7/8 Department of Education

National Capital Region

SCHOOLS DIVISION OFFICE
MARIKINA CITY

TLE - Home Economics

Bread and Pastry Production
First Quarter-Module 1
Baking Tools and Equipment and their Uses

Writer: Rosemarie M. Lipata

Cover Illustrator: Christopher E. Mercado

City of Good Character

DISCIPLINE • GOOD TASTE • EXCELLENCE
 This module was designed and written with you in mind. It will help you develop
knowledge, skills, and attitudes in the performance of Bread & Pastry Production tasks.
The scope of this module permits it to be used in many different learning situations. The
language used recognizes the vocabulary level of students. The lessons are arranged to
follow the standard sequence of the course.

The module is divided into two lessons, namely:

● Lesson 1 – Baking tools and equipment and their uses
● Lesson 2 – Classification of tools and equipment
After going through this module, you are expected to:
1. identify the different baking tools and equipment used in baking
2. discuss the uses of the baking tools and equipment used in baking
3. classify the tools and equipment according to its use
4. use the tools and equipment in baking properly and with care

Carefully read the question and encircle the letter of the correct answer.
1. In baking cup cake, I will be using?
A. Bundt pan B. Loaf pan C. Muffin pan D. Pop over pan
2. Carla wants to separate course particles in the ingredients. What will she use?

A. Flour sifter B. Grater C. Pastry bag D. Rolling pin

3. What cooking vessel is described as a thick-walled cooking pot with a tight-fitting lid
which had been used for hundreds of years?

A. Convection oven B. Dutch oven C. Mechanical oven D. Rack oven

4. This tool is used to flatten or roll dough.

A. mortar & pestle B. pastry wheel C. rolling pin D. rubber scraper

5. Kyle finished baking muffins. To cool them off, he will use

A. lazy susan B. refrigerator C. utility tray D. wire rack

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 Lesson
Baking Tools and
1 Equipment and their uses

Baking is a process by which food is being cooked by dry heat inside the oven.
Bakery products include bread, cookies, cakes, and pastries are usually made from
flour, which is usually milled from wheat. With the use of proper tools and equipment,
you will be able to produce good baked products.

After analyzing the recipe, the first and very important step in baking is the
preparation. You will need to check your laboratory or kitchen for the needed tools. In
this lesson, you will be identifying the tools and equipment used in baking and how
each of these will be used.

Proper utilization of the tools and equipment in baking will help to have a good
output. The success of the product will depend on how you use those. Thus,
familiarization with these tools are very important.

Notes to the Teacher

In this lesson, the learners are expected to choose
appropriate tools and equipment in a certain recipe. Highlighting
their uses will help them select tools and equipment properly
during laboratory period. Give examples as much as possible to
help the learners improve their analytic capabilities when
encountering recipes.

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 Search for at least 10 tools and equipment used in baking on the grid below in
diagonal, horizontal or vertical patterns and encircle it.

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

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A. Baking wares
These are dishes used for baking. Usually made of glass or metal containers for
batter and dough with various sizes and shapes. Some bakery products need to be
baked in especially designed pans for an attractive effect.

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

a. Tube center pan is deeper than a round pan and with a hollow center, it
is removable which is used to bake chiffon type cakes.
b. Muffin pan has 12 formed cups for baking muffins and cupcakes.
c. Pop over pan is used for cooking pop over.
d. Jelly roll pan is a shallow rectangular pan used for baking cake rolls.
e. Bundt pan is a round pan with scalloped sides used for baking elegant
and special cakes.
f. Custard cup is made of porcelain or glass used for baking individual
custard.
g. Griddle pans are used to bake griddles.
h. Loaf pan is used to bake loaf bread.
i. Pie pan/ Pie plate – is used for baking pies.
j. Tart pan/ Tart molder – used to mold tart crusts.
k. Baking Sheet/ Cookie Sheet – is used to bake cookies.
B. Preparatory tools
These are the tools used in preparing the ingredients for baking.

