Bread & Pastry

Production
QUARTER 1
MODULE

7 Baking Tools and Equipments

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TECHNICAL VOCATIONAL LIVELIHOOD
Bread & Pastry Production – Grade 11
Quarter 1 – Module 7: Baking Tools and Equipment
First Edition, 2020

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 Printed in the Philippines by Department of Education – Schools Division of
Pasig City

Bread & Pastry

Production
Quarter 1
Module 7

Baking Tools and Equipment

Lesson 1: Basic Baking Tools

A. Hand tools
B. Measuring Tools & Portioning Devices
C. Decorating Tools
D. Miscellaneous Tools

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Introductory Message
For the Facilitator:

Welcome to the Bread and Pastry Production Grade 11 Self-Learning Module on

Baking Tools and Equipment!

This Self-Learning Module was collaboratively designed, developed and reviewed

by educators from the Schools Division Office of Pasig City headed by its Officer-
inCharge Schools Division Superintendent, Ma. Evalou Concepcion A. Agustin, in
partnership with the City Government of Pasig through its mayor, Honorable Victor
Ma. Regis N. Sotto. The writers utilized the standards set by the K to 12 Curriculum
using the Most Essential Learning Competencies (MELC) in developing this
instructional resource.

This learning material hopes to engage the learners in guided and independent
learning activities at their own pace and time. Further, this also aims to help learners
acquire the needed 21st century skills especially the 5 Cs, namely: Communication,
Collaboration, Creativity, Critical Thinking, and Character 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. Moreover, 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 Bread and Pastry Production Self-Learning 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 material while being an active
learner.

This module has the following parts and corresponding icons:

Expectations - This points to the set of knowledge and

skills that you will learn after completing the module.

Pretest - This measures your prior knowledge about the lesson at hand.

Recap - This part of the module provides a review of concepts and skills that you
already know about a previous lesson.

Lesson - This section discusses the topic in the module.

Activities - This is a set of activities that you need to perform.

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 Wrap-Up - This section summarizes the concepts and
application of the lesson.

Valuing - This part integrates a desirable moral value in the lesson.

Posttest - This measures how much you have learned from the entire module.

EXPECTATION S
At the end of this module, the learners shall be able to:
a. Recognized the different baking tools.
b. Identify the classifications and functions of different basic baking tools

PRETEST
Direction: Read and understand the statement. Encircle the best answer.

1.A Cake Rotator is revolving cake stand or turn table use to hold cake for easy frosting
and decorating as it rolls in full circle that is classified as:

A. Measuring tools C. Cutting tools

B. Mixing tools D. Decorating tools
2.A Long handle bowl shaped with a fine screen that used to sift baking ingredients

a. Mixing bowl C. Round pan

b. Strainer D. Drum Sieve
3.A mixing tool with stainless wires which are looped and gathered at the handle and
used for whipping ingredients to blend well

a. Wire whisk C. Rolling pin

b. Strainer D. Drum Sieve

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4.A measuring tools which a set of spoons used to measure small amounts of baking
ingredients

c. Measuring cup C. liquid measuring spoon

d. Wooden spoon D. measuring spoon
5.A miscellaneous too which is used to allow air to circulate freely to cool baked goods.

e. Cooling rack C. Strainer

f. Mixing bowl D. Drum Sieve

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 RECAP
Let us recall your lesson on Occupational, Health and Safety, Identify the 5’s Japanese
Productivity Philosophy and its meaning:
Japanese Productivity Philosophy: Meaning:
SEIRI
SEITON
SEISO
SEIKETSU
SHITSUKE

A. HAND TOOLS are used for preparing, mixing and cutting ingredients of
various bread and pastry products. The various hand tools include:

1. Rolling Pin – a cylinder shaped made of wood, marble or

thermo plastic; used to roll out the dough

2.Wire whisk/whip - a tool with stainless wires which are

looped and gathered at the handle and used for whipping
ingredients to blend well

3. Wooden spoon – paddle-shaped spoon made from light

wood.

LESSON
BAKING TOOLS
Baking tools makes the preparation and baking easier and a person within the
kitchen to work more efficiently. A kitchen with complete and fully equipped baking
tools is the fundamental steps to successful baking. Using the acceptable tools will
result in the accuracy of the output or finished product. Each baking tools plays a
very important role within the baking process.

In this module, baking tools were classified as hand tools; measuring tools & portioning
devices; decorating tools; and miscellaneous tools.
4. Dough scrapper/cutter - bench scrapper is a
rectangular piece of wood/stainless used to cut or divide
dough into small sizes.

