7/8

TLE
Bread and Pastry Production
Quarter 1
Prepare Tools and Equipment
for Specific Baking Purposes
TLE_HEBP7/ 8-0a- 1
Bread and Pastry – Grade 8
Supplementary Learning Resource

Quarter 1-Preparing Tools and

Equipment for Specific Baking Purposes
First Edition, 2020

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Published by the Department of Education - Region III

Nicolas T. Capulong PhD, CESO V
Ronilo Al K. Firmo PhD, CESO V
Librada M. Rubio PhD

Development Team of the SLR

Writer : Myra T. de Jesus
Illustrator : Kattie Allison Macatungal
Layout Artist: Flordeliza P. Galindez
Cover Designer : Mark G. Asuncion
Content Editor : Gina Reyes Borje
Language Reviewer :Manolito B. Basilio EdD

Management Team
Ma. Editha R. Caparas EdD
Ramil Ilustre PhD
Garry M. Achacoso
Gina R. Borje

Department of Education Region III – Learning Resource Management Section

(DepEd Region III-LRMS)
Office Address: Diosdado Macapagal Government Center
Maimpis, City of San Fernando (P)

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 7/8
Bread and Pastry
Production
Quarter 1
Preparing Tools and
Equipment for Specific
Baking Purposes TLE_HEBP7/ 8-
0a-1

This instructional material was collaboratively developed by

the writer and graphic designer, edited and reviewed by the
Regional Quality Assurance Team of DepEd Region III.

We encourage teachers and other education stakeholders to

email their feedback, comments, and recommendations to the
Department of Education at
sanfernando.city3@deped.gov.ph.

We value your feedback and recommendations.

3
For the facilitator:
Introductory Message
Welcome to the TLE 8- Bread and Pastry Project CAP-LRE Supplementary Learning Resource on Prepare Tools
and Equipment for Specific Baking Purposes.
This module was collaboratively designed, developed and reviewed by educators from public institutions to assist
you, the teacher or facilitator, in helping the learners meet the standards set by the K to 12 Curriculum while
overcoming their personal, social, and economic constraints in schooling.
This learning resource hopes to engage the learners into guided and independent learning activities at their own
pace and time. Furthermore, this also aims to help learners acquire the needed 21st century skills 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.
Furthermore, you are expected to encourage and assist the learners as they do the tasks included in the module.
For the learner:

Welcome to the TLE 8- Bread and Pastry Project CAP-LRE Supplementary Learning Resource on Prepare Tools
and Equipment for Specific Baking Purposes.
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 resource while
being an active learner.
This module has the following parts and corresponding icons:

This will give you an idea of the skills or

What I Need to Know competencies you are expected to learn in the
module.
This part includes an activity that aims to check
what you already know about the lesson to take.
What I Know
If you get all the answers correct (100%), you may
decide to skip this module.
This is a brief drill or review to help you link the
What’s In current lesson with the previous one.

In this portion, the new lesson will be introduced

What’s New to you in various ways; a story, a song, a poem, a problem
opener, an activity or a situation. This section
provides a brief discussion of the
What is It lesson. This aims to help you discover and
understand new concepts and skills.

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 This comprises activities for independent practice
to solidify your understanding and skills of the
topic. You may check the answers to the
What’s More exercises using the Answer Key at the end of the
module.
This includes questions or blank sentence/
paragraph to be filled in to process what you
What I Have Learned learned from the lesson.
This section provides an activity which will help
you transfer your new knowledge or skill into
What I Can Do real life situations or concerns.

This is a task which aims to evaluate your level of

mastery in achieving the learning competency.
Assessment
In this portion, another activity will be given to
you to enrich your knowledge or skill of the
Additional Activities lesson learned.

This contains answers to all activities in the

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

References This is a list of all sources used in developing 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 a separate sheet of paper in answering the exercises.
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!