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 1. Flour sifter – is used for sifting flour.
2. Grater – is used to grate cheese, chocolate, and other fresh fruits.
3. Pastry brush – is used in greasing pans or surfaces of pastries and breads.
4. Spatula–is used in leveling off in measuring ingredients; used in decorating
cakes by spreading icing or frosting; used to remove baked products such
as cookies and muffins from the pan.
5. Rolling pin – is used to flatten or roll the dough.
6. Utility tray – is used to hold ingredients together.
7. Mortar and pestle – is used to pound or ground ingredients.
8. Strainer/ sifter – is used to strain or sift dry ingredients.
9. Utility bowl is where the measured ingredients will be placed.
C. Measuring tools
These are the tools used in measuring ingredients for baking.

1. Dry measuring cup is used to measure large quantities of dry/ solid

ingredients and shortenings which can level off.

2. Liquid measuring cup is used to measure large quantities of wet/liquid and

sticky ingredients which cannot be leveled off.
3. Measuring spoon is used to measure small quantities of ingredients.
4. Weighing scale is used in weighing ingredients
a. Portion scale used to weigh portions from one once to pounds
b. Household scale used to weigh large quantities of ingredients in kilos
up to 25 pounds
5. Timer is used to in timing baked products, the rising of yeast and to check
the doneness of cakes.
6. Oven thermometer is used to measure the temperature inside the oven

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D. Mixing tools
These are the tools used in mixing ingredients for baking.

1. Mixing bowl comes in graduated sizes and has sloping sides, where
ingredients are being placed for mixing.
2. Wooden spoon is also called a mixing spoon, made up of wood, which comes
in various sizes suitable for different types of mixing.
3. Rubber scraper is used to remove or scrape bits of food inside of the bowl.
4. Electric mixer/ Hand mixer is used conveniently for different baking
procedures such as beating, stirring, and blending by means of electricity.
5. Wire whisk is used to beat or whip egg whites or cream by using your hands.
6. Rotary egg beater is used in beating eggs or whipping cream.

E. Cutting tools
These are the tools used in cutting ingredients or dough for baking.

1. Pastry blender has a handle and a wire which I used to cut fat or shortening
in the preparation of pies, biscuits, or doughnuts.
2. Pastry wheel has a blade knife used to cut dough when making pastries.
3. Biscuit and doughnut cutter are used to cut and shape biscuit or doughnut.
4. Kitchen shears are used to slice rolls and delicate cakes.
5. Chopping board is where you chop nuts, chocolates, and fruits for your
baked product.

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 6. Paring knife is a small knife which is used to pare or cut fruits and
vegetables into different sizes.

F. Decorating tools
These are the tools used in cutting ingredients or dough for baking.

1. Cake decorator (Cylindrical) is used in decorating or designing cake and

other pastry products.
2. Cookie press is used to mold and shape cookies.
3. Pastry cloth/ Pastry bag is a funnel shaped container of icing or whipped
cream.
4. Pastry tip is a pointed metal or plastic tube connected to the opening of the
pastry and is used to form desired designs.
5. Lazy Susan a revolving disk used for decorating cakes.
6. Wire Rack is where the freshly baked goods were cooled.

G. Equipment
These are the tools needed for special purposes.

1. Oven is an enclosed space in which food is heated, usually by hot air.

TYPES of OVEN:

a. Deck Oven (Stack Oven) products are baked either on pans or in the case
of some bread freestanding are placed directly on the bottom, or deck of
oven

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 b. Rack Oven is a large oven into which entire racks full of sheet pans can
be wheeled for baking.
c. Mechanical Oven the food is in motion while it bakes in this type of oven.
The most common type is a revolving oven, in which his mechanism is
like that of a Ferris wheel.
d. Convection Oven contains fans that circulate the air and distribute the
heat rapidly throughout the interior.

2. Auxiliary equipment is supplementary or additional tools with special

purpose.

a. Bread toaster is an electrical device used to toast bread.

b. Double boiler is two cooking pots used for applying little heat for melting
chocolates or butter and scalding milk.
c. Dutch oven is a thick-walled (usually cast iron) cooking pot with a tight-
fitting lid. It has been used as cooking vessels for hundreds of years.

