Tle10 He Breadpastryproduction q1 Mod1 Bakingtoolsutensilsandequipment v5

10
Technology and
Livelihood Education
Home Economics
Bread and Pastry Production
Quarter 1 - Module 1:
Baking Tools, Utensils and Equipment
Department of Education ● Republic of the Philippines

Technology and Livelihood Education Grade 10
Home Economics - Bread and Pastry Production
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Quarter 1 - Module 1: Baking Tools, Utensils and Equipment
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10
Technology and
Livelihood Education
Home Economics
Bread and Pastry Production
Quarter 1 - Module 1:
Baking Tools, Utensils and Equipment
This module was collaboratively developed and reviewed by

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education stakeholders to email their feedback, comments and
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Department of Education ● Republic of the Philippines

TABLE OF CONTENTS
Page
Cover Page
Copyright Page
Title Page
Lesson 1. Baking Tools, Utensils and Equipment 1

Overview 1
Objectives 1
Pre-Assessment 1
Prior Knowledge 2
Presentation 3
Concept Development 3
Activities 10
Assessment 10
Application 11
Generalization / Synthesis 11
Post-Assessment 11
Lesson 1. Types, Kinds and Classifications of Baked Products 13

Overview 13
Objectives 13
Pre-Assessment 13
Prior Knowledge 14
Presentation 14
Concept Development 14
Activities 30
Assessment 31
Application 31
Generalization / Synthesis 32
Post-Assessment 32
Answer Key 34
References 34
Lesson
Baking Tools, Utensils and
1 Equipment
Overview
This module covers the knowledge, skills, attitudes and values on
developing skills for the competency in Bread and Pastry Production, specifically
on baking tools, utensils and equipment. It provides varied and relevant activities
to determine your understanding of the key concepts leading to mastery of the
competency.
Objectives
At the end of this lesson, the learner should be able to:
1. Use appropriate equipment according to required bakery products and

standard operating procedures.
2. Select, measure and weigh required ingredients according to recipe

production requirements.
Pre-Assessment
Directions: Read and analyze the statement carefully. Choose the best
answer and write the letter of your answer on another sheet of
paper.
1. It is the primary ingredient in baking.

A. flour B. baking powder
C. sugar D. milk
2. Which of the following sugar is primarily used in preparing icing?
A. brown sugar B. confectioner’s sugar
C. granulated sugar D. refined sugar
3. One of the basic ingredients in baking that improves aroma in baked
products is _____.
A. baking powder B. flavorings
C. shortening D. sugar
1
4. It is a substance causing expansion of dough and batters by the release
of gases within such mixtures, producing baked products with
porous structure.
A. yeast B. baking powder
C. baking soda D. leavening agents
5. Which kind of flour is glutenous?
A. all-purpose flour B. bread flour
C. cake flour D. soft flour
6. A tool used in scraping residues of ingredients from the bowl and
in folding batter of cakes.
A. rubber scraper B. spatula
C. mixing bowl D. rolling pin
7. What is the best step to have better results in baking?
A. Measure ingredients accurately.
B. Memorize the recipe very well.
C. Use modern equipment.
D. Use only imported ingredients.
8. How many teaspoons are there in 1 tablespoon of baking powder?
A. 3 tsp. B. 5 tsp.
C. 1T D. 3T
9. What is the proper way to measure flour accurately?
A. Level off with the use of the tines of a fork.
B. Scoop flour to a measuring cup until full and level off
using spatula.
C. Dip measuring cup to the flour and shake to pack the flour.
D. Measure flour using measuring spoon.
10. Which type of mixing technique is done only in baking bread?
A. blending B. creaming
C. folding D. kneading
Prior Knowledge
Baking is a refined method of cooking food. It requires special tools

and equipment in order to bring out the best results of each baked products
and to prepare for baking. Let us try to recall the different baking tools,
utensils and equipment used in baking.
In your Grade 9 TLE, you have learned the definition of terms. Before
taking up the lesson, you must know the meaning of the following words:
1. Tool - an implement for working, cutting and shaping.

2. Utensil - an implement, instrument or vessel especially used in
2
preparing food.
3. Equipment - a motor-based devise needed for a specific purpose or
function.
4. Baking - is the cooking of food by dry heat especially in an oven.
You have learned things about baking tools, utensils and equipment
and how to measure and weigh the ingredients. Let us try to remember how
far you have learned the previous topics on measuring and weighing
ingredients.
Presentation
The topic to discuss now is on baking tools, utensils and equipment.
Familiarize yourself on the different tools, utensils and equipment. Some of these
are used in measuring, mixing and blending ingredients.
Concept Development
Basic Tools, Equipment Used for Baking Bakery Products
Measuring Tools
1. Flour Sifter - is also called sieve. This is an essential piece of equipment if

flour is measured by cup rather than by weight. Sifting flour ensures
accurate measurement.
Source: https://www.breadworld.com/education/baking-tools/
2. Rubber Scraper - It is a pliable rubber used in scraping residues of

ingredients from the bowl and in folding batter of cakes.
Source: BW-images-BakingTools-RubberSpatula.jpg
3
3. Measuring Cups
a. Measuring Glass - It is used for measuring liquids in big quantities.

b. Measuring Jug - It is a container used for measuring liquids with lines

printed on the side showing how much it contains. It can measure at
least 5 cups of liquid.
Source: https://dictionary.cambridge.org/images/thumb/measur_noun_002_22790.jpg
c. Dry Measuring Cups - They come in sets of 1/4, 1/3, 1/2 and 1 cup
sizes commonly used for measuring dry ingredients.
4. Measuring Spoons - These also come in sets of

