7

TECHNOLOGY AND LIVELIHOOD EDUCATION

BREAD AND PASTRY

PRODUCTION
Module 2

Department of Education ● Republic of the Philippines

Bread and Pastry Production – Grade 7
Alternative Delivery Mode
Module 2
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, payment of royalty.”

Borrowed materials included in this module are owned by the respective copyright holders.
Effort has been exerted to locate and seek permission to use these materials from the respective
copyright owners. The publisher and author do not represent nor claim ownership over them.
Published by the Department of Education – Region X – Northern Mindanao
Regional Director: Dr. Arturo B. Bayocot, CESO V

Development Team of the Module

Writer: Susan C. Comaling

Reviewers: Juliet S. Lapiz-SSP1

Sheyla Jay S. Pancho- SSP1
Befe Y. Ordiz- TII
Harrigene G. Beloy- T1
Keza Karen L. Cagalawan- TI

Layout Artist: Mannaseh A. Lina – T1

Management Team:
Chairperson: Dr. Arturo B. Bayucot, CESO III
Regional Director

Co-Chairpersons: Dr. Victor G. De Gracia Jr., CESO V

Asst. Regional Director

Mala Epra B. Magnaong, Chief ES, CLMD

Edwin R. Maribojoc, Ed.D, CESO VI

Schools Division Superintendent

Myra P. Mebato, Ph.D, CESE

Assistant. Schools Division Superintendent

Members: Neil A. Improgo, EPS-LRMS

Bienvenido U. Tagolimot Jr. , EPS-ADM
Samuel C. Silacan, Ed.D,CID Chief
Joseph T. Boniao, EPS/TLE
Rone Ray M. Portacion, Ed.D, EPS-LRMS
Edwin V. Palma, PSDS
Ray G. Salcedo, Principal II/District -In-charge
Avilla G. Taclob, Principal I/District-In-Charge
Agnes P. Gonzales, PDO II
Vilma M. Inso, Librarian II

Printed in the Philippines by:

Department of Education – Division of Misamis Occidental
Office Address: Osilao St., Poblacion 1, Oroquieta City, Misamis Occidental
Contact No.: (088) 531-1872 / 0977 - 8062187
 7
BREAD AND PASTRY
PRODUCTION
Module 2
Baking Tools and
Equipment and their Uses
This instructional material was collaboratively developed and
reviewed by educators from public schools. We encourage teachers
and other education stake holders to email their feedback, comments,
and recommendations to the Department of Education Region X at
[email protected]

We value your feedback and recommendations.

Department of Education ● Republic of the Philippines

Introductory Message ………………………………………………….
What I Need to Know…………………………………………………..
What I Know ……………………………………………………………
Lesson 1 - Baking Tools and Equipment and their Uses ......................... 1
What In ………………………………………………………….......... 1
What’s New – Activity 1 ……………………………………............... 1
What Is It - Different Tools and Equipment used in Baking ……… 2-10
What’s More – Activity 2 (Self Assessment) ..………………………. 11-12
What I Can Do – Activity 3 ……………………………………………. 13
Lesson 2 - How to Operate Oven…………………………………………….. 14
What’s New – Activity 1 (Let Me Know) ……………………………… 14
What Is It - Parts of the Oven.……………………………………….…14 -15
What I Can Do - Activity 2 ………………………………………….…. 16
What I have Learned …………………………………………………… 16
Assessment ……………………………………………………………………...17-18
Additional Activities …………………………………………...………………... 19
Answer Key ……………………………………………………………………… 20
References ……………………………………………………………………… 21
 Introductory Message

For the Learner

Learning how to bake is already a great skill to boost in. Learning basic skills
in baking is a preparatory step to master a skill in baking as to familiarizing different
baking tools and equipment, correct measurement and calculation of ingredients,
and the proper storage of tools and equipment.
We’re making baking easier for you, from home based baking to cake makers.
On the other hand safety and precautions in the workplace must be considered.

Furthermore you have to master first a competency that will help you become
a good baker.

This module has the following parts and corresponding icons:

What I Need to Know This will give you an idea of the skills or
competencies you are expected to learn in
the module.

What I Know This part includes an activity that aims to

check what you already know about the
lesson to take. If you get all the answers
correct (100%), you may decide to skip this
module.

What’s In This is a brief drill or review to help you link

the current lesson with the previous one.

What’s New In this portion, the new lesson will be

introduced to you in various ways such as a
story, a song, a poem, a problem opener, an
activity or a situation.