Identify at least 10 tools and equipment needed in the recipe. Write on the
space provided below.
Doughnut
Ingredients:

1 Tbsp Sugar ½ c All Purpose Flour

For dusting
1 tbsp Yeast
½c Sugar
1 c Warm milk
1 pc Egg
1 tsp Salt
1 tsp Vanilla
4 Tbsp Melted butter
1 tsp Baking powder
2 ½ c All Purpose
Flour Oil- for deep frying
1 c Cake flour

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Procedures:
1. Prepare the needed ingredients and tools. Activate yeast by dissolving sugar, yeast
and sugar in a half of warm milk. Set aside.
2. In a separate bowl, combine dry ingredients. Make a well and add the liquid
ingredients. Then add yeast.
3. Transfer dough to a floured surface and knead, adding in remaining flour for
dusting, until smooth and elastic. Place in a greased bowl and allow rising for 30-40
minutes until doubled in bulk.
4. Roll out dough to ½ inch thick. Cut with doughnut cutter. Leave to rest until the
size of the doughnuts doubled.
5. Heat oil in a deep saucepan. Fry doughnut until golden brown. Drain. Dust with
sugar or top with your favorite glaze.
1. _____________________________ 6.__________________________
2. _____________________________ 7. __________________________
3. _____________________________ 8. __________________________
4. _____________________________ 9. __________________________
5. ___________________________ 10. _______________________

Answer what is being asked in the questions below. Explain in at least two
sentences. (5 points each)
1. How does proper utilization of tools and equipment help to produce good baked
products?
_____________________________________________________________________
_____________________________________________________________________
_____________________________________________________________________
_____________________________________________________________________
_____________________________________________________________________
_____________________________________________________________________
_____________________________________________________________________
_____________________________________________________________________
_____________________________________________________________________
2. Why is preparation important in baking?

_____________________________________________________________________
_____________________________________________________________________
_____________________________________________________________________
_____________________________________________________________________
_____________________________________________________________________
_____________________________________________________________________
_____________________________________________________________________
_____________________________________________________________________

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Prepare tools and equipment for specific baking purposes.
Read and understand the direction below.
Online Learners: Using the internet, search a recipe of your favorite baked product;
download pictures and make a presentation about the baking tools and equipment used
for the recipe, and then classify it according to its use. Send it to your teacher.
Offline Learners: Look for a recipe of a baked product. List, classify and draw the
baking tools and equipment used for the recipe. You may write and draw your answers
on the space below provided for your task.

How well did you perform?

Using the Scoring Rubrics answer it honestly and sincerely to find out your learning.
Rubrics for Scoring:

4 Can perform this skill without supervision and with initiative and
adaptability to problem situations.
3 Can perform this skill satisfactorily without assistance or supervision.
2 Can perform this skill satisfactorily but requires some assistance and or
supervision. .
1 Can perform this skill satisfactorily but requires considerable assistance
and or supervision.

Scale Description Points

4 Excellent 93 - 100
3 Good 86 - 92
2 Fair 79 - 85
1 Poor 78 - below

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FOR OFFLINE LEARNERS: Write the recipe below:

Recipe:

Draw the tools according to its classification:

A. Baking Wares B. Preparatory Tools

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C. Measuring Tools D. Mixing Tools

E. Cutting Tools F. Decorating Tools

G. Equipment

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Read carefully each question being asked. Encircle the letter of the correct answer.
1. Gil will measure 1 teaspoon vanilla for the cake. He will need
A. dry measuring cup C. measuring spoon
B. liquid measuring cup D. weighing scale
2. Which of the following is NOT a mixing tool?
A. Mixing bowl C. Spatula
B. Rubber scraper D. Wooden spoon
3. Which of the following is NOT a reason why we sift ingredients?
A. Avoid lumps in the mixture.
B. Evenly spread mixture.
C. Incorporate air to the mixture.
D. Spaced out particles.
4. Hannah will bake a pie. To make the crust, she need
A. pastry bag C. pastry tip
B. pastry blender D. pastry wheel
5. If you will bake cookies, what pan will you use?
A. Baking sheet C. Jelly roll pan
B. Custard cup D. Tart molder

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TEST 2: Classification Table
Classify the following tools. Write your answer on the appropriate column.
Baking Sheet Pastry Blender
Custard cup Pastry Tip
Double Boiler Rubber Scraper
Grater Timer
Lazy Susan Wire Whisk
Oven Mixing bowl
Tart molder Jelly Roll Pan
Pastry bag Pastry wheel

