Senior High School

Technical-Vocational-Livelihood (TVL) Track

BREAD AND PASTRY PRODUCTION NC II
Quarter 1 - Module 2:
Prepare and Produce Bakery Products
LO1 – Prepare Bakery Products
Lesson: Identify the Tools and Equipment Needed
in the Preparation of Bakery Products
Technical-Vocational-Livelihood (TVL) Track – Senior High School
BREAD AND PASTRY PRODUCTION NC II
Quarter 1 - Module 2: Prepare and Produce Bakery Products
LO1 – Prepare Bakery Products (Lesson: Identify the Tools and Equipment
Needed in the Preparation of Bakery Products)

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Schools Division Superintendent: Susan S. Collano

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Development Team of the Module

Authors: JOCELLE T. VARGAS
INGRID SABRINA P. MARTINEZ
Language Editor: RACHEL ANNE D. BELANGEL
Content Editor: JEAN I. ONG
Reviewers: AMELIA B. CABRERA
AILEEN A. TABILOG
MARILYN B. MIRANDA
JOCELLE T. VARGAS
Layout Artist: JEAN I. ONG
 Senior High School

Technical-Vocational-Livelihood (TVL) Track

BREAD AND PASTRY PRODUCTION NC II

Quarter 1 - Module 2:

Prepare and Produce Bakery Products

LO1 – Prepare Bakery Products
(Lesson: Identify the Tools and Equipment Needed
in the Preparation of Bakery Products)
 Welcome Message
Greetings! You are about to learn Bread and Pastry Production (BPP)
specialization of Technical-Vocational-Livelihood Track.
We are providing you self-learning modules that will guide you in acquiring
the relevant knowledge, skills, and attitude to perform the tasks for Bread and
Pastry Production at your own pace and time. The lessons for this specialization
are divided according to the five core competencies of BPP, namely, Core 1 -
Prepare and Produce Bakery Products, Core 2 – Prepare and Produce Pastry
Products, Core 3 – Prepare and Present Gateaux, Tortes and Cakes, Core 4 –
Prepare and Display Petits Fours, and Core 5 – Present Desserts. These are then
sectioned into smaller topics of modules that can be finished in a week’s time.
You need to go through all the parts of the module to ensure that you will be
equipped with the information and skills to achieve the competencies in BPP. Here
are the different parts of the BPP module:

Starter Brief introduction of the topic

The competencies that you need to achieve at the

My Goals
end of the module

Word Bank Key words to learn from the lesson

Pre-Test The skills and knowledge you know before the topic

Learning Activities The lesson proper/activities to learn

Skills Work Out Activities to practice on after the lesson proper

Check for Understanding Measures your learning after the lesson

Enrichment Assignment or activities to reinforce your learning

References Sources of information used for the lesson

Answer Key Answer key to practice tests

Optional Activity Instructional videos and online resources

The modules are designed in such a way that you can prepare the hands-
on activities even at your own home. You need to master the competencies in the
module before you can proceed to the next lesson. You may ask me questions
should you encounter any difficulties.

Have a fun and meaningful journey in taking this course! Happy baking!
 Starter
Welcome to Module 2! The previous module is about the List and
Classification of Baking Ingredients. To further enhance your competency, this
module will discuss about the Tools and Equipment in Preparing Bakery Products.

My Goals
At the end of this module, you are expected to enumerate and identify the
tools and equipment needed in the preparation of bakery products.