What is It This section provides a brief discussion of

the lesson. This aims to help you discover
and understand new concepts and skills.

What’s More This comprises activities for independent

practice to solidify your understanding and
skills of the topic. You may check the
answers to the exercises using the Answer
 Key at the end of the module.

What I Have Learned This includes questions or blank

sentence/paragraph to be filled in to process
what you learned from the lesson.

What I Can Do This section provides an activity which will

help you transfer your new knowledge or skill
into real life situations or concerns.

Assessment This is a task which aims to evaluate your

level of mastery in achieving the learning
competency.

Additional Activities In this portion, another activity will be given to

you to enrich your knowledge or skill of the
lesson learned. This also tends retention of
learned concepts.

Answer Key This contains answers to all activities in the

module.
At the end of this module you will also find:

This is a list of all sources used in developing

References
this module.
The following are some reminders in using this module:

1. Use the module with care. Do not put unnecessary mark/s on any part of the module.
Use your TLE notebook in answering the activities.
2. Don’t forget to answer What I Know before moving on to the other activities included
in the module.
3. Read the instruction carefully before doing each task.
4. Observe honesty and integrity in doing the tasks and checking your answers.
5. Finish the task at hand before proceeding to the next.
6. Return this module to your teacher/facilitator once you are through with it.

If you encounter any difficulty in answering the tasks in this module, do not
hesitate to consult your teacher or facilitator. Always bear in mind that you are not
alone.

We hope that through this material, you will experience meaningful learning
and gain deep understanding of the relevant competencies. You can do it!
 What I Need to know

Success of producing baked products largely depend on the one who did the
baking, the baker itself. Without knowledge on the basic skills of baking will lead to
failure of the product.
To produce good bread and pastries, baker must be aware on the important
things to do.
At the end of this module you will be able to;

1. Identify baking tools and equipment and their uses;

2. Operate an oven

What I Know

Before you read the whole module, let us see what you already know about
the different baking tools and equipment.

WORD PUZZLE SEARCH

Directions: Find fifteen (15) words below which you believe is a baking tool and
equipment. Write your answer in your TLE notebook.

C A D E G G B E A T E R O T
M E A S U R I N G S P O O N
M A S C U P C A K E P A N S
E E R O L L I N G P I N T N
A W A I U S T R A I N E R V
S I C S D A F G I E S T U W
U R A P U S C R A P E R X S
R E C A A R A B B A I J M N
I W A T T C I D E N E F G I
N H B U K O A N D E C E A E
G I I L L R B N G R A T E R
C S N A M U R A B S A F D O
U K A C H I F F O N P A N U
P L O A F P A N E D S O A R
S A C A F H I N F F G V O O
M I X I N G B O W L S E G N
K I T C H E N A I D A N H K
 Lesson BAKING TOOLS AND EQUIPMENT

1 AND THEIR USES

What’s In

Improvements of baking technology has began to speed up rapidly due to

higher technology. Baking tools and equipment were improved to make the
production of baked products faster and easier. Automation for mixing, transferring,
shaping, and baking processes began to replace.

Baking is a delicate method of cooking food. It requires special tools and

equipment in order to bring out the best results.

To prepare yourself so that you will know how to bake, you have to know first
the different tools and equipment to be used in baking.

What’s New

Activity 1 Let Me Know

Give at least three (3) kinds of bread. What do you think are the tools and
equipment used in baking these breads. Have you visited a bakery? What are the
baking tools and equipment found in the bakery. Write your answer in your TLE
notebook.

1
 What is it

What are the different tools and equipment used in Baking?

There are different kinds of bread produce in our country. Different names are
given in every bread. In producing these baked products you need special tools and
equipment in baking.
To make baking easier for you, you need to familiarize the different tools and
equipments used in producing bread and pastries and their uses.
Baking tools are those handy materials use in baking. While equipment are
those heavy materials use in producing and baking baked products. These involved
mechanical operation.
Baking Tools and Its Uses

Baking Tools Uses

A set of spoons used to measure
Measuring Spoon
small amounts of ingredients.

The usual set includes:

 1 tablespoon
 ½ teaspoon
 ¼ teaspoon
 1/3 teaspoon
 1/8 teaspoon
A clear cup with numbers
Liquid Measuring Cup

 Used to measure an amount of

liquid ingredients.
 Used to measure plenty of
liquid needed in your recipe.

Example- cooking oil, water etc.

2
 Is a set of marked cups use to
Measuring Cups
measure dry ingredients such as flour
and sugar. They are either made of
plastic, aluminum or stainless steel.

