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TVL-H.E.-Bread and Pastry

Production
Quarter 1 – Module 3:
Prepare and Produce Bakery Products
Baking Tools and Equipment
TVL – Grade 11
Alternative Delivery Mode
Quarter 1 – Module 3: Baking Tools and Equipment
First Edition, 2020

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Published by the Department of Education

Secretary: Leonor Magtolis Briones
Undersecretary: Diosdado M. San Antonio

Development Team of the Module

Writer: Janet C. Magahin
Editors: Jonathan L. Bayaton & Jesusa D. Paladar
Reviewer: Rhea Q. Diaz
Typesetter: Maria Farina G. Calumba
Layout Artist: Jetril I. Labajo
Management Team: Senen Priscillo P. Paulin, CESO V Rosela R. Abiera
Fay C. Luarez, TM, Ed.D., Ph.D. Maricel S. Rasid
Adolf P. Aguilar, Ed.D.,TM Elmar L. Cabrera
Nilita L. Ragay, Ed.D.
Antonio B. Baguio, Jr. Ed.D.

Printed in the Philippines by ________________________

Department of Education –Region VII Schools Division of Negros Oriental

Office Address: Kagawasan, Ave., Daro, Dumaguete City, Negros Oriental

Tele #: (035) 225 2376 / 541 1117
E-mail Address: negros.oriental@deped.gov.ph
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TVL-H.E.-Bread and
Pastry Production
Quarter 1 – Module 3:
Prepare and Produce Bakery Products
Baking Tools and Equipment
Introductory Message
For the facilitator:

Welcome to the TVL-11 Bread and Pastry Production Alternative Delivery

Mode (ADM) Module on Baking Tools and Equipment!

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.

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For the learner:

Welcome to the TVL-11 Bread and Pastry Production Alternative Delivery

Mode (ADM) Module on Baking Tools and Equipment!

This module was designed to provide you with fun and meaningful
opportunities for guided and independent learning at your own pace and time.
You will be enabled to process the contents of the learning resource while
being an active learner.

This module has the following parts and corresponding icons:

This will give you an idea of the skills or

What I Need to Know competencies you are expected to learn in the
module.

This part includes an activity that aims to

check what you already know about the
What I Know
lesson to take. If you get all the answers
correct (100%), you may decide to skip this
module.
This is a brief drill or review to help you link
What’s In the current lesson with the previous one.

In this portion, the new lesson will be

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

This comprises activities for independent

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

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 This is a task which aims to evaluate your
Assessment level of mastery in achieving the learning
competency.
In this portion, another activity will be given
Additional Activities to you to enrich your knowledge or skill of the
lesson learned.

Answer Key This contains answers to all activities in the

module.

At the end of this module you will also find:

References This is a list of all sources used in

developing this module.

The following are some reminders in using this module:

1. Use the module with care. Do not put unnecessary mark/s on any part
of the module. Use a separate sheet of paper in answering the exercises.
2. Don’t forget to answer What I Know before moving on to the other
activities included in the module.
3. Read the instruction carefully before doing each task.
4. Observe honesty and integrity in doing the tasks and checking your
answers.
5. Finish the task at hand before proceeding to the next.
6. Return this module to your teacher/facilitator once you are through
with it.
If you encounter any difficulty in answering the tasks in this module, do
not hesitate to consult your teacher or facilitator. Always bear in mind that
you are not alone.

We hope that through this material, you will experience meaningful

learning and gain deep understanding of the relevant competencies. You
can do it!

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 What I Need to Know

This module was designed and written with you in mind. It is here to help you
master the nature of Baking Tools and Equipment. The scope of this module
permits it to be used in many different learning situations. The language used
recognizes the diverse vocabulary level of students. The lessons are arranged
to follow the standard sequence of the course. But the order in which you
read them can be changed to correspond with the textbook you are now using.

The module will tackle on the lesson:

 Baking Tools and Equipment

After going through this module, you are expected to:

1. identify different baking tools and equipment.

2. classify the different tools and equipment according to its usage; and
3. display patience in classifying baking tools and equipment.

What I Know

Direction: Identify the different baking tools and equipment needed in preparing
and producing bakery products. Write your answer in your notebook.

1. A hollow dish where ingredients for baking are mixed. ______________________

2. Is used in slicing loaf bread with an even and consistent thickness faster and
safer. ___________________
3. It has a handle and with wire which is used to cut fat or shortening in the
preparation of pies and biscuits. _______________________
4. An aluminum or tempered glass dish, rectangular or square in form used for
baking cakes. __________________________
5. It is used to hold ingredients together. _______________________

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 Lesson

3 Baking Tools and Equipment

This lesson seems to be everyone’s favourite. Do you agree? We may be limited

with the use of baking tools and equipment but I’m sure you have your ways to learn.
Are you excited to discover and learn about the Baking Tools and Equipment? Let’s
begin!