Baking Preparatory Measuring Mixing Cutting Decorating

Equipment
Wares Tools Tools Tools Tools Tools

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 Look around in your kitchen. List the baking tools and equipment that you can
see. Write it with the following format:

Tool/Equipment Use Classification

Example: Oven Where food is being Equipment
baked

Book
Cariño C.E. and Lazaro A.S. (2009).Experience Baking 61 Muralla Street, Intramuros, Manila: MINDSHAPERS CO.,
INC.
Department of Education, Bread and Pastry Production, Learning Module, K-12 Basic Education Curriculum,
Technology and Livelihood Education, DEPED Complex, MERALCO Avenue, Pasig City, Philippines 1600.

Online Source
Definitions by Merriam-Webster. Retrieved from http://www.merriam-webster.com/dictionary
Image of tube center pan retrieved from https://food52.com/hotline/54-what-s-the-easiest-way-to-remove-a-cake-
from-a-tube-pan
Image of muffin pan retrieved from https://images-na.ssl-images-
amazon.com/images/I/71T4IKmqEVL._AC_SY450_.jpg
Image of pop over pan retrieved from https://images-na.ssl-images-
amazon.com/images/I/51k%2BiaOdm2L._AC_SL1000_.jpg
Image of jelly roll pan retrieved from https://m.media-amazon.com/images/I/71opeb4QCBL.jpg
Image of bundt pan retrieved from
https://imagesvc.meredithcorp.io/v3/mm/image?url=https%3A%2F%2Fstatic.onecms.io%2Fwp-
content%2Fuploads%2Fsites%2F9%2F2017%2F03%2Fcuisinart-best-bundt-pans-FT-BLOG0217.jpg
Image of custard cup retrieved from https://images-na.ssl-images-
amazon.com/images/I/51%2BMPyLeCvL._AC_SX522_.jpg
Image of griddle pan retrieved from
https://slimages.macysassets.com/is/image/MCY/products/1/optimized/15964371_fpx.tif?op_sharpen=1&wid=500&
hei=613&fit=fit,1&$filtersm$
Image of loaf pan retrieved from https://images-na.ssl-images-amazon.com/images/I/51rnWLI9qHL._AC_SL1000_.jpg
Image of pie pan/ pie plate retrieved from https://cdn11.bigcommerce.com/s-
p82jn6co/images/stencil/1280x1280/products/5198/2139/2254__61222.1498496745.jpg?c=2&imbypass=on
Image of tart pan/ tart molder retrieved from
https://i.pinimg.com/236x/d0/8c/43/d08c43aee27e335e2ba97f330f1713ca--tart-kitchen-accessories.jpg
Image of baking sheet/ cookie sheet retrieved from
https://static.grainger.com/rp/s/is/image/Grainger/11K120_AS01?$zmmain$

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Image of flour sifter retrieved from https://breadtopia.com/wp-content/uploads/2015/01/breadtopia-flour-sifter-50-
mesh-screen-sq.jpg
Image of grater retrieved from https://images-na.ssl-images-amazon.com/images/I/71eKbNoZwhL._AC_SX522_.jpg
Image of pastry brush retrieved from https://images-na.ssl-images-amazon.com/images/I/51m6rZ1EfyL._SL1100_.jpg
Image of spatula retrieved from https://i.pinimg.com/736x/58/f0/18/58f01814363d8a6deafe75b302508f94.jpg
Image of rolling pin retrieved from https://media.nisbets.com/asset/core/prodimage/largezoom/dl527_y_rolling-
pin.jpg
Image of utility tray retrieved from
https://www.doublehtattoo.com/uploads/1/1/2/6/11268450/s790093267677573661_p293_i1_w600.jpeg
Image of mortar and pestle retrieved from https://www.dhsupplies.com.au/8524-big_default_2x/mortar-pestle-17cm-
rough-granite.jpg
Image of strainer retrieved from https://images-na.ssl-images-amazon.com/images/I/91mwXRGjuML._AC_SX522_.jpg
Image of utility bowl retrieved from https://images-na.ssl-images-amazon.com/images/I/81HHfJNNTiL._SL1500_.jpg
Image of dry measuring cup retrieved from https://images-na.ssl-images-
amazon.com/images/I/71xi7Pd60qL._AC_SX522_.jpg
Image of liquid measuring cup retrieved from
https://www.kitchenconservatory.com/Assets/ProductImages/Pyrex_1_cup.jpg
Image of measuring spoon retrieved from https://images-na.ssl-images-
amazon.com/images/I/91SRf3nYz0L._AC_SL1500_.jpg
Image of portion scale retrieved from https://images-na.ssl-images-amazon.com/images/I/51Rvgih-mlL._SL1000_.jpg
Image of household scale retrieved from https://image.made-in-china.com/202f0j00ATqRECMzHKop/Nops-
Mechanical-Tray-Kitchen-Scale.jpg
Image of timer retrieved from https://images-na.ssl-images-amazon.com/images/I/71C-NQ4f9TL._AC_SL1490_.jpg
Image of oven thermometer retrieved from https://images.kitchenwaredirect.com.au/750px/Avanti-Precision-Oven-
Thermometer_1a_750px.jpg
Image of pastry blender retrieved from https://images-na.ssl-images-
amazon.com/images/I/71OYFFXw4VL._AC_SL1500_.jpg
Image of pastry wheel retrieved from https://files.meilleurduchef.com/mdc/photo/product/hen/fluted-pastry-
wheel/fluted-pastry-wheel-1-640.jpg
Image of biscuit and doughnut cutter retrieved from
https://i.pinimg.com/736x/25/db/f5/25dbf53592006b1d091cba057efed9b9.jpg
Image of kitchen shears retrieved from https://images-na.ssl-images-
amazon.com/images/I/81JT5TvL1EL._AC_SY450_.jpg
Image of chopping board retrieved from https://images-eu.ssl-images-amazon.com/images/I/21wIHgcfmxL.jpg
Image of paring knife retrieved from
https://berghoffworldwide.com/media/catalog/product/cache/6/image/9df78eab33525d08d6e5fb8d27136e95/1/3/
1301074-BergHOFF-Paring-knife-forged-01.jpg
Image of cake decorator (cylindrical) retrieved from https://images-na.ssl-images-
amazon.com/images/I/71mnagCdUmL._SX425_.jpg
Image of cookie press retrieved from https://files.recipetips.com/images/glossary/c/cookie_press.jpg
Image of pastry cloth/ pastry bag retrieved from
https://assets.wsimgs.com/wsimgs/ab/images/dp/wcm/202012/0804/img64c.jpg
Image of pastry tip retrieved from
https://ae01.alicdn.com/kf/HTB1HIi3lpcJL1JjSZFOq6AWlXXaY.jpg?size=153543&height=1000&width=1000&hash=1
8a07a518f263aa976cd25a67c3eb299
Image of lazy susan retrieved from https://images-na.ssl-images-amazon.com/images/I/51vkIQDsstL._AC_SX522_.jpg
Image of wire rack retrieved from https://assets.wsimgs.com/wsimgs/rk/images/dp/wcm/202012/0063/steel-
cooling-rack-c.jpg

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 Development Team of the Module

Writer: Rosemarie M. Lipata (FHS)

Editors:
Rosalina S. Cruz (MT I-PHS)
Sheilah G. Milla (Dept. Head-FHS)
Nerissa S. Estrella (ASP II/OIC-MNHS)
Mary Grace T. Frondozo (TIII-THS)

Internal Reviewers: Joseph T. Santos (Education Program Supervisor-EPP/TLE)

Layout Artist: Khrycys G. Olairez (BNHS)
Management Team:
Sheryll T. Gayola
Assistant Schools Division Superintendent
OIC, Office of the Schools Division Superintendent

Elisa O. Cerveza
Chief, Curriculum Implementation Division
OIC, Office of the Assistant Schools Division Superintendent

Joseph T. Santos
Education Program Supervisor–EPP/TLE

Ivy Coney A. Gamatero

EPS – Learning Resource Management and Development System

For inquiries or feedback, please write or call:

Schools Division Office- Marikina City

Email Address: sdo.marikina@deped.gov.ph

191 Shoe Ave., Sta. Elena, Marikina City, 1800, Philippines

Telefax: (02) 682-2472 / 682-3989

City of Good Character

DISCIPLINE • GOOD TASTE • EXCELLENCE