Senior High School

Technical-Vocational
Livelihood
Home Economics
Bread And Pastry Production
Quarter 1 – Module 3
Sanitation and Use of Appropriate Equipments
Consistent with Required Bakery Products
and Standard Operating Procedures
 COPYRIGHT 2020

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The original version of this material has been developed in the Schools Division of Surigao del
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Development Team of the Module

Writers: Maria Socorro B. Litang, Cristy S. Gabutero

Editor: Leonila J. Floria
Reviewers: Juliet A. Tan, Wendylyn Cortina , Maria Linda D. Enario,
Jennifer Lejeste, Ruby Domiquel
Illustrator: Danilo L. Galve , Stephen B. Gorgonio
Layout Artists: Ivan Paul V. Damalerio, Alberto S. Elcullada, Jr.
Management Team: Ma. Teresa M. Real
Laila F. Danaque
Dominico P. Larong, Jr.
Gemma C. Pullos
Manuel L. Limjoco, Jr.

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 Senior High School

Technical-Vocational
Livelihood
Home Economics
Bread And Pastry Production
Quarter 1 – Module 3
Sanitation and Use of Appropriate Equipments
Consistent with Required Bakery Products
and Standard Operating Procedures

ii
Introductory Message
For the facilitator:
Welcome to the Technical-Vocational Livelihood 12 Self-Learning Module on
Sanitation and Use of Appropriate Equipments Consistent with Required Bakery
Products and Standard Operating Procedures.
This module was collaboratively designed, developed and reviewed by educators both
from public and private 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 Technical-Vocational Livelihood 12 Self-Learning Module on
Sanitation and Use of Appropriate Equipments Consistent with Required Bakery
Products and Standard Operating Procedures.
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.

ii
This module has the following parts:

Activity : This will bring understanding to what you already know

and experience to what you should learn further.

Analysis : In this phase, you will process and classify what is valid
and not for a more in-depth understanding.

Abstraction : This part leads you in reinforcing what you know and
should know more. Exercises are presented for
independent practice to solidify your understanding and
skills of the topic.

Application : This stage brings you to a more practical way that you are
going to use what you have learned and think new ways
on how it can be improved further.

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 CONTENT OF THE MODULE
Page
Content Standard 1
Performance Standard 1
Learning Competency 1
Learning Objectives 1

DAILY LEARNING TASKS:

Day Learning Task

1 Introduction 1-2
Review of the Previous Module
Presentation of the New Module
2 Activity 2-3
3 Analysis 3
4 Abstraction 3-17
Additional Activity
5 Application 17-20
Post-Test
References 21

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Content Standard The learners demonstrate an understanding of the
core concepts and theories in bread and pastry
production.

Performance Standard The learners independently demonstrate core

competencies in preparing and producing bakery
products.

Learning Competency LO 1.3 Use appropriate equipment according to

required bakery products and standard operating
procedures.-(TLE_HEBP9-12PB-Ia-f-1)

Learning Objectives:
1. Identify and learn the functions of the different baking
tools, utensils and equipment in making bread,
cookies, muffins and biscuits.
2. Follow the sanitary measures in preparing baking
tools and equipment.
3. Classify the baking tools according to their uses.

INTRODUCTION

This module was designed to provide varied and relevant activities for guided
and independent learning at your own pace and time. You will enable to process the
content of the learning resource while being an active learner.

This module is specifically crafted to focus on the familiarization and uses of

the different baking tools, utensils, and equipment classified according to their use
since baking is a sophisticated method of cooking food therefore it requires special
tools and equipment to bring out the best results.

Most of all, the hand is one among the foremost useful and exercised part of
the physical body. It’s often accustomed to execute the Hands-On activity to form
every activity more interesting, enjoyable, and satisfying on the part of the learners.

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REVIEW OF THE PREVIOUS MODULE

The previous module discussed the way to select, measure, and weigh required
ingredients in keeping with recipe or production requirements and to arrange a range
of bakery products per standard.

