Republic of the Philippines

Department of Education
CARAGA REGION

Technical-Vocational and Livelihood

Bread and Pastry Production NCII
Prepare and Produce Pastry Products

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 WEEKLY LEARNING ACTIVITY SHEETS

COPYRIGHT PAGE FOR UNIFIED LEARNING ACTIVITY SHEETS

TVL-HE-BPP-Grade 11
Learner Activity Sheets
Quarter 2, Week 3
Title: Use appropriate equipment according to required
pastry products and standard operating procedures.

First Edition, 2021

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Development Team of the Learners' Activity Sheets

Writer: Ma. Rg G. Pedrosa

Editors: Virginia T. Mahinay

Reviewers:
Illustrator:
Lay-out Artist: Blessy T. Soroysoroy
Management Team: Evelyn R. Fetalvero, CESO IV Director IV
Atty. Fiel Y. Almendra, CESO V, ARD
Minerva T. Albis, PhD.
Hector DN. Macalalag, PhD., CESO VI
Lorna P. Gayol, Chief CID
Virginia T. Mahinay, EPS
Lelani R. Abutay, EPS, LR Manager
Glyna A. Moscosa, PDSI
Necesario S. Tulod, Principal II

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 WEEKLY LEARNING ACTIVITY SHEETS
Bread and Pastry Production, Grade 11
Week 3

LEARNING ACTIVITY SHEET NO. 3

Prepare Pastry Products

Name of Learner: _________________________________ Section: ____________________

School: ___________________________________________ Date:_______________________

I. Learning Competency:

Use appropriate equipment according to required pastry products and

standard operating procedures. (TLE_HEBP9-12PP-IIa-g-4)

 Identify baking tools and equipment in baking.

 Explain the uses of tools and equipment.
 Classify the different tools according to its uses.

II. Key Concepts:

Baking Tools and Their Uses

NAME DESCRIPTION PICTURE

Measuring Tools

Baking is a accurate skill, which calls for the exact measurement of

the ingredients to achieve desired outcome. The amount of each ingredient
to be used can be determined using few standard measuring tools. (Arcos,
Domo, Dogelio, Kong, 2016)

Graduated or With a headspace above,

liquid graduated into 1, ¾, 2/3,
measuring cup ½, 1/3, and ¼ utilized for
measuring liquid
ingredients., like milk,
water and oil.

Individual Usually made of stainless

Measuring Cups or plastic (in 1, ¼, ½, ¾, 2
or Dry cups) used for measuring
Measuring Cups dry ingredients.

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Measuring A set of tablespoon,
Spoon teaspoon, one-half
teaspoon and one-fourth
teaspoon are used for
measuring little amounts of
ingredients.

Weighing Scale Used for weighing small

amounts of ingredients.

https://independent.academia.edu/samudioruth

Timer
Used to keep an eye on the
baking time, and rising of
yeast.

Oven
thermometer Most oven temperatures
vary from top to bottom
and side to side; place an
oven thermometer next to
food while cooking to
ensure proper
temperatures
Candy
Thermometer used to quantify
temperature of boiled sugar
particularly pulled sugar.

Arcos et al., 2016

Mixing Tools and Utensils

Combining ingredients has significant part of many recipes. Using the

right tools for mixing can make the job much easier. There are electric
appliances available for mixing ingredients, but the job can also be done by
hand with the following tools. (Arcos et al., 2016)

Mixing Bowl Available in different sizes

with sloping sides to
provide ease mixing.
Stainless steel mixing
bowls are best used in
baking

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Wooden Spoon/ Used to cream together
Mixing Spoon butter and sugar and for
mixing batter or dough.

Rubber Scraper Used to eliminate sticky

ingredients from measuring
cups and down the sided of
the mixing bowl. It is also
used to turn batter in
baking pans.

Rotary egg Used for beating eggs or

beater whipping cream manually

Wire Whip/ A device with circles of

Whisk stainless-steel wire
fastened to a handle. Used
to whip egg whites into a
firm foam to make a
meringue

Flour Sifter Used to eliminate

undesirable objects of the
flour, also used to
incorporate air into the
flour and ensure accurate
measurement.

Kong et al., 2016

Hand Mixer and Used for beating eggs and

Stand Mixer cream in a fast and
efficient manner.

https://independent.academia.edu/samudioruth

Cutting Tools

All cutting instruments work best when they are appropriately kept
up with. A sharp tool not only performs better but is safer to use, because
less pressure is required to cut through the ingredients. (Kong et al., 2016)

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Chef’s Knife or Used for cutting large
French Knife quantities of nuts, fruits, or
vegetables.

Bread knife It usually has a indented

edge. This helps cut bread
or cake without crushing it.

Kitchen Shears Used for trimming or

cutting dried fruits and
vegetables fresh herbs, and
cutting pastry.

Dough Cutter Broad, rectangular stiff

piece of metal or plastic
used to cut dough to
various sizes.

Grater/ Used to shred foods into

Shredder finer pieces.

Biscuit or Used to form biscuits and

Cookie Cutter cookies into various
shapes.

Arcos et al., 2016

Miscellaneous Tools

There are still more tools and utensils that are also essential in your
kitchen. It is very important that you have the following basic tools that
you will need for baking. These tools are vital for you to have since they
make the process more efficient and easier. Try to keep them in mind all
the time so that you will have a guide. (Arcos et al., 2016)

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Pastry Blender Used to cut shortening in
flour when baking bread,
biscuits and scones.

Pastry Wheel Used to cut strips of

dough. The use of this
utensil prevents dough
from being “dragged along”
the blade of a knife when
one is used.

Pastry Bag and A funnel-like or cone shape

Tips cloth or plastic bag with an
open end that can be fitted
with metal or plastic tips of
varying sizes and designs
used for shaping ,piping.

Rolling Pin Used to flatten dough for

bread, biscuits and
pastries.

Parchment It is used as lining baking

paper pans and making piping
cones for decor work.

Pastry Brush Used for greasing baking

pans and tops of pastry
products.

Cooling Rack Used for cooling cakes and

other baked products
without “steaming” the
bottom crust.

Arcos et al., 2016

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III. Guided Practice

Directions: Fill in the missing letter. Write your answer on your activity notebook.

1. ___ ___ bb ___ r s___ ___ a___ ___ e ___

2. K ___ tc ___ e ___ s ___ ea ___ s

3. P___ as ___ ___ y ___ l ___nd ___ r

4. _ M___ ___su___ ___ ng s___o___ ___

5. ___ o___ ___ing ___in

Arcos et al., 2016

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IV. Independent Practice

Activity 1. Match the baking tools with its functions. Write the letter of your
answer on your activity notebook.

FUNCTION
1. 6.

2. 7.

3. A. Used to whip egg whites 8.

into a firm foam to make a
meringue
B. used to measure the weight
of the ingredients

C. used for measuring dry

4. 9.
ingredients.

D. used to stamp out

individual cookies from rolled
dough
E. Used for greasing pans

F. used as mixing spoon

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G. a cup calibrated to indicate
 H. used to remove foreign
objects from the flour

I. used to cut dough during

scaling
5. 10.

J. used to grate food into fine

form

Arcos et al., 2016

Activity 2. Classify

Directions. Classify the following tools according to their use. Choose your
answer from the choices below. Write the letter that corresponds to your answer
on your activity notebook.

A. cutting tool
B. miscellaneous tool
C. mixing tool

1. rubber scraper
2. wooden spoon
3. bread knife
4. grater and shredder
5. spatula
6. pastry tip
7. whisk
8. pastry blender
9. pastry wheel
10. flour sifter

V. Application

Directions: Read the egg pie recipe below. Mark √ the circle if the utensils is used
in the recipe and X if not.

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 Egg Pie

Crust

• 1 ½ cups All-purpose flour

• ½ cup Butter or shortening
• 6-8 Tbsp cold water
Filling
• 3 Eggs
• 250 grams Skimmed milk
• ¾ cup Sugar
• 2 ½ cup Water
• 1 Tbsp All-purpose flour
• ½ tsp Vanilla

Procedure

Crust

1. Cut in fat and flour using pastry blender until ingredients resemble
a coarse meal.
2. Gradually add cold water. Start forming the dough into balls. A few
drops of water may be added if dough will not hold together. Do not
knead.
3. Sprinkle flour lightly on board and rolling pin. Place the dough on
the board and shape into ball with your hands.
4. Roll the dough form the center to edges, releasing pressure near
the edge to keep thickness of the dough even. Roll in all directions
to maintain perfect circle. The dough should be an inch layer than
the pie plate.
5. Roll dough over the rolling pin then unroll over the pie plate. This
will prevent the dough from breaking when transferring from the
board to the pie plate. Fit snugly
6. on the pan. Prick liberally with tines of a fork. Set aside.
7. Prepare Filling :
Mix all ingredients thoroughly. Pour in the prepared pie pan.
Bake at 350º F for 30 – 45 minutes.

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Arcos et al., 2016

VI. Assessment:

Activity 1: Identify Me!

Read each statement carefully. Match column A with column B. Write the
letter of your answer on the space provided before the number.

Column A Column B

1. Used to remove foreign objects of the flour a. Rotary

egg beater
2. Used for beating eggs or whipping cream manually b. timer
3. Used for measuring liquid ingredients. c. flour
sifter
4. Used for greasing baking pans and tops of pastry products. d. liquid
measuring cup
5. Used to monitors the baking time. e. pastry
brush

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VI. Answer Key:
Independent Practice:
Activity 1. Activity 2
Guided Practice: 1. D 1.
1. Rubber scrapper 2. G
2. Kitchen Shears 3. H
3. Pastry blender 4. C
4. Measuring spoon 5. J
5. Rolling pin 6. F
7. F
8. I
9. A
10. B

Application:
Assessment:
Answer may vary
C
F
A
G
D
B
E

VII. References:

Books:

Arcos, C. M., Domo, A. P., & Dogelio, M. A. Kong, A. S., (First Edition 2016). Bread
and Pastry Production Learning Manual for Senior High School. Quezon City.
Sunshine Interlinks Publishing House, Inc. 2016.

Internet Sources:

https://independent.academia.edu/samudioruth

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