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 What I Need To Know

You have your own way to use every little thing at home while baking. Practicing
everyday how is the proper way of using the tools and equipment in baking will help you
gain more confidence and gain familiarity with the use that will work out in preparing
good quality baking.
Why not try to be an efficient and effective baker this pandemic? You may feel free to
bake different kinds of breads, pastries cookies and cakes knowing about the use of
different types of tools and equipment in baking.
At the end of this module you are expected to:
1. identify the different tools and equipment in baking;
2. explain the uses of each tools and equipment;
3. classify the following tools and equipment; and
4. operate and light an oven.

What I Know

Directions: Choose the letter of the best answer. Write the chosen letter on a separate
sheet of paper.
1. These are made of glass or metal containers for batter and dough with various sizes
and shapes.
a. Biscuit cutter c. Pastry wheel
b. Baking wares d. Measuring cups
2. It is used in making loaf bread.
a. Bundt pan c. custard cup
b. muffin pan d. loaf pan
3. It is used for different baking procedure for beating, stirring, and blending.
a. electric mixer b. grater c. flour sifter d. cookie
press
4. It is used to mold and shape cookies.
a. cake decorator c. cookie press
b. utility tray d. oven
5. These are workhorses of the bakery and pastry shop and are essentials for
producing the bakery products.
a. stove c. refrigerator

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 b. oven d. measuring cup
6. It contains fans that circulate the air and distribute the heat rapidly throughout the
interior. Strong forced air can distort the shape of the products made with batter and
soft dough.
a. Mechanical oven c. Convection Oven
b. Deck Oven d. Rack Oven
7. It is a shallow rectangular pan used for baking rolls.
a. jelly roll pan c. bundt pan
b. muffin pan d. custard cup
8. It is used to remove bits of food in side of the bowl.
a. rubber scrapper b. spatula c. strainer d. flour sifter
9. It is used for cooking pop over.
a. jelly roll pan c. bundt pan
b. muffin pan d. pop over pan
10. It is used to measure small quantities of ingredients.
a. measuring cups c. timer
b. measuring spoon d. weighing scale
11. These are comes in graduated sizes and has sloping sides used for mixing
ingredients.
a. flour sifter b. utility tray c. wire whisk d. mixing bowl
12. It is used to pound or ground ingredients.
a. pastry wheel c. mortar and pestle
b. rolling pin d. egg beater
13. It is used in greasing pans or surface of pastries and bread.
a. pastry bag c. pastry tip
b. pastry brush d. pastry wheel
14. It is used to measure ingredients in large quantities.
a. measuring cups c. timer
b. measuring spoon d. weighing scale
15. It is a large oven into which entire racks full of sheet pans can be wheeled for
baking.
a. Mechanical oven c. Convection Oven
b. Deck Oven d. Rack Oven

Notes to the Teacher

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 The activities in this module are arranged from simple to complex to help the
learner gradually master the desired learning competency. Give him/her the
needed support and guidance so that he /she will be able to perform the tasks to
prepare him/her later in Preparing Tools and Equipment for Specific Baking
Purposes

Prepare Tools and Equipment

Lesson: for Specific Baking Purposes
Breads started on a heated stone to bake it. Nowadays, there are many kinds of tools
and equipment out in the market and can be use and utilize in the kitchen. And in this
module will be focus in on the proper handling and uses of the different baking tools and
equipment.

What’s In

It is very important for you to know first the history of baking before you begin in the
preparation of tools and equipment in baking.
In your previous lesson, you learned that baking starts in Britain in the 15 th century and
the people there use ingredients and equipment which are expensive.
TRUE OR FALSE. Read the following statement below. Which of the statement is true?
Which of the statement is false about the history of baking? On your answer sheet
provided, write T if the statement is true and F if it is false.

_1. Ovens were not a standard fixture in any household.

2. The wiggs- a small bun made with sweetened dough and herbs.

3. Baking was transformed in the 20th century.

4. In the 14th century baking powder saw cakes become lighter.

5. In 18th century the emergence of kitchen equipment was started.

You are right if you said that items number 1, 2, and 4 are true, because all of these
were stated in the history of baking. While item numbers 3 and 5 are false because in
item number 3, baking was transformed in 16 th-17th century. And item number 5, kitchen
equipment’s emergence started in 16th century.

