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Bread and Pastry
Production
Module 4
Check Condition of Tools
and Equipment
This instructional material was collaboratively developed and
reviewed by educators from public and private schools, colleges, and
universities. We encourage teachers and other education stake
holders to email their feedback, comments, and recommendations to
the Department of Education at action region10@deped.gov.ph
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Department of Education ● Republic of the Philippines
TABLE OF CONTENTS
Page
Lesson 1 ---------------- 3
What’s In ---------------- 3
What’s New ---------------- 4
What is It ---------------- 5
What’s More ---------------- 13
What I Have Learned ---------------- 15
What I Can Do ---------------- 16
Assessment ---------------- 17
Additional Activities ---------------- 20
Answer Key ---------------- 22
References ---------------- 23
3
Introductory Message
What I Need to Know This will give you an idea of the skills or competencies
you are expected to learn in the module.
What I Know This part includes an activity that aims to check what
you already know about the lesson to take. If you get
all the answers correct (100%), you may decide to
skip this module.
4
Additional Activities In this portion, another activity will be given to you to
enrich your knowledge or skill of the lesson learned.
This also tends retention of learned concepts.
1. Use the module with care. Do not put unnecessary mark/s on any part of the
module.
Write your answer in your T.L.E. notebook.
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.
We hope that through this material, you will experience meaningful learning and gain
deep understanding of the relevant competencies. You can do it!
5
Bakery tools and equipment plays a vital role in baking. Even if you have the
most sophisticated baking tools and equipment, but does not know how to use them,
they are useless. In order to do baking operations successfully, one must have a
good working knowledge of the tools and equipment before using them and check if
these are safe and in a serviceable condition.
This module was designed and written with you in mind. It is here to help you
master the nature of Technology and Livelihood Education – BREAD AND PASTRY
PRODUCTION (Exploratory).You are required to go through a series of learning
activities in order to complete each learning outcome of the module.
What I Know
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Before starting with this module, let us see what you already know about
checking condition of tools and equipment. Take this test. Write your answers in your
TLE notebook.
A. True or False
Direction: Read each statement below carefully. Write True if you think the
statement is correct and write False if you think the statement is not correct.
_______1.Baking tools and equipment are identified according to specification.
_______2.Functional tools and equipment are those that are in good condition and
can perform its regular functions.
_______3. Different tools perform different task so you should use the right tools for
the right task.
_______4. Measuring tools should have accurate and easy to read markings.
_______5. A functional baking pan should be well-formed.
_______6. Mixing bowls used for mixing ingredients has several sizes and may be
made of plastic, glass or metal.
_______7. A rolling pin should be heavy in weight and easy to grip.
_______8. An electric or stand mixer operates without electricity.
_______9. The tools like rolling pin and dough scraper are used for forming and
portioning dough.
_______10. Frequent use and continuous operation leads to equipment failure which
will not affect the overall productivity of the bakery.
_______11. Great service is an essential aspect of your bakery which will be greatly
affected if your baking tools and equipment malfunction.
_______12. Maintenance is done to prolong the life and use of tools and equipment.
_______13. Visual animation is the process of looking over a piece of tool or
equipment to look for defects.
_______14. Safety would mean knowledgeable in operating or using the tools and
equipment.
_______15. Don’t try out a new cleaning product until you’re sure it can be used with
your baking tools and equipment.
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What’s In
Baking is a science and it requires all the exactness you would expect when
doing the process. Your ingredient measurements need to be exact to get the
chemical reactions you need and hit that perfect, consistent result every time you
bake. So let’s check your understanding on measuring liquid and dry ingredients
accurately.
MEASUREMENT TOOL
MEASUREMENT METHODS
D. Dip in. Level off.
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E. Pack firmly, level off.
F. Pour, view at eye level.
MEASUREMENT MEASUREMENT
INGREDIENTS
TOOL METHODS
3. ½ cup flour
4. 1 teaspoon vanilla
5. ½ cup butter
What’s New
Activity 1
Direction: Read through the description given for baking tools and equipment. Using
the description, identify whether it is FUNCTIONAL or NON-FUNCTIONAL. Indicate
a () check mark under column YES if it is functional and (X) mark under column NO
if it isn’t. Write your answers in your TLE notebook.
Baking Tools and YES NO
Description Equipment (Functional) (Non-
functional)
Example:
Pastry brush is bended.
X
1. Measuring cups and spoons
have clear and accurate
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line indicators that mark
ounces and cups.
2. Liquid measuring cups have
an easy-pour spout and
solid grip handle to reduce
spills.
3. Measuring spoons have warp
spoon head.
4. Mixing bowl is shallow.
5. Baking pans are deformed.
6. Pastry blender is rust-
resistant, with a soft grip
handle, blades are heavy
duty and durable.
7. Rolling pin has heavy weight
and easy to grip.
8. Grater must be easy to grip,
has a comfortable handle
and sharp etched blades.
9. Can opener has a smooth
spinning knob which is
comfortable to turn and
requires little effort.
10. Whisk should have a stiff
wire.
What is it?
In baking, one's tool can lead to either satisfying success or frustrating failure.
Most of the tools help you in the cooking and baking process and speed up your time
in preparation which make baking an enjoyable experience. Not only should the tools
and equipment be of the right kind, but they should be efficient as well.
SPECIFICATION OF TOOLS
Different tools perform different task. Use the right tools for the right task.
Characteristics
Tools and Equipment Functions
Functional Non-Functional
Measuring Tools
1. Liquid Measuring Measure With clear, imprinted Measurement
Cup liquid measurement markings fade
ingredients. markings that won't over time or peel
fade over time or off
peel off
Have comfortable Broken handle
handle and a good and spout
spout for pouring the
liquid ingredients.
2. Dry Measuring Cup Measure dry With clear, etched Measurement
ingredients. measurement markings fade
markings that won't over time or peel
fade over time or off
peel off
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quantity. peel off
Well-shaped spoon Warp spoon
head heads
Mixing Tools
Use for Wide and shallow Narrow
mixing which effectively
ingredients keep the splashes in
together in. the bowl
No cracks as well as Has cracks and
1. Mixing Bowl chips around the chips
edges
2. Pastry Blender/ Use to cut fat With a soft grip Handle was
Pastry Cutter into dry handle broken and slip
ingredients to off easily which
create flaky cause hand
biscuits, fatigue
scones and Curved blades that Disconnected
pie crusts. are heavy duty and narrow metal
durable strips or wires
3. Rubber Scraper Ideal for Firm handle Broken handle
scraping the Strong and flexible Silicone split and
last bit of edge melted tips
batter or
dough out of
a pan or for
folding
together wet
and dry
ingredients.
4. Whisk Use to blend With easy grip Broken handle
ingredients handle
smooth or to Has stiff wires. Wire loops joined
incorporate at the end was
air into a loose
mixture, in a
process
known
as whisking
or whipping.
5. Wooden Spoon Use for Spoon handle is Broken handle
stirring comfortable to hold,
sauces and stir and cook with.
for mixing Intact wood Wood is
ingredients in damaged
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cooking.
Use to slide Heat resistant, thin Cracking
under food and flexible enough patterns
6. Spatula like burgers, to slide under food. and damage
cookies or
pancakes.
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1. Bakeware Consists of Versatile, durable, Deformed
cooking handy, elegant
vessels and efficient
intended for
use in an
oven.
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distinguished motion
by the saw-
like
appearance
of the blade's
edge.
A durable Keep counters clean Cracked wood
board on and provide an extra
which to layer, keeping
place marble and other
material for materials safe from
cutting. scrapes, scratches
and stains.
4. Chopping Board
5. Grater Also known Easy to grip and has Dull blades
as a a comfortable handle
shredder, and sharp etched
used to grate blades.
foods into
fine pieces.
6. Vegetable Peeler It consist of a Metal blade with a Dull and
metal blade slot sharp edge damaged
with a slot attached to a handle
sharp edge
attached to a
handle, used
to remove the
outer layer of
fruits and
vegetables.
7. Can Opener A mechanical Securely latches Dull
device used onto cans and cuts
to open tin through their lids
cans. with utmost ease.
Spinning knob is Loose bearing
comfortable to turn
and requires little
effort.
Importance of Safety Use of Tools and Equipment
Frequent use and continuous operation leads to bakery tools and equipment
failures which affects the overall productivity of the bakery.
1. Great service
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If the bakery is doing well, service and quality of baked products keep
customers happy and satisfied. However, these essential aspects of the
bakery are greatly impacted by the quality of essential baking tools and
equipment.
2. Sanitation
Sanitation is not only a major factor in food safety, it directly relates to
the longevity of the equipment like refrigerators and ovens. A cleaner
equipment will operate more reliably for a longer time than a neglected and
messy equipment.
3. Safety
Some kitchen tools and equipment are hazardous or dangerous and it
can do harm when not handled and stored properly.
4. Save energy costs
You should check whether or not your baking equipment is running as
efficiently as it could be. New machinery provides the best performance with
the lowest amount of energy consumption possible. If your oven is old or has
been treated roughly, it will not work as well as it should be working. It will
consume more electricity and put out less heat. Make sure to get your
equipment checked every once in a while to prevent unnecessary costs.
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Make sure you follow the manufacturer’s recommendations. Don’t try
out a new cleaning product until you’re sure it can be used with your baking
equipment. Many equipment warranties are conditional, based on whether
maintenance instructions were followed correctly. If it’s proven that the
equipment’s problems are due to user error, you could lose warranty
coverage.
3) Perform Preventive Maintenance
Inspect your equipment during the in-depth cleaning sessions
and check on all the visible parts. If you see that some pieces are worn, loose
or need oiling, take care of it right then. Taking care of the little issues will help
prevent larger problems.
4) Stock Up on Spare Parts
It’s not a bad idea to order backup spare parts for your oven or mixer.
Whether it’s a belt or blade, having a supply can help shorten the time your
bakery equipment is idle. You won’t have to wait for the part to arrive — you’ll
just have to call a repair service and hopefully get same-day results.
5) Follow Manufacturer Usage Instructions
Make sure you fully read the operational manual and closely follow the
manufacturer’s guidelines.
B. Pick the Right Tool
Make sure you are using the correct tool for the task at hand.
C. Wear Your Cooking Outfit (Apron and Hairnet)
To hygienically prepare food and prevent accident like burns.
D. Don’t Alter Your Tools
Never remove guards or disable safety devices on tools and equipment.
E. Handle with Care
All tools and equipment used in the kitchen area should be washed, rinsed,
and sanitized after each use to ensure the safety of food served. Make sure to
disassemble removable parts from equipment.
F. Unplug and Disconnect
Don’t leave electric power tools plugged in when not in use.
G. Keep Your Workspace Clean
A cluttered floor can lead to accidental trips or falls which can be extremely
dangerous when working with kitchen tools and equipment.
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H. Get Trained Up
Make sure you are thoroughly trained on the proper use of the tools required
for the task at hand.
I. Store All Tools and Equipment Properly
Make sure tools and equipment are in their designated places. Put frequently
used items in conveniently accessible locations.
What’s More
Activity 2
Direction: From your answers in Activity 1, identify the given tools and equipment
presented through pictures if it is Functional or Non-Functional by checking the
appropriate column. Give a one sentence reason why it is considered Functional or
Non-Functional. Follow the format below. Write your answers in your TLE notebook.
FUNCTIONAL NON-
Baking Tools and FUNCTIONAL REASON/
Equipment () (X) EXPLANATION
Example: Rubber scraper Has firm handle and
flexible edge.
1. Measuring
cup
2.Measuring cup
3.Measuring Spoons
4.Mi xin
g
bowl
5.Bakeware
6. Patry blender
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7. Rolling Pin
8.Grater
9. Can opener
10. Whisk
Direction: Complete the sentence by filling in the blanks with the correct words
related to checking the condition of tools and equipment from the box. Write your
answers in your TLE notebook.
Example: Don’t leave electric power tools _________________in when not in use.
Answer: Don’t leave electric power tools plugged in when not in use.
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5. In cleaning tools or equipment, make sure you follow the
_________________recommendations.
What I Can Do
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4. Has listed 3 to 4 non-functional tools and was able 2 Fair
to identify their defects correctly.
5. Has listed 1 to 2 non-functional tools and was able 1 Poor
to identify their defects correctly.
Assessment
Let us determine how much you already know about checking condition of
tools and equipment. Take this test. Write your answers in your TLE notebook.
Direction: Read each questions carefully and write the letter of the best answer.
1. Tools and equipment are identified according to .
A. Specification
B. Size
C. Brand
D. Price
2. This tool helps to cut fat into dry ingredients to create flaky biscuits, scones
and pie crusts.
A. Sifter
B. Potato masher
C. Pastry blender
D. Slotted spoon
3. All of the following tools are used for forming and portioning EXCEPT:
A. Mechanical scoop
B. Rolling pin
C. Cookie cutter
D. Paring knife
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D. Frequent use and continuous operation leads to equipment failures which
will not affect overall productivity of the bakery.
6. Which essential aspect of your bakery will be greatly affected if your baking
tools and equipment goes wrong?
A. Sanitation
B. Safety
C. Great service
D. Energy cost
7. Mr. Roldan opens a bakery recently. What tip on the use of equipment would
you give him so that he could get the most for his money?
A. Make sure to get the equipment checked every year
B. Never use a damaged or defective tool and equipment.
C. Make sure he uses the correct tool for the task at hand.
D. Try out a new cleaning product for the equipment he uses
8. Which safety measure in the use of baking tools and equipment does the
situation applies? “Electric power tools were unplugged when not in use.”
A. Pick the right tools
B. Don’t alter your tools
C. Handle with care
D. Unplug and disconnect
9. It's best to use mixing bowls made of glass or a nonreactive material like
.
A. Plastic
B. Aluminium
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C. Stainless steel
D. Brass
11. This was done to prolong the life and use of the tools and equipment.
A. Care
B. Check
C. Maintenance
D. Repair
12. A well-equipped kitchen makes cooking easier and knowing the best way to
use and care for your tools makes baking _________________.
A. Fun
B. Safer
C. Enjoyable
D. Happy
13. It is not only major factor in food safety but it also relates to the longevity of
the equipment.
A. Sanitation
B. Disinfectant
C. Purifier
D. Sterilization
14. Most kitchen tools and equipment are _________________ and it can do
harm when not handled and stored properly.
A. Hazardous
B. Made of metal
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C. Expensive
D. Useful
15. A cluttered _________________ can lead to accidental trips or falls which can
be extremely safe when working with kitchen tools and equipment.
A. Room
B. Wall
C. Table
D. Floor
Additional Activities
Activity 5
Direction: Which safety measures in the use of baking tools and equipment do the
following pictures apply? Select your answer from the box and write it in your TLE
notebook.
______ 1. ______ 2.
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______ 3. ______ 4.
______ 5. ______ 6.
______ 7. ______ 8.
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Answer Key
References
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BOOKS
ELECTRONIC RESOURCES
Beck, Andrea. “These 21 Baking Tools Are Absolutely Essential.” Better Homes &
Gardens. Accessed May 23, 2020. https://www.bhg.com/recipes/how-
to/bake/essential-baking-tools/.
Moses, Josh. “The Single Most Important Kitchen Tool.” HuffPost. HuffPost,
December 7, 2017. https://www.huffpost.com/entry/misen-chefs-knife_b_8339076.
Jacob, Avlya. “Five Key Steps to Opening a Successful Bakery”. Accessed June 11,
2020. https://www.ordermentum.com/blog/five-key-steps-to-opening-a-successful-
bakery.
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For inquiries or feedback, please write or call:
Department
September 10, of2019.
Education – Bureau
Accessed of Learning
June 11, Resources
2020. https://articles.bplans.com/the-
bakers-guide-to-opening-a-successful-bakery/.
Zone 1, DepEd Building Masterson Avenue, Upper Balulang
Cagayan de Oro City, 9000
Dr. Joy Kenneth Sala Biasong. “K To 12 Bread and Pastry Learning Module.”
Telefax:SlideShare,
LinkedIn (088) 880 June
7072 16, 2013. https://www.slideshare.net/kenjoyb/k-to-12-
E-mail Address: reiogn10@deped.govph
bread-and-pastry-learning-module.
PICTURES
Clipart Library
Google Images
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