TLE7ANWeek1 5

TECHNOLOGY AND LIVELIHOOD EDUCATION
(Grade 7/8-Exploratory)
BREAD AND PASTRY PRODUCTON
Quarter : Week : 1 Day : 1 Activity No. : 1

Competency: : Prepare tools and equipment for specific baking purposes.
Objective : Identify the different baking tools and equipment and their uses.
Topic : Baking tools and Equipment and Their Uses
 Preