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Tle10 He Breadpastryproduction q1 Mod1 Bakingtoolsutensilsandequipment v5
Tle10 He Breadpastryproduction q1 Mod1 Bakingtoolsutensilsandequipment v5
Technology and
Livelihood Education
Home Economics
Bread and Pastry Production
Quarter 1 - Module 1:
Baking Tools, Utensils and Equipment
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10
Technology and
Livelihood Education
Home Economics
Bread and Pastry Production
Quarter 1 - Module 1:
Baking Tools, Utensils and Equipment
Page
Cover Page
Copyright Page
Title Page
Overview
This module covers the knowledge, skills, attitudes and values on
developing skills for the competency in Bread and Pastry Production, specifically
on baking tools, utensils and equipment. It provides varied and relevant activities to
determine your understanding of the key concepts leading to mastery of the
competency.
Objectives
Pre-Assessment
Directions: Read and analyze the statement carefully. Choose the best
answer and write the letter of your answer on another sheet of
paper.
1
4. It is a substance causing expansion of dough and batters by the release
of gases within such mixtures, producing baked products with
porous structure.
A. yeast B. baking powder
C. baking soda D. leavening agents
5. Which kind of flour is glutenous?
A. all-purpose flour B. bread flour
C. cake flour D. soft flour
6. A tool used in scraping residues of ingredients from the bowl and
in folding batter of cakes.
A. rubber scraper B. spatula
C. mixing bowl D. rolling pin
7. What is the best step to have better results in baking?
A. Measure ingredients accurately.
B. Memorize the recipe very well.
C. Use modern equipment.
D. Use only imported ingredients.
8. How many teaspoons are there in 1 tablespoon of baking powder?
A. 3 tsp. B. 5 tsp.
C. 1T D. 3T
9. What is the proper way to measure flour accurately?
A. Level off with the use of the tines of a fork.
B. Scoop flour to a measuring cup until full and level off
using spatula.
C. Dip measuring cup to the flour and shake to pack the flour.
D. Measure flour using measuring spoon.
10. Which type of mixing technique is done only in baking bread?
A. blending B. creaming
C. folding D. kneading
Prior Knowledge
In your Grade 9 TLE, you have learned the definition of terms. Before
taking up the lesson, you must know the meaning of the following words:
You have learned things about baking tools, utensils and equipment
and how to measure and weigh the ingredients. Let us try to remember how
far you have learned the previous topics on measuring and weighing
ingredients.
Presentation
The topic to discuss now is on baking tools, utensils and equipment.
Familiarize yourself on the different tools, utensils and equipment. Some of these
are used in measuring, mixing and blending ingredients.
Concept Development
Measuring Tools
Source: https://www.breadworld.com/education/baking-tools/
Source: BW-images-BakingTools-RubberSpatula.jpg
3
3. Measuring Cups
Source: https://www.breadworld.com/education/baking-tools/
Source: https://dictionary.cambridge.org/images/thumb/measur_noun_002_22790.jpg
c. Dry Measuring Cups - They come in sets of 1/4, 1/3, 1/2 and 1 cup
sizes commonly used for measuring dry ingredients.
Source: https://www.breadworld.com/education/baking-tools/
Source: https://www.breadworld.com/education/baking-tools/
4
5. Mixing Bowls - These are perforated bowl of different sizes used in mixing
ingredients. These should be large enough to allow easy mixing and for
rising in the case of yeast breads. The most convenient mixing bowl is the
one that has sloping sides rounding down to the bottom.
Source: https://www.breadworld.com/education/baking-tools/
Source: https://www.breadworld.com/education/baking-tools/
Source: https://www.breadworld.com/education/baking-tools/
8. Rotary Egg Beater - It is a hand-held device for beating eggs, cream, and
other liquids.
Source: https://www.breadworld.com/education/baking-tools/
5
9. Wooden Spoon - It is usually made of wood and comes in variety of
shapes and sizes; a tool used for mixing and stirring flour mixtures.
Source: https://www.breadworld.com/education/baking-tools/
Source: https://www.breadworld.com/education/baking-tools/
Source: https://www.breadworld.com/education/baking-tools/
12. Oven Thermometer - Most oven temperatures vary from top to bottom and
side to side. Place an oven thermometer next to food while cooking to
ensure proper temperatures.
