Bread and

pastry
Ms. Anna Marie C. Senido
PRAYER
Producing the finest baked products requires
choosing the right equipment.
It is essential to utilize each equipment
properly to yield desirable and standard
result. Standard operating procedures in using
them should be observed at all times.
What is your idea
oWhat is BAKING TOOLS &
EQUIPMENT ?
 Direction: Classify the following Baking Tools and Equipment
according to its usage.
Your choices are Baking Equipment, Mixing Tool, Cutting Tool,
Preparation Tool,
and Baking Pan. Write your answer in your notebook.
1. Muffin Pan
_______________________
2. Grater
_________________________
3. Oven _________________________
4. Mixing Bowls
____________________
Direction: Complete the statements below.
Write this in your activity notebook.
I have learned that the different
classifications of Baking Equipment and
Tools are
_________________________________________________
_____________ . I can take care of
these tools and equipment by
________________________
Direction: Create a portfolio for
the classification of Baking Tools
and Equipment. You may cut
pictures from an old issue
magazine or print a downloaded
picture. Paste at least FIVE
A. Direction: Identify the
different baking tools and
equipment in the laboratory
areas and explain their uses.
Write your answers in your
notebook.
 Activity I
Classify the baking tools and equipment into the
following categories.
 Activity I
Direction: Draw a ___ if it’s a proper way, and
___ if not.
1. Remove any unwanted particles.
2. Place the glass or cup in a flat
surface before pouring any liquid ingredients
to be measured.
Bread and
pastry
Ms. Anna Marie C. Senido
 Proper Way of
Measuring Baking
Ingredients
Ms. Anna Marie C. Senido
Measuring Dry and
Liquid Ingredients
To yield quality products in baking, the
correct way of measuring dry and liquid
ingredients must be observed. The
following techniques will help you made
measuring ingredients a success.
Dry Ingredients
1. Flour
a. To remove lumps or big particles, sift the
flour onto a utility tray or waxed paper.
b. Use spoon to move flour to the
measuring cup until it over
flows. Do not tilt or shake the cup for
accuracy.
c. Level off the rim of the cup using a
spatula or any straight-edge
Dry Ingredients
1. Flour
a. To remove lumps or big particles, sift the
flour onto a utility tray or waxed paper.
b. Use spoon to move flour to the
measuring cup until it over
flows. Do not tilt or shake the cup for
accuracy.
c. Level off the rim of the cup using a
spatula or any straight-edge
Write true on the line if the statement is
correct. If not, write false.
_______________1. The first step in measuring
ingredients is to read the recipe.
_______________2. In measuring ingredients for baking,
using of any kind of measuring tool is accepted.
_______________3. In measuring flour, it is important to
level off the excess powder to achieve desired result of
baked products.
_______________4. Measuring cup is only intended for
liquid ingredients.
_______________5. In measuring liquid ingredients, place
the measuring toolon a flat surface.