½ tablespoon, ¼ teaspoon, 1 teaspoon and 1
tablespoon sizes. These are used in measuring
liquid in small quantities. It can be used
accurately by spooning ingredient into it until full
and leveled off by a spatula.
4
5. Mixing Bowls - These are perforated bowl of different sizes used in mixing
ingredients. These should be large enough to allow easy mixing and for
rising in the case of yeast breads. The most convenient mixing bowl is the
one that has sloping sides rounding down to the bottom.
6. Dietetic Scale - It is an instrument used to weigh small quantities of the

items or ingredients.
7. Electric Mixer - It is an equipment used in beating, mixing and blending

mixtures in baking.
8. Rotary Egg Beater - It is a hand-held device for beating eggs, cream, and
other liquids.
5
9. Wooden Spoon - It is usually made of wood and comes in variety of
shapes and sizes; a tool used for mixing and stirring flour mixtures.
10. Baking Pan - It is made of an aluminum or tempered glass dish,

rectangular or square in form used for baking cakes.
11. Weighing Scale - This scale is used to measure large quantities of

ingredients.
12. 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.
6
13. Timer - Timer monitors the baking time and rising of yeast.
14. Candy Thermometer - It is used to measure temperature of boiled sugar

especially pulled sugar.
Cutting Tools
15. Chef’s or French Knives - These are all-purpose knives used for a variety
of chopping, slicing and mincing tasks.
16. Bread Knife - It has serrated edge which helps cut the bread or cake
without crushing it.
7
17. Kitchen Shears - It is used for cutting dried fruits and vegetables, fresh
herbs and cutting pastry.
18. Grater and Shredder - These are used to grate food, shred or slice
vegetables, fruits and cheese into finer form.
19. Cookie Cutters - These are used to stamp out individual cookies from
rolled dough. They are made of thin sheet metal or plastic that has been
molded or formed into shapes. The cutting edges must be even and sharp
enough to slice through the dough cleanly.
20. Biscuit and Dough Cutter - These are used to cut dough into desired
shapes. These are often thought of as essential pieces equipment.
8
Miscellaneous Tools
21. Rolling Pin - It is a tool used to flatten dough in making pastries.

22. Pastry Blender - This is used to cut biscuits, cones, pie crusts, and other
kinds of dough.
23. Pastry Brush - A pastry brush is a kitchen tool used in brushing egg wash
or any other ingredients like melted butter, or milk on bread pastries or any
food items. It controls the amount of glaze which is applied, and ensures
that it is spread evenly and efficiently.
24. Pastry Wheel - This used to cut strips of dough along with the blade
knife.
9
25. Parchment Paper - It is a grease-resistant, non-stick, heatproof, quick-
release coated paper used as lining of baking pans and making piping
cones for décor work. The paper can be reused until it becomes dark and
brittle.
26. Wire Cooling Racks - These racks have feet that raise them above the
counter above the counter so that moisture does not collect under cooling
baked goods. These racks can also be used for glazing and confectionery
work.
Activities
Directions: Write True if the statement is correct and False if it is
incorrect. Write your answer on another sheet of paper.
1. Pastry wheel has feet that raise above the counter so that the
moisture does not collect under the cooling baked goods.
2. The utensil that is used to cut strips of dough along with the blade
knife is pastry wheel.
3. The paper that can be reused until it becomes dark and brittle is
called manila paper.
4. A tool that is used to level off ingredients is called rubber scraper.
5. Biscuit cutter is used to cut dough into the desired shapes.
Assessment
Directions: Below are baking tools, utensils and equipment. Complete the
paragraph by supplying the missing words. Write your
answers on another sheet of paper.
10
The utensil that is used to cut biscuits, cones, pie crusts and other
kinds of dough is called ___(1)___. A pastry brush is used to ___(2)___.
The utensil that has serrated edge and helps in cutting bread or cake
without crashing is called ___(3)___. The ___(4)___ are also used for
cutting dried fruits and vegetables, fresh herbs and cutting pastry. Grater
and shedder is used to ___(5)___.
Application
Directions: Write at least three (3) of your most familiarized baking utensils
and write their uses. Write your answers on another sheet of paper.
A. Measuring Utensils
1.
2.
3.
B. Mixing Utensils, Blending Utensils, Cutting Utensils

1.
2.
3.
C. Baking Utensils
1.
2.
3.
Generalization / Synthesis
In this lesson, I learned that ______________________________________

__________________________________________________________________
_________________________________________________________________.
Post-Assessment
How Much Did You Learn?
Directions: Identify the baking tools and equipment described in the statements.
Write your answers on another sheet of paper.
1. A tool use in cutting strips of dough along with the blade knife is
________.
2. ________ is used to stamp out individual cookies from rolled dough.
11
3. ________ includes a knife and a chopping board that are used to cut
glazed fruits and nuts or other ingredients in baking.
4. ________ is an equipment used for beating, mixing and blending.
5. ________ is a tool used to grate food into finer forms.
6. ________ is used for sifting flour.
7. ________ is used for various cutting procedures.
8. ________ is used to measure dry ingredients in small quantities.
9. ________ consists of a set of spoons with different sizes used in
measuring both dry and liquid in small quantities.
10. A perforated bowl used in mixing ingredients for baking is called
________.
12
Lesson Types, Kinds and

Classifications of Baked
2 Products
Overview
Lesson 2 of this module discusses information related to types, kinds and
classifications of baked products. The types or kinds of products are dependent on
the ingredients used. Thus, the selection of the kind of baking ingredients to be
used matters with what bakery products you want to bake. In this lesson, you will
be taught with the common baking ingredients you need in the kitchen.
Objectives
At the end of this lesson, the learner should be able to:
1. Select, measure and weigh required ingredients according to recipe or

production requirements.
Pre-Assessment
Directions: Read and analyze the statements carefully. Choose the best
answer and write the letter of your answer on another sheet of
paper.
1. Which baked product is called “little cakes”?