- are ideal for medium to larger

amounts of dry ingredients. The latter
comes as set of ¼ cup, 1/3 cup, ½
cup and 1 cup. The measuring line is
even with the top of the cup.

Weighing Scale

Use to measure the weight of the

items or ingredients.

- Most recipe ingredients are

measured by weight, accurate
measurement are important.

Example: 500 grams of flour, 2 gms of

baking powder

Wooden Ladle

A ladle that is made from wood.

Commonly used in creaming and
mixing.

This also comes in different sizes and

shapes.

3
Wire Whisk

This tool is made of thin wires.

Used in beating egg, especially more

than 1 egg , this can produce a foamy
texture.

Dough Cutter

A tool with a sharp edge used to cut

dough.(Note: dough is a mixture of
flour and water enough to be
kneaded)

(Knead- pagmasa)

Some of the handles are made of

wood.

Spatula

A long flexible blade with rounded

end. Is Used mostly for spreading
icing on cakes.

4
 Rolling Pin

Long cylinder of wood used to roll

over the dough with the palms of
hands.

Usually made of plastic and wood.

Strainer

Needed for sifting dry ingredients to

make it more smooth and finer.

(Sifting- separating hard particles of

flour)

Also used to separate liquid from

solid particles.

A round-bottomed, cup-shaped tool

made of screen or holed metal, with a
handle on one side.

Rubber Scrapers

A tool used for mixing and scraping

mixture on the side of a bowl.

This is also used in scraping

ingredients left in the mixing bowl.

This comes in different colors and

sizes.

5
Round Baking Pans

Baking Pans comes in different sizes

and shape, and are used in baking
cakes with a round shape.

Loaf Pan

Used for making loaf bread or sliced

bread.

6
 Pizza Pan

A perforated circular flat sheet

intended for cooking pizza to yield a
crispy crust.

Grater

Used to grate food into finer form.

Example : chocolate bar and cheese.

Sheet Pan/Baking Sheet

A shallow, rectangular pan (1 inch/25

mm deep) used for baking jelly rolls,
and other baked goods.

7
Tube Pan/ Chiffon Pan

Pan for baking chiffon cake.

Comes in different sizes.

Center tube can be removed.

Mixing Bowls

Bowls suitable for making cakes, pies,

cookies and other baked goods where
ingredients are to be mixed.

Cupcake/Muffin Pan

An aluminum pan and rectangular in

shape.

Used in baking cup cakes or muffins.

8
 Pie Pan

This comes in different sizes.

Mostly it is made of aluminum.

Cookie Sheet

Used in baking cookies.

Baking Equipment Uses

Industrial Oven

Used for baking different baked

products.

Usually this kind of oven is used in the

bakery.

9
 Gas Range

A kind of oven that is also used in

baking bread, cakes and pastries.

Hand Mixer

A motor powered device used to stir

and blend mixtures used in baking.

Heavy Duty Mixer

A heavy duty mixer that is used in

creaming and making icing.

10
is What’s More

Activity 2. Self- Assessment

Find out if you have familiarized the different tools and equipment used in
bread and pastry production.

A. Name ME

Directions: Give the name of the tools and equipment given below without looking
into the pictures given before. Write your answer in your TLE notebook.
Picture Name
1)

11
2)

3)

4)

5)

Tools Uses
1. Weighing Scale

2. Spatula

3. Rolling Pin

12
 4. Muffin Pan

5. Loaf Pan

What I Can Do

Activity 3. Find Out !

Answer the given question below. Write your answer in your TLE notebook.

1. Give one (1) important reason of knowing the different baking tools and
equipments.

13
 Lesson HOW TO OPERATE AN OVEN

2
What’s New

Activity 1 Let Me know

Can you name a brand of an oven? Have you seen an oven? Can you name
some parts of an oven?

What is it

14
 Oven is a major equipment use in baking. The basic skill that a baker must
learn is that he/she must know the parts of the oven as well as on how to operate it.
Remember that there are different brand name of an oven.

Example of a brand:

1. La Germania
2. Technogas

Most likely this is operated in the same manner and has the same part.

The Picture below shows the different parts of an oven.

Parts of an oven

Burner
Temperature knob

Pilot light Hose

Oven door
Gas Tank

STEPS IN OPERATING GAS RANGE OVEN

15
 1. Check the hose from the gas tank to the oven.
2. Turn on the gas tank regulator.
3. Open the oven door.
4. Turn on the temperature knob- the pilot knob.
5. On the pilot light, light it with a match to produce a flame.
6. Set the temperature on the desired heat needed in the recipe.
7. Close the oven door.

