Republic of the Philippines

Department of Education
National Capital Region
DIVISION OF CITY SCHOOLS – MANILA
Manila Education Center Arroceros Forest Park
Antonio J. Villegas St. Ermita, Manila

Bread and Pastry

Production
Grade 12

PREPARE AND
PRODUCE BAKERY
PRODUCTS
Most Essential Learning Competency
Prepare and Produce Bakery Products
TLE_HEBP9-12PB-Ia-f-1
1 Quarter Week 2 Module 2
st
HOW DO YOU USE THIS MODULE?

Before starting the module, I want you to set aside other tasks that will disturb
you while enjoying the lessons. Read the simple instructions below to successfully
enjoy the objectives of this kit. Have fun!

1. Follow carefully all the contents and instructions indicated in every page of this
module.

2. Write on your notebook the concepts about the lessons. Writing enhances learning,
that is important to develop and keep in mind.

3. Perform all the provided activities in the module.

4. Let your facilitator/guardian assess your answers using the answer keycard. 5.
Analyze conceptually the posttest and apply what you have learned.

6. Enjoy studying!

PARTS OF THE MODULE

• Expectations - These are what you will be able to know after completing
the lessons in the module.
• Pre-test - This will measure your prior knowledge and the concepts to be
mastered throughout the lesson.
• Looking Back to your Lesson - This section will measure what learnings
and skills did you understand from the previous lesson.
• Brief Introduction- This section will give you an overview of the lesson.
• Discussion – This section provides a short discussion of the lesson. This
aims to help discover and understand new concepts and skills.
• Activities - This is a set of activities you will perform with a partner.
• Remember - This section summarizes the concepts and applications of the
lessons.
• Check your Understanding- It will verify how you learned from the lesson.
• Post-test - This will measure how much you have learned from the entire
module.
LESSON 3 – HISTORY OF BAKING, TOOLS, MATERIASL AND EQUIPMENT USED
IN BAKING, OCCUPATIONAL HEALTH AND SAFETY

EXPECTATION:
• Explain core concepts in bread and pastry production.
• Enumerate and describe the different tools, materials and equipment used in
baking.
• Prepare tools, materials and equipment for specific baking purpose
• Identify hazards and risks in the industry
• Discuss the types of hazards and its association to risks.
• Observe good laboratory practices to control or eliminate hazards and risks

PRE – TEST
I. Identification
A. Directions: Read the questions carefully and write your answer on the
space provided.
_________1. _____________ is ONE of the oldest professions of humanity since
early pre-historic times.
_________2. The early development of grain foods took place mostly in the
eastern _________________________, where wild grains were especially
abundant.
_________3. The Ancient Egyptians developed the art of cooking leavened
doughs in molds called ________________.
_________4. An important innovation in Roman baking was introduced by the
________________.
_________5. ____________was the most important sweetener at the time because
for Europeans.
_________6. The most famous chef of the early 19th century was
_______________.
_________7. ___________________introduced baking to the Philippines.
_________8. Our __________ancestors introduced sticky rice cakes and layer
cakes.
_________9. The use of ovens in the Philippines all started with the
______________.
_________10. The _____century is the time of great technical progress in the
baking profession.

1
II. Identification:
Directions: Write the name of the following tools or equipment used in baking
by selecting your answers from the box below.

Dough scrapper pie plate cake tester pastry bag pastry tip
Rotary peeler pastry cloth grater drum sieve hand mixer
Rubber scrapper cookie cutter muffin pan cake rotator bundt pan

______________11. round tin with slanted side that is used for all types of pies.
______________12. A metal or plastic with different shapes and sizes used to cut
cookies and biscuits dough to make fancy design.
______________13. A tube pan with a scalloped shape cakes side and look like
gelatine molder.
______________14. Peeler which makes chocolate shavings or chocolate curls
used to decorate cakes.
______________15. Aluminum pan with 6 or 12 holes per pan used for muffins,
cupcakes and tartlets.
______________16. Is a rectangular piece of wood used to cut or divide dough
into small sizes.
______________17. A gadget that electronically operated to removed lumps and
blend mixture thoroughly.
______________18. A pliable rubber used for scrapping out the batter content of
a mixing bowl.
______________19. Stainless steel with fine screen in a round frame used for
sifting dry ingredients.
______________20. Skewer like stainless steel wire used to test doneness by
inserting it in the cake batter.
______________21. A revolving cake stand or turn table used to hold cake for
easy frosting and decorating as it rolls in full circle.
______________22. Icing bag made of flexible polycethine cloth and has a
triangular shape with a hole at the tip in placement of pastry
tip
______________23. Stainless icing tube attached in pastry bag to pipe out
different icing designs and to create an eye appealing cake.
______________24. A tool which is essential for grating citrus zests, chocolates,
cheese and other ingredients.
______________25. Canvass cloth that promotes even rolling without sticking the
pastry dough.

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III. Multiple Choice:
Directions: Read the questions carefully and write the letter of the best answer
on the space provided.