A. bread B. muffin
C. cupcakes D. cookies
2. These are called hydrogenated fats.
A. shortenings B. saturated fats
C. butter D. margarine
3. It is a simple cup bread leavened and is considered a member of a
quick bread family.
A. cupcakes B. cookies
C. muffin D. macaroons
4. It is a tool used to flatten the dough in making pastries.
C. rolling pin D. shredder
5. What is the equivalent measurement of 1 pint?
A. 1 cup B. 2 cups
C. 8 ounces D. 3 tablespoons
13
Prior Knowledge
You have learned in the previous topic about the baking tools and
equipment and how this tool is being used in baking. I hope you still
remember the different baking tools and how they are used in baking.
Before taking up the lesson, you must know the meaning of the
following words:
Definition of Terms
1. Saturated - full of moisture; made thoroughly wet.

2. Leavener - a substance that is used to produce fermentation in dough
or a liquid.
3. Carbohydrates - are any of the various neutral compounds of carbon,
hydrogen and oxygen.
4. Confectioner’s sugar - is a powdered sugar or a refined finely
powdered sugar.
5. Glutenous - is A sticky elastic protein substance especially wheat flour
that gives stickiness to dough.
Presentation
This topic focuses on the types, kinds and classifications of baked products
that are usually found in most bakeshops. Let us try to know them.
Concept Development
Types, Kinds and Classifications of Baked Products
Preparing bakery products require no trick but adequate mastery of the

processes in baking. In this topic, you will learn about the different types, kinds and
classification of bakery products.
Bread
Bread is a food made from flour, water, yeast and salt baked in an oven. It is
one of the most popular and best sold baked products not only in our country but in
other countries as well. There are different kinds of bread that we, Filipinos are
fond of eating depending on the quality of breads they have.
14
Dough
It is a mixture of flour and liquid with other ingredients, such as leavening
agents, shortening, sugar, salt, eggs, and various flavouring materials, used to
make baked products.
Two Classifications of Dough
1. Lean Dough - The basic ingredients for bread which includes flour, yeast,
salts, little sugar, and shortening make up the lean dough. This dough is
made into pan de sal, pan Americano, French bread and other crusty bread
varieties.
Source: https://d1c8xu194km6ge.cloudfront.net/assets/48361/Basic_Bread_S2_HD1280.jpg
2. Rich Dough - It contains butter, nuts, fruits, eggs, and condiments. Milk is
also used and more sugar. This dough is used in making rolls, coffee cakes
and sweet bread varieties.
Source: https://www.recipezazz.com/media/photos/photos/4/4/3/5/1/mimis-rich-sweet-dough-jpg
Characteristics of a Well-Made Bread
1. It is large for its weight with well-rounded top and free from cracks and
bulges.
2. The crust is thin with even golden-brown color.
3. It has a fine and even grain, elongated cells, and thin cell wall making the
crumb smooth, soft, elastic, and creamy white with a silky sheen.
4. It does not crumble easily.
5. It has a sweet and nutty odor and not sour.
15
Commonly Used Table Abbreviation in Baking
Unit of Measurement Table Abbreviation/s
Gallon gal.
Quart qt.
Pint pt.
Cup C
Tablespoon Tbsp. or T
Teaspoon tsp. or t
Fluid Ounce fl. oz.
Ounce oz.
Pound lb.
Gram g.
Kilogram kg.
o
Degree Fahrenheit F
Degree Celsius o
C
All-Purpose Flour AP Flour
Source: https://www.dummies.com/food-drink/recipes/measurement-abbreviations-and-
conversions/
Equivalent Measures
Standard Measure Equivalent Measure

1 tablespoon 3 teaspoons, ½ fluid ounce
1 fluid ounce 2 tablespoons
1 cup 8 fluid oz. 16 tablespoons
1 pint 2 cups
1 quart 2 pints, 4 quarts
1 gallon 4 quarts, 16 cups
2 gallons 1 pack
Ounce and Pound Measures

Standard Measure Equivalent Measure
4 ounces ¼ pound
8 ounces ½ pound
12 ounces ¾ pound
16 ounces 1 pound
Source: http://www.joyofbaking.com/IngredientSubstitution.html#ixzz3gF7G0HOO
16
Weight Conversion for Common Baking Ingredients
The following chart shows the conversion for common baking ingredients,
per one cup measure:
Dry Ingredients
Ingredients Ounces (oz.) per cup
All-Purpose Flour, Sifted 4 oz.
Bread Flour, Sifted 4 ½ oz.
Cake Flour, Sifted 3 ½ oz.
Cocoa Powder, Lightly Spooned 3 oz.
Dry Milk Powder 4 ¾ oz.
Granulated Sugar 7 oz.
Liquids and Dairy

Milk 8 oz.
Buttermilk 8 oz.
Heavy Cream 8 oz.
Sour Cream 8 oz.
Sweetened Condensed Milk 10 ½ oz.
Butter and Fats