It was also discussed the mixing procedures, formulation and recipes desired
characteristics of a product.

PRESENTATION OF THE NEW MODULE

Sanitation and Use Appropriate Equipment Consistent with Required Bakery

Products and Standard Operating Procedures

A kitchen is an awesome place where we prepare, cook, and serve food.

However, it can even be an area where microorganisms developed that may cause
food contamination.

Food contaminants are some things that ought to not be in food and it makes
unfit for human consumption which might cause consumer illness. Personal hygiene
and proper handwashing must be practiced to enable one to remain physically healthy
and to avoid the transfer of harmful bacteria, especially in food preparation.

Knowing this, it’s important to discuss kitchen sanitation and use appropriate
equipment in producing bakery products to realize clean, healthy, and delicious bread
and pastries.

ACTIVITY
Activity: FIX ME!

Direction: Unscramble the letters and place them in the box provided ineach sentence
below. Use the clue given in each number.

1. This means keeping bacteria down to a small number as possible through

personal hygiene and proper food handling.
ISANTNOATI

2. These are things that we should dispose properly everyday so as not to invite
rodents and insects.
EBRGGAA

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 3. This is a set of spoons used to measure small amounts of liquid and dry
ingredients.
GAMENISUR NOSOPS

4. This is a hollow dish where ingredients for baking are mixed.

GIXNIM WOLB

5. This is a hollow rounded pan used for baking cupcakes.

FUMNIF NAP

ANALYSIS

The following are questions that will help you to process the content of the module:

1. What are the ways to prevent bacteria from spreading over the kitchen?
2. Why do we have to follow protocols inside the kitchen?
3. Why is it important to use specific tools, utensils, and equipment for bakery
products?
4. What should I do as an individual to help everyone healthy?

ABSTRACTION

Personal hygiene and proper food handling could keep bacteria all the way
down to small number. Keeping food at its appropriate temperature will prevent
bacteria to multiply.

Personal hygiene, keeping food, equipment, and work area clean are some
sanitary measures to be followed in preparing food. Unsanitary practices and improper
handling of food may lead to food contamination or infection, poisoning and death.

Workers Personal Hygiene

• Do not wear jewelry and accessories before getting down

to work.

• Keep hands and nails clean.

• Use appropriate work outfit like apron, headbands or hairnet and cozy
shoes.

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 • Keep sick persons out of the kitchen.

Proper Hand Washing

Washing is an effective way to avoid pathogens from spreading. Germs are a

general term for coronavirus-like microbes and viruses. By touching another person it
can spread. You can also get infected if you touch contaminated items or surfaces and
then touch your face-mouth, eyes and nose. Family members play a critical role in
battling COVID 19 by adoption.

Steps to wash hands:

1. Wash your hands (warm or cold) with clean running water, and apply
soap.
2. Rub your hands together to make a lather and clean them well; make
sure your hands are scrubbed between your fingers and under your
nails.
3. Keep your hands rubbed for at least 20 seconds.
4. Well clean your hands under cold water.
5. Clean air, or use a clean towel to dry your face.

Facilities

• Thoroughly sanitize all laboratory supplies, tools

and utensils before and after use;
• All materials, utensils and appliances should
air dry to prevent dust build-up and corrosion
to rust.
• Get garbage disposed of periodically.

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Practical Ways of Keeping Food Clean

• Food should be prepared with hands clean.

• Do not sneeze or cough while handling food.

• Items drop to the ground should be cleaned thoroughly before

reusing.

• Store the food in a very clean , dry place to keep it fresh.

• Clean containers, bottles and ingredient-

containing bags before opening.
• Enclosed containers should be used for storing
the dry and liquid ingredients. Check for its
safety from time to time.
• Separate fresh vegetables from other foodstuffs before they are stored.

• Keep the food at temperature appropriate between 15 ° C and 52 ° C (60 °

F and 125 ° F) because bacteria will multiply
most quickly. Keep cooking hot until served. 60
° C or 140 ° F is an appropriate warm-food
temperature where bacteria can not grow. Keep
it cold until served. 4 ° C or 40 ° F is an adequate
temperature for cold or refrigerated food.