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 What’s New
A well-equipped baking environment is the baker’s best friend either it be at home or
bakeshop. When you have the right baking tools and equipment, you feel at ease and
stay focus on baking breads and pastries.
In this module, you will basically deal with identifying and classifying the uses of different
tools and equipment in baking.
To begin with, I want you to read the recipe below. Then answer the following questions.

Preparation Time
30 mins
Cook Time
15 mins

Resting Time
2 hrs 30 mins

Total Time 3
hrs 15 mins
Ube Cheese Pandesal

Ingredients:

1 cup fresh milk warm 1 tsp purple yam flavor alternatively,

use 1/2 cup ube powder or ube
2 tsp dry yeast halaya but you may need to adjust
2 cups plain flour the flour
1 block cheddar cheese cut into
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 1 cup bread flour cubes
1/2 cup white sugar 1/2 cup bread crumbs
1/2 cup vegetable oil 1 tsp vanilla essence
1 tsp salt

Instructions:
1.In a small bowl or cup, combine the warm milk (not too hot) and 1 tbsp sugar. Mix until
dissolved. Add the dry yeast and let it stand for about 5-10 minutes until it becomes
foamy.
2.Combine the dry ingredients (flour, bread flour, salt and white sugar) in a large bowl and
mix thoroughly. Make a well in the centre of the bowl then add the yeast mixture,
cooking
oil, vanilla essence and ube flavor. You can also use fresh ube, powder or ube halaya
instead.
3.Mix the dough until it forms. Transfer in a clean flat surfface and manually knead the

dough for at lease 8 minutes until smooth.When you lightly press your finger into the

dough, it should bounce back.

Place the dough in a greased bowl, cover with tea towel and let it stand for about 1 1/2
hour or until size is doubled. I prefer to pre-heat the oven at 100°C for 10 minutes
then
turn it off and place the dough inside. This will help to rise the dough, specially in
winter months.
4. Gently deflate the dough by giving it a punch. Roll the dough into a log, cut and
divide
it into 20-25 pieces. Flatten the dough and add in the cheese filling, seal and shape
into a ball.
5 .Line baking sheets with parchment paper and arrange the dough with 1/2 inch apart.
Cover it with a clean tea towel and let rise for another 30 minutes or an hour.
Meanwhile, pre-heat the oven at 180°C.
6. Roll each dough with bread crumbs. Bake at 180°C for 10 - 15 minute until the top is
lightly brown. Serve warm or store in an air-tight container at room temperature

1. What are the baking tools used in preparing of ingredients in baking of pandesal?

a. measuring spoon and measuring cups c. timer

b. weighing scale d. spatula?

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 2. In the first procedure, where to mix until to dissolve what utensil to be used?

a. rolling pin c. measuring cup

b. mixing bowl d. rubber spatula

3. In procedure number 5 what should be used to divide the dough?

a. baking pan c. mixing tool

b. preparatory tool d. cutting tool

What is it

Baking is the process of cooking food by indirect heat and dry heat in a confined space
as in heated oven using gas, electricity, charcoal, wood, or oil at a temperature from 250
°F- 450°F. The art of baking remains a fundamental skill and is important for nutrition, as
baked goods, especially breads, are a common and important food, both from an
economic and cultural point of view. Baking is used to prepare breads, pastries, cakes,
pies and more. And too make a good quality product in baking using of different tools
and equipment is very important factor should know by a baker.
Baking can be a lot of fun, but without the right equipment, it will only cause you a lot of
headaches. Just as a mechanic requires the proper tools for fixing a car, you’re going to
need the proper tools for your baked goods. If you’re just getting into the baking scene,
check out the list below, and make sure you have these tools in your kitchen. You’re
going to need them if you plan to make any kind of baked good.
In that matter let Tools and Equipment Functions you know
the different
classification of Ovens Used for heating, baking or drying of a tools and
equipment in substance, most commonly used for baking
which are cooking. classified
in six groups Mixing Tools Used to mix ingredients to make a according
to its function dough
Preparatory Tools Specific type of utensils, designed for
used in food preparation
Measuring Tools Used to measure dry and liquid
ingredients in baking.
Cutting Tools Used in portioning of dough.
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Baking Pans Used to hold runny batter such as
cake batter and solid masses of food.
Other Baking Tools Tools which has specific used.
You knew already how the different tools and equipment classified. Let us proceed in
identifying the tools and equipment in each classification and its function with
illustrations.
A. Baking wares- are made of glass or metal containers for batter and dough with
various sizes.