Source: https://www.breadworld.com/education/baking-tools/
6
13. Timer - Timer monitors the baking time and rising of yeast.
Source: https://www.breadworld.com/education/baking-tools/
Source: https://www.breadworld.com/education/baking-tools/
Cutting Tools
15. Chef’s or French Knives - These are all-purpose knives used for a variety
of chopping, slicing and mincing tasks.
Source: https://www.breadworld.com/education/baking-tools/
16. Bread Knife - It has serrated edge which helps cut the bread or cake
without crushing it.
Source: https://www.breadworld.com/education/baking-tools/
7
17. Kitchen Shears - It is used for cutting dried fruits and vegetables, fresh
herbs and cutting pastry.
Source: https://www.breadworld.com/education/baking-tools/
18. Grater and Shredder - These are used to grate food, shred or slice
vegetables, fruits and cheese into finer form.
Source: https://www.breadworld.com/education/baking-tools/
19. Cookie Cutters - These are used to stamp out individual cookies from
rolled dough. They are made of thin sheet metal or plastic that has been
molded or formed into shapes. The cutting edges must be even and sharp
enough to slice through the dough cleanly.
Source: https://www.breadworld.com/education/baking-tools/
20. Biscuit and Dough Cutter - These are used to cut dough into desired
shapes. These are often thought of as essential pieces equipment.
Source: https://www.breadworld.com/education/baking-tools/
8
Miscellaneous Tools
Source: https://www.breadworld.com/education/baking-tools/
22. Pastry Blender - This is used to cut biscuits, cones, pie crusts, and other
kinds of dough.
Source: https://www.breadworld.com/education/baking-tools/
23. Pastry Brush - A pastry brush is a kitchen tool used in brushing egg wash
or any other ingredients like melted butter, or milk on bread pastries or any
food items. It controls the amount of glaze which is applied, and ensures
that it is spread evenly and efficiently.
Source: https://www.breadworld.com/education/baking-tools/
24. Pastry Wheel - This used to cut strips of dough along with the blade
knife.
Source: https://www.breadworld.com/education/baking-tools/
9
25. Parchment Paper - It is a grease-resistant, non-stick, heatproof, quick-
release coated paper used as lining of baking pans and making piping
cones for décor work. The paper can be reused until it becomes dark and
brittle.
Source: https://www.breadworld.com/education/baking-tools/
26. Wire Cooling Racks - These racks have feet that raise them above the
counter above the counter so that moisture does not collect under cooling
baked goods. These racks can also be used for glazing and confectionery
work.
Source: https://www.breadworld.com/education/baking-tools/
Activities
Directions: Write True if the statement is correct and False if it is
incorrect. Write your answer on another sheet of paper.
1. Pastry wheel has feet that raise above the counter so that the
moisture does not collect under the cooling baked goods.
2. The utensil that is used to cut strips of dough along with the blade
knife is pastry wheel.
3. The paper that can be reused until it becomes dark and brittle is
called manila paper.
4. A tool that is used to level off ingredients is called rubber scraper.
5. Biscuit cutter is used to cut dough into the desired shapes.
Assessment
Directions: Below are baking tools, utensils and equipment. Complete the
paragraph by supplying the missing words. Write your
answers on another sheet of paper.
10
The utensil that is used to cut biscuits, cones, pie crusts and other
kinds of dough is called ___(1)___. A pastry brush is used to ___(2)___.
The utensil that has serrated edge and helps in cutting bread or cake
without crashing is called ___(3)___. The ___(4)___ are also used for
cutting dried fruits and vegetables, fresh herbs and cutting pastry. Grater
and shedder is used to ___(5)___.
Application
Directions: Write at least three (3) of your most familiarized baking utensils
and write their uses. Write your answers on another sheet of paper.
A. Measuring Utensils
1.
2.
3.
C. Baking Utensils
1.
2.
3.
Generalization / Synthesis
In this lesson, I learned that ______________________________________
__________________________________________________________________
_________________________________________________________________.
Post-Assessment
How Much Did You Learn?
Directions: Identify the baking tools and equipment described in the statements.
Write your answers on another sheet of paper.
1. A tool use in cutting strips of dough along with the blade knife is
________.
2. ________ is used to stamp out individual cookies from rolled dough.
11
3. ________ includes a knife and a chopping board that are used to cut
glazed fruits and nuts or other ingredients in baking.