5. Bread Knife - knife with serrated blade used to cut

bread or cake in order to have a smooth without deforming
and no crumbling effect.

6. Rubber scraper/spatula - pliable rubber used for

scraping out the batter content of a mixing bowl.

7. Drum Sieve - stainless steel with fine screen in a round

frame used for sifting dry ingredients.

8. Strainer - long handle bowl shaped with a fine screen

that used to sift baking ingredients.

9. Grater - tool which is essential for grating citrus zests,

chocolates, cheese and other ingredients.

10.Mixing bowl - bowl used for mixing ingredients that

comes in different sizes. It could be plastic, glass,
aluminum and stainless.

11. Pastry blender - hand tool with rounded steel cutters

on the bottom. It is used to incorporate shortening into
flour in making pie crust.

12.Pastry Wheel - cutting device used to divide the dough

into strips or use as pizza cutter.
13.Baker’s Peel - wooden paddle like tool with flat handle
and used to remove breads and pizza inside the deck oven
14. Cake server - wide triangular stainless steel with
handle for pulling out the piece of cake easily
B. MEASURING TOOLS are tools for portioning and measuring dry or liquid
baking ingredients in preparing various bread and pastry products. The
commonly used measuring tools are:

1.Measuring spoon - set of spoons used to measure small

amounts of baking ingredients and it comes with l T, l t,
1/2 t,1/4t and sometimes 1/8 t.

2.Measuring Cup - set of cups that measures 1c,1/2c,

1/3c, 1/8c, and 1/4c used in measuring dry ingredients
and comes in stainless, aluminum or plastic materials.

3.Measuring Cup for Liquid - glass or plastic measuring

cup which resembles to small pitcher used in measuring
liquid ingredients.

4. Weighing Scale - kitchen weighing device that gives

accurate measurement or ingredients to prevent baking
miseries

5.Scooper - small ice cream scooper that has a spring

action for quick release of cookie dough in equal portion.

6.Kitchen Timer - alarm gadget use to remind the baker if

the product is already done through time setting.

7.Cake Tester - skewer like stainless steel wire used to test

doneness by inserting it in the cake batter when it comes
out clean, then the product is baked enough.

8.Candy thermometer - instrument that registers

temperature and that indicate the stages of cooking sugar.

9.Oven thermometer - used to measure oven temperature

accurately that is called upon in the recipe of the particular
baked products.
 10. Kitchen shear - are used for various cutting
procedures.

C. Decorating Tools are baking tools used for decorating or esthetic designs of
various bread and pastry products. This may include:

1.Pastry tip - stainless icing tube attached in pastry

bag to pipe out different icing designs and to create an
eye appealing cake.

2. Pastry bag - icing bag made of flexible polycotton

cloth and has a triangular shape with a hole at the tip
in placement of pastry tip.

3.Lazy Susan/Cake Rotator - revolving cake stand or

turn table used to hold cake for easy frosting and
decorating as it rolls in full circle.

4. Cookie Cutter - metal or plastic with different

shapes and sizes used to cut cookies and biscuits dough
to make fancy design.

5. Cake comb - an icing comb in triangular shape with

a saw-toothed edge for texturing icing used to decorate
cake surface.

6. Pastry Brush - nylon bristle used to brush melted

butter, egg wash, and glaze into the baked products.

7.Cake leveler -cake saw with serrated blade that slices

the cakes into layers in putting filling inside and makes
the layers uniformly divided.

8. Steel spatula - palette knife with a long narrow steel

used to ice and decorates cakes.
 D. Miscellaneous Tools are other essential tools in baking used for preparing
various bread and pastry products. It may include:

1. Pastry Cloth - canvass cloth that promotes even rolling

without sticking the pastry dough. Muslin cloth can also be
used.

2. Cooling rack - is used to allow air to circulate freely to

cool baked goods.

3.Parchment Paper - is grease- and moisture-resistant

paper specially treated for oven use.

4.Oven Mitt - heat proof gloves with an elbow length to

protect hands from burnt when getting hot pans from the
oven.

5.Silpat /Silicone Mat - Flexible fiberglass mat coated

with nonstick silicone, used to line baking sheets

ACTIVITIES
Activity 1:
DIRECTION: Read carefully the given recipe and list down all the tools that you
need to prepare in order to prepare the said recipe.