Cake pans
comes in different sizes and shapes and
may be round, square, rectangular or
heart shaped.

Tube center pan

deeper than a round pan and with a
hollow center, it is removable which is
used to bake chiffon type cakes.

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 Muffin pan
has 12 formed cups for baking muffins and
cupcakes.

Pop over pan

is used for cooking pop over.

Jelly roll pans

a shallow rectangular pan used for baking
rolls

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

Custard cup
is made of porcelain or glass use for
baking individual custard.

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 Griddle pan
are used to bake griddles.

Loaf pan
is used to bake loaf bread.

C. Preparatory Tools- Specific type of utensils, designed for used in food preparation
Flour sifter
is used for sifting flour.

Grater
it is used to grate cheese, chocolates, and
other fresh fruits.

Pastry brush
is used in greasing pans or surface of
pastries and bread.

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 Spatula
comes in different sizes; small spatula
are used to remove muffins and moulded
cookies from pans which is 5 to 6 inches;
large spatula for icing or frosting cakes;
flexible blade is used for various
purposes.

Rolling Pin
use to flattetn the dough

Pastry bag
a funnel shaped container of icing or
whipped cream.
Pastry tip
a pointed metal or plastic tube connected
to the opening of the pastry is used to
form designs.

Utility tray
is used to hold the ingredients together.

Strainer
is used to strain or sift dry ingredients.

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 Mortar and Pestle
used to pound or ground ingredients.

D. Mixing Tools- Used to mix ingredients to make dough

Mixing bowl
comes in graduated sizes and has a
sloping sides used for mixing
ingredients.

Wooden spoon
is also called as mixing spoon which
comes in various sizes suitable for
different types of mixing.

Rubber scraper
is used to remove bits of food in side of the bowl

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 Electric mixer
is used for different baking procedures for beating, stirring and blending.

Rotary egg beater

is used in beating egg or whipping cream.

Wire whisk
is used to beat or whip egg whites or cream.
E. Measuring Tools- used to measure dry and liquid ingredients in baking.
F.

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 Measuring cups
two types:
• graduated cup with fractions (1,3/4, 2/3, ½, 1/3, ¼, 1/8) marked on each side.
• measuring glass made of transparent glass or plastic is more accurate for measuring.

Measuring spoon
consist of a set of measuring spoons used to measure small quantities of ingredients.

Timer
is used to in timing baked products, the rising of yeast and to check the doneness of cakes

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 Weighing scale
is used to measure ingredients in large quantities.

G. Cutting Tools- is used in portioning of dough.

Biscuit and doughnut cutter

is used to cut and shape biscuit or
donut.

Kitchen shears
are used to slice rolls and delicate
cakes.

Paring knife
is used to pare or cut fruits and
vegetables in to different sizes.

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 Pastry Wheel
has a blade knife use to cut dough
when making pastries.

H. Ovens- are the workhorses of the bakery and pastry shop and are essential
for producing the bakery products. These are enclosed spaces in which food is
heated, usually by hot air.
Deck oven
also known as stack oven. The items to
be baked either on sheet pans or in the
case of some bread freestanding are
placed directly on the bottom, or deck of
oven.

Rack oven
is a large oven into which entire racks full
of sheet pans can be wheeled for baking.

Convection oven
It contains fans that circulate the air and
distribute the heat rapidly throughout the
interior. Strong forced air can distort the
shape of the products made with batter
and soft dough.

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 Mechanical oven
The food is in motion while it bakes in
this type of oven. The most common
types are a revolving oven, in which its
mechanism is like that of a Ferris wheel.

I. Other Baking Tools and Equipment

Cake Decorator (Cylindrical)

use in decorating or designing cake and
other pastry products.