1 Tablespoon Butter ½ oz.
Shortening 6 ¾ oz.
Olive Oil, Canola Oil, Vegetable Oil 7 ½ oz.
Substitution of Ingredients
Sometimes you may find it necessary to substitute one ingredient for

another in a recipe. However, using a different ingredient may change both the
taste and texture of your baking. So, it is a good idea before substituting to
understand the role that ingredient plays in the recipe.
17
Amount Substitution
Baking Powder, 1 teaspoon ¼ teaspoon baking soda + ½ teaspoon
single acting cream of tartar + ¼ teaspoon corn starch
Baking Soda 2 teaspoons double-acting baking powder
½
(Sodium (must replace the acidic liquid in recipe
teaspoon
Bicarbonate) with non-alcoholic liquid)
3 tablespoons natural cocoa powder + 1
Unsweetened
1 ounce tablespoon unsalted butter, vegetable oil
Chocolate
or shortening
Fats, Margarine ½ cup ½ cup salted or unsalted butter
All-Purpose Flour 1 cup 1 cup + 2 tablespoons sifted cake flour
Cake Flour 1 cup 1 cup all-purpose flour - 2 tablespoons
1 1/3 cup all-purpose flour + 2/3 cup cake
Pastry Flour 2 cups
flour
¾ cup light or dark corn syrup + ½ cup
Honey 1 cup
granulated white sugar
Milk, buttermilk 1 tablespoon lemon juice or vinegar +
1 cup
(sour milk) enough milk to make 1 cup
Milk, evaporated, 1 cup light (30 % butterfat) or heavy
1 cup
or whole milk whipping cream (35 % butterfat)
¾ cup light or dark brown sugar heated to
Molasses 1 cup
dissolve in ¼ cup liquid
Granulated 1 cup tightly packed light or dark brown
1 cup
white sugar sugar
Vanilla Extract 1 teaspoon ½ teaspoon powdered
Yeast, active dry 1 envelope 1 tablespoon fast-rising active yeast
Cookies
Cookies are always popular. They are called “little cakes”, flat, sweet and
small. They can be made in a variety of shape and colors and can be served in
many different ways.
Kinds of Cookies
1. Drop Cookies - irregular and unevenly shaped. They are simply done by
dropping the cookie batter by a teaspoon or spoon in a baking sheet.
Source:
https://img.sndimg.com/fo
od/image/upload/c_thumb
,q_80,w_412,h_232/v1/
img/recipes/14/74
18
2. Rolled Cookies - These are made from dough which have been rolled out
and cut with cutters to form shapes fit in special occasions such as
Christmas, Valentine’s Day and Easter.
Source: https://food.fnr.sndimg.com/content/dam/images/food/fullset/2018/11/20/0/
WU2011_Cinnamon
3. Pressed or Bagged Cookies - These are made with more butter which make
the finished product richer in taste. The mixture is put in a cookie presser or
pastry tube to form varied shapes.
Source: best-ever-spritz-cookies_2556_600x600.jpg?ext=.jpg
4. Cookie Bar - This type of cookie is cut into bars after baking to form small
and square in shape.
Source: https://images-gmi-pmc.edge-generalmills.com/31e8a553-8785-459e-aee6-
d44d635ab23f.jpg
19
5. Refrigerated Cookies - This type of cookies is frozen and cut into desired
shapes before baking.
Source: https://www.tastesoflizzyt.com/wp-content/uploads/2017/04/refrigerated-sugar-
cookiesrecipe
Muffin
Simple cup breads leavened and are considered as member of a quick

bread family.
Outside Characteristics of Muffins and Quick Breads
Shape - Uniform; well-rounded top; free from peaks; no cracks

Size - Uniform; large in proportion to weight
Color - Uniform golden brown
Crust - Tender; pebbled or slightly rough; shiny
Inside Characteristics of Muffins and Quick Breads
Color - Creamy white or slightly yellow; free from streaks

Grain - Rounded, even cells; free from tunnels
Texture - Tender; moist; light
Flavor - Pleasing; well-blended with no bitterness
Biscuits
Biscuits are small flaky quick breads. They are leavened with fast-acting
leaveners which make preparation time shorter than any yeast leavened bread.
Two Ways to Make Biscuits
1. Using solid fats

2. Using liquid shortening or wet to dry method
20
Outside Characteristics of Biscuits
Shape - Uniform, straight sides and level tops on rolled biscuits
Size - Uniform; twice the size of unbaked biscuits
Color - Uniform golden-brown tops and bottoms-sides lighter from yellow to
brown.
Crust - Tender; moderately smooth; free form excess flour
Inside Characteristics of Biscuits:
Color - Creamy white; free from yellow or brown spots

Grain - Flaky, pulling of in thin sheets; medium fine, even cells
Texture - Tender; slightly moist; light
Flavor - Pleasing, well-blended with no bitterness
Cakes
Cake is a form of sweet food made from flour, sugar, and other ingredients,
that are usually baked. The following are the different types of cake:
1. Cheese Cake - is sometimes classified as flourless cake. A cheesecake is

basically an unstirred custard baked in the oven. However, it can also be
unbaked or typically molded in a dessert ring or spring form pan then simply
chilled before unmolding.
2. Chiffon Cake - The chiffon cake is a well-known member of the foam cake