_____26. The type of hazard where the person got thermal burn or blast injury.
A. biological hazard B. electrical hazard C. ergonomic hazard
_____ 27. A condition wherein a person is exposed to micro-organism such as
viruses, bacteria, fungi and parasites.
A. biological hazard B. chemical hazard C. psychological hazard
_____ 28. A planned system of working that prevents worker from illness or
injury in a healthy and safe workplace.
A. OSH B. DOH C. OHS
_____29. A situation that a person may be harmed if exposed to hazard.
A. OHS B. Hazard C. Risk
_____30. Anything or condition that can cause harm to person, property or
equipment.
A. OSH B. Hazard C. Risk
_____31. A type of hazard caused by too much exposure to chemicals.
A. chemical hazard B. ergonomic hazard C. psychological hazard
_____32. A condition that makes an individual’s well-being is affected by
stressful work and social relationship with co-workers.
A. chemical hazard B. ergonomic hazard C. psychological hazard
_____33. A type of hazard caused by repetitive and forceful movements,
improper postures arising from wrong methods of work and incorrect
design of workstation.
A. chemical hazard B. ergonomic hazard C. psychological hazard
_____34. It refers to assessing the severity of risk resulting from hazard
identification.
A. hazard identification B. risk assessment C. risk controls
_____ 35. It is achieved by means of observing good laboratory practices.
A. hazard identification B. risk assessment C. risk control

IV. Classification
Directions: Classify these items by writing WH for workplace, H (hazards), and
HCH harm caused by hazard.
________ 36. asthma ________ 41. condition
________ 37. electricity ________ 42. short circuit
________ 38. water spill ________ 43. strips and falls
________ 39. knife ________ 44. cut
________ 40. ammonia ________ 45. Substance

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 LOOKING BACK TO YOUR LESSON

TRUE OR FALSE: Direction: Write T if the statement is correct. Write F if the

statement is incorrect. Write your answer in your notebook.

____1. To measure brown sugars, do not press it firmly.

____2. When measuring liquid ingredients, lift the cup to your standing eye
level to read the measurement.
____3. Baking Soda is also known as sodium bicarbonate
____4. Flour is the major ingredients among all other ingredients and functions
to help in gluten development.
____5. Baking Soda is a living microorganism that multiplies and gives off
carbon dioxide which causes the dough to rise.

BRIEF INTRODUCTION

Before engaging oneself in the Bread and Pastry Production industry, one must
trace first the highlights and important events in the history of baking. Different
tools, materials and equipment used in baking. And proper knowledge and training in
identifying the hazards in a workplace; assessing and eliminating the risks by
observing good laboratory practices to avoid injury and illness as well as too much
damage to the equipment or property of the industry.

TOPIC: HISTORY OF BAKING

Objectives

1. Explain core concepts in bread and pastry production.

DISCUSSION
BAKING is ONE of the oldest professions of humanity since
early pre-historic human beings made the transition from
nomadic hunters to settled gatherers and farmers. Grains have
been the most important foods to sustain human life, often
nearly the only food.

Figure 1. An
Before human beings learned to plant, they gathered wild foods.
illustration of pre- These seeds, unlike modern grains, had husks that clung tightly
historic human to them.
holding grains

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People learned that by toasting the seeds, probably on hot rocks, they could
loosen the husks and then remove them by beating the seeds with wooden
tools.

The early development of grain foods took place mostly in the eastern
Mediterranean regions, where wild grains were especially abundant.

Earliest grain preparation involved dry grains,

pounding them to a meal with rocks, and mixing the
meal to a paste with water. The produced paste
needed no further cooking.

Figure 2. Pre-historic people laying the

Eventually, it was discovered that some of this paste on a host stone
paste, if laid on a hot stone next to a fire, turned
into a flatbread that was a little more appetizing than the plain paste.

Because the earliest wild grains had to be heated to free them from their husks,
they could be used only to make grain pastes or porridges, not true breads.

THE ANCIENT LEAVENED BREADS

A grain paste left to stand for a time sooner or later collects wild yeasts
(microscopic organisms that produce carbon dioxide gas) from the air and
begins to ferment. This was the beginning of leavened (or raised) bread.

The Ancient Egyptians developed the art of cooking leavened doughs in molds –
the first loaf pans. Such flat or slightly mounded bread were called maza.

Figure 3. The process of Ancient Egyptians on Baking Bread

Writings from Ancient Greece describe as many as 80 kinds of bread and other
baked grain products originated by professional bakers. Some of these could be
called true breads.
In Ancient Romans, baking was an important industry. Bakeshops were often
run by immigrant Greeks in later period of the Roman Empire. An important
innovation in Roman baking was introduced by the Gauls, a European people

5
who had been conquered by the Romans.

Many of the products made by Roman bakers contained quantities of honey

and oil, so these foods might more properly be called pastries rather than
breads.

BAKING IN THE MIDDLE AGES

After the collapse of the Roman Empire, baking as a profession almost

disappeared. Not until the latter part of the Middle Ages did baking and pastry
begin to reappear as important professions in the service of the nobility.

Throughout the Middle Ages, one of the bread maker’s tasks was sifting, or
bolting, the whole-grain flour that was brought to him by customers. Baking
ovens were usually separated from other buildings, and often outside city walls
because of the risk of fire.

It was also in the Middle Ages that bakers and pastry chefs in France formed
guilds to protect and advance their art.

To become master bakers, workers had to go through a

course of apprenticeship and obtain a certificate stating
they had gained the necessary skills. The guilds, as well as
the apprenticeship system, which was well established by
the 16th century, also provided a way to pass the
knowledge of the baker’s trade from generation to
generation.
Figure 4. A Guild Logo
SUGAR AND PASTRY MAKING

Bakers also made cakes from doughs or batters containing honey or other
sweet ingredients, such as dried fruits. Many of these items had religious
significance and were baked only for special
occasions.

In the 1400s, pastry chefs in France formed their own

corporations and took control over pastry making
from bakers. Honey was the most important sweetener
at the time because for Europeans, sugar was a rare and Figure 5. A sugarcane
expensive luxury item.

Sugarcane, the source of refined sugar, was native to India and grown in
Southern regions of Asia and for it to be brought to Europe, sugar had to pass
through many countries, and each overland stop added taxes and tolls its
already high price.

