Republic of the Philippines

Department of Education 7/8

Region v
SCHOOLS DIVISION OF SORSOGON
PRIETO DIAZ NATIONAL HIGH SCHOOL

BREAD AND PASTRY PRODUCTION (Exploratory)

LEARNING ACTIVITY SHEET #1.2-WEEK 1
I. INTRODUCTORY CONCEPT
This lesson deals with classification of tools and equipment and their uses. It is necessary to know
their uses/function to identify which among them is appropriate to use in a certain task. Using wrong or
incorrect tools and equipment may change the expected outcome of bake products.

II. LEARNING SKILLS FROM MELCs

 Classify baking tools and equipment.
 Identify baking tools and equipment based on their uses.
III. ACTIVITIES
A. Let Us Review
DIRECTION: Classify the following baking tools/equipment whether it is Baking, Mixing or Cutting.
1. Wooden spoon 3. Measuring spoons 5. Kitchen shears
2. Electric mixer 4. Gas Range

B. Let Us Study
BAKING TOOLS AND EQUIPMENT THEIR USES AND CLASSIFICATION

A. MEASURING DESCRIPTION/FUNCTION/USES APPEARANCE

TOOLS/EQUIPMENT
Liquid measuring cup Made of transparent glass or plastic with
pouring lip, is used for measuring liquid
ingredients
Dry measuring cup Used to measure large quantities of dry and
solid ingredients and with measurements (1,
¾, 2/3, ½, 1/3, ¼, 1/8) marked on each
side
Measuring spoons A set of individual measuring spoons used
to measure small amount of ingredients

Weighing scale Used to measure ingredients for accurate

measurements.

B. MIXING, BLENDING DESCRIPTION/FUNCTION/USES APPEARANCE

AND CUTTING TOOLS
Cookie cutter It is a device with sharp edges for cutting
cookie dough into a particular shape.

Dough cutter It is a tool with a sharp edge used to cut

dough

Grater It is used to grate cheese, chocolate, and

other fresh fruits.

Kitchen shears Used for various cutting procedures.

1
 Chopping board Is often made of wood or plastic and come in
various widths and sizes and use for various
cutting purposes in the kitchen

Wire whisk Used to beat or whip egg whites or cream

Wooden spoon Also called mixing spoon which comes in

various sizes suitable for different types of
mixing
Rubber scraper Used to remove bits of food on sides of the
bowl.

Spatula 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.
Strainer/Sifter Used to strain or sift dry ingredients.

Set of Mixing bowls Comes in graduated sizes and has sloping

sizes; used for mixing ingredients

OTHER BAKING/DECORATING TOOLS

Pastry tip Metal or plastic tube connected to the

opening of the pastry bag and used to form
desired designs

Pastry brush Used to spread butter, oil or glaze on food. It

is also used to remove cake crumbs.

Turntable Revolving stand with a flat working surface

for decorating cakes and other pastry
products.

BAKING PAN/TIN

Cookie sheet A flat rectangular metal with at least one

rolled edge used especially for the baking
cookies.

Baking tray or Baking Flat, rectangular metal pan used for baking
sheet variety of bread

Rectangular Pan Good for baking big rectangular cakes,

mousses and large brownies and bar recipe.

OVENS- are the workhorses of the bakeshop and are essential for producing the bakery products. Ovens
are enclosed spaces in which food is heated, usually by hot air.
Convection oven Contains fans that circulate the air and
distribute the heat rapidly throughout

2
 Gas/Electric range Dual fuel ranges that give the flexibility of a
gas cooktop and the excellence of an electric
oven or a gas cooktop and a gas oven.

OTHER EQUIPMENT

Refrigerator To keep food cold. Cold temperatures help

food stay fresh longer.

Dough proofer Used for final rising of the bread before

baking through warm temperature.

Proofing cabinet/ Use for proofing and or for cooling breads

baking tray rack

C. Let Us Practice

DIRECTION: Classify the baking tools/equipment whether it is Mixing, Measuring or Baking.

1. Convection oven 3. Kitchen shears 5. Grater

2. Wooden spoon 4. Weighing scale

D. Let Us Remember

Knowing the uses of baking tools and equipment is important to know what tool or equipment is
best to use in a specific task. This will avoid failed bake products and to have a good quality of food.
Knowing the classification is also important to know the specific functions that will help you finish the
task.

E. Let Us Practice More

DIRECTION: Read the

given recipe carefully and
list down all the F. Evaluation
tools/equipment
Title: Role Playingand its
uses that you need to
Performance objective:
prepare to finish the Demo role-play or make a power point presentation on the function/uses and
classification
activity. of baking tools and equipment. Send it to the online app used by your teacher.
Supplies and Materials: Baking ingredients, baking tools and equipment.
BUTTER CAKE
Ingredients:
STEPS/PROCEDURES:
3 ¼ cups
1. Group cake
or individual Performance.
flour
2. Choose 5 from 1 ¾ following tools/equipment which are available in your home, then demo-role
the
cups sugar
play the function/uses or make a power point presentation and send it to the online application
1 cupby
used butter
your teacher.
1
a. Wire whisk e. electric mixer i. weighing scale
cup milk b. Rubber scraper f. knife j. liquid measuring cup
8 eggs
c. Wooden spoon g. kitchen shears k. measuring spoons
1
d. Rolling pin h. dry measuring cup
tsp. vanilla
4 tsp. baking
powder IV. RUBRICS
Procedure:
Criteria 5 4 3 2 1
1. Sift the dry
ingredients
together except the
sugar. 3
2. In a large bowl,
cream the
shortening until
light and fluffy.
Timeliness The student The student The student The student The student
submits the submits the submits the submits the submits the
output on time output 1-2 days output 3-4 days output 5 days output 1 week
after deadline after deadline after deadline of deadline
Accuracy The student has The student has The student has The student has The student has
demonstrated 5 demonstrated 4 demonstrated 3 demonstrated 2 demonstrated 5
baking baking baking baking baking
tools/equipment tools/equipment tools/equipment tools/equipment tools/equipment

Total: 10
points

V. ANSWER KEY
A. C. E. Answer let us practice more
1. Mixing 1. Baking
2. Mixing 2. Mixing
3. Measuring 3. Cutting F. Performance task
4. Baking 4. Measuring
5. Cutting 5. Cutting

IV. REFERENCES
 TLE Module 1 Bread and Pastry Production page 2-9.
 Google image

Prepared by:
ALMINA ESTADOLA
TLE Teacher