family, although it is often considered to be a mixture between a shortened and un-
shortened cake. It is because the cake contains added fat from vegetable oil, plus
egg yolks, some sugar and water, mixed with flour (cake) and chemical leaveners
(baking powder) to form a cake batter.
21
Source: https://www.craftybaking.com/images/uploads/old/Blue%20Velve%20Chiffon%20Layer
%20Cake_0.gif
3. Sponge Cake - A Sponge cake is wonderfully versatile, and can be found in

many recipes. The texture and flavour of sponge cakes is so delightful and
finely flavorful that they are usually eaten with or without icing.
4. Butter Cake - It is a cake recipe where the main ingredient is butter. Butter
cake is baked with basic ingredients: butter, sugar, eggs, flour, and
leavening agents such as baking powder or baking soda. It is considered as
one of the essential cakes in American baking. Butter cake originated from
the English pound cake, which traditionally used equal amounts of butter,
flour, sugar, and eggs to bake a heavy, rich cake.
5. Chocolate Cake - Chocolate cake is a cake made with chocolate or cocoa.

The ingredients are put into a bowl and mixed together; then the mixed
ingredients are put into a cake tin and put in an oven until it is fully cooked.
Pies and Pastries
Pastry is a dough that is used to make pie crust, tarts, and turnovers. It is
used in desserts and main dishes as well. Many people think that making pastry is
difficult compared to other bakery products. However, among pastry varieties, the
short crust’s pastry is the most difficult to make compared to other similar varieties.
Pastry making is easy if basic rules are given due importance especially in the
handling of dough.
Four Types of Pies
1. Fruit Pie
- Two crust
- Solid top crust or lattice
- Fruit filling from canned, frozen, dried, or fresh
22
2. Cream Pie
- One crust
- Use corn starch-thickened pudding to make the filling.
- Coconut, fruit, nuts
- Often have meringue topping
3. Custard Pie
- One crust
- Filled with custard made from milk, eggs, and sugar
- Bake in pie crust or in separate pie plate.
- Slip cooled filling into crust, Light and airy.
- One crust
- Filled with mixture containing gelatin and cooked beaten egg whites
- Filling may contain whip cream
Ingredients for Pastry
Four Basic Ingredients
1. Flour - Flour gives structure. You can use pastry or all-purpose flour.
2. Fat - Fat makes the pastry tender and it inhibits the development of
gluten.
3. Salt - Salt contributes flavor and if it is removed or eliminated, it will not
affect the pastry except for flavor.
4. Water - Very cold water provides moisture needed for development of
gluten and production of steam.
Handling the Dough
Handling causes gluten to develop. And the more gluten that develops, the
tougher the pastry will become. But do not over mix the dough when adding liquid
and do not use a lot of speed or force when using the rolling pin as well as
stretching the pastry when fitting it into a pie plate.
Common Baking Ingredients
Flour
It is the primary ingredient in baking. It is powder made by grinding raw

grains or roots and used to make many different foods. It provides structure and
texture of the baked goods, including bread, cakes, cookies and pastries. To select
the proper flour for each product, and to handle each correctly, you need to
understand the characteristics of each type of flour.
23
Types of Flour
1. Bread Flour - It is a glutenous type of flour and it is ideal for yeast
breads. Bread flours typically ranges from 11 to 13.5 % protein.
2. Cake Flour - Cake flour is a weak or soft flour, smooth texture and
a pure white color. Cake flour is used for cakes and other delicate
baked goods that require low gluten content. Protein content of cake
flour is approximately 8 %.
3. All-Purpose Flour - It is a type of flour that can either substitute to cake

flour and bread flour in baking. This flour is formulated to be slightly
weaker than bread flour so, it can be used for cakes and pastries as
well. All-purpose flour has a protein content of about 10 to 11.5 %.
4. Ready Mixed Flour - These are pre-mixed flour readily available in

the market. Just add milk or other liquid to the mixture to bake any
kind of baked products you want.
Sugar
Sugar is the generic name for sweet-tasting, soluble carbohydrates, many of

which are used in food. It adds sweetness to flavor. It also creates tenderness and
fineness of texture, partly by weakening the gluten structure and gives color to the
crust. It increases the keeping qualities by retaining moisture as well as act as
creaming agents with fats and as foaming agents with eggs. And lastly, it provides
food for yeast.
We use the term sugar to refer to regular refined sugars derived from sugar
canes. The chemical name for this sugar is sucrose. However, other sugar of
different chemical structure are also used in the bakeshop. Sugar belongs to a
group of substances called carbohydrates, a group that also includes starches.
Types of Sugar
1. Granulated Sugar - It is the most familiar and the most commonly used.
2. Confectioners’ Sugar - It is a powdered sugar commonly used in icing and

frosting cakes.
3. Brown Sugar - It is mostly sucrose (about 85 to 92 %), but it also contains

varying amounts of caramel, molasses, and other impurities, which give its
characteristics and flavor. Basically, it is a regular cane sugar that has not
24
been completely refined.
4. Syrups - These consist of one or more types of sugar dissolved in water,
often with small amounts of other compounds or impurities that give the syrup
flavor. The most basic syrup in the bakeshop, called simple syrup, is made by
dissolving sucrose in water. Dessert syrup is a simple syrup with added
flavorings.
5. Molasses - These are concentrated sugarcane juice. Sulfured molasses is a

by-product of sugar refining. It is the product that remains after most of the
sugar is extracted from cane juice. Unsulfured molasses is not a by-product
but a specially manufactured sugar product. It has a less bitter taste than
sulfured molasses.
Molasses contains large amounts of sucrose and other sugars, including

invert sugar. It also contains acids, moisture, and other constituents that give it its
flavour and color. Darker grades are stronger in flavor and contain less sugar than
lighter grades.
Molasses retains moisture in baked goods and therefore prolongs