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The European arrival in the America in 1492 sparked a revolution in pastry
making. The Caribbean islands proved ideal for growing sugar, which led to
increased supply and lower prices.

Cocoa and chocolate, native to the New World, also became available in the
Old World for the first time.

During the 17th century and 18th century, many of the basic pastries we know
today: laminated or layered doughs like puff pastry and Danish dough were
being made. This is also the time where processors learned how to refine sugar
from sugar beets.

The most famous chef of the early 19th century was

Marie-Antoine Carême, also known as Antonin Carême,
who lived from 1784-1833. His spectacular constructions
of sugar and pastry earned him
great fame, and he elevated the
professions of cook and pastry
chef to respected positions.

In spite of his achievements and

fame as a pastry chef, Carême
Figure 7. A portrait of Marie-
Antoine Carême was not primarily a baker, but a
Chef de Cuisine. As a young man, he learned all the
branches of cooking quickly and he dedicated his
career to refining and organizing culinary techniques. Figure 8. The most important of these
technological advances was the advancement
of roller milling.
The 19th century is the time of great technical progress
in the baking profession. Automated processes enabled bakers to do many
tasks with machines that once required a great deal of manual labor.

Another important development was the availability of

new flours from the wheat growing regions of North
America.

BAKING IN THE PHILIPPINES

Baking in the Philippines goes back to at least a

thousand years ago. Pies, and cakes,
were prevalent in Europe during the
17th century. And, as the continent
spread its reach across the seas, it
Figure 6. Dominican friars circa 1875, spreading brought the art of baking along with
religion and recipes to the locals. Photo courtesy of
http://filipinofreethinkers.org
it.
Spanish missionaries introduced
baking to the country. Wheat was often used in food, by
7
missionaries, who introduced the diet, as well as the preparation and process to
the locals.

Because of our tropical climate, wheat is not grown in the Philippines. However,
records have shown that when the Spaniards were with us sometime in the
early 17th century, they introduced the planting of wheat in Figure 9. Ancient baking mold of
some provinces, particularly in Batangas, Cavite, Laguna, mooncake. Photo courtesy of
http://www.news.cn
and Cagayan Valley mainly for the purpose of using this in
the making of bread for the holy communion.

As early as 618 AD, China was already making “moon cakes” and the early
settlers and traders who landed on Philippine shores, also inevitably shared
this unique process of using dry heat to make bread and other desserts.

Our Malay ancestors introduced sticky rice cakes and

layer cakes.

The use of ovens in the Philippines all started with the

humble pot oven or palayok. Filipinos baked their
creations in the palayok over charcoal. It was set on top
of a hibachi, a Japanese grill. It may come as a surprise,
but the hibachi was first used in Ancient Japan.
Figure 10. The Kueh Lapis, with its
colorful appearance and layered
arrangement, makes it a likely source of
inspiration for our Sapin-sapin. Photo
courtesy of http://travelling-foodies.com

Figure 11. The traditional pot oven or palayok

MARIA OROSA AND HER CONTRIBUTION TO PHILIPPINE

BAKING

 She developed foods from native ingredients, using her

Figure 12. A portrait of background as a chemist. (Darak made from rice bran and
Maria Orosa Soyalac from soybean), introduced banana ketchup, powdered
calamansi and certain types of local wine)
 The palayok was her invention.
 She risked her safety to smuggle food to the prisoners of war during the
Japanese occupation.

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ACTIVITY 1
Direction: Fill the important events on the history of baking using the diagram
below.

Guide Questions:
1. What specific event in baking history that you think is the most important one
that impacts the industry in today’s time? Why?
__________________________________________________________________________________
__________________________________________________________________________________
__________________________________________________________________________________

9
ACTIVITY 2
Direction: Create a reflection or a short insight that gives your opinion on the
importance of knowing the history of baking by recording a 2-3 minutes video on
your phone. (Your teacher will give further instructions on what platform or
methods on how you are going to submit your video/reflection)

Your insights will be evaluated by the rubric:

3 2 1
1. The technicalities (clear audio and video) was
observed.
2. Content of the video is relevant to the topic (gives
accurate and appropriate words).
3. Time management (video clip is not less than and
not longer than 3 minutes).

TOTAL POINTS FOR THE ACTIVITY = 9

CHECK YOUR UNDERSTANDING

Direction: True or False: Write TRUE if the statement is correct, if it is not,

REPLACED the italicized word with the correct answer on the space provided.

_____________1. The beginning of leavened breads happened when a grain paste

was left to stand in a stone and collects wild yeasts.
_____________2. Sugarcane was the most important sweetener during the 1400s.
_____________3. The early development of grain foods took place mostly in the
eastern Mediterranean regions.
_____________4. The Ancient Egyptians developed the art of cooking leavened
doughs in molds called Maza.
_____________5. The apprenticeship system was well established during the 18th
century.
_____________6. Chef Marie-Antoine Carême was known primarily as baker.
_____________7. Spanish missionaries introduced baking to the country mainly for
the purpose of using this in the making of bread for the holy
communion.
_____________8. Our Chinese ancestors introduced sticky rice cakes and layer
cakes.
_____________9. Maria Orosa invented the use of palayok.
_____________10. Bakers and pastry chefs in France formed guilds to protect and
10
advance their art in the Middle ages.
TOPIC: TOOLS, MATERIALS AND EQUIPMENT USED IN
BAKING

Objectives:

1. Enumerate and describe the different tools, materials and equipment used
in baking.
2. Prepare tools, materials and equipment for specific baking purpose

DISCUSSION

TOOLS, MATERIALS AND EQUIPMENT USED IN BAKING

A. MEASURING TOOLS DESCRIPTIONS

1. Dry Measuring Cups
-set of cups that measures 1c,1/2c, 1/3c,
1/8c, and 1/4c used in measuring dry
ingredients and comes in stainless,
aluminium or plastic materials.