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Keeping the Work Laboratory Area Clean

• Maintain the floor area clean and free of waste,

water and grease.
• Cabinets should be kept dry, clean, and tightly
closed to keep the rodents and insects away.
• Check the dishwashing area and clean it where
necessary.
• After using these, clean the tables.

BAKING TOOLS, UTENSILS AND EQUIPMENT IN MAKING BREAD, COOKIES,

MUFFINS AND BISCUITS AND THEIR USES

1. Baking wares – are produced from glass or metal containers in various sizes
and shapes.

Cake pans – come in a range of sizes and shapes and can be

circular, square, rectangular or heart shaped.

a. Tube center pan – thicker than a circular pan and with

a hollow middle, it is removable and is used for baked
cakes of chiffon types.

b. Muffin pan – has 6 to12 cups shaped-bake muffins and

cupcakes.

c. Popover pan – is used for cooling popover.

d. Jelly roll pan – is a round, shallow pan used for baking

rolls.

e. Bundt pan – maybe a round pan with decorative

scalloped sides used to make beautiful and unique
cakes.

f. Custard cup – is made of porcelain or glass used for

single custard baking.

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 g. Griddle pans – are pans with normal griddles at the
bottom for baking and grilling.

h. Loaf pan – is made of metal or glass and is used to

cook loaf bread.

i. Cookie or baking sheet – may be a piece of flat

aluminum used to make cookies.

j. Shallow square pan – used for making brownie.

k. Pizza pan – used to make pizza.

l. Pie pan – used to make pies.

m. Macaroon pan – used to bake macaroons.

2. Biscuit and doughnut cutter – is used to cut and shape

biscuit or doughnut made in aluminum or plastic.

3. Cutting tools – these involve a knife and cutting board for

slicing glazed fruit, nuts or other ingredients used in baking.

4. Electric mixer – is used to beat, stirring, and combining

various baking materials.

5. Hand-cranked flour sifter – used to sift flour.

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6. Grater – is used when garnishing or shredding cheese,
chocolate and other fresh fruits. It is also used to its finer-form.

7. Kitchen shears – is used when garnishing or shredding

cheese, chocolate and other fresh fruits. It is also used to its
finer-form.

8. Measuring cups – made from two types:

a. A dry measuring cup is made of titanium, brass, and

plastic used in dry product measurement. It contains
the fractions marked on both sides (1, 3⁄4, 2/3, 1⁄2, 1/3,
1⁄4, 1/8).

b. A liquid measuring cup is a more precise type of clear

glass or plastic for weighing the liquid ingredients.

9. Measuring spoons – an accustomed array spoons weigh tiny

volumes of dry and liquid ingredients.

10. Mixing bowl – made of glass, aluminum or plastic, it comes in

several sizes and has sloping sides used to mix ingredients
together.

11. Mortar and pestle – is used for grinding or seasoning

ingredients. It is a crusher with a circular head mounted within
the pipe.

12. Zester – a small low zest peeling utensil (as of a lemon).

13. Paring knife – is used to cut various types of fruits and

vegetables.

14. Bread knife – is used with a saw-like motion to break bread.

15. Cake knife – is used in a saw-like motion to slice the cake.

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16. Pastry bag – an icing or coating jar in the form of a funnel.

17. Pastry blender – combines a handle and wire used in the

baking of pies, cookies or doughnuts to chop fat or shorten.

18. Pastry brush – is used in greasing pans or pastry and bread

surfaces.

19. Pastry tips – may be a pointed metal or plastic tube attached

to the pastry bag opening and are used to create desired
patterns.

20. Pastry wheel – uses a sliced dough used when make

pastries using a sharp knife. It's also used to breaking
dough strips.