freshness. Crisp cookies made with molasses can soften quickly because the
invert sugars absorb moisture from the air.
6. Glucose Corn Syrup - Glucose is the most common of the simple sugars
(monosaccharides). In syrup form, it is an important bakeshop ingredient.
Glucose is usually manufactured from cornstarch.
Fats
Saturated and Unsaturated Fats
Some fats are solid at room temperature, while others are liquid. The liquid
fats we usually refer to as oils. Whether the fats are solid or liquid depends on the
fatty acids that make up the fat molecules.
Fatty acids consist primarily of long chains of carbon atoms to which

hydrogen atoms are attached. If a fatty acid chain contains as many hydrogen
atoms as it can possibly hold, it is called saturated. If the chain has empty spaces
that can hold more hydrogen, it is called unsaturated. Saturated fats are solid at
room temperature, while unsaturated fats are liquid.
25
Major Functions of Fats in Baked Items
1. It adds moisture and richness.
2. It increases the keeping quality.
3. It adds flavor.
4. It assists in leavening when used as a creaming agent, or to give
flakiness to puff pastry, pie dough, and similar products.
Shortenings
Any fat acts as a shortening in baking because it shortens gluten strands

and tenderizes the product. However, we generally use the word shortening to
mean any of a group of solid fats, usually white and tasteless, that are especially
formulated for baking. Shortenings generally consist of nearly 100 % fat.
Shortenings may be made from vegetable oils, animal fats, or both. During
manufacturing, the fats are hydrogenated. This process turns liquid oils into solid
fats. Shortenings are used for many purposes.
1. Butter - Is a dairy product with high butterfat content which is solid when chilled
and at room temperature in some regions, and liquid when warmed. It consists
of about 80 % fat, about 15 % water, and about 5 % milk solids. Butter is
available salted and unsalted. Unsalted butter is more perishable, but it has a
fresher, sweeter taste and is thus, preferred in baking.
Two Major Advantages of Butter
1. Flavor - Shortenings are intentionally flavorless, but butter possesses

highly desirable flavor.
2. Melting Qualities - Butter melts in the mouth. Shortenings do not.
After eating pastries or icings made with shortening, one will feel the after
taste of a margarine.
3. Margarine - Margarine is manufactured from various hydrogenated
animal and vegetable fats, plus flavouring ingredients, emulsifiers,
coloring agents, and other ingredients. It contains 80 to 85 % fat, 10
to 15 % moisture, and about 5 % salt, milk solids, and other
components. Thus, it may be considered a sort of imitation butter
consisting of shortening, water, and flavoring.
4. Oils - Oils are liquid fats. They are not often used as shortenings in
cakes because they spread through a batter or dough
thoroughly and shorten too much. Some breads and a few cakes and
26
quick breads use oil as a shortening. Beyond this, the usefulness of oil in the
bakeshop is limited primarily to greasing pans, deep-frying
doughnuts, and serving as a wash for some kinds of rolls.
5. Lard - Lard is a semi-soft white fat derived from fatty parts of the pig,

with a high saturated fatty acid content and no transfat. Because of
its plastic quality, it was once highly valued for making flaky pie
crusts and biscuits.
Milk
Milk is the most important liquid in the bakeshop. It is used

in baked products to improve texture and mouth feel. The protein in milk also gives
a soft crumb structure in cakes, and contributes to the moisture, color and flavor of
a baked product.
Eggs
Egg is one of the important ingredients in baking. It is used in large quantity

and more expensive than many of the other high-volume ingredients, such as flour,
sugar.
Leavening Agent
It is a substance causing expansion of dough and batters by the release of

gases within such mixtures, producing baked products with porous
structure. Leavening agent should be measured exactly because minor changes
can produce major defects in baked products.
Types of Leavening Agent
1. Chemical - Baking powder, sodium bicarbonate, ammonium bicarbonate (by

releasing carbon dioxide gas)
2. Biological - Yeast is the leavening agent in breads, dinner rolls, Danish
pastries, and similar products.
Types of Yeast
1. Fresh Yeast - It is also called compressed yeast, which is moist and

perishable.
2. Active Dry Yeast - It is a dry, granular form of yeast. It must be
rehydrated in four times its weight of warm water (105 °F / 41 °C) before use.
27
3. Instant Dry Yeast - Sometimes called rapid-rise or quick-rise yeast like
active dry yeast, it is also a dry granular form of yeast, but it does
not have to be dissolved in water before use.
Techniques in Measuring and Weighing Ingredients Used in Baking
Below are illustrations on how to measure baking ingredients:
Flour
Sift the flour to remove lumps. Scoop to fill the measuring cup to overflow.
Do not shake and level off with spatula.
Source: http://www.craftybaking.com/howto/mixing-method-basics
Granulated Sugar
Fill the measuring cup until it overflows. Do not shake the cup, instead use
spatula or the straight edge of the knife to level the sugar.
Brown Sugar
Check if the sugar is lumpy before measuring. Remove the dirt. Pack lightly
into the measuring cup and level off using a spatula.
28
Baking Powder / Baking Soda
Remove the lumps in the powder by stirring. Use a scoop to get the baking
powder from its container and place it in the measuring spoon, level off with
spatula.
Shortening (Solid Fats)
Fill the measuring cup with the shortening while pressing until it is full. Level
the fat using spatula.
Shortening (Liquid Fats)
Pour oil in the glass measuring cup. Check if it is filled up to the measuring
mark. Do not lift the cup when measuring at eye level.
29
Milk (Liquid Form)
Pour milk into the glass measuring cup and check if the measurement is
correct by filling up the cup to the measuring mark at eye level. Do not lift the cup
while measuring.
Milk (Powdered)
Remove lumps and scoop lightly to fill the measuring cup without shaking
until it overflows. Level off using spatula.
Activities
Directions: Answer the following questions on another sheet of paper.
_______ 1. It is considered as the primary ingredient in baking.