2. Liquid Measuring Cup

-glass or plastic measuring cup which
resembles to small pitcher used in
measuring liquid ingredients.

3. Weighing Scale
-kitchen weighing device that gives
accurate measurement or ingredients to
prevent baking miseries. Digital weighing
scale is best to use.
-When it comes to dry ingredients, a
digital scale is the most-accurate way to
measure. The amount of flour in one cup
can vary by up to 30 percent depending on
whether or not it's been sifted, how you
actually got the flour into the measuring
cup and how humid the air is that day.

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4. Measuring Spoon
-set of spoons used to measure small
amounts of baking ingredients and it
comes with l T, l t, 1/2 t,1/4t and
sometimes 1/8 t.

B. BAKING WARES DESCRIPTIONS

Cake pans - comes in different
sizes and shapes and may be
round square rectangular or
heart shaped.
1. Tube center pan
-deeper than a round pan and with a
hollow center, it is removable which is
used to bake chiffon type cakes.
-tall round tin with tube at the middle,
with removable bottom part. This is used
for baking angel food cake or chiffon cake.

2. Muffin pan
-has 12 formed cups for baking muffins
and cupcakes.
-aluminum pan with 6 or 12 holes per
pan, used for muffins, cupcakes and
tartlets.

3. Pop over pan

-is used for cooking pop over.
-They are deeper than normal muffin tins
and are usually designed to circulate the
heat around the sides rather than joined
together as a regular muffin pan.

4. Jelly Roll Pan

- is shallow rectangular pan used for
baking roll.

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5. Bundt Pan
-is a round pan with scalloped sides used
for baking elegant and special cakes.

6. Custard Cup
-is made of porcelain or glass used for
baking individual custard.
-the cups are usually placed in a water
bath or bain-marie to apply more gentle
but constant heat to the custard. Like
ramekins, they are made of stoneware,
porcelain, or oven-proof glass.

7. Griddle Pans
-are used to bake griddles
-the smooth surface of a griddle
pan makes it also suitable for pancakes,
French toast, bacon, eggs or crepes.

8. Loaf Pan
-is used to bake loaf bread
- small rectangular pan used for quick
breads and fruit cakes which comes in
different sizes.

9. Mixing Bowl
-comes in graduated sizes and has sloping
sides used for mixing ingredients.
-It's best to use bowls made of glass or a
nonreactive metal (e.g., stainless steel).
Plastic bowls can retain flavors that you
might not want in your muffins, and they
are also no good for melting chocolate or
whisking egg yolks and sugar over a pot of
simmering water.

10. Rectangular Pan

- baking tin in rectangular shape used for

13
 baking and roasting.

11. Round Pan

- circle shape baking tin with different
diameter and height used for all types of
cakes.

12. Tube Pan

- tall round tin with tube at the middle,
with removable bottom part. This is used
for baking angel food cake or chiffon cake.

13. Pie Plate

- round tin with slanted side that is used
for all types of pies. Some are made from
oven proof glass.

14. Square Pan

- pan used for all types of batter mixture
which comes in different sizes to fit your
needs.

15. Cookie Sheet

-Cookie sheets and baking sheets are used
interchangeably in recipes but there
are differences. Both are rectangular,
metal pans. Cookie sheets have one raised
edge so cookies can slide off easily. Baking
sheets have four raised edges, about an
inch tall, and can be used for other
purposes like roasting vegetables.

14
OTHER BAKING ESSENTIALS
Rolling Pin - cylinder used to roll
out the dough, it can be made of
wood, marble or thermo plastic.

Wire whisk/whip - tool with

stainless wires which are looped
and gathered at the handle and
used for whipping ingredients to
blend well

Wooden spoon – paddle-shaped

spoon made from light wood.

Wire/Cake rack - cooling rack

with crisscrossed heavy wires
used to allow baked items

Cookie scooper - small ice cream

scooper that has a spring action
for quick release of cookie dough
in equal portion.

A. Steel spatula - palette knife

with a long narrow steel used to
ice and decorates cakes.
B. Angular Spatula - elongated
offset spatula is a flexible tool A. B.
used for easier icing the side of
the cake.
Dough scrapper - bench
scrapper is a rectangular piece of
wood used to cut or divide dough
into small sizes.

15
Rubber scrapper - pliable rubber
used for scrapping out the batter
content of a mixing bowl.

Strainer - long handle bowl -

shaped with a fine screen that
used to sift baking ingredients

Sieve/ Sifter- A mesh strainer,

also known as sift, commonly
known as sieve, is a device for
separating wanted elements from
unwanted material or for
characterizing the particle size
distribution of a sample, typically
using a woven screen such as a
mesh or net or metal. The word
"sift" derives from "sieve".
Oven thermometer - used to
measure oven temperature
accurately that is called upon in
the recipe of the particular baked
products.
Pastry Brush - nylon bristle used
to brush melted butter, egg wash,
and glaze into the baked
products.

Cake Rotator - revolving cake

stand or turn table use to hold
cake for easy frosting and
decorating as it rolls in full circle.
***Lazy Susan

Cookie Cutter - metal or plastic

with different shapes and sizes
used to cut cookies and biscuits
dough to make fancy design.