Word Bank
Baking – the process of cooking food by indirect heat or dry heat in a confined
space as in heated oven using gas, electricity, charcoal, wood, or oil.
Batter – a flour mixture that can be stirred or poured.
Beat – a process of introducing air into the mixture thru mechanical agitation (as
in beating eggs).
Calibrate – a process of adjusting or marking (something such as a measuring
device) for the measurement to be accurate or exact.
Dough – a flour mixture that can be rolled or kneaded.
Level off – to approach or reach a steady rate, volume or amount.
Lump – a firm irregular mass.
Mass – undefined quantities upon which all physical measurements are based
Mise en Place – a French term which means “put in place”. It includes assembling
all the necessary ingredients, equipment and tools and serving pieces needed to
prepare food.
Mix – to combine ingredients in any way that make distribution of ingredients
evenly
Ounce – a unit of weight equal to 1/6 of a pound (28.35 grams).
Pound – a unit of measure of mass equal to 1/6 ounce.
Pre-Heat – to heat (an oven, for example) beforehand.
Sift – to separate or strain the finer from the coarser particle of a material using a
sieve or a sifter.
Stir in – to add another ingredient into the mixture.
Substitution – using a thing or ingredients to act or serve in place of another.

1
 Pre-Test
Matching Type
Directions: Match column A with column B. Write the letter of your answer in your
notebook.
Column A Column B
1. A tool used to indicate the amount of liquid A. Cookie or Baking Sheet
2. A tool used to slice rolls and delicate cakes B. Dietetic Scale
3. A tool with a sharp edge used to cut dough C. Dough Cutter
4. A flat aluminum sheet used for baking cookies D. Flour Sifter
5. A hand-held device for beating eggs, cream, and E. Kitchen Shear
other liquids F. Liquid Measuring cup
6. An aluminum rectangular or square pan with G. Muffin Pan
hallow rounds H. Rolling Pin
7. A tool used in sifting coarse or dry ingredients I. Rotary Egg Beater
such as flour and sugar J. Utility Tray
8. An instrument used to hold ingredients in large
quantities
9. A solid elongated wood with handle at both ends
that is used to flatten dough or pastry
10. An instrument used to measure the weight of the
items or ingredient

Learning Activities

BAKING TOOLS, UTENSILS AND EQUIPMENT

IN MAKING BREAD, COOKIES, MUFFINS
AND BISCUITS
Baking is a sophisticated method of cooking food. It requires special tools
and equipment to bring out the best results. The different utensils and equipment
to be used will depend on the kind of product to be baked. It would be useful if you
know its specific uses.

2
 MEASURING UTENSILS
LIQUID- MEASURING CUP MEASURING SPOONS
– a transparent – a set of
cup calibrated spoons used to
to indicate the measure small
amount of amounts of
liquid ingredients

DRY-MEASURING CUP DIETETIC SCALE

– a set of – an instrument
marked cups used to measure
used to the weight of the
measure dry items or
ingredients ingredients.
such as flour
and sugar. They are either made of
plastic, aluminum or stainless steel

MIXING, BLENDING AND CUTTING UTENSILS

DOUGH CUTTER FLOUR SIFTER
– a tool with a – used in sifting
sharp edge used coarse or dry
to cut dough ingredients such
as flour and
sugar

ELECTRIC MIXER GRATER

– a motor- – a tool used to
powered device grate food into
used to stir and finer form
blend mixtures
used in baking

MIXING BOWL ROTARY EGG BEATER

– a hollow dish – a hand-held
where device for
ingredients for beating eggs,
baking are mixed cream, and
other liquids

3
ROLLING PIN WIRE WHISK BEATER
– a solid – used to beat
elongated wood or whip egg
with handles at whites or cream
both ends that is
used to flatten
dough or pastry

RUBBER SCRAPER PASTRY BLENDER

– a tool used for – has a handle
mixing and and with wire
scrapping which is used to
mixture on the cut fat or
side of the bowl shortening in
the preparation
of pies

SPATULA WOODEN SPOON

– a flat, thin and – a tool used for
blunt metal used mixing and
for levelling-off stirring flour
dry ingredients mixtures
and spreading
icing and frosting
on cakes

COOKIE/BISCUIT CUTTER PASTRY WHEEL

– is used to cut – has a blade
and shape knife used to cut
biscuit, dough when
doughnut, and making pastries
cookies

0KITCHEN SHEAR – are used to slice rolls and delicate cakes

4
 BAKING UTENSILS
BAKING PAN TUBE PAN
– an aluminum – deeper than a
or tempered round pan with
glass dish, a hollow center
rectangular or it is removable
square in form which is used to
used for baking bake chiffon
cakes type cakes
MUFFIN PAN PIE PAN
– an aluminum – used for pie
rectangular or making
square pan with
hallow rounds

BUNDT PAN UTILITY TRAY

– a round pan – used to hold
with scalloped ingredients in
sides used for large quantities
baking elegant
and special
cakes
COOKIE or BAKING SHEET
– a flat aluminum sheet used for baking cookies

OVEN – is the workhorse of the bakery and pastry shop and is essential for
producing the bakery products. Oven has enclosed spaces in which food is
heated, usually by hot air. Several kinds of ovens are used in baking.

MECHANICAL OVEN
– the food is in motion while it is baked in
this type of oven. Its most common type
is a revolving oven, in which the
mechanism is like that of a Ferris wheel.

5
CONVECTION OVEN DUTCH OVEN
– contains fans – is a thick-
that circulate walled
the air and (usually cast
distribute the iron) cooking
heat rapidly pot with a
throughout the tight-fitting lid. Dutch ovens have been
interior. Its used as cooking vessels for hundreds
strong forced of years. They are called “casserole
air can distort dishes”.
the shape of the products made with
batter and soft dough.
DECK OVEN – the items to be baked in this type of oven is either on sheet pans
or in the case of some bread,
freestanding, in which it is placed directly
on the bottom or deck of oven. It is also
called STACK OVEN because several
may be stacked on top of one another.
Breads are baked directly on the floor of
the oven and not in pans. Deck oven for
baking bread is equipped with steam
ejector.

OTHER BAKING TOOLS

PARING KNIFE MORTAR AND PESTLE
– is used to pare – is used to
or cut fruits and pound or ground
vegetables into ingredients
different sizes

PASTRY BRUSH
– is used in greasing pans or surface of pastries and
breads

6
 The functional life of baking tools and equipment depends on the care and
maintenance. It is not enough that it is used properly but the care given after use
is also important for it to last for a long time.

Skills Work Out #1

Word Puzzle:
Directions: Copy the puzzle exactly in your notebook. Find and encircle the word
that is being described in each number. Happy hunting!
1. It is a tool used to grate food into B C E U Y V N X O G L

finer form. A S F S A K T V P R M
K S P A T U L A O A Q
2. It is a sophisticated method of
I C C R G W Z N D T R
cooking food.
N M A A L Q M I X E R
3. It is used in sifting coarse or dry G L S Z L B Z B R R F
ingredients. F K G X C E X O T X D
4. It is used to beat or whip egg whites H U H T U A F W V Z S
or cream. I T R G T T E L S E A

5. It is a hollow dish where ingredients K G Y E T E S E D D N

for baking are mixed. S I F T E R A Q F Q T

L B T V R S F K B Y Y
6. It is used to cut and shape biscuit,
doughnut, and cookies.
7. It has enclosed spaces in which food is heated usually by hot air.
8. It is an instrument used to measure the weight of the items or ingredients.
9. It is a motor-powered device used to stir and blend mixtures used in baking.
10. It is used for levelling-off dry ingredients and spreading icing and frosting on
cakes.

Skills Work Out #2

Identify Me!
Directions: Identify the tools or equipment suited to measure the following
ingredients:
Ingredients Tools/Equipment
1. Bread Flour
2. Milk
3. Salt
4. Sugar
5. Yeast

7
 Skills Work Out #3
List Me!
Directions: Read the given recipe carefully and list down all the tools and
equipment needed to prepare in baking dinner roll. Write your answer in your
notebook.
1. 3. 5.
2. 4. 6.