4. ________ is an equipment used for beating, mixing and blending.
5. ________ is a tool used to grate food into finer forms.
6. ________ is used for sifting flour.
7. ________ is used for various cutting procedures.
8. ________ is used to measure dry ingredients in small quantities.
9. ________ consists of a set of spoons with different sizes used in
measuring both dry and liquid in small quantities.
10. A perforated bowl used in mixing ingredients for baking is called
________.
12
Lesson Types, Kinds and
2 Classifications of Baked
Products
Overview
Lesson 2 of this module discusses information related to types, kinds and
classifications of baked products. The types or kinds of products are dependent on
the ingredients used. Thus, the selection of the kind of baking ingredients to be
used matters with what bakery products you want to bake. In this lesson, you will
be taught with the common baking ingredients you need in the kitchen.
Objectives
At the end of this lesson, the learner should be able to:
Pre-Assessment
Directions: Read and analyze the statements carefully. Choose the best
answer and write the letter of your answer on another sheet of
paper.
You have learned in the previous topic about the baking tools and
equipment and how this tool is being used in baking. I hope you still
remember the different baking tools and how they are used in baking.
Before taking up the lesson, you must know the meaning of the
following words:
Definition of Terms
Presentation
This topic focuses on the types, kinds and classifications of baked products
that are usually found in most bakeshops. Let us try to know them.
Concept Development
Bread
Bread is a food made from flour, water, yeast and salt baked in an oven. It is
one of the most popular and best sold baked products not only in our country but in
other countries as well. There are different kinds of bread that we, Filipinos are
fond of eating depending on the quality of breads they have.
14
Dough
1. Lean Dough - The basic ingredients for bread which includes flour, yeast,
salts, little sugar, and shortening make up the lean dough. This dough is
made into pan de sal, pan Americano, French bread and other crusty bread
varieties.
Source: https://d1c8xu194km6ge.cloudfront.net/assets/48361/Basic_Bread_S2_HD1280.jpg
2. Rich Dough - It contains butter, nuts, fruits, eggs, and condiments. Milk is
also used and more sugar. This dough is used in making rolls, coffee cakes
and sweet bread varieties.
Source: https://www.recipezazz.com/media/photos/photos/4/4/3/5/1/mimis-rich-sweet-dough-jpg
1. It is large for its weight with well-rounded top and free from cracks and
bulges.
2. The crust is thin with even golden-brown color.
3. It has a fine and even grain, elongated cells, and thin cell wall making the
crumb smooth, soft, elastic, and creamy white with a silky sheen.
4. It does not crumble easily.
5. It has a sweet and nutty odor and not sour.
15
Commonly Used Table Abbreviation in Baking
Degree Celsius oC
Source: https://www.dummies.com/food-drink/recipes/measurement-abbreviations-and-
conversions/
Equivalent Measures
Source: http://www.joyofbaking.com/IngredientSubstitution.html#ixzz3gF7G0HOO
16
Weight Conversion for Common Baking Ingredients
The following chart shows the conversion for common baking ingredients,
per one cup measure:
Dry Ingredients
Ingredients Ounces (oz.) per cup
All-Purpose Flour, Sifted 4 oz.
Bread Flour, Sifted 4 ½ oz.
Cake Flour, Sifted 3 ½ oz.
Cocoa Powder, Lightly Spooned 3 oz.
Dry Milk Powder 4 ¾ oz.
Granulated Sugar 7 oz.