16
Pastry bag - icing bag made of
flexible polycetin cloth and has a
triangular shape with a hole at
the tip in placement of pastry tip.
There is also disposable plastic
piping bag or paper cone that can
be used for small amount of
icing.
Pastry tip - stainless icing tube
attached in pastry bag to pipe out
different icing designs and to
create an eye appealing cake.

Pastry Cloth - canvass cloth that

promotes even rolling without
sticking the pastry dough. Muslin
cloth can also be used.

Pastry blender - hand tool with

rounded steel cutters on the
bottom. It is used to incorporate
shortening into flour in making
pie crust.

Grater - tool which is essential

for grating citrus zests,
chocolates, cheese and other
ingredients.

Pastry Wheel - cutting device use

to divide the dough into strips or
use as pizza cutter

Oven Mitt - heat proof gloves

with an elbow length to protect
hands from burnt when getting
hot pans from the oven.

17
 BAKING EQUIPMENT

Blender - electric gadget used to blend food items like fruits

vegetables, potatoes, to make a puree consistency.

Hand mixer - kitchen gadget that electronically

operated to removed lumps and blend mixture thoroughly.

Heavy Duty Electric Mixer - workhorse appliance in the

pastry kitchen. It consists of mixing bowl and three
attachment: paddle, balloon whip and dough hook which
can be used in different speed.

Ovens are the workhorses of the bakery and pastry shop and are essential for
producing the bakery products. Ovens are enclosed spaces in which food is
heated, usually by hot air. Several kinds of ovens are used in baking.
A. DECK OVENS are so called because 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. This 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 are equipped with steam
ejector.
1. RACK OVEN is a large oven into which entire racks full of sheet pans can be
wheeled for baking.

Deck Oven Rack Oven

18
2. 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 his mechanism
is like that of a Ferris wheel. The mechanical action eliminates the problem of
hot spots or uneven baking because the mechanism rotates throughout the
oven. Because of its size it is especially used in high volume operations. It can
also be equipped with steam ejector.

3. CONVECTION OVEN 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.

ACTIVITY I
Direction: Make a list of Baking tools and Equipment found in your home
kitchen. Write as many as you can. Write your answer on your notebook.

ACTIVITY 2
Direction: Read the given recipe carefully and list down all the tools that you
need to prepare in order to finish the activity.
BUTTER CAKE
Ingredients:
3 1/4 cups cake flour 1 ¾ cups sugar 8 eggs 1 tsp. vanilla
1 cup butter 1 cup milk 4 tsp. baking powder

19
Procedure:
1. Sift the dry ingredients together except the sugar.
2. In a large bowl, cream the shortening until light and fluffy.
3. Blend eggs one at a time and beat well after each addition.
4. Add vanilla to the milk.
5. Add dry ingredients and liquid ingredients alternately to the creamed mixture,
beginning and ending with dry ingredients.
6. Bake at 375 for 20 t0 30 minutes.
7. Cool the cake, invert and the paper lining.

List down the tools and equipment needed.

1. ___________ 4. __________ 7. __________ 10. __________
2. ___________ 5. __________ 8. __________
3. ___________ 6. __________ 9. __________

CHECK YOUR UNDERSTANDING

A. Direction: Classification: Classify the following tools based on their usage.

Write the letter of your answer in your notebook.

A. Baking equipment B. Preparation C. Mixing

D. Cutting E. Measuring F. Baking Pans

_____ 1. Custard cups _____ 9. Spatula

_____ 2. Flour sifter _____10. Pastry blender
_____ 3. Bread toaster _____11. Rolling pin
_____ 4. Wooden spoon _____12. Weighing scale
_____ 5. Muffin pan _____13. Macaroon molder
_____ 6. Grater _____14. Bundt pan
_____ 7. Set of measuring spoon _____15. Pastry brush
_____ 8. Electric or handy mixer

B. Direction: Answer the following questions on a separate sheet of paper.

1. What is the difference between strainer and a colander?

2. Give the purpose of Measuring spoon, measuring cup for dry ingredients
and glass measuring cup for liquid ingredients.
3. How oven thermometers work in our baked product?

20
TOPIC: OCCUPATIONAL HEALTH AND SAFETY
Objectives

1. Identify the hazards and risks in the workplace.

2. Discuss the types of hazards and its association to risks
3. Observe good laboratory practices to control or eliminate hazards and
risks

DISCUSSION

OCCUPATIONAL HEALTH AND SAFETY

What is Occupational Health and Safety?

Occupational Health and Safety – is a planned system of working

that is safe and without risk to health. By observing Occupational Health
and Safety Procedures, workers can immediately spot the hazards and
risks at the workplace. In doing so, it is important to identify hazards
and risks in the industry.

Identifying Hazards and Risks

Do you know the difference between hazard and risk?

Hazard - Is anything or a situation that can cause harm

(illness or injury) to a person, property or
equipment.

Risk – is a situation where a person may be harmed or

suffers adverse health effects if exposed to hazard.

If hazard is anything potential to harm a person or equipment, can

you identify the different types of hazard?

21
 Types of Hazard
1. Electrical hazard – a dangerous condition that a person
might experience when contacted with defective electrical
equipment. It will cause thermal burn or blast injury.
2. Biological hazard - a condition wherein a person is
exposed to microorganisms such as viruses, bacteria,
fungi or parasites.

3. Chemical hazard - It is caused by too much exposure

to chemicals at workplace. The adverse effect of these
chemicals is acute or long-term detrimental disease.

4. Ergonomic hazard - a hazard caused by repetitive and

forceful movements, improper postures arising from
wrong methods of work and incorrect design of
workstation.

5. Psychological hazard - A condition that a person’s

well-being is affected by stressful work and social
relationship with his/her supervisor or co-workers.