DINNER ROLL RECIPE

Ingredients:
Mixture 1: Mixture 2: Mixture 3: Mixture 4:
• 1 ¼ cup bread • 3 tablespoon • ¼ cup beaten • Egg wash
flour sugar egg
• 1/8 bar butter • ½ tablespoon • 1/8 teaspoon
(softened) yeast iodized salt
• ¼ cup water
Procedure:
1. In a large mixing bowl, combine bread flour and butter. Mix well. Add the sugar
and yeast. Rub the dry ingredients with your hands until all ingredients were
distributed equally.
2. Beat egg and combine to water and salt.
3. Pour all liquid ingredients to dry ingredients and mix well. Knead for 15-20
minutes.
4. When the dough is already smooth and elastic and blisters are showing, form
a ball and set aside for 20-25 minutes or until it doubles in size.
5. Punch the dough. Flatten and weight for 45 grams or make it to 7 pcs.
6. Arrange in baking sheet and set aside for 30 minutes or until it increases its
size.
7. Bake for 10-15 minutes in 375°F.

8
 Check for Understanding
Directions: Classify the baking tools and equipment that falls under the following
category: mixing tools, measuring tools, baking tools and different kinds of ovens.
Copy the concept map and write your answer in your notebook.

Mixing Tools Measuring Tools

Baking Tools
and Equipment
Different kinds of
Baking Tools
ovens

convection oven measuring cup muffin pan rubber scraper

deck oven measuring spoon pastry blender scale
electric mixer mechanical oven pie pan tube pan

Answer Key
Y Y B K F S R V T B L
T Q F Q A R E T F I S
N D D E S E T E Y G K
10. spatula
A E S L E T T G R T I
9. mixer
S Z V W F A U T H U H 8. scale
D X T O X E C X G K F 7. oven
F R R B Z B L Z S L G 6. cutter
R E X I M Q L A A M N 5. bowl
4. beater
R T D N Z W G R C C I
3. sifter
Q A O A L U T A P S K
2. baking
M R P V T K A S F S A 1. grater
L G O X N V Y U E C B Word Puzzle
Skills Work Out #1

10. B 8. J 6. G 4. A 2. E
9. H 7. D 5. I 3. C 1. F
Pre-Test:

9
 mechanical oven scale tube pan electric mixer
deck oven measuring spoon pie pan pastry blender
convection oven measuring cup muffin pan rubber scraper
Ovens Measuring Tools Baking Tools Mixing Tools
Classification of Baking Tools:
Check for Understanding

6. wooden spoon 4. measuring cup 2. spatula

5. mixing bowl 3. measuring spoon 1. sifter
List me!
Skills Work Out #3

spoon cup for sugar spoon cup

5. measuring 4. measuring 3. measuring 2. liquid measuring 1. flour sifter
Identify Me!
Skills Work Out #2

References

Book:
Department of Education (2016). Bread and pastry – technical-vocational-
livelihood track manual. Sunshine Interlinks Publishing House, Inc.

Internet Sources:
Canva for Education. (2020). Bread and pastry production.
https://www.canva.com/education/.
Cooking weights and measures. (n.d.). Wikipedia.
https://en.wikipedia.org/wiki/Cooking_weights_and_measures.
Department of Education. (n.d.). K to 12 bread and pastry learning module.
https://www.slideshare.net/kenjoyb/k-to-12-bread-and-pastry-learning-
module.
Oxford Languages. (n.d.). Calibrated. Dictionary
https://www.google.com/search?rlz=calibrated+meaning+in+baking&oq=c
alibrated+meaning+in+baking&gs.
Oxford Languages. (n.d.). Level off. Dictionary
https://www.google.com/search?rlz=level+off+meaning+in+baking&oq=lev
el+off+meaning+in+baking&gs
Oxford Languages. (n.d.). Lump. Dictionary https://www.google.com/search?rlz
=lump+meaning&oq=lump+meaning&gs.

10
 End of Module

Congratulations! You have reached the end of the lesson. Carefully return the
module to the provided envelope and submit it together with your answer
sheets/notebook. I shall be monitoring your progress and give you feedback on
how well you did. Please wait for the next module. Have a good weekend!