Source: http://www.joyofbaking.com/IngredientSubstitution.html#ixzz3gF7G0HOO
Source: http://www.joyofbaking.com/IngredientSubstitution.html#ixzz3gF7G0HOO
Source: http://www.joyofbaking.com/IngredientSubstitution.html#ixzz3gF7G0HOO
Substitution of Ingredients
17
Amount Substitution
Baking Powder, ¼ teaspoon baking soda + ½ teaspoon
1 teaspoon
single acting cream of tartar + ¼ teaspoon corn starch
Baking Soda 2 teaspoons double-acting baking powder
½
(Sodium (must replace the acidic liquid in recipe
teaspoon
Bicarbonate) with non-alcoholic liquid)
3 tablespoons natural cocoa powder + 1
Unsweetened
1 ounce tablespoon unsalted butter, vegetable oil
Chocolate
or shortening
Fats, Margarine ½ cup ½ cup salted or unsalted butter
All-Purpose Flour 1 cup 1 cup + 2 tablespoons sifted cake flour
Cake Flour 1 cup 1 cup all-purpose flour - 2 tablespoons
1 1/3 cup all-purpose flour + 2/3 cup cake
Pastry Flour 2 cups
flour
¾ cup light or dark corn syrup + ½ cup
Honey 1 cup
granulated white sugar
Milk, buttermilk 1 tablespoon lemon juice or vinegar +
1 cup
(sour milk) enough milk to make 1 cup
Milk, evaporated, 1 cup light (30 % butterfat) or heavy
1 cup
or whole milk whipping cream (35 % butterfat)
¾ cup light or dark brown sugar heated to
Molasses 1 cup
dissolve in ¼ cup liquid
Granulated 1 cup tightly packed light or dark brown
1 cup
white sugar sugar
Vanilla Extract 1 teaspoon ½ teaspoon powdered
Yeast, active dry 1 envelope 1 tablespoon fast-rising active yeast
Cookies
Cookies are always popular. They are called “little cakes”, flat, sweet and
small. They can be made in a variety of shape and colors and can be served in
many different ways.
Kinds of Cookies
1. Drop Cookies - irregular and unevenly shaped. They are simply done by
dropping the cookie batter by a teaspoon or spoon in a baking sheet.
Source:
https://img.sndimg.com/fo
od/image/upload/c_thumb
,q_80,w_412,h_232/v1/im
g/recipes/14/74
18
2. Rolled Cookies - These are made from dough which have been rolled out
and cut with cutters to form shapes fit in special occasions such as
Christmas, Valentine’s Day and Easter.
Source:
https://food.fnr.sndimg.com/content/dam/images/food/fullset/2018/11/20/0/WU2011_Cinnamon
3. Pressed or Bagged Cookies - These are made with more butter which make
the finished product richer in taste. The mixture is put in a cookie presser or
pastry tube to form varied shapes.
Source: best-ever-spritz-cookies_2556_600x600.jpg?ext=.jpg
4. Cookie Bar - This type of cookie is cut into bars after baking to form small
and square in shape.
Source: https://images-gmi-pmc.edge-generalmills.com/31e8a553-8785-459e-aee6-
d44d635ab23f.jpg
19
5. Refrigerated Cookies - This type of cookies is frozen and cut into desired
shapes before baking.
Source: https://www.tastesoflizzyt.com/wp-content/uploads/2017/04/refrigerated-sugar-
cookiesrecipe
Muffin
Biscuits
Biscuits are small flaky quick breads. They are leavened with fast-acting
leaveners which make preparation time shorter than any yeast leavened bread.
20
Outside Characteristics of Biscuits
Cakes
Cake is a form of sweet food made from flour, sugar, and other ingredients,
that are usually baked. The following are the different types of cake:
21
Source:
https://www.craftybaking.com/images/uploads/old/Blue%20Velve%20Chiffon%20Layer%20Cake_0.
gif
4. Butter Cake - It is a cake recipe where the main ingredient is butter. Butter
cake is baked with basic ingredients: butter, sugar, eggs, flour, and
leavening agents such as baking powder or baking soda. It is considered as
one of the essential cakes in American baking. Butter cake originated from
the English pound cake, which traditionally used equal amounts of butter,
flour, sugar, and eggs to bake a heavy, rich cake.
Pastry is a dough that is used to make pie crust, tarts, and turnovers. It is
used in desserts and main dishes as well. Many people think that making pastry is
difficult compared to other bakery products. However, among pastry varieties, the
short crust’s pastry is the most difficult to make compared to other similar varieties.
Pastry making is easy if basic rules are given due importance especially in the
handling of dough.
1. Fruit Pie
- Two crust
- Solid top crust or lattice
- Fruit filling from canned, frozen, dried, or fresh
22
2. Cream Pie
- One crust
- Use corn starch-thickened pudding to make the filling.
- Coconut, fruit, nuts
- Often have meringue topping
3. Custard Pie
- One crust
- Filled with custard made from milk, eggs, and sugar
- Bake in pie crust or in separate pie plate.
- Slip cooled filling into crust, Light and airy.