6. Physical Hazard - It is an environmental or occupational

hazard that can cause harm without contact. It includes
radiation, heat and cold stress,vibration hazards, and noise
hazards.

Types of hazard can be identified with these examples:

Accidents/ Risks Hazards Types of Hazards

1. Cuts and punctures Sharp tools Physical hazard

2. Depression Accumulated problems at Psychological

work hazard

3. Mechanical and Mechanical & electrical Electrical hazard

electrical injury equipment

4.Cummulative trauma Sitting and standing for long Ergonomic hazard

disorder hours of work

5. Skin allergy Yeast, molds Biological hazard

22
 Food Health and Safety in Busy Bakeries
Employers should provide the following:
1. Training for staff to handle occupational hazards in order to avoid
accidents.
2. Educate them about the importance of sanitation to prevent cross-
contamination.
3. Train the staff members how to use equipment properly.
4. Supply a high-quality uniforms and shoes for staff.
5. Semi-annual budget for First-aid kit and other medical needs at the
workplace.

3 Steps to Manage Health and Safety at Work

1. Hazard Identification (look for the hazard)
Examples of workplace hazards and the risks associated with it.
Workplace hazards Hazards Risks (harm) caused by
hazards

thing knife cut

substance ammonia tuberculosis
electricity short circuit Fire, electrocution
condition Water spill Slips, falls

2. Risk Assessment – it refers to analyzing who might be harmed, how and to

what extent. In other words, assessing the severity of risk resulting from
hazard
identification.

3. Risk Controls – It means to decide whether the existing safety measures are
adequate or more programs should be done.

Application of Risk Controls to School’s Food Laboratory

We said that cooking is fun but, “Kitchen safety is a top priority.” There
are many tools, equipment and environmental hazards present in the food
laboratory which are very dangerous and usually the main cause of some
accidents.

In order to avoid accidents (minor or major), a good laboratory practices

must be observed. The following are suggested good laboratory practices:

1. Always ask for help whenever you don’t know how

to operate electrical tools or equipment.

23
 2. Before you do something, ask your teacher if your
practices are safe to execute.

3. Make it a habit to read the precautions and adverse

effects on the label of the packages or bottles before
use.

4. Wear appropriate personal protective equipment and

keep long hair tied back before working in the laboratory.

5. Work quietly, avoid unnecessarily discussion so that

instructions of the teacher can be heard loud and clear.

6. Never run, rush around, throw anything and play with

knife or sharp objects around the laboratory.

7. A high level of personal hygiene is expected. Wash your

hands before and during the preparation of food.

8. Remove jewelries while cooking. A bracelet can get

Tangled around the pot handles that can cause
accident.

9. Wipe up spills immediately. Keep the floor dry so that

no one slips and falls.

10. Never dip fingers into food, never lick fingers

during cooking. Use a clean spoon each time you taste.

11. Wash and dry all dishes, cutleries, etc. after use
and return them in their own cabinets.

12. Turn off gas stove and other appliances after

use.

13. Check if everything is in good condition

before leaving the cooking laboratory.

24
 PERSONAL HYGIENE AND PROPER HANDWASHING

Personal hygiene are health practices and habits which enable one to
stay physically healthy. This means keeping oneself clean to avoid transfer of
harmful bacteria especially in food preparation.

Ways to achieve personal hygiene

1. Regularly wash and cut your hair to keep a neat appearance. If you
have facial hair, you can save money by maintaining it yourself with a set of
quality clippers.

2. Visit the dentist at least once a year (twice a year is optimal). Though
you are brushing every day, your dentist will correct any dental problems
you have.

3. Bathe every day before work or every night

before you go to sleep. This will help you
cleanse/remove body odor.

4. Wear deodorant or antiperspirant daily

if you tend to sweat heavily. Some people can
actually get away with not wearing deodorant,
but most people especially those who have heavy
duty jobs or work in warm climates, benefit greatly from it.

25
5. Scrub your hands with soap and water before you handle any food
especially when you have just come from the toilet, after touching your hair
or other parts of your body, and after your hands cover your mouth or nose
when you cough or sneeze. Be sure to clean under fingernails where dirt
and bacteria tend to accumulate.

6. Trim your nails; especially if you work in the food service .This will help
keep your hands much cleaner and prevent the spread of the germs to the
food.

7. Keep hand sanitizer and facial tissues near your work desk. If you do
not work on your desk, put travel sizes of these items in your pocket.
Sanitizer and tissues will come in handy when you're ill and can also
prevent the spread of germs resulting from touching items such as money
and computer keyboards.

8. Use a separate towel or cloth for drying

dishes, wiping countertops, and wiping
hands.

26
9. Avoid working with food when you have
an open cut, sore, boil, or infected wound in
your hands.
Pus and other liquids secreted by the wound
contain millions of harmful bacteria that can
cause food poisoning.

10. Keep hands out of food as much as possible. Otherwise,

wear disposable gloves.

11. Avoid smoking while preparing or handling

food as ashes may drop into the food.

12. Wear suitable clothes at work. Do not wear clothes with long sleeves
when working with food. Wear also comfortable and clean shoes. Be sure
aprons are always clean

PROPER HAND WASHING

Washing is the single most effective way to prevent the spread of

infections. "Germs" (a general term for microbes like viruses and bacteria) can
be spread casually by touching another person. You can also catch germs
when you touch contaminated objects or surfaces and then you touch your
face (mouth, eyes, and nose).

27
 "Good" hand washing techniques include using an adequate amount of
soap, rubbing the hands together to create friction, and rinsing under running
water.

The following are different situations where people can pick up "germs".