_______ 2. It is the type of flour that is considered most glutenous. It feels
flitty and sandy when rubbed between fingers and does not hold
its shape.
_______ 3. It is a type of flour that can either substitute as bread flour or
or cake flour in baking.
_______ 4. The soft type of flour, as soft as talcum powder that it holds its
shape when pressed.
_______ 5. It is the generic name for sweet-tasting, soluble carbohydrates,
which is used as food sweeteners.
30
_______ 6. These are called hydrogenated fats.
_______ 7. It is the most important liquid in the bakeshops.
_______ 8. It is one of the important ingredients in baking. It is used in large
quantity and more expensive than many of the
other high-volume ingredients, such as flour, sugar.
_______ 9. It is a substance causing expansion of dough and batters by the
release of gases within such mixtures, producing baked products
with porous structure.
_______ 10. It is a type of leavener commonly used in cakes and muffins.
Assessment
Directions: Below are the different types, kinds and classifications of

baked products. Complete the paragraph by supplying the
missing words. Write your answers on a separate sheet of
paper.
One of the most popular and best sold baked products not only in our
country but also in other countries is the ___(1)___, which is a food made
from flour, water, yeast and salt baked in an oven. Another popular baked
products are the ___(2)___. They are called “little cakes”, flat, sweet and
small. They can be made in a variety of shape and colors and can be
served in many different ways. Cake is also one of the best-selling baked
products in the world. One example of a cake is the ___(3)___ where the
main ingredient is butter. Another baked product is the ___(4)___, which is
a simple cup bread leavened and is considered as a member of quick bread
family. And lastly are the ___(5)___, which are small flaky quick breads.
They are leavened with fast-acting leaveners which make preparation time
shorter than any yeast leavened bread.
Application
Directions: Below is a crossword puzzle. Find the ten (10) different units used in
measurement. Write your answers on a separate sheet of paper.
Please do not write anything on this module.
31
T E A S P O O N T U Y O P D E S A H I N
A W R E N T A L T S D L O A D I N G S E
B A K I N G S O Q U A R T C A K E E T G
L H O L L O W C U P W E I R D S A L T A
E P U G P D S F G I V B I N G O D S F L
S S U G O S U G A N B A N G T A N K O L
P I I O U N C E S T A E H Y U N G L O O
O I J I N I G G A D H O S O E K J I N N
O S S A D J I M I N G R A M Y O O N G I
N J U N G K O O K R A P M O N S T E R S
A F F L U I D O U N C E S S F R O M M E
J K H K I L O G R A M B T S E X O R E D
Generalization / Synthesis
Bakers use appropriate baking tools, utensils and equipment for baked
products. To have better results, the baker should follow the correct ingredients
and proper measurements.
Post-Assessment
Directions: Read and analyze the statements carefully. Choose the best
answer and write the letter of your answers on another sheet of
paper.
1. It is the primary ingredient in baking.

A. flour B. baking powder
C. sugar D. milk
2. Which of the following sugars is primarily used in preparing icing?
A. brown sugar B. confectioner’s sugar
C. granulated sugar D. refined sugar
3. One of the basic ingredients in baking that improves aroma in baked
products is _____.
A. baking powder B. flavorings
C. shortening D. sugar
4. A substance causing expansion of dough and batters by the release of gases
within such mixtures, producing baked products with porous structure.
A. yeast B. baking powder
C. baking soda D. leavening agents
32
5. Which kind of flour is glutenous?
A. all-purpose flour B. bread flour
C. cake flour D. soft flour
6. A tool used in scraping residues of ingredients from the bowl and also used
used in folding batter of cakes.
C. mixing bowl D. rolling pin
7. What is the first step to have better results in baking?
A. Keep oneself clean.
B. Keep the food and equipment clean.
C. Keep the utensils and work area clean.
D. all of the above
8. What is the best step to have better results in baking?
A. Measure ingredients accurately.
B. Memorize the recipe very well.
C. Use modern equipment.
D. Use only imported ingredients.
9. How many teaspoons are there in 1 tablespoon of baking powder?
A. 3 tsp. B. 5 tsp.
C. 1T D. 3T
10. What is the proper way to measure flour accurately?
A. Level off with the use of the tines of a fork.
B. Scoop flour to a measuring cup until full and level off using
spatula.
C. Dip measuring cup to the flour and shake to pack the flour.
D. Measure flour using measuring spoon.
33
Answer Key
References
Books
Technical-Vocational-Livelihood Home Economics Bread and Pastry Production