LECHE FLAN
Ingredients
• 10 pieces raw eggs
• 1 small can condensed milk
 • 1 cup fresh milk (or evaporated milk)
• 1 cup granulated sugar
• 1 tsp vanilla extract

Instructions:
1. Using all the eggs, separate the yolk from the egg white (only egg yolks will be
used).
1. Place the egg yolks in a big bowl then beat them using a fork or an egg
beater
2. Add the condensed milk and mix thoroughly
3. Pour-in the fresh milk and Vanilla. Mix well
4. Put the mold (llanera) on top of the stove and heat using low fire
5. Put-in the granulated sugar on the mold and mix thoroughly until the solid
sugar turns into liquid (caramel) having a light brown color.
6. Spread the caramel (liquid sugar) evenly on the flat side of the mold
7. Wait for 5 minutes then pour the egg yolk and milk mixture on the mold
8. Cover the top of the mold using an Aluminum foil
9. Steam the mold with egg and milk mixture for 30 to 35 minutes. 10. After
steaming, let the temperature cool down then refrigerate 11. Serve for
dessert. Share and Enjoy.

List down here the tools and equipment needed:

1._______________ 4. _______________ 7. _______________
2._______________ 5. _______________
3._______________ 6. _______________

Activity 2:
Directions: Classify the following tools based on their usage. Write the letter of
your answer in the space provided.
A. Hand Tools C. Measuring/ Portioning Tools
B. Miscellaneous Tools D. Decorating Tools

______1. Rolling Pin ______6. cake server

______2. Pastry Brush ______7. Pastry wheel
______3. Weighing scale ______8. Wooden spoon
______4. Strainer/Sifter ______9. Cake comb
______5. Cooking rack ______10. Cake Rotator

WRAP -UP
You demonstrated an understanding of the different usage and function of
basic baking tools used in bread and pastry production. Let us now conclude it all.
1.Identify the (5) Basic baking tools, explain their uses and classify
according to mixing & cutting tools; measuring tools & portioning
devices; decorating tools; or miscellaneous tools). Write your
answer on the boxes below.
 Baking Tools Name Use Classification

VALUING

“It is essential to have good tools, but it is also essential that the tools should be
used in the right way.”

- Winston Churchill

Discuss your insights on the quotation above. Write your answer on the
space provided.
__________________________________________________________________________________
_________________________________________________________________________________
_
_________________________________________________________________________________
_
_________________________________________________________________________________
_
_________________________________________________________________________________

POSTTEST
Direction. Matching Type. Match column A with column B. Write the letter of
the correct answer on the space provided.
A B
1. It is used to allow air to circulate A. Rolling pin
freely to cool baked goods._____ B. Measuring Cup
2. A revolving cake stand or turn table C. Lazy Susan
use to hold cake for easy frosting D. Drum sieve
and decorating as it rolls in full E. Cooling rack
circle._____
3. It is used in measuring dry
 ingredients. _____
4. Stainless steel with fine screen in a
round frame used for sifting dry
ingredients.______
5. A cylinder shaped made of wood,
marble or thermo plastic; used to
roll out the dough. ______
 KEY TO CORRECTION
.B 10 .D 5 .A 5
.A 9 .D 4 .D 4
.C 8. A 3 .B 3
.D 7 .A 2 .C 2
.A 6 .B 1 .E 1
Activity 2: POST -TEST
measuring spoon, rubber spatula/scraper, wire whisk
Activity 1: Mixing bowl, strainer, pastry brush, measuring cup,
SHITSUKE - Sustain; Self -discipline
SEIKETSU - Standardize; Sanitize
SEISO - Sweep; Shine
SEITON - Set in order; Systematize
SEIRI - Sort
RECAP: PRETEST: 1 .D , 2.B, 3.A, 4.D, 5.E,

References
Barateta-Prades, C. (2015). Bread and Pastry Production NCII. Books Atbp.
Publishing Corp. Mandaluyong City

Cadiente, M., 2017. Bread and Pastry Production. Published by VIBAL Group, Inc.,
Quezon City, Philippines

Department of education- Bureau of Learning Resources. Bread and Pastry

Production Manual - Technical-Vocational-Livelihood Track. 1st Ed 2016.
DepEdBLR Ground floor Bonifacio Bldg., DepEd Complex, Meralco Avenue,
Pasig City, Philippines

Gisslen, W. 2017. Professional Baking. 7th Edition. published by John Wiley &
Sons, Inc. Hoboken, New Jersey

Technical Education and Skills Development Authority (TESDA)online program.

Bread and Pastry Production NC II: Preparing Cakes. TESDA East Service Road,
South Superhighway, Taguig City, Philippines. retrieved from
https://www.etesda.gov.ph/course/

Villverde-Gabriel, El. (2012). Passion to Bake. Baking Guide for Beginners. Books
Atbp. Publishing Corp. Mandaluyong City.