• Hands are visibly soiled.

• After using the washroom (includes changing diapers).
• After blowing your nose or after sneezing in your hands.
• Before and after eating, handling food, drinking or smoking.
• After touching raw meat, poultry, or fish.
• After handling garbage.
• Visiting or caring for sick people.
• Handling pets, animals or animal waste.

Ensuring that employees wash their hands properly after using the
washroom is very important in reducing disease transmission of stomach "flus"
(which really is not a "flu" or influenza) and other gastrointestinal infections.
Using soap and lathering up is very important (rinsing hands in water only is
not as effective). Use comfortably warm, running water.

Hands should be washed for a minimum of 15 -20 seconds - longer if the

hands are visibly oiled.

What is the right way to wash your hands?

1. Wet your hands with clean running water (warm or cold) and apply enough
soap to cover all hand surfaces.
2. Rub hands palm to palm
3. Right palm over left dorsum with interlaced fingers and vice versa
4. Palm to palm with fingers interlaced
5. Backs of fingers to opposing palms with fingers interlocked
6. Rotational rubbing of left thumb clasped in right palm and vice versa
7. Rotational rubbing, backwards and forwards with clasped fingers of right
hand in left palm and vice versa.
8. Rinse hands with water.
9. Dry thoroughly with a single use towel.
10. Use towel to turn off faucet
11. And your hands are safe.

28
https://www.who.int/gpsc/clean_hands_protection/en/

ACTIVITY 1
CROSSWORD PUZZLE
Direction: Answer the Crossword Puzzle by analyzing the questions
you will find across and down.

29
 ACTIVITY 2

Using the Hazard and Risk Assessment, you are asked to

identify a number of workplace hazards. For example, the hazards
are from the simulated company Fruit Bar Co. or from industrial
accidents you may have seen on television.
For each hazard, identify the risk and identify the likelihood of
accident as High, Medium or Low. You may discuss this with your
parents or siblings and develop an action plan on how to reduce the
risk.
The first one is done for you.

ACTIVITY 3

Hazard Risk

Oil on the floor A worker could slip and suffer an injury (high risk)

Action: Use an oil spill kit and identify the location of oil and fix leak.

Hazard Risk

Actlon:

Hazard Risk

Action:

Hazard Risk

Action:

30
 Slips, Trips and Falls
Case Study

Direction: You may involve your parents in analyzing the situation. Write your
answer on your notebook.

You notice that Carina has left the lowest drawer in the filing cabinet open.
Your immediate reaction is to leave the drawer open because this is the fourth
time that you have closed the drawer for her this semester.

1. Was this the best action you could have taken?

Answer:
Why:
2. What should have been done?
Answer:
Why?
3. What should be done to prevent a recurrence of not closing the lowest
drawer?
Answer:

31
 CHECK YOUR UNDERSTANDING
Direction: Matching type: Match column A from column B and write the letter of
the best answer before the number.

A B
_____1. Psychological a. It is caused by too much exposure to
_____2. DOH chemicals at workplace
_____3. chemical b. a person may suffer electric shock when
_____4. risk contacted with defective electrical equipment
_____5. OHS c. a condition that can cause harm to an
_____6. ergonomic individual
_____7. biological d. Refers to a hazard caused by repetitive and
_____8. Hazard forceful movements
_____9. Behavioral e. A condition that makes an individual’s well-
_____10. electrical being is affected by stressful work
f. is a planned system of working that prevents
worker from illness/injury
g. a reaction by a worker subjected to specific
conditions of work which result in physical
harm.
h. A condition wherein a person is exposed to
microorganism
i. An agency that is responsible for the health
issues of all the people of the government
j. a situation where a person may be harmed or
suffers adverse health effects if exposed to
hazard.

REMEMBER
• BAKING is ONE of the oldest professions of humanity and grains have been the
most important foods to sustain human life.
• A well-equipped cooking environment is important either at home or at
restaurant. When you have the right kitchen tools, you feel at ease and stay
focus on preparing the meal. There are many types of culinary tools that you
will need for baking and roasting.
• Occupational Health and Safety is a planned system of working that is safe and
without risk to health. Kitchen workers must know the difference between
hazards and risks and able to identify them to avoid various accidents that may
occur and prevented in the kitchen.
32
 Post - Test
I. Identification
A. Directions: Read the questions carefully and write your answer on the
space provided.

_________1. The early development of grain foods took place mostly in the
eastern _________________________, where wild grains were especially
abundant.
_________2. _____________ is ONE of the oldest professions of humanity since
early pre-historic times.
_________3. An important innovation in Roman baking was introduced by the
________________.
_________4. The _____century is the time of great technical progress in the
baking profession.
_________5. ____________was the most important sweetener at the time because
for Europeans.
_________6. The Ancient Egyptians developed the art of cooking leavened
doughs in molds called ________________.
_________7. ___________________introduced baking to the Philippines.
_________8. The most famous chef of the early 19th century was
_______________.
_________9. Our __________ancestors introduced sticky rice cakes and layer
cakes.
_________10. The use of ovens in the Philippines all started with the
______________.

33
II. Identification:
Directions: Write the name of the following tools or equipment used in baking
by selecting your answers from the box below.