Manual
Training Regulations TESDA - Bread and Pastry Production
Internet Sources
https://www.breadworld.com/education/baking-tools/
34
https://www.breadworld.com/webart/baking-tools/BW-images-BakingTools-
RubberSpatula.jpg
https://www.breadworld.com/education/bakingtools/https://natashaskitchen.com/
easy-sponge-cake-genoise/
https://d1c8xu194km6ge.cloudfront.net/assets/48361/Basic_Bread_S2_HD1280.jpg
https://www.recipezazz.com/media/photos/photos/4/4/3/5/1/mimis-rich-sweet-
dough-44351_720x450_16cfedf5.jpg
https://i2.wp.com/bakerbettie.com/wp-content/uploads/2018/01/how-to-make-
bread-dough-1-700x805.jpg
https://i2.wp.com/bakerbettie.com/wp-content/uploads/2014/04/basic-sweet-yeast-
dough-9.jpg
https://img.sndimg.com/food/image/upload/c_thumb,q_80,w_412,h_232/v1/img/
recipes/14/74/69/picPGVaoL.jpg
https://food.fnr.sndimg.com/content/dam/images/food/fullset/2018/11/20/0/
WU2011Cinnamon-Roll-cookies4x3.jpg.rend.hgtvcom.826.620.suffix/
1542723935843.jpeg
https://imagesvc.meredithcorp.io/v3/mm/image?url=https%3A%2F
%2Fassets.marthastewart.com%2Fstyles%2Fwmax-750%2Fd33%2Fcookie-press-
cookies-6423164-0817%2Fcookie-press-cookies-6423164-0817_horiz.jpg%3Fitok
%3D1cupzfyX
https://food.fnr.sndimg.com/content/dam/images/food/fullset/2016/9/22/0/
FNK_Chocolate-Chip-CookieBars_s4x3.jpg.rend.hgtvcom.826.620.suffix/
1474588972215.jpeg
https://whatsarahbakes.com/wp-content/uploads/2018/01/2-craming-method-b-
1.jpg
https://encrypted-tbn0.gstatic.com/images?q=tbn%3AANd9GcQ_gboL-
9SXxAG0DWlxxsC7Xrq22gPWOfxLkg&usqp=CAU
https://www.slideserve.com/eunice/pies-and-pastry
https://www.tasteofhome.com/recipes/basic-homemade-bread/
https://www.allrecipes.com/recipe/6874/best-ever-muffins/
https://www.kingarthurbaking.com/recipes/easy-cheesecake-recipe
For inquiries or feedback, please write or call:
Department of Education - Division of Bukidnon

Office Address: Fortich Street, Sumpong, Malaybalay City, Bukidnon
Telefax/Telephone: (088) 813-3634
E-mail Address: bukidnon@deped.gov.ph
Website: depedbukidnon.net.ph
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Department of Education ● Republic of the Philippines

Published by the Department of Education - Division of Bukidnon

Development Team of the Module

Author: Rebecca V. Redido

Co-Chairpersons: Victor G. De Gracia Jr., PhD, CESO V

Members: Elbert R. Francisco, PhD, Chief ES, CID

This module was collaboratively developed and reviewed by

We value your feedback and recommendations.

Department of Education ● Republic of the Philippines

Lesson 1. Baking Tools, Utensils and Equipment 1

Lesson 1. Types, Kinds and Classifications of Baked Products 13

At the end of this lesson, the learner should be able to:

1. Use appropriate equipment according to required bakery products and

2. Select, measure and weigh required ingredients according to recipe

1. It is the primary ingredient in baking.

Baking is a refined method of cooking food. It requires special tools

1. Tool - an implement for working, cutting and shaping.

Basic Tools, Equipment Used for Baking Bakery Products

1. Flour Sifter - is also called sieve. This is an essential piece of equipment if

2. Rubber Scraper - It is a pliable rubber used in scraping residues of

a. Measuring Glass - It is used for measuring liquids in big quantities.

b. Measuring Jug - It is a container used for measuring liquids with lines

4. Measuring Spoons - These also come in sets of

6. Dietetic Scale - It is an instrument used to weigh small quantities of the

7. Electric Mixer - It is an equipment used in beating, mixing and blending

10. Baking Pan - It is made of an aluminum or tempered glass dish,

11. Weighing Scale - This scale is used to measure large quantities of

14. Candy Thermometer - It is used to measure temperature of boiled sugar

21. Rolling Pin - It is a tool used to flatten dough in making pastries.

B. Mixing Utensils, Blending Utensils, Cutting Utensils

In this lesson, I learned that ______________________________________

Lesson Types, Kinds and

1. Select, measure and weigh required ingredients according to recipe or

1. Which baked product is called “little cakes”?

1. Saturated - full of moisture; made thoroughly wet.

Types, Kinds and Classifications of Baked Products

Preparing bakery products require no trick but adequate mastery of the

Two Classifications of Dough

Characteristics of a Well-Made Bread

Standard Measure Equivalent Measure

Ounce and Pound Measures

Liquids and Dairy

Butter and Fats

Sometimes you may find it necessary to substitute one ingredient for

Simple cup breads leavened and are considered as member of a quick

Outside Characteristics of Muffins and Quick Breads

Shape - Uniform; well-rounded top; free from peaks; no cracks

Inside Characteristics of Muffins and Quick Breads

Color - Creamy white or slightly yellow; free from streaks

Two Ways to Make Biscuits

1. Using solid fats

Inside Characteristics of Biscuits:

Color - Creamy white; free from yellow or brown spots

1. Cheese Cake - is sometimes classified as flourless cake. A cheesecake is

2. Chiffon Cake - The chiffon cake is a well-known member of the foam cake

3. Sponge Cake - A Sponge cake is wonderfully versatile, and can be found in

5. Chocolate Cake - Chocolate cake is a cake made with chocolate or cocoa.

Pies and Pastries

Four Types of Pies

Ingredients for Pastry

Four Basic Ingredients

Handling the Dough

Common Baking Ingredients