BREAD AND PASTRY PRODUCTION – GRADE 11

Name: ______________________________________ Date: ____________________

Grade: ______________________________________ Section: ___________________

Semester: 1 Week: 4 SSLM No. 4 MELC(s): Prepare Bakery Products

Objectives: 1 Classify baking tools and equipment according to their use.
2. Identify baking tools and equipment.
Title of Textbook/LM to Study: Bread and Pastry Production LM
Chapter: none Pages: 21-24 Topic: Baking Tools and Equipment

Let Us Discover

Appropriate Tools and Equipment According to Required Bakery Products and

Standard Operating Procedures

Baking is a sophisticated method of cooking food. It requires special tools and

equipment in order to bring out the best results.

To prepare for baking, familiarize yourself with the following baking tools and
equipment illustrated according to their use based on the standard operating procedures.

Baking Tools and Equipment

.

Measuring tools - baking is a precise skill, which calls for the exact measurement of the
ingredients to achieve desired outcome. How much of each ingredient to be used can be
determined using standard measuring tools and equipment.

Measuring glass is made of transparent glass or plastic is used for

measuring liquid ingredients

1 GSC-CID-LRMS-ESSLM, v.r. 03.00, Effective June 14, 2021

 Measuring cups are a set of marked cups used to measure both
liquid and dry ingredients.

Measuring spoons are sets of spoons with amounts indicated in

the handle used in measuring small amounts of ingredients less
than ¼ cup.

A smart scale is a device used in measuring

ingredients.

A weighing scale is a device used in measuring

ingredients.

Cutting tools – All cutting tools work best when they are properly maintained. A sharp
tool not only performs better but is safer because less pressure is required to cut
through the ingredients.

A grater is a device made of metal with holes surrounded by sharp

edges used to grate food into small pieces like cheese

A chopping board is a tool usually made of wood or plastic used

for cutting ingredients.

A paring knife is used to pare or cut fruits and vegetables into

different sizes
Pastry wheel – round blade knife used to cut dough when making
pastries

Baking shear is used in cutting parchment paper used in baking

2 GSC-CID-LRMS-ESSLM, v.r. 03.00, Effective June 14, 2021

 Mixing tools and equipment – Combining ingredients is an important part of many
recipes. Having the right tools for mixing can make the job much easier.

Flour Sifter is a tool used to separate coarse particles of sugar and

flour.

A wooden spoon is also called a mixing spoon which comes in

various sizes suitable for different types of mixing.

Wire whisk is a kitchen tool in the form of stiff, thin wire loops
attached to a handle used to blend ingredients.

A rotary egg beater is a handheld device used in beating eggs,

cream, and other liquids.

The rolling pin is used to flatten or roll the

dough.

Pastry blender – made of wires held together by a handle; used for

cutting in solid fat or shortening in the preparation of pies, biscuits, or
doughnuts
A mixer is a kitchen tool used for stirring, whisking, or beating.

A mixing bowl is a deep hollow dish used for mixing baking

ingredients.

A rubber scraper is a flat tool used to scrape any mixture and collect
every bit of the mixture out of the bowl.

Dough roller machine - a machine used by bakeries that roll out

dough to achieve a uniform texture.

Decorating tools and materials – Having the proper cake decorating tools can create
a big distinction. The process of cake decoration is enjoyable and helps to express the
artistic side in you.

Pastry bag – a funnel-shaped container for icing or whipped cream

Pastry tip- is a pointed metal or plastic tube connected to the opening

of the pastry bag and is used to form desired designs

3 GSC-CID-LRMS-ESSLM, v.r. 03.00, Effective June 14, 2021

Cookie molder (Cylindrical) – is used in decorating or designing the
cake and other pastry products

An icing spatula is used to apply and spread icing frosting and

buttercream.

Pastry brush- is also known as basting brush similar to a small

paintbrush and is used to spread butter, oil, or glaze on food and for
coating, baking pans with grease or shortening

Baking tools and equipment - Baking wares – made of glass or metals, they serve as
containers for batter and dough and are available in various sizes and shapes.

Tube center pan – deeper than a round pan and it has a hollow
center that is removable. It is used to bake chiffon type cakes

Muffin pan - has formed cups for baking muffins and cupcakes.

Pop over pan is used for cooking pop oven

Jelly roll pan is a shallow rectangular pan used for baking rolls

A bundt pan is a round pan with scalloped sides used for baking
elegant and special cakes.

A custard cup is made of porcelain or glass used for baking.

A Loaf Pan is used to bake loaf bread.

Biscuit and doughnut cutter is used to cut and shape biscuit or

doughnut.

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

4 GSC-CID-LRMS-ESSLM, v.r. 03.00, Effective June 14, 2021

 on the bottom or deck of the oven. This is also called STACK OVEN
because several may be stacked on top of one another. Bread is baked
directly on the floor of the oven and not in pans. The deck oven for
baking bread is equipped with a steam ejector.

Rack oven - is a large oven into which entire racks full of sheet pans
can be wheeled for baking.

Mechanical oven - The food is in motion while it bakes in this type of

oven. The most common types are a revolving oven, in which the
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.

Timer – monitor the baking time and rising of yeast

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 temperature.

Let Us Try

“FIND ME”
Direction: Enumerate baking tools and equipment available in your kitchen. Write your
answers on the space provided

1._________________________________
2._________________________________
3. ________________________________
4. ________________________________
5. ________________________________
6. _________________________________
7. _________________________________
8. _________________________________
9. _________________________________
10. ________________________________

5 GSC-CID-LRMS-ESSLM, v.r. 03.00, Effective June 14, 2021

 Let Us Do

“WHERE DO I BELONG’’
Direction: Classify the following baking tools according to their use. Write your answer in
the table provided.

bread knife cookie sheet hand mixer grater kitchen shears

muffin pan mixing bowl pastry bag Rotary egg beater
Pastry tips sifter spatula smart scale tablespoon tube pan

Measuring tools Cutting tools Baking tools Decorating tools Mixing tools

Let Us Apply

WHO AM I
Direction: Identify the following baking tools and equipment by writing the name and its
uses in the table provided.

Baking Tools and

Name Uses
Equipment

6 GSC-CID-LRMS-ESSLM, v.r. 03.00, Effective June 14, 2021

 Rubrics

If applicable, provide rubrics on how the learners or their outputs will be graded.

References

CG TLE Bread and Pastry Production: Code: TLE_HEBP9-12PB-Ia-f-1

TVL Bread and Pastry Production 11 Self-learning Module. Prepare Bakery Products.
Mayla J. Divinagracia. Geralyn B. Nasser, Lea L. Tablo.

SSLM Development Team

Writer: Anna Lyn N. Prongco
Content Editor: Mayla J. Divinagracia
LR Evaluator: Lezlee G. Agcaoili
Illustrator: None
Creative Arts Designer: Reggie D. Galindez
Educational Program Supervisor: EPP/TLE/TVL Amalia C. Caballes
Education Program Supervisor – Learning Resources: Sally A. Palomo
Curriculum Implementation Division Chief: Juliet F. Lastimosa
Asst. Schools Division Superintendent: Carlos G. Susarno, Ph. D.
Schools Division Superintendent: Romelito G. Flores, CESO V

7 GSC-CID-LRMS-ESSLM, v.r. 03.00, Effective June 14, 2021

GSC-CID-LRMS-ESSLM, v.r. 03.00, Effective June 9, 2021