- One crust
- Filled with mixture containing gelatin and cooked beaten egg whites
- Filling may contain whip cream
1. Flour - Flour gives structure. You can use pastry or all-purpose flour.
2. Fat - Fat makes the pastry tender and it inhibits the development of
gluten.
3. Salt - Salt contributes flavor and if it is removed or eliminated, it will not
affect the pastry except for flavor.
4. Water - Very cold water provides moisture needed for development of
gluten and production of steam.
Handling causes gluten to develop. And the more gluten that develops, the
tougher the pastry will become. But do not over mix the dough when adding liquid
and do not use a lot of speed or force when using the rolling pin as well as
stretching the pastry when fitting it into a pie plate.
Flour
2. Cake Flour - Cake flour is a weak or soft flour, smooth texture and
a pure white color. Cake flour is used for cakes and other delicate
baked goods that require low gluten content. Protein content of cake
flour is approximately 8 %.
Sugar
We use the term sugar to refer to regular refined sugars derived from sugar
canes. The chemical name for this sugar is sucrose. However, other sugar of
different chemical structure are also used in the bakeshop. Sugar belongs to a
group of substances called carbohydrates, a group that also includes starches.
Types of Sugar
1. Granulated Sugar - It is the most familiar and the most commonly used.
6. Glucose Corn Syrup - Glucose is the most common of the simple sugars
(monosaccharides). In syrup form, it is an important bakeshop ingredient.
Glucose is usually manufactured from cornstarch.
Fats
Some fats are solid at room temperature, while others are liquid. The liquid
fats we usually refer to as oils. Whether the fats are solid or liquid depends on the
fatty acids that make up the fat molecules.
25
Major Functions of Fats in Baked Items
Shortenings
Shortenings may be made from vegetable oils, animal fats, or both. During
manufacturing, the fats are hydrogenated. This process turns liquid oils into solid
fats. Shortenings are used for many purposes.
1. Butter - Is a dairy product with high butterfat content which is solid when chilled
and at room temperature in some regions, and liquid when warmed. It consists
of about 80 % fat, about 15 % water, and about 5 % milk solids. Butter is
available salted and unsalted. Unsalted butter is more perishable, but it has a
fresher, sweeter taste and is thus, preferred in baking.
4. Oils - Oils are liquid fats. They are not often used as shortenings in
cakes because they spread through a batter or dough
thoroughly and shorten too much. Some breads and a few cakes and
26
quick breads use oil as a shortening. Beyond this, the usefulness of oil in the
bakeshop is limited primarily to greasing pans, deep-frying
doughnuts, and serving as a wash for some kinds of rolls.
5. Lard - Lard is a semi-soft white fat derived from fatty parts of the pig,
with a high saturated fatty acid content and no transfat. Because of
its plastic quality, it was once highly valued for making flaky pie
crusts and biscuits.
Milk
Eggs
Leavening Agent
Types of Yeast
Flour
Sift the flour to remove lumps. Scoop to fill the measuring cup to overflow.
Do not shake and level off with spatula.
Source: http://www.craftybaking.com/howto/mixing-method-basics
Granulated Sugar
Fill the measuring cup until it overflows. Do not shake the cup, instead use
spatula or the straight edge of the knife to level the sugar.
Source: http://www.craftybaking.com/howto/mixing-method-basics
Brown Sugar
Check if the sugar is lumpy before measuring. Remove the dirt. Pack lightly
into the measuring cup and level off using a spatula.
28
Source: http://www.craftybaking.com/howto/mixing-method-basics
Remove the lumps in the powder by stirring. Use a scoop to get the baking
powder from its container and place it in the measuring spoon, level off with
spatula.
Fill the measuring cup with the shortening while pressing until it is full. Level
the fat using spatula.
Source: http://www.craftybaking.com/howto/mixing-method-basics
Pour oil in the glass measuring cup. Check if it is filled up to the measuring
mark. Do not lift the cup when measuring at eye level.
Source: http://www.craftybaking.com/howto/mixing-method-basics
29
Milk (Liquid Form)
Pour milk into the glass measuring cup and check if the measurement is
correct by filling up the cup to the measuring mark at eye level. Do not lift the cup
while measuring.
Milk (Powdered)
Remove lumps and scoop lightly to fill the measuring cup without shaking
until it overflows. Level off using spatula.