Cookie press
is use to meld and shape cookies.

Double boiler
use for applying gentle heat on the stovetop

Bread toaster
use to lightly cook and toast bread
slices so they become crispier, darkier
and tastier.

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 What’s More
Directions: Can you name the following baking tools and equipment? Write your answer
on your answer sheet provided.
4

1. 2. 3 5.
. .
6. 7. 8. 9. 10.

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 Guided Practice
Directions: Read the sentence carefully and identify what tools and equipment being
asked to arrange the jumbled letters.
1.It is a large oven into which entire racks full of sheet pans can
K A R C N O V E

2.It is deeper than a round pan and with a hollow center.

B E T U T E R C N E A N P

3. It is used to in timing baked products, the rising of yeast and check the doneness
of cakes
E M T I R

4. These are used to slice rolls and delicate cakes.

I T C H E K N H E S A R S

5. It is used to grate cheese, fruits or chocolates.

T E R G R A

Guided Assessment
Directions: Classify the following tools and equipment. Write PT for preparatory tools,
CT for cutting tools, MT for mixing tools, BW for baking wares, and ME for measuring
tools.
1. rolling pin6. kitchen shears
2. timer7. utility tray

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 3. custard cup 8. electric mixer
4. wire whisk 9. griddle
5. pastry wheel 10. weighing scale

Independent Practice
Direction: Draw the following tools inside the cookie jar.

1. rubber spatula 2. loaf pan 3. measuring spoon

4. mixing bowl 5. rolling pin

Independent Assessment
.
Directions: Differentiate the types of oven by writing the functions in corresponding
column.
a. The items to be baked either on sheet pans or in the case of some bread freestanding
are placed directly on the bottom, or deck of oven.
b. The entire racks full of sheet pans can be wheeled for baking.

c. The food is in motion while it bakes in this type of oven.

d. It contains fans that circulate the air and distribute the heat rapidly throughout the
interior
Oven Function
1. Deck Oven
2. Convection Oven
3. Rack Oven
4. Mechanical Oven

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 What I Have Learned

Directions: Read the procedure in baking cake carefully and analyze what tools
and equipment to be used. Write your answer on the space provided.

1. Preheat to 325 degree F.

2. Measure flour and sugar.

3. Measure baking powder and salt.

4. Sift the flour.

5. Beat the egg white and cream of tartar.

6. Fold the egg white in the yolk batter.

7. Pour the batter for mold.

Measuring spoon measuring cup rubber spatula

baking pan Electric mixer flour sifter

oven

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 What can I do
You will show how to operate an oven following the procedure given below.
Materials, Tools and Equipment: Match or igniter, oven
Procedure:

You will be graded on the following the Rubrics:

Criteria 4 3 2 1 0 Total
Using of Can use the Can use the Can use the Can use the No
tools and tools and tools and tools and attempt
Tools and
Equipment equipment equipment equipment equipment
without the without the witht the with the
supervision supervision supervision supervision
and with and without and with and without
initiative. initiative initiative initiative

Following the All the steps Three steps Two steps Only one No
done correctly done correctly done correctly step done attempt
Procedure without without without correctly
supervision supervision supervision without
supervision

Preparednes Have Have Have slight No No

confidence confidence confidence Confidence attempt
s and with and without
in the and without and without
initiative initiative
initiative initiative
performace

