I Can Do

Vlog Making
Direction: Prepare a vlog demonstrating the proper use of baking tools and
equipments.
Options in presenting your vlog

1. Video yourself and send it to your teach’s email add or messenger. You can
ask the help of your family members in the video process.
2. In case video output is not accessible, demonstrate it to your parent/guardian
and ask a narrative description of your demonstration and rate your
demonstration using the scoring guide. At the end of the narrative report and
given score your parent/guardian should write their complete name and
signature

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Example:

Date: ____________________
Title of the Activity: Vlog Making
Narrative Report
________________________________________________________________________________
________________________________________________________________________________
________________________________________________________________________________

Score: ________________

Signature
(Last Name, Given Name, Middle Initial)
Parent/Guardian

Scoring Guide

Description Score

The group has demonstrated and identified 15 baking tools and

100
equipment
The group has demonstrated and identified 14 baking tools and
95
equipment
The group has demonstrated and identified 13 baking tools and
90
equipment
The group has demonstrated and identified 12 baking tools and
85
equipment
The group has demonstrated and identified 11 baking tools and
80
equipment

Assessment

A. Direction. Read the statement carefully and identify the word/s that’s
described each sentence. Choice your answer in the box below. Write
your answer in your notebook.

A. Balloon Whisk F. Measuring Spoon K. Rack Oven

B. Convection Oven G. Muffin Pan L. Spatula
C. Flour Sifter H. Oven M. Stand Mixer
D. Jellyroll Pan I. Oven Thermometer N. Tube-center Pan
E. Liquid Measuring Cup J. Pastry Blender O. Wooden Spoon

23
__________1. A general all-purpose spoon for mixing and stirring
__________2. Contains fans that circulate the air and distribute the heat rapidly
throughout the interior.
__________3. It is a large oven into which entire racks full of sheet pans can be
wheeled for baking.
__________4. Pan used for baking rolls.
__________5. The workhorses of the bakery and pastry shop
__________6. Use for baking cupcakes
__________7. Used for beating eggs and cream in a fast and efficient manner
__________8. Used for leveling-off dry ingredients and spreading icing and frosting
on cakes
__________9. Used for manual whipping of eggs, and cream.
__________10. A baking pan used to bake chiffon type cakes.
__________11. Used to cut shortening into flour when baking bread, biscuits and
scones
__________12. Used to measure liquid ingredients
__________13. Used to measure small quantities of ingredients
__________14. Used to measure the accuracy of heat in the oven
__________15. Used to sift dry ingredients.

B. Direction. Write capital letter T if the statement is correct and capital

letter F if the statement is wrong.
____1. Do put the oven rack below the oven for proper heat distance.
____2. Don’t open the door until at least half of the baking time has passed.
____3. Don’t put the pans one on top of the other when baking with 2 racks.
____4. Let the pans touch the sides of the oven or touch each other.
____5. Preheat the oven 15 to 20 minutes before baking.

Additional Activities

Make an album
Direction:
1. Creatively create an album in your notebook of the baking tools and equipment,
2. Be able to classify the tools and equipment according to its function, and
3. Name and write the function of each baking tools and equipment.

Your output will be rated using the rubrics below:

SCORE CRITERIA
100 Artistically and creatively done with full illustrations and
pictures of the recipe

24
 95 Artistically and creatively done with some illustrations and
pictures of the recipe

90 Properly done with some illustrations and pictures other recipe

85 Properly done with few illustrations and pictures other recipe

80 Done untidy with few illustrations and pictures of recipe

Now you are ready to go on with the procedures on how to Prepare Bakery
Products!
What I Know What's More Assessment
Assessment 2
O O
B D B
K A K
D C D
H B H
G C G
M C M
L D L
A B A
N N
A
J J
E
D E
F F
I Assessment 4 I
C C
T
T
F
F F
T
T T
T T T
F T F
T F T
F
T
F
Answer Key
References

Aniceta S. Kong, Cristela M. Arcos, Aniceta P. Domo, and Maila S. Dogelio. 2016.
Bread and Pasrty Production Manual. Pasig City: Sunshine Interlinks Publishing
House, Inc.
Gisslen, Wayne. 1995. Professional Cooking. New York: John Wiley & Sons.

Samudio, Ruth. n.d. "Bread and Pastry Production NC II." Academia. Accessed May 4,
2020.
https://www.academia.edu/34046547/BREAD_AND_PASTRY_PRODUCTION_N
CII_MODULE.

Tamayan, Raquel. n.d. "K12 Learning Module in Basic Baking and Bakeshop
Production." Academia. Accessed May 4, 2020.
https://www.academia.edu/36057937/K12_Learning_Module_in_Basic_Baking
_and_Bakeshop_Production.
For inquiries or feedback, please write or call:

Department of Education – Region IV - CALABARZON - SDO QUEZON

Sitio Fori, Brgy. Talipan, Pagbilao, Quezon

Telefax: (042) 784-0366, (042) 784-0164, (042) 784-0391, (042) 784-0321

Email Address: quezon@deped.gov.ph