Looking forward

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.

After going through this module, you are expected to:

1. identify tools and equipment according to classification/specification and job requirements;
2. segregate and label non-functional tools and equipment according to classification;
3. observe safety use of tools and equipment in accordance with manufacturer’s instructions.

In going through the module, you have to extend your patience in understanding, analyzing what you are
reading. Follow the directions and/or instructions in the activities. Answer the entire given test and exercises
carefully. Comply the required activities provided.

Pre-assessment
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 the space provided.
Activity 1: 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.

LESSON 1: CLASSIFICATION OF FUNCTIONAL AND

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NON-FUNCTIONAL TOOLS
 Looking forward
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.

The Portal
Activity 1: Measuring Match Up!
Direction: Write in the corresponding columns the best way in measuring the ingredients and the correct
measuring method use. Write only the letter of your answer in the space provided.

MEASUREMENT TOOL

Liquid Measuring Cup Dry Measuring Cups Measuring Spoons

A. B. C.

MEASUREMENT METHODS
D. Dip in. Level off.
E. Pack firmly, level off.
F. Pour, view at eye level.

MEASUREMENT
INGREDIENTS MEASUREMENT TOOL
METHODS
Example: 1 cup oil A. D.
1. 1 cup fresh milk

2. 2 cups brown sugar

3. ½ cup flour

4. 1 teaspoon vanilla

5. ½ cup butter

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 The Journal
Activity 2: Functional or Non-Functional
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.
Baking Tools and Equipment YES NO
Description (Functional) (Non-
functional)
Example:
Pastry brush is blended. X

1. Measuring cups and spoons have

clear and accurate
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.

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.

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 Checking the Condition of Baking Tools and Equipment
Functional Non-Functional
- are those that are in good condition and can perform - are those that are not able to perform its regular
its regular functions. function because of impaired and damage part.

Methods of Identifying Non-Functional Tools and Equipment

1. Visual inspection refers to the process of looking over a piece of tool or equipment using the naked eye
to look for defects.
2. Functionality is the quality of being useful. Vibration or extra noise from the operation of equipment
would mean problem on parts and accessories started to develop.
3. Performance is the process of carrying out or accomplishing a task so when there is something wrong
with the performance of either baking tools or equipment they need immediate repair or maintenance.

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 Cup Measure liquid  With clear, imprinted  Measurement
ingredients. measurement markings that markings fade over
won't fade over time or time or peel off
peel off
 Have comfortable handle  Broken handle and
and a good spout for spout
pouring the liquid
ingredients.

2. Dry Measuring Cup Measure dry  With clear, etched  Measurement

ingredients. measurement markings that markings fade over
won't fade over time or time or peel off
peel off

3. Measuring Spoons Measure both dry  With clear, etched Measurement

and liquid measurement markings that markings fade over
ingredients in won't fade over time or time
small quantity. peel off
 Well-shaped spoon head
Warp spoon heads

Mixing Tools
1. Mixing Bowl Use for mixing  Wide and shallow which Narrow
ingredients effectively keep the Has cracks and chips
together in. splashes in the bowl
 No cracks as well as chips
around the edges

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2. Pastry Blender/ Pastry Use to cut fat into  With a soft grip handle Handle was broken
Cutter dry ingredients to and slip off easily
create flaky which cause hand
biscuits, scones fatigue
and pie crusts.  Curved blades that are Disconnected narrow
heavy duty and durable metal strips or wires

3. Rubber Scraper Ideal for scraping  Firm handle Broken handle

the last bit of  Strong and flexible edge Silicone split and
batter or dough melted tips
out of a pan or for
folding together
wet and dry
ingredients.

4. Whisk Use to blend  With easy grip handle Broken handle

ingredients  Has stiff wires.
smooth or to Wire loops joined at
incorporate air the end was loose
into a mixture, in
a process known
as whisking  or
whipping.
5. Wooden Spoon Use for stirring  Spoon handle is Broken handle
sauces and for comfortable to hold, stir
mixing and cook with.
ingredients in  Intact wood Wood is damaged
cooking.

6. Spatula Use to slide under  Heat resistant, thin and  Cracking patterns
food like burgers, flexible enough to slide and damage
cookies or under food.
pancakes.

