Technology and

Livelihood Education
10
Bread and Pastry Production
Quarter
1

1
Technology & Livelihood Education – Grade 9/10
Quarter 1 – Module 5: BAKING TOOLS AND EQUIPMENT
1.4.c Oven and other Baking Equipment
First Edition, 2020

Republic Act 8293, Section 176 states that no copyright shall subsist in any
work of the Government of the Philippines. However, prior approval of the government
agency or office wherein the work is created shall be necessary for exploitation of such
work for profit. Such agency or office may, among other things, impose as a condition
the payment of royalties.

Borrowed materials (i.e., songs, stories, poems, pictures, photos, brand names,
trademarks, etc.) included in this module are owned by their respective copyright
holders. Every effort has been exerted to locate and seek permission to use these
materials from their respective copyright owners. The publisher and authors do not
represent nor claim ownership over them.

Published by the Department of Education - Schools Division of Pasig City

Development Team of the Self-Learning Module

Writer: Jexie J. Cincollagas
Editor: Cathy S. Seron
Reviewers: Gina C. Bunda, Katherine J. Guevarra
Illustrator: Name
Layout Artist: Name
Management Team: Ma. Evalou Concepcion A. Agustin
OIC-Schools Division Superintendent
Aurelio G. Alfonso EdD
OIC-Assistant Schools Division Superintendent
Victor M. Javeña EdD
Chief, School Governance and Operations Division and
OIC-Chief, Curriculum Implementation Division

Education Program Supervisors

Librada L. Agon EdD (EPP/TLE/TVL/TVE)

Liza A. Alvarez (Science/STEM/SSP)
Bernard R. Balitao (AP/HUMSS)
Joselito E. Calios (English/SPFL/GAS)
Norlyn D. Conde EdD (MAPEH/SPA/SPS/HOPE/A&D/Sports)
Wilma Q. Del Rosario (LRMS/ADM)
Ma. Teresita E. Herrera EdD (Filipino/GAS/Piling Larang)
Perlita M. Ignacio PhD (EsP)
Dulce O. Santos PhD (Kindergarten/MTB-MLE)
Teresita P. Tagulao EdD (Mathematics/ABM)

Printed in the Philippines by Department of Education – Schools Division of

Pasig City

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Technology & Livelihood Education – Grade 9/10
Quarter 1 – Module 4: BAKING TOOLS AND EQUIPMENTS
1.4. a Baking Wares, Cutting & Mixing Tools
First Edition, 2020

Republic Act 8293, Section 176 states that no copyright shall subsist in any
work of the Government of the Philippines. However, prior approval of the government
agency or office wherein the work is created shall be necessary for exploitation of such
work for profit. Such agency or office may, among other things, impose as a condition
the payment of royalties.

Borrowed materials (i.e., songs, stories, poems, pictures, photos, brand names,
trademarks, etc.) included in this module are owned by their respective copyright
holders. Every effort has been exerted to locate and seek permission to use these
materials from their respective copyright owners. The publisher and authors do not
represent nor claim ownership over them.

Published by the Department of Education - Schools Division of Pasig City

Development Team of the Self-Learning Module

Writer: Jexie J. Cincollagas
Editor: Cathy S. Seron
Reviewers: Gina C. Bunda, Katherine J. Guevarra
Illustrator:
Layout Artist:
Management Team: Ma. Evalou Concepcion A. Agustin
OIC-Schools Division Superintendent
Aurelio G. Alfonso EdD
OIC-Assistant Schools Division Superintendent
Victor M. Javeña EdD
Chief, School Governance and Operations Division and
OIC-Chief, Curriculum Implementation Division

Education Program Supervisors

Librada L. Agon EdD (EPP/TLE/TVL/TVE)

Liza A. Alvarez (Science/STEM/SSP)
Bernard R. Balitao (AP/HUMSS)
Joselito E. Calios (English/SPFL/GAS)
Norlyn D. Conde EdD (MAPEH/SPA/SPS/HOPE/A&D/Sports)
Wilma Q. Del Rosario (LRMS/ADM)
Ma. Teresita E. Herrera EdD (Filipino/GAS/Piling Larang)
Perlita M. Ignacio PhD (EsP)
Dulce O. Santos PhD (Kindergarten/MTB-MLE)
Teresita P. Tagulao EdD (Mathematics/ABM)

Printed in the Philippines by Department of Education – Schools Division of

Pasig City

3
 TLE - BPP 10
Quarter 1
Module 4
BAKING TOOLS AND EQUIPMENTS
1.4.a Baking Wares, Cutting Tools & Mixing
Tools

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Introductory Message

For the facilitator:

Welcome to the TLE – BPP 10 Self Learning Module on Baking Tools And
Equipment’s 1.4.a Baking Wares, Cutting & Mixing Tools!
This Self-Learning Module was collaboratively designed, developed and reviewed
by educators from the Schools Division Office of Pasig City headed by its Officer-in-
Charge Schools Division Superintendent, Ma. Evalou Concepcion A. Agustin, in
partnership with the City Government of Pasig through its mayor, Honorable Victor Ma.
Regis N. Sotto. The writers utilized the standards set by the K to 12 Curriculum using
the Most Essential Learning Competencies (MELC) in developing this instructional
resource.

This learning material hopes to engage the learners in guided and independent
learning activities at their own pace and time. Further, this also aims to help learners
acquire the needed 21st century skills especially the 5 Cs, namely: Communication,
Collaboration, Creativity, Critical Thinking, and Character 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. Moreover, 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 – BPP 10 Self Learning Module on Baking Tools And

Equipment’s 1.4.a Baking Wares, Cutting & Mixing Tools!

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 material while being an active learner.

This module has the following parts and corresponding icons:

Expectations - This points to the set of knowledge and skills that

you will learn after completing the module.

Pretest - This measures your prior knowledge about the lesson at

hand.

Recap - This part of the module provides a review of concepts and

skills that you already know about a previous lesson.

Lesson - This section discusses the topic in the module.

Activities - This is a set of activities that you need to perform.

Wrap-Up - This section summarizes the concepts and application

of the lesson.

Valuing - This part integrates a desirable moral value in the

lesson.

Posttest - This measures how much you have learned from the
entire module.

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 EXPECTATION

At the end of this lesson, the students should be able to:

1. identify different baking tools and equipment

2. explain the uses of different baking tools and equipment

PRETEST

Direction: Read and understand the statement. Encircle your best answer.

1. Baking pan that has formed cups for baking cupcakes and shortbread.
A. Bundt pan C. Tube pan
B. Muffin pan D. Pop over pan
2. Elsa doesn’t have an electric mixer. What substitute tool will you suggest to
use?
A. Spatula C. Wire whisk
B. Table fork D. None of the above
3. What do you think is the purpose of a pastry blender in making bakery
products?
A. To cut dough
B. To mix butter and sugar
C. To mix fat and flour
D. To stir melted butter and sugar
4. In using a sharp blade knife, how are you going to store it to prevent any
accident?
A. Put blade cup
B. Hung it on the wall
C. Place inside the cabinet
D. Stay away from children out of reach
5. Anna is baking cake without any icing or frosting, what kind of baking pan can
you suggest that she could use?
A. Bundt Pan C. Loaf Pan
B. Jelly Roll Pan D. Pop Over Pan

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 RECAP

To recall what you have learned on our previous lesson about baking terms, kindly
read the description and arrange the jumbled letters to get the correct answer.

1. A B D E R _________________________

(Food made of flour, water, and yeast or another leavening agent, mixed together
and baked.)

2. D G H O U _________________________

(A thick, malleable mixture of flour and liquid, used for baking into bread or
pastry.)

3. D E E G I I N N R S T _________________________

(Any of the foods or substances that are combined to make a particular bake
product.)

4. C D E E O P R R U _________________________

(A series of actions conducted in a certain order or manner.)

5. A E E E M P R R T T U _________________________

(The degree or intensity of heat present in a substance or object.)

LESSON

BAKING TOOLS AND EQUIPMENT

Baking tools and equipment make the preparation and cooking of every recipe
easier. It helps a person within the kitchen to work and prepare food more efficiently.
Being fully equipped with the proper tools within the kitchen are the fundamental
steps to successful cooking and baking, whether you're a seasoned chef or newbie in
the kitchen. Using the acceptable tools and equipment will result in the accuracy of
the output or finished product. Each tool and utensil play a very important role
within the baking process.

What is the Difference between tools and equipment?

Tool and equipment are the terms that may be used as synonyms of every other.
While there are lots of differences between these two terms. A number of these
differences are mentioned below:

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 TOOL EQUIPMENT

non-mechanical mechanical

used for multiple purposes meant just for a selected task

BAKING TOOLS AND EQUIPMENT AND THEIR USES

Baking wares are fabricated from glass or metals in various sizes and shapes.
Usually containers for batter and dough. Commonly used bakeware are as follows:

Tube center pan – deeper than a round pan and it's a hollow center
which is removable. It is best to use in making chiffon type cakes.

Muffin pan – it has different sizes, can be in 6 or 12 cups. The

purpose is to make muffins or cupcakes.

Pie pan – a pan that design for holding and shaping the dough for
different types of pie recipes.

Jelly roll pan - it has a shallow sides rectangular pan used for
baking rolls.

Bundt pan – may be a round pan with scalloped sides used for
baking elegant and special cakes.

Custard cup – is formed of porcelain or glass used for baking.

Griddle pans – features a smooth and flat surface, perfect for

cooking breakfast foods like pancakes, French toast, or bacon,
and anything that you simply would usually cook on a pan.

Loaf Pan – is used to bake loaf bread.

Cutting Tools – are accustomed to cut and shape ingredients and baked products.
Below are the common cutting tools employed use in baking:

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Biscuit and doughnut cutter – used to chop and shape biscuit
or doughnut.

Cutting tools – include a knife and cutting board that are used
to cut glazed fruit, nuts, or other ingredients in baking.

Kitchen shears - are used for various cutting procedures.

Paring knife – is used to pare or cut fruits and vegetables into

different sizes.

Pastry blender – fabricated from wires held together by a handle;

used for cutting in solid fat or shortening within the preparation
of pies, biscuits or doughnuts.

Pastry wheel – round blade knife accustomed to cut dough when

making pastries.

Pizza Cutter - also referred to as a roller blade or a pizza wheel;

a utensil that's accustomed to cut pizzas.

Grater & Zester – the difference of the 2 is the size of the holes.
It is used to grate cheese, chocolate, and other fresh fruits.

Dough Cutter - are used to cut dough into various shapes. Also,
accustomed to scrape dough from rolling boards or working
surfaces.

Mixing Tools – are used to evenly combine and disperse two or more ingredients.
The various mixing tools includes:

Electric mixer – is using electricity and its purpose is for beating,

mixing and blending.

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 Rotary egg beater – is employed in beating eggs or light
whipping cream.

Wire whisk – is used to beat or whip egg whites or cream.

Wooden spoon – is additionally called a mixing spoon which comes

in various sizes suitable for various kinds of mixing.

ACTIVITIES

Activity no 1. Identifying what is and what is it for

Direction: Name the pictures of baking tools and equipments and explain their
uses. Write your answer on the boxes below.
Name of
Pictures Tools/ Uses of Tools/ Equipment
Equipment

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Activity no 2. Matching Type
Direction. Match column A with column B. Write the letter of the correct answer.
A B
_____1. A shallow rectangular pan used for A. Paring knife
baking rolls B. Pizza cutter
_____2. Is made of porcelain or glass used for
C. Wooden spoon
baking.
_____3. Are used to cut dough into various D. Custard cup
shapes. E. Jelly roll pan
_____4. Is also called mixing spoon which comes
F. Bundt pan
in various sizes suitable for different
types of mixing. G. Biscuit & doughnut cutter
_____5. Is used to pare or cut fruits and H. Electric mixer
vegetables into different sizes.
I. Griddle pan
_____6. Has formed cups for baking muffins and
cupcakes. J. Muffin pan
_____7. Is using electric and it is used for
beating, mixing and blending.
_____8. Is used to cut and shape biscuit or
doughnut.
_____9. A round pan with scalloped sides used
for baking elegant and special cakes.
_____10.Pan that is perfect for cooking breakfast
foods like pancakes.

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 WRAP-UP

Directions: On the first and 2nd column, Cite at least three (3) baking tools or
equipments and their uses. And on the next column, classify if it is a tool or an
equipment

Name of Classify if Tool or

Uses
Tools/Equipments Equipment

VALUING

As a student, how will use the knowledge of knowing the baking tools and
equipments. Write your answer on the space provided.

__________________________________________________________________________________
__________________________________________________________________________________
_________________________________________________________________________________.

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 POSTTEST

Direction: Read and understand the statement. Encircle your best answer.

1. What do you think is the purpose of pastry blender in making bakery

products?
A. To cut dough
B. To mix butter and sugar
C. To mix fat and flour
D. To stir melted butter and sugar
2. In using sharp blade knife, how are you going to store it to prevent from any
accident?
A. Hung it on the wall
B. Place inside the cabinet
C. Put blade cup
D. Stay away from children out of reach
3. Baking pan that has formed cups for baking muffins and cupcakes.
A. Bundt pan C. Pop over pan
B. Muffin pan D. Tube pan
4. Elsa doesn’t have an electric mixer. What substitute tool will you suggest to
use?
A. Spatula C. Whisk
B. Table fork D. None of the above
5. Anna is baking cake without any icing or frosting, what kind of baking pan
can you suggest that she could use?
A. Bundt Pan
B. Jelly Roll Pan
C. Loaf Pan
D. Pop Over Pan

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 PHOENIX Publishing House.
Nieves, Grace R. 2018. Bread and Pastry Production TLE- TVL Series. Quezon City:
Publishing Co., INC.
Practical Technology and Home Economics. Cubao, Quezon City: Adriana
Navarro, Leticia Solda & Navarro, Josefina R. 1998
References
ACTIVITY NO.2
1. E
RECAP 2. D
3. B
1. BREAD
2. DOUGH 4. C
3. INGREDIENTS 5. A
4. PROCEDURE 6. J
5. TEMPERATURE 7. H
8. G
9. F
ACTIVITIES 10. I
ACTIVITY NO.1 POST TEST
1. TUBE PAN - deeper than a round 1. C
pan and it has a hollow center which 2. C
is removable. 3. B
2. WHISK - is used to beat or whip 4. C
egg whites or cream. 5. A
3. PASTRY WHEEL - round blade
knife used to cut dough when making
pastries. PRE – TEST
4. ELECTRIC MIXER - using electric
1. B
and it is used for beating, mixing and
2. C
blending.
3. C
5. PASTRY BLENDER - made of wires
4. C
held together by a handle;
5. A
used for cutting in solid fat or
shortening in the preparation
KEY TO CORRECTION