21. Rotary egg beater – used to crack eggs or soft whipped cream.

22. Rolling pin – for flattening or spinning the dough.

23. Rubber scraper – is used inside the dish to get rid of pieces
of food.

24. Spatula – comes in various sizes; small spatula is used to

remove from pans 5 to 6 inches muffins and molded cookies;
large spatula is used for baking or frosting cakes; lightweight
blade is used for several purposes.

25. Strainer – is used to rinse or sift dry ingredients.

26. Timer – is used to measure the doneness of cakes and the

handling of baked goods, and the rising yeast.

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 27. Weighing scale – used to measure in vast amounts of food.

28. Utility tray – is used to put together ingredients.

29. Wire whisk – is used to whip or pound egg whites or milk.

30. Wooden spoon – is additionally called a mixing spoon

and comes in different sizes appropriate for different
mixing types.

Other Baking Tools

1. Cake decorator (Cylindrical) – is used to embellish the cake

and other pastry items or build them.

2. Cookie press – is used for molding and forming cookies.

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Equipment

Ovens – are the bakery and pastry shop's workhorse, and are vital to the bakery
products' development. Ovens are sealed spaces, typically by hot air, through which
food is served.

Several forms of ovens are utilized in baking.

1. Deck Ovens – is also called stack oven because products

to be baked are put directly on the underside of the oven,
either on a sheet pan or in some freestanding breads. A
steam ejector is supplied to the deck oven for baking the
bread.
2. Rack oven – may be a large oven where whole racks are
filled with sheet pans and then wheeled to roast.

3. Mechanical oven – may be a moving type of the oven.

The popular sort of its spinning oven that avoided hot
spots or inconsistent baking. It's running in high volume
and could also be fitted with a steam ejector.

4. Convection oven – this is an oven that includes a

ventilator that circulates the air and distributes the energy
inside. Products made of batter and soft dough are often
distorted if it is utilized by strong forced air.

Other Baking Equipment

1. Dutch oven – may be a thick-walled cooking pot (usually cast iron) with a tight-
fitting lid. For several years Dutch furnaces have been
used as cooking vessels. In English speaking countries
aside from the USA, they are called "casserole dishes,"
and cocottes in French. It is like both the Japanese
tetsunabe and thus the Sac, a traditional cast-iron oven
from the Balkans, and is synonymous with the South
African Potjie and the Australian Bedourie oven.

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 CLASSIFICATION OF BAKING TOOLS AND EQUIPMENT

A. Ovens

Convection Deck or Cabinet

Rotary oven Microwave oven
Oven oven

B. Other Baking Equipment

Bread Toaster Double boiler Dutch oven

C. Preparatory Tools

Hand-cranked
Grater Pastry brush Spatula
flour sifter

Rolling pin Utility Tray Pastry tips

D. Measuring Tools

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Dry Measuring Liquid Measuring
Measuring spoons Weighing scale
cups cup

Timer

E. Mixing Tools

Mixing bowl Wooden spoon Rubber scraper Electric mixer

Rotary egg
beater

F. Cutting Tools

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 Biscuit and
Pastry blender Pastry wheel Kitchen shears
doughnut cutter

Chopping board
and paring knife

G. Baking Pans

Center Tube Pan Muffin Pan Cake Pans Jelly Roll Pan

Cookie or
Custard Cups Griddle Pan Popover pan
Baking sheet

Shallow square
Pizza pan Loaf pan Macaroon pan
pan

Bundt pan
EXERCISES

Exercise 1: Tell Me the Truth!

Directions: Write T if the statement is correct and F if the statement is wrong. Write
your answer on the space provided before the number.

______1. Wearing hand gloves is the best substitute for hand washing.
______2. Use dish towels for wiping dishes.
______3. Avoid working with food when you are sick.
______4. Wash hands only after eating.

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______5. Use the appropriate work outfit.
______6. Dispose the garbage irregularly.
______7. Clean the working area before and after using them.
______8. Store fresh and old vegetables in one container to save space in the
refrigerator.
______9. Keep hot food hot above 40°C where bacteria can no longer grow.
______10. Clean cans, bottles and bags containing ingredients before opening.

Exercise 2: Sequence Me!