What’s In

You are about to learn the different baking tools and equipment but before we
proceed have a quick recap about bakery product preparation. Remember the
different bakery products? What do you think were used when preparing
breads and pastries? Would you be able to name tools and equipment for
baking? Let’s check it out!

Notes to the Teacher

The following are information that would lead to the
activities and assessment. Some activities may need your own
discretion upon checking or you may use a rubric if provided.
Please review the activities and answer keys and amend if
necessary.

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 What’s New

Direction: Arrange the letters to make a correct word/s. Write your answer in your
activity notebook.

1. TUNIGCT STOLO _____________ ___________

2. QINPUMITE _________________________
3. INGIMX OLSTO _______________ __________
4. KIBANG NASP _______________ __________
5. EPAITPRONAR __________________________

What is It

Producing the finest baked products requires choosing the right equipment.
It is essential to utilize each equipment properly to yield desirable and standard
result. Standard operating procedures in using them should be observed at all times.

BAKING EQUIPMENT
OVEN - an equipment used for baking,
heating, or drying foods – an equipment
used for baking, heating, or drying foods

https://tinyurl.com/ycz6x9tm

ELECTRIC MIXER – a motor powered

device used to stir and blend mixtures
used in baking

https://tinyurl.com/ya8foc9z
FOOD PROCESSOR – is a mixing bowl
with a blade inside that is used for
chopping, slicing, shredding, mincing,
and pureeing baking ingredients such as
fruits, vegetable, nuts, and meat.
https://tinyurl.com/y7zw8skf
DOUGH ROLLER – is an electrical or
mechanical rolling pin used to flatten
the dough into a thin sheet to get the
desired consistent thickness of the
dough being produced for baking. https://tinyurl.com/ycflevpa

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BREAD SLICER – is used in slicing loaf
bread with an even and consistent
thickness faster and safer.

https://tinyurl.com/yax352ft

MXING TOOLS

MIXING BOWLS – a hollow dish where

ingredients for baking are mixed

https: //tinyurl.com/ycs4rzfo

ROTARY EGG BEATER – a handheld

device for beating eggs, cream and other
liquid

https://tinyurl.com/y8gfnz4c

RUBBER SCRAPER – a tool used, for

mixing and scraping mixture on the side
of the bowl

https://tinyurl.com/ycc99eau

WOODEN SPOON – a tool used for

different types of mixing and stirring
flour
https://tinyurl.com/y9vh2xen

CUTTING TOOLS
PASTRY BLENDER – has a handle and
with wire which is used to cut fat or
shortening in the preparation of pies,
biscuits and doughnuts

https://tinyurl.com/y98ygur5
DOUGH CUTTER – a tool with a sharp
edge used to cut dough

https://tinyurl.com/y98ygur5

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 KITCHEN SHEARS – used to slice rolls
and delicate cakes

https://tinyurl.com/yayo8jao

PREPARATION TOOLS
FLOUR SIFTER – used in sifting coarse
or dry ingredients such as flour and
sugar

https://tinyurl.com/y77frvgp

ROLLING PIN – is used to flatten or roll

the dough.

https://tinyurl.com/y7f88kkz

GRATER – is used to grate cheese,

chocolate, and other fresh fruits.

https://tinyurl.com/y9enatoj

SPATULA – comes in different sizes;

small spatula are used to remove
muffins and molded cookies from pans
which is 5 to 6 inches; large spatula for
icing or frosting cakes; flexible blade is
used for various purposes. https://www.pantrypursuits.com/collections/to-bake-with-
baking-tools-spatulas/metal

UTILITY TRAY – is used to hold

ingredients together.

https://tinyurl.com/ybcmeeda
PASTRY BRUSH – is used in greasing
pans or surface of pastries and breads

https://tinyurl.com/ybnpg6js

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BAKING PANS
BAKING PAN – an aluminum or
tempered glass dish, comes in different
shapes to form used for baking cakes

https://tinyurl.com/yd5wjakt

MUFFIN PAN – has 12 formed cups for

baking muffins and cupcakes

https://tinyurl.com/y7pdfqcu

COOKIE OR BAKING SHEET – is a flat

aluminum sheet used for baking cookies

https://tinyurl.com/yc9aq2qb

What’s More

Direction: Classify the following Baking Tools and Equipment according to its usage.
Your choices are Baking Equipment, Mixing Tool, Cutting Tool, Preparation Tool,
and Baking Pan. Write your answer in your notebook.

Tools/Equipment Classification
1. Muffin Pan _________________________
2. Grater _________________________
3. Oven _________________________
4. Mixing Bowls _________________________
5. Kitchen Shears _________________________

What I Have Learned

Direction: Complete the statement below. Write this in your activity notebook.

I have learned that the different classifications of Baking Equipment and

Tools are ______________________________________________________________
______________________________________________________________________________
________________________.

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 I can take care of these tools and equipment by ________________________
_______________________________________.

What I Can Do

Direction: Create a portfolio for the classification of Baking Tools and Equipment.
You may cut pictures from an old issue magazine or print a downloaded picture.
Paste at least three Baking Tools and Equipment per classification in your notebook.
Copy the table below in your notebook.
How you are graded:

CRITERIA POINTS SCORE

Completeness :
Variety of items relevant to 40 ____________
project

Relevance :
Output related to the topic 40 ____________

Presentation :
Cleanliness & creativity of ____________
output 20

TOTAL 100 ____________

Assessment

A. Direction: Identify the different baking tools and equipment in the laboratory
areas and explain their uses. Write your answers in your notebook.

Tools/Equipment Name of Uses

Tools/Equipment

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B. Direction: Classify the baking tools and equipment into the following categories.
Classifying the tools will help you gather and organize the materials during the
actual preparation.

spatula Timer whisk electric mixer

Measuring spoon pastry brush dietetic scale oven
Mixing bowl rubber scraper muffin pan measuring cup

Measuring Mixing Baking

Tools/Equipment

Additional Activities

Direction: List down all the tools and equipment used in a given baking procedure.
Do this in your notebook.

1. Combine bread flour and butter. Mix well.

2. Beat egg and combine to water and salt.
3. Mix well liquid and dry ingredients. Knead for 15-20 minutes.
4. Punch the dough. Flatten and weigh for 45 grams.

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Lesson 3- Assessment A.
Tools/Equipment Name of Uses
Tools/Equipment
Pastry blender has a handle and with wire which
is used to cut fat or shortening in
the preparation of pies, biscuits
and doughnuts
Utility tray is used to hold ingredients
together.
Oven an equipment used for baking,
heating, or drying foods
Mixing bowl a hollow dish where ingredients
for baking are mixed
Flour sifter used in sifting coarse or dry
ingredients such as flour and
sugar
Lesson 3–What's more Lesson 3– What’s New Lesson 3-What I Know
1. Baking Pan 1. CUTTING TOOLS 1. Mixing bowl
2. Preparation Tool 2. EQUIPMENT 2. Bread slicer
3. Baking Equipment 3. MIXING TOOLS 3. Pastry blender
4. Mixing Tool 4. BAKING PANS 4. Baking pans
5. Cutting Tool 5. PREPARATION 5. Utility tray
Answer Key
6. Bake for 10-5 minutes in 375°F.
5. Arrange in baking sheet and set aside for 30 minutes.
 oven Mixing bowl Measuring cup
Spatula Whisk Timer
Muffin pan Rubber scraper Dietetic scale
Pastry brush Electric mixer Measuring spoon
Baking Tools/Equipment Mixing Measuring

B.

6. Oven, timer
5. Baking sheet, timer
4. Weighing scale
timer
3. Mixing bowl, rolling pin,
whisk
2. Mixing bowl, egg beater or
1. Mixing bowl, pastry blender
Lesson 3—Additional Activities

References

Content

Nieves, Grace R.TLE-TVL Series Bread and Pastry Production. The Phoenix
Publishing House Inc. 2016
Gisslen, 2001. Professional Baking. NY: John Wiley & Sons.
K12 Learning Modules in Bread and Pastry Production.

Websites
https://www.google.com/imgres?imgurl
https://www.youtube.com/results?search_query=proper+measuring+of+ingredien
ts
https://www.youtube.com/watch?v=qzr82EuiJu0
http://panlasangpinoy.com https://www.youtube.com/watch?v=sx0O7x-t0p0
https://www.google.com/search?q=pandesal&tbm
https://www.rcampus.com/rubricshowc.cfm?sp=yes&code=CX4X8B8&
https://tinyurl.com/ybp98aej
https://tinyurl.com/yaprnrrl
https://www.canva.com/folder/likes

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For inquiries or feedback, please write or call:

Department of Education – Schools Division of Negros Oriental

Kagawasan, Avenue, Daro, Dumaguete City, Negros Oriental

Tel #: (035) 225 2376 / 541 1117

Email Address: negros.oriental@deped.gov.ph
Website: lrmds.depednodis.net

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