Dough scrapper pie plate cake tester pastry bag pastry tip

Rotary peeler pastry cloth grater drum sieve hand mixer

Rubber scrapper cookie cutter muffin pan cake rotator bundt pan

______________11. A gadget that electronically operated to removed lumps and

blend mixture thoroughly.
______________12. A tube pan with a scalloped shape cakes side and look like
gelatine molder.
______________13. round tin with slanted side that is used for all types of pies.
______________14. Aluminum pan with 6 or 12 holes per pan used for muffins,
cupcakes and tartlets.
______________15. Peeler which makes chocolate shavings or chocolate curls
used to decorate cakes.
______________16. Is a rectangular piece of wood used to cut or divide dough
into small sizes.
______________17. A metal or plastic with different shapes and sizes used to cut
cookies and biscuits dough to make fancy design.
______________18. A pliable rubber used for scrapping out the batter content of
a mixing bowl.
______________19. Skewer like stainless steel wire used to test doneness by
inserting it in the cake batter.
______________20. Canvass cloth that promotes even rolling without sticking the
pastry dough.
______________21. A revolving cake stand or turn table used to hold cake for
easy frosting and decorating as it rolls in full circle.
______________22. Stainless steel with fine screen in a round frame used for
sifting dry ingredients.
______________23. Stainless icing tube attached in pastry bag to pipe out
different icing designs and to create an eye appealing cake.
______________24. Icing bag made of flexible polycethine cloth and has a
triangular shape with a hole at the tip in placement of pastry
tip
______________25. A tool which is essential for grating citrus zests, chocolates,
cheese and other ingredients.

34
III. Multiple Choice:
Directions: Read the questions carefully and write the letter of the best answer
on the space provided.

_____ 26. It is achieved by means of observing good laboratory practices.

A. hazard identification B. risk assessment C. risk control
_____ 27. A condition wherein a person is exposed to micro-organism such as
viruses, bacteria, fungi and parasites.
A. biological hazard B. chemical hazard C. psychological hazard
_____28. A condition that makes an individual’s well-being is affected by
stressful work and social relationship with co-workers.
A. chemical hazard B. ergonomic hazard C. psychological hazard
_____29. The type of hazard where the person got thermal burn or blast injury.
A. biological hazard B. electrical hazard C. ergonomic hazard
_____ 30. A planned system of working that prevents worker from illness or
injury in a healthy and safe workplace.
A. OSH B. DOH C. OHS
_____31. It refers to assessing the severity of risk resulting from hazard
identification.
A. hazard identification B. risk assessment C. risk controls
_____32. Anything or condition that can cause harm to person, property or
equipment.
A. OSH B. Hazard C. Risk
_____33. A type of hazard caused by too much exposure to chemicals.
A. chemical hazard B. ergonomic hazard C. psychological hazard
_____34. A situation that a person may be harmed if exposed to hazard.
A. OHS B. Hazard C. Risk
_____35. A type of hazard caused by repetitive and forceful movements,
improper postures arising from wrong methods of work and incorrect
design of workstation.
A. chemical hazard B. ergonomic hazard C. psychological hazard
IV. Classification
Directions: Classify these items by writing WH for workplace, H (hazards), and
HCH harm caused by hazard.

________ 36. Substance ________ 41. asthma

________ 37. Condition ________ 42. knife
________ 38. electricity ________ 43. water spill
________ 39. strips and falls ________ 44. cut
________ 40. short circuit ________ 45. ammonia

35
REFLECTIVE LEARNING SHEET

I learned that…

_____________________________________
_________________________________________
_________________________________________
_________________________________________
_________________________________________
_________________________________________
_________________________________________
_________________________________________

36
 Let’s do the checking

Answer Key

1. Baking 26. B 1. Mediterranean 26. C

2. Mediterranean 27. A Regions 27. A
Regions 28. C 2. Baking 28. C
3. Maza 29. C 3. Gauls 29. B
4. Gauls 30. B 4. 19th 30. C
5. Honey 31. A 5. Honey 31. B
6. Marie-Antoine 32. C 6. Maza 32. B
Carême 33. B 7. Spanish 33. A
7. Spanish 34. B Missionaries 34. C
missionaries 35. C 8. Marie-Antoine 35. B
8. Malay 36. HCH Carême 36. H
9. Palayok 37. WH 9. Malay 37. WH
10. 19th 38. H 10. Palayok 38. WH
11. Pie Plate 39. H 11. Hand Mixer 39. HCH
12. Cookie Cutter 40. H 12. Bundt Pan 40. H
13. Bundt Pan 41. WH 13. Pie plate 41. HCH
14. Rotary Peeler 42. H 14. Muffin Pan 42. H
15. Muffin Pan 43. HCH 15. Rotary Peeler 43. HCH
16. Dough Scrapper 44. HCH 16. Dough Scrapper 44. HCH
17. Hand Mixer 45. H 17. Cookie Cutter 45. H
18. Rubber Scraper 18. Rubber Scraper
19. Drum Sieve 19. Cake Tester
20. Cake Tester 20. Pastry Cloth
21. Cake Rotator 21. Cake Rotator
22. Pastry Bag 22. Drum Sieve
23. Pastry Tip 23. Pastry Tip
24. Grater 24. Pastry Bag
25. Pastry Cloth 25. Grater

37
 Acknowledgements

Authors: Angelica Jeane A. Tiu, T-III TOPIC 01: HISTORY OF BAKING

Ernie Miguel Cabalu TOPIC 02: TOOLS, MATERIALS AND EQUIPMENT
USED IN BAKING
Melitona C. Cresencio, MT-II TOPIC 03: OCCUPATIONAL HEALTH AND SAFETY
Editor: Dr. Ariel Tosio, PSDS
Reviewers: Maribel H. De Leon, MT1
Management Team: Maria Magdalena M. Lim, CESO V, Schools Division
Superintendent.
Aida H. Rondilla, CID Chief
Lucky S. Carpio, Division EPS and Lady Hannah C Gillo, Librarian
II-LRMS

38