Directions: Arrange the following procedures in proper hand washing. Use A for the
first step, B for the second step and so on.

______1. Turn off the faucet with paper towel.

______2. Rinse your hands well under running water.
______3. Dry your hands using a clean towel or air dry.
______4. Continue rubbing your hands at least 20 seconds.
______5. Wet your hands with clean running water (warm or cold) and apply soap.
______6. Rub your hands together to make lather and scrub them well; be sure to
scrub the back of your hands, between your fingers and under your nails.

Exercise 3: Find Me!

Directions: Locate and encircle 10 words hidden in the grid. These words are the
different kinds of baking pans discussed. Use any direction to find, may it be
horizontally, vertically or diagonally.

S A C V K L Z E R T B N M A I O
L H A E I P I E P L A T E D A X
G M A F J E L L Y R O L L P A N
H P U L A K W W I L D A R F A N
N I I F L L E I Z A X A F O A L

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 I Z U G F O R S X D C Z A P S K
O Z A J S I W A B U N D T P A N
P A F K S L N S F A V C S U R N
A P P D L S A P Q F B G F K T G
Q I O H I R A L A U N H N H Y L
W E L K O E U O J N A C L S N M
E P T U B E C E N T E R P A N N
R A K J B A K I N G S H E E T S
F N H O A B O A I O E J P P N A
H H J L T V L C D I D D A S A T
M A C A R O O N M O L D E R` S N

ADDITIONAL ACTIVITY

Activity 1: Right Placement

Direction: From the list of baking tools, utensils and equipment below, categorize them
into their corresponding boxes.

1. Cookie cutters 6. Bread toaster 11. Double boiler

2. Rolling pin 7. Cake knife 12. Kitchen shears
3. Wooden spoon 8. Mortar and 13. Pastry brush
4. Liquid measuring pestle 14. Pastry tip
cup 9. Pastry wheel 15. Rotary egg beater
5. Dietetic scale 10. Cookie press

Other Baking
Measuring Preparatory
Cutting Tools Mixing Tools Tools and
Tools Tools
Equipment

APPLICATION

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Direction: Read carefully the recipe. List down the tools needed in baking Butter Nut
Bars and classify them also according to their usage. Check and rate your work using
the rubrics below.

Points
Able to identify and classify the needed tools and equipment with no
5
mistakes.
4 Able to identify and classify the needed tools and equipment with 1 mistake.
Able to identify and classify the needed tools and equipment with 2
3
mistakes.
Able to identify and classify the needed tools and equipment with 3
2
mistakes.
Able to identify and classify the needed tools and equipment with 4
1
mistakes.

Butter Nut Bars

Ingredients:
½ c margarine ½ tsp salt
1 c brown sugar 1 ½ c nuts
1 c white sugar 2 tsp vanilla
1 pc. Egg 2 tbsp evaporated milk
2 c all-purpose flour

Procedure:
1. Sift the flour. 6. Add salt, nuts and vanilla.
2. Pound the nuts. 7. Add the flour and mix quickly.
3. Measure all the ingredients. 8. Pour into greased baking pan.
4. In a large bowl, cream the 9. Bake in the preheated oven until
margarine until fluffy. done.
5. Add brown sugar and blend 10. Cut into bars while warm.
egg.

Classification
Preparatory Measuring Mixing Cutting Baking Score
Tools Tools Tools Tools Pan

POST-TEST

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Let us determine how much you already know about Bread and Pastry Production.
Take this test!

Directions: Read and analyze the statement carefully. Choose the correct answer
and write the letter on the space provided before the number.

____ 1. This process is not necessary when white sugar is not lumpy.
A. Packing
B. Pressing
C. Shaking
D. Sifting

____ 2. Which of the following is the best substitute for sour milk?
A. 2 C sweet milk plus ½ tbsp. vinegar
B. 1 ¾ C sweet milk plus 1 tbsp. vinegar
C. 2/3 C sweet milk plus 1 tbsp. vinegar or lemon
D. 1 C evaporated milk plus 1 tbsp. vinegar or lemon

____3. Which of the following ingredients is usually used in dough that gives better
taste and flavor?
A. Butter
B. Compound lard
C. Edible tallow
D. Vegetables oil

____ 4. In the absence of a measuring cup, you can measure 1cup of flour with?
A. 8 teaspoon flour
B. 10 teaspoons flour
C. 12 teaspoons flour
D. 16 tablespoons of flour

____5. What is the basic ingredient in baking that improves the aroma, flavor and
nutrition in baked products?
A. Baking powder
B. Flour
C. Shortening
D. Sugar
____ 6. These steps are necessary in measuring flour, EXCEPT:
A. Shovel the flour
B. Sift it before measuring
C. Level off with the use of spatula
D. Shake the measuring cup before leveling

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____ 7. Which is the proper way of filling the cup when measuring?
A. Use the same cup to spoon the flour
B. Use a shovel or a scoop to fill the cup
C. Fill the cup with flour without sifting it first
D. Spoon sifted flour lightly into the measuring cup

____8. It is a kind of flour that contains more gluten and less starch?
A. All-purpose flour
B. Bread flour
C. Cake flour
D. Soft flour

____ 9. Ana wanted to bake a cake, but she has no stock of cake flour, instead she
only has all-purpose flour available. What will Ana do? Substitute one cup of
cake flour to ________.
A. 1 C sifted all= purpose flour
B. 1 C plus 2 tbsp. sifted all= purpose flour
C. 1 C minus 1 tbsp. sifted all = purpose flour
D. 1 C all-purpose flour minus 2 tbsp. plus 2 tbsp cornstarch sifted all before
measuring

____ 10. What should be done when measuring liquid ingredients?

A. Look at the top of the liquid
B. Handle measuring cup upward
C. Pouring until it reaches the marker line
D. Place measuring cup on a flat even surface

____ 11. What is the best step to have better results in baking?
A. Memorize the recipe
B. Use modern equipment
C. Use only imported ingredients
D. Measure ingredients accurately
____ 12. This is used to level ingredients when measuring.
A. Knife
B. Ladle
C. Rubber scraper
D. Spatula

____13. Which among the choices is a personal cleanliness practice in baking?

A. Keeping fingernails long
B. Washing the hands after work
C. Combing the hair in the working area
D. Wearing an apron during working hours

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____ 14. When measuring small quantity of butter, you need what measuring tool?
A. Measuring cup
B. Measuring spoon
C. Ordinary glass
D. Weighing scale

____ 15. How many quarts is equivalent to one gallon?

A. 4
B. 5
C. 10
D. 16

REFERENCES

Kong, Aniceta et.al. 2016. Bread and Pastry Production Manual

(Technical-Vocational Livelihood) Home Economics.

Jaytana, Teresita et.al. K-12 Basic Education Curriculum

(Technology and Livelihood Education)
Learning Module in Basic Baking and Bakeshop Production
(Grade 7 and 8) Exploratory Course.

https://www.pinterest.ph/pin/633811347531174471/

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https://www.healthunit.com/foodborne-illness
https://www.chicchicmarket.com/pantry-power-header/
https://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/teach-
others/download-materials/image-libraries/thermy-image-library/ct_index
https://www.istockphoto.com/illustrations/cleaning-kitchen-
counter?mediatype=illustration&phrase=cleaning%20kitchen%20counter&sort
=mostpopular
https://www.wikihow.com/Use-an-Oven
https://pngio.com/PNG/a12864-muffin-tin-png.html
https://www.deped.gov.ph/wp-content/uploads/2019/01/Bread-and-Pastry-NC-
II-CG.pdf
https://www.yourdictionary.com/analysis

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Para sa mga katanungan o puna, sumulat o tumawag sa:

Department of Education – Schools Division of Surigao del Norte

Peñaranda St., Surigao City
Surigao del Norte, Philippines 8400
Tel. No: (086) 826-8216
Email Address: surigao.delnorte@deped.gov.ph

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