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 Assessment

Directions: Match Column A with Column B. Write your answer on space provided before
each number
A ___15. It contains fans that B circulate the air
and distribute the heat rapidly
a. Baking waresthroughout
___1. Comes in graduated sizes with
the interior. Strong forced air can distort
sloping sides used for mixing ingredients. the shape of b. theRackproducts
Oven made with
___2. used in making loaf bread. batter and soft dough.
c. weighing scale
___3. used for different baking procedure B
for beating, stirring, and blending. d. pastry brush
a. Baking wares
___4. used to mold and shape cookies. e. mixing bowl
b. Rack Oven
___5. It is the workhorses of the bakery f. measuring spoon
c. weighing scale
and pastry shop which are essentials for
producing baked products. g. pop over pan
d. pastry brush
___6. a large oven which entire racks are h. mortar and pestle
e. mixing bowl
full of sheet pans and can be wheeled
i. oven
for baking. f. measuring spoon
___7. a shallow rectangular pan used for j. jelly roll pan
g. pop over pan
baking rolls.
k. rubber scrapper
___8. used to remove bits of food in side h. mortar and pestle
of the bowl. l. Convection Oven
i. oven
___9. used for cooking pop over. m. loaf pan
j. jelly roll pan
___10. used to measure small quantities of
n. egg beater
ingredients. k. rubber scrapper
___11. These are made of glass or metal o. electric mixer
l. Convection Oven
containers for batter and dough with
various sizes and shapes. m. loafppan
.cookie presss
___12. used to pound or ground ingredients. n. egg beater
___13. used in greasing pans or surface of o. electric mixer
pastries and bread.
___14. used to measure ingredients in p .cookie presss
large quantities.
___15. It contains fans that circulate the air
and distribute the heat rapidly throughout
the interior. Strong forced air can distort the
shape of the products made with batter and
soft dough

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 Additional Activity

Instructions: Cut out pictures of different baking tools and equipment and make an album.
Each pictures should be paste on a half bond paper (8 ½” x 11”) and label it with name and
function. Be creative and be neat.

You will be graded base on the following criteria

Compile complete pictures of tools and utensils 20%

Label the pictures correctly. 20%
Write the functions correctly. 20%
Paste the pictures neatly. 15%
Layout the design creatively 15%
Submit the output on time. 10%

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 26
What I know What is it
1. b 9 . d 1. Electric Mixer 6 . Deck Oven
2. d 10 . b 2. Rubber Spatula7 . Rolling Pin
3. a 11 . d 3. Loaf Pan 8 . Utility Tray
4. c 12 . c 4. Pastry Brush9 . Pastry Wheel
5. b 13 . b 5. Measuring Spoon 10. Flour Sifter
6. c 14 . d
7. a 15 . d Guided Practice
8. a 1. Rack Oven4 . Kitchen Shears
2. Tube Center Pan 5 . Grater
What’s In 3 . Timer
1. T
2. T Guided Assessment
3. F 1. PT 2. ME 3 . BW 4 . MT
4. T 5. CT 6. CT 7 . PT 8 . MT
5. F 9. BW 10. ME
What’s New Independent Practice
1. a 1 . 2 .
2. b.
3. d.
3. 4 .
5 .
Key to Correction
 27
Independent Assessment
 References
Alfaro, Danilo. “The Double Boiler a Perfect Tool for Gentle Cooking”. The Spruce Eats.
January 18, 2020. https://www.thespruceeats.com/what-is-a-double-boiler-
995647
Basbas, Jamisal and Patino, Learning and Living in the 21st Century: Worktext in
Technology and Livelihood Education, (Rex Book Store, Nicanor Reyes,
Sr. St. Manila Philippines, K-12 Edition, 2014), pp. 4-6 “Baking, ”
Wikipedia, last modified May 7, 2020, https://en.wikipedia.org/wiki/Baking
Forbes, Jenalyn. “Ube Cheese Pandesal Recipe” Pagkaing Pinoy TV (blog). October 3,
2019. Accessed May 10, 2020. https://www.pagkaingpinoytv.com/ube-cheese
pandesal-recipe/#wprm-recipe-container-3452
Jataytana, Teresita. K to 12 Basic Education Curriculum Technology and Livelihood
Education Learning Module (Bread and Pastry Production), pp. 4-20
Quinones, Natasha. Baking Tools and Equipment (and Their Uses) (Blog). February
2020. Accessed May 3, 2020. https://www.udemy.com/blog/baking-tools-
equipment-and their-uses/
“Toaster” Wikipedia, last modified April 26, 2020, https://en.wikipedia.org/wiki/Toaster

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 For inquiries or feedback, please write or call:

Department of Education – Region III

Learning Resource Management Section (LRMS)
Diosdado Macapagal Government Center
Maimpis, City of San Fernando (P)