BREAD AND

PASTRY
PRODUCTION 8
Prepared by:
Hyacinth C. Rebusit
(Subject Teacher)
 Prayer
Good Morning!
Checking of
Attendance
Classroom Standards

Passing of
Assignments
 RECAP
DIRECTIONS:
Classify the following
tools and equipment
based on their
usage.
 A. Baking equipment D. Cutting tools
B. Preparatory tools E. Measuring tools
C. Mixing tools F. Baking Pans

1. Custard cups 11. Rolling pin

2. Flour sifter 12. Weighing scale
3. Bread toaster 13. Macaroon molder
4. Wooden spoon 14. Bundt pan
5. Muffin pan 15. Pastry brush
6. Grater
7. Measuring spoon
8. Electric or handy mixer
9. Spatula
10. Pastry blender
1. Custard cups - Baking Pans
Preparatory
2. Flour sifter - tools

3. Bread toaster - equipment

Baking

4. Wooden spoon- Mixing Tools

Baking equipment

5. Muffin pan - Baking Pans

6. Grater - Preparatory Tools

7. Measuring spoon –
MeasuringTools

8. Electric or handy mixer -

Baking equipment
9.Spatula - Preparatory tools

10. Pastry blender –

Cutting tools

11. Rolling pin - Preparatory tools

12. Weighing scale-

Measuring Tools

13.Macaroon molder –
Baking Pans

14.Bundt pan – Baking Pans

15.Pastry brush- Preparatory tools

 PICTURE ANALYSIS

DIRECTIONS: Analyze the

picture below.
Specification of
Tools
OBJECTIVES:
At the end of the discussion,
80% of the students are
expected to:

A. Identify the functional and

non- functional tools and
equipment.
B. Classify tools and equipment
according to specification and
job requirements
C. Recognize the importance of
safety measures in using tools
and equipment.
 RUBRIC FOR GROUP ACTIVITY
CATEGORY 5 points 3 points 1 point
Output All of the Some of None of the
answers are the answers are
correct answers correct
are correct
Cooperation All members Few of the There is no
cooperate in members cooperation
the activity cooperate in every
in the members of
activity the group
Discipline All members Few of the All of the
show members members did
discipline show not show
discipline discipline
Speed First to Submitted Submitted
submit in the the task the task after
given time before the the given
given time time ended
ended
Specification of Tools
A. Knives

Sharp, quality knives are

important in the kitchen. They
cut better and are easier to
work with than. dull knives.
Select knives that are light,
comfortable and balanced in your
hand. It is necessary to have the
following knives in your kitchen.
1. Paring knife
-is helpful for peeling
fruits and vegetables.
2. Serrated knife
-Is ideal for cutting
bread.
3. Chef’s knife
-Is useful for most
cutting and chopping.
B. Cutting Boards

Always keep your counter tops

clean and scratch-free. It is
important to have separate
cutting boards for meat and
vegetables to prevent germs and
cross contamination. Cutting
boards are made of many
different materials from wood to
plastic.
C. Measuring Cups

-is a necessity in the

kitchen and various
sizes which come in
glass, metal or plastic.
C. Measuring Spoons

-are also important for

determining the correct
amount of dry or wet
ingredients.
D. Spoons

Long-handled, wooded or
plastic spoons are
necessary for mixing and
stirring.
D. Whisks

- Are useful tools for mixing

sauces, pancake batter, and
whipping egg whites.
E. Tongs

- Are useful for many jobs

including turning food and
come in a variety sizes.
E. Spatula

- Come in different materials

like metal or plastic and
their purpose is to slide
under food like burgers,
cookies or pancakes.
F. Mixing Bowls

A variety of sizes is useful

for mixing ingredients and
also for serving food.
G. Colander

Used for draining liquid from

canned or cooked
vegetables and pasta.
H. Miscellaneous
Tools

A grater for shredding,

shaving ad zesting is a
versatile tool.
H. Miscellaneous
Tools

A potato masher and

vegetable peeler are always
part of a well-stocked
kitchen.
H. Miscellaneous
Tools

A kitchen timer is important

for timing recipes
accurately.
H. Miscellaneous
Tools

A meat thermometer will

assure the proper
temperature for food safety.
I. Safety tools of and
equipment
The safety of tools and
equipment is not only the
concern of the
manangement, but of the
workers who use the
equipment as well.
Proper Maintenance
and Safety of Tools
and Equipment are
important for the
following reasons:
1. Good quality of
service.
Modern equipment has built-
in controls, thermometers
and timing and regulating
devices. A breakdown of
these devices may affect the
quality of the food being
prepared and caused
slowdown in production and
service.
2. Sanitation.
Mechanical function of
equipment like the
refrigerator and freezers
encourages the development
of disease causing bacteria.
Negligence of their
cleanliness leads to the
growth of food-borne
bacteria.
3. Fire Prevention.
Grease and dirt that gather
in stove rims and hoods are
fire hazards. Daily
inspection of grease
collecting equipment will
minimize the danger of fire.
4. Safety.
Most food service accident
happens in the kitchen. This
is due to lack of knowledge
and training of food worker
in the use of tools and
equipment.
5. Less cost of
production.
Expenses will be minimized
if tools and equipment are in
good condition.
Safety Measures in
the Use of Tools and
Equipment
1. Store knives, choppers
and cutting blades in
designated places. Label
them.

2. Repair broken tools and

equipment immediately.
3. Check wiring of electrical
equipment regularly. Report
kitchen equipment that are
not functioning.

4. Handle fragile tools or

those made of glass with
care. Those with breaks
should be discarded. Store
tools and equipment in a
clean dry place. Do not keep
them when wet.
EVALUATION
DIRECTIONS:
Write the word
KEEP if the
statement is
correct and
THROW if the
statement is
wrong.
_____1. A dull quality knives are
important in the kitchen.

_____ 2. Cutting boards can keep your

counter tops clean and scratch-free.

_____3. Colander with stand is

preferable to use so the fruits and
vegetable don’t sit in the liquid.
_____4. Store tools and equipment in
a clean wet place.

_____ 5. Sanitation is very important

in maintaining safety tools and
equipment.
_____1. A dull quality knives are
important in the kitchen.

THROW
_____ 2. Cutting boards can keep your
counter tops clean and scratch-free.

KEEP
_____3. Colander with stand is
preferable to use so the fruits and
vegetable don’t sit in the liquid.

KEEP
_____4. Store tools and equipment in
a clean wet place.

THROW
_____ 5. Sanitation is very important
in maintaining safety tools and
equipment.

KEEP
 ASSIGNMENT
Directions: Go to your kitchen and list
down at least five (5) non functional
tools that you find and indicate the
defects.

Name of tools Defects

and equipment
1.

1.

1.

1.

1.
Rubrics