Activities
Assessment
One of the most popular and best sold baked products not only in our
country but also in other countries is the ___(1)___, which is a food made
from flour, water, yeast and salt baked in an oven. Another popular baked
products are the ___(2)___. They are called “little cakes”, flat, sweet and
small. They can be made in a variety of shape and colors and can be
served in many different ways. Cake is also one of the best-selling baked
products in the world. One example of a cake is the ___(3)___ where the
main ingredient is butter. Another baked product is the ___(4)___, which is
a simple cup bread leavened and is considered as a member of quick bread
family. And lastly are the ___(5)___, which are small flaky quick breads.
They are leavened with fast-acting leaveners which make preparation time
shorter than any yeast leavened bread.
Application
Directions: Below is a crossword puzzle. Find the ten (10) different units used in
measurement. Write your answers on a separate sheet of paper.
Please do not write anything on this module.
31
T E A S P O O N T U Y O P D E S A H I N
A W R E N T A L T S D L O A D I N G S E
B A K I N G S O Q U A R T C A K E E T G
L H O L L O W C U P W E I R D S A L T A
E P U G P D S F G I V B I N G O D S F L
S S U G O S U G A N B A N G T A N K O L
P I I O U N C E S T A E H Y U N G L O O
O I J I N I G G A D H O S O E K J I N N
O S S A D J I M I N G R A M Y O O N G I
N J U N G K O O K R A P M O N S T E R S
A F F L U I D O U N C E S S F R O M M E
J K H K I L O G R A M B T S E X O R E D
Generalization / Synthesis
Bakers use appropriate baking tools, utensils and equipment for baked
products. To have better results, the baker should follow the correct ingredients
and proper measurements.
Post-Assessment
Directions: Read and analyze the statements carefully. Choose the best
answer and write the letter of your answers on another sheet of
paper.
32
5. Which kind of flour is glutenous?
A. all-purpose flour B. bread flour
C. cake flour D. soft flour
6. A tool used in scraping residues of ingredients from the bowl and also used
used in folding batter of cakes.
A. rubber scraper B. spatula
C. mixing bowl D. rolling pin
7. What is the first step to have better results in baking?
A. Keep oneself clean.
B. Keep the food and equipment clean.
C. Keep the utensils and work area clean.
D. all of the above
8. What is the best step to have better results in baking?
A. Measure ingredients accurately.
B. Memorize the recipe very well.
C. Use modern equipment.
D. Use only imported ingredients.
9. How many teaspoons are there in 1 tablespoon of baking powder?
A. 3 tsp. B. 5 tsp.
C. 1T D. 3T
10. What is the proper way to measure flour accurately?
A. Level off with the use of the tines of a fork.
B. Scoop flour to a measuring cup until full and level off using
spatula.
C. Dip measuring cup to the flour and shake to pack the flour.
D. Measure flour using measuring spoon.
33
Answer Key
References
Books
Internet Sources
https://www.breadworld.com/education/baking-tools/
34
https://www.breadworld.com/webart/baking-tools/BW-images-BakingTools-
RubberSpatula.jpg
https://www.breadworld.com/education/bakingtools/https://natashaskitchen.com/ea
sy-sponge-cake-genoise/
https://d1c8xu194km6ge.cloudfront.net/assets/48361/Basic_Bread_S2_HD1280.jpg
https://www.recipezazz.com/media/photos/photos/4/4/3/5/1/mimis-rich-sweet-
dough-44351_720x450_16cfedf5.jpg
https://i2.wp.com/bakerbettie.com/wp-content/uploads/2018/01/how-to-make-
bread-dough-1-700x805.jpg
https://i2.wp.com/bakerbettie.com/wp-content/uploads/2014/04/basic-sweet-yeast-
dough-9.jpg
https://img.sndimg.com/food/image/upload/c_thumb,q_80,w_412,h_232/v1/img/rec
ipes/14/74/69/picPGVaoL.jpg
https://food.fnr.sndimg.com/content/dam/images/food/fullset/2018/11/20/0/WU2011
Cinnamon-Roll-cookies4x3.jpg.rend.hgtvcom.826.620.suffix/1542723935843.jpeg
https://imagesvc.meredithcorp.io/v3/mm/image?url=https%3A%2F%2Fassets.marth
astewart.com%2Fstyles%2Fwmax-750%2Fd33%2Fcookie-press-cookies-6423164-
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