(Note: Please see the picture above)

What I Can Do

You have now familiarized the parts of the oven as well as on how to
operate an oven. Now, answer the given question below.

Activity 2.

Directions: Read the sentence below. Write TRUE if the sentence is correct and
write FALSE if the sentence is not correct. Write your answer in your
TLE notebook.

1. Setting the temperature is the first step to follow in operating an oven.

2. The one connecting the gas tank to the oven is the hose.
3. The last step in operating an oven is to close the oven door.
4. There are different brand name of an oven.
5. Oven is an equipment to be used in baking.

16
 What I Have Learned

steps tools part

baking baking tools and equipment oven

Directions: Fill in the blank/s to complete the sentence. Choose your answer inside
the box given above.

To produce baked products, 1. _____________are needed. These are

necessary in baking. Without these things you cannot produce a well-baked bread
and pastries. Materials needed in baking are group into 2. ______________ and
equipment. 3.______is a major equipment use in baking and there are 4. ______to
be followed in operating an oven. Before operating the oven you have to familiarize
each 5._____.

Assessment

Directions: Answer what is being asked. For your answer write only the letter. Write
your answer in your TLE notebook.

1. This tool is used to measure or to determine the weight of an ingredient.

A. Weighing scale B. Liquid Measuring cup
C. Measuring cup D. Measuring spoon
2. It is a set of Spoon used to measure a small amount of ingredients like baking
powder.
A. Wooden ladle B. Measuring spoon
C. Wooden spoon D. Liquid Measuring cup
3. A transparent calibrated to indicate the amount of liquid is called_________.
A. Measuring cup B. Measuring spoon
C. Liquid Measuring cup D. Weighing scale
4. A tool used for mixing and stirring as well as in creaming is called ________.

17
 A. Rolling pin B. Wooden ladle
C. Spatula D. Rubber scraper
5. Spatula is a tool used in spreading ___________.
A. Flour B. Icing
C. Sugar D. Batter
6. It is a flat aluminum sheet used for baking cookies.
A. Oven B. Muffin pan
C. Baking pan D. Cookie or Baking Sheet
7. This tool is used for mixing and creaming mixture on the bowl.
A. Rubber scraper B. Rolling pin
C. Egg beater D. Wooden spoon
8. When you turn on the oven, which comes first
A. Turn on the temperature knob- the pilot knob
B. Check the hose from gas tank to the oven
C. Set the temperature on the desired heat
D. Light the pilot located at the center of the oven

9. Setting the temperature on the desired heat needed in a recipe is the ____ step
in operating an oven.
A. 1st B. 4th
C. 2nd D. 6th
10. Turn on the temperature knob- the pilot knob is the ______ step in operating an
oven.
A. 4th B. 1st
C. 2nd D. 5th
11. In a gas range a pilot light is located at the _______ of an oven.
A. Back B. Center
C. Top D. Side
12. In a baking class of Miss Nena she assigned group 1 to bake a Butter cake. The
recipe needs 1 ½ cup of milk, what baking tool is needed?
A. Measuring spoon B. Mixing bowls
C. Liquid Measuring cup D. Spatula

18
13. Jhela needs calamansi juice for her recipe. She sliced the calamansi. But the
calamansi contains seeds and juice. To separate juice from the seeds, the tool
needed by Jhela is ___________.
A. Grater B. Electric mixer
C. Strainer D. Mixing bowls
14. Kreza wants to bake cupcake. The baking pan that she needed is __________.
A. Muffin pan B. Pie pan
C. Round pan D. Cookie sheet pan
15. This baking tool that is used to remove the ingredients left from the mixing bowl is
called___________.
A. Rubber scraper B. Egg beater
C. Rolling pin D. Flour sifter

Additional Activities

In your TLE notebook,

1. Draw at least three (3) baking tools and give their uses.
2. Draw an oven then label each part.

19
Answer Key

PRE TEST SELF ASSESSMENT 2 ASSESSMENT

20
 References

BOOKS

Teaching Guide for Senior High School, Bread and Pastry Production, Department of
Education, Republic of the Philippines.

K to 12 Basic Curriculum Learning Module

21
22
For inquiries or feedback, please write or call:

Department of Education – Bureau of Learning Resources

Zone 1, DepEd Building Masterson Avenue, Upper Balulang
Cagayan de Oro City, 9000
Telefax: (088) 880 7072
E-mail Address: [email protected]

23