7. Electric or Stand Mixer The tool that has  Comes with more useful Attachments won’t
two removable attachments to handle a function
metal beaters and range of tasks and with
variable speeds different speeds.
which makes  Ergonomic and easy to
mixing up dough hold (rubber or silicone Rubber or silicone
and batters much grips). grips is damage
easier and
quicker.

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8. Tong Use to grip and  Scalloped ends hold on Burn edges
lift objects and tight
keep your hands  Rubberized handle is Broken handle
and food safe and comfortable and cool in
whole. your hands.

Forming and Portioning Tools

1. Rolling Pin Use to shape and  It has lighter weight and Has crack
flatten dough. easy to grip.

2. Bench or Dough Scraper Useful for getting  Have straight stainless steel Deformed
any stuck-on flexible blades for simple,
messes off your efficient cutting.
counter, band
used for
portioning dough.

Cooking Tools
1. Bakeware Consists of  Versatile, durable, handy, Deformed
cooking vessels elegant and efficient 
intended for use
in an oven.

Finishing, Cooling and Decorating Tools

1. Piping Bags and Tips Cake decorating  Piping bags are made of Torn paper bags
tools used in durable materials and can
adding designs be used with a variety of
and decoration on tips.
iced caked.

2. Pastry Brush Use for applying  Handle hardwearing and Broken handle
sauces and other designed for comfort of use
liquids to dishes  Has firmly held bristles and
before and during flexible. Bristles fall out or
the cooking loosen
process.

Essential Kitchen Tools and Equipment

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1. Paring Knife A small, short-  Blades are simple, sharp Dull blades
bladed knife, used and precise
for intricate  Most grade knives are Rusty
cutting, peeling, high-carbon stainless steel;
mincing, dicing they don’t rust or
and coring foods deteriorate.
like apples.  Light, comfortable and
balanced in your hand. Slip off

2. Chef’s Knife With its broad and  Made with blades that are Damage edge
sharp blade, it is a either forged or stamped.
multi-purpose
knife used for a
cutting and
chopping.

3. Serrated Knife Ideal for cutting  Used much like a small saw Dull and damaged
bread. They're with a back-and-forth
distinguished by motion
the saw-like
appearance of
the blade's 
edge. 

4. Chopping Board A durable board  Keep counters clean and Cracked wood
on which to place provide an extra layer,
material for keeping marble and other
cutting. materials safe from scrapes,
scratches and stains.

5. Grater Also known as a  Easy to grip and has a Dull blades

shredder, used to comfortable handle and
grate foods into sharp etched blades.
fine pieces.

6. Vegetable Peeler It consists of a  Metal blade with a slot Dull and damaged
metal blade with a sharp edge attached to a
slot sharp edge handle
attached to a
handle, used to
remove the outer
layer of fruits and
vegetables. 

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 7. Can Opener A mechanical  Securely latches onto cans Dull
device used to and cuts through their lids
open tin cans.  with utmost ease.
 Spinning knob is
comfortable to turn and Loose bearing
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
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.

Safety Measures in the Use of Tools and Equipment

A well-equipped kitchen makes cooking easier, and knowing the best way to use and care for your tools
and equipment makes baking safer.
A. Inspect Your Tools and Equipment
Never use a damaged or defective tool and equipment. Here are some ways to keep your ovens, mixers
and other equipment functioning smoothly:
1) Follow a Regular Cleaning Schedule
Clean your baking equipment regularly. Equipment failure is usually caused by a lack of
cleaning. Not only it is unsanitary to leave particles of flour, pieces of dough and baking oils in the
machine, it can also cause a buildup that impairs proper function. Make sure the equipment is cleaned
after every shift, and institute a weekly or monthly in-depth cleaning schedule.
2) Clean with the Right Products
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.

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 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.
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.

The Challenge
Activity 3: I Know What It Is!!!
Direction: From your answers in Activity 2, 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.
FUNCTIONAL NON-
Baking Tools and Equipment () FUNCTIONAL REASON/
(X) EXPLANATION
Example: Rubber scraper Has firm handle
 and flexible edge.
1. Measuring cup

2.Measuring cup

3.Measuring Spoons

4.Mixing bowl

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 5.Bakeware

6. Pastry blender

7. Rolling Pin

8.Grater

9. Can opener

10. Whisk

Activity 4: Matching Type

Direction: Which safety measures in the use of baking tools and equipment do the following pictures apply?
Match the COLUMN A with COLUMN B by writing the CAPITAL LETTER in COLUMN C

COLUMN A COLUMN B COLUMN C

1. 1. _______
A. Inspect Your Tools and Equipment
2. _______
B. Get Trained Up
3. _______
C. Follow a Regular Cleaning Schedule
2. 4. _______
D. Keep Your Workspace Clean
5. _______
E. Store All Tools and Equipment Properly
6. _______
F. Don’t Alter Your Tools
3. 7. _______
G. Unplug and Disconnect
8. _______
H. Wear Your Cooking Outfit
9. _______
I. Pick The Right Tool
4. J. Handle with Care 10. ______

5.

6.

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 7.

8.

9.

10.

Deeper look
Activity 5: Fill in the blanks
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 the space provided.

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.

1. Different tools perform different _________________.

2. The _________________ of identifying functional and non-functional tools include visual inspection,
functionality and performance.
3. A _________________ equipment will operate more reliably for a longer time than a disused
equipment.
4. The most important bakery equipment maintenance is to clean your baking equipment
_________________.
5. In cleaning tools or equipment, make sure you follow the _________________recommendations.

Show that you learned something by doing this activity.

Activity 5: Find Me
Direction:
1. Look inside your kitchen cabinet at home and list down at least five tools and equipment you can find.
Identify if the tools or equipment is functional or non-functional.
2. For the non-functional tools that you find write opposite to it the defects.

Tools and Equipment Functional Non-Functional Defects

Example: ladle  Broken handle
1.
2.
3.
4.

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 5.

Find out by accomplishing the Scoring Rubric honestly and sincerely.

SCORE
CRITERIA SCORE
EQUIVALENTS
1. Has listed 9 to 10 non-functional tools and was able to
5 Excellent
identify their defects correctly.
2. Has listed 7 to 8 non-functional tools and was able to
4 Very Good
identify their defects correctly.
3. Has listed 5 to 6 non-functional tools and was able to
3 Good
identify their defects correctly.
4. Has listed 3 to 4 non-functional tools and was able to
2 Fair
identify their defects correctly.
5. Has listed 1 to 2 non-functional tools and was able to 1 Poor
identify their defects correctly.

Assessment
Let us determine how much you already know about checking condition of tools and equipment. Take this test.
Direction: Read each item carefully. Choose the letter that corresponds to your answer and write it on the space
provided on the right side before the number.

____ 1. Tools and equipment are identified according to .

A. Specification C. Brand
B. Size D. Price
____ 2. This tool helps to cut fat into dry ingredients to create flaky biscuits, scones and pie crusts.
A. Sifter C. Pastry blender
B. Potato masher D. Slotted spoon
____ 3. All of the following tools are used for forming and portioning EXCEPT:
A. Mechanical scoop C. Cookie cutter
B. Rolling pin D. Paring knife
____ 4. Which of the following statement about maintenance of tools is NOT true?
A. Functional baking tools and equipment are what keeps production rolling.
B. Functional baking tools and equipment are what keeps the bakery open.
C. Maintenance is important to prolong the life of the tools and equipment.
D. Frequent use and continuous operation leads to equipment failures which will not affect
overall productivity of the bakery.
____ 5. All of the following are characteristics of a good knife EXCEPT:
A. Cuts food easier, quicker, neater, and with less chance of injury
B. Made of high-carbon stainless steel; they don’t rust or deteriorate
C. Metal structure continued up through the handle
D. Heavy and sturdy
____ 6. Which essential aspect of your bakery will be greatly affected if your baking tools and equipment
goes wrong?
A. Sanitation C. Great service
B. Safety 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 C. Handle with care
B. Don’t alter your tools D. Unplug and disconnect
____ 9. It's best to use mixing bowls made of glass or a nonreactive material like .

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 A. Plastic C. Stainless steel
B. Aluminum D. Brass
____ 10. Electric or handheld mixing and blending tool has _________________removable metal beaters and
variable speeds. 
A. 1 B. 2 C. 3 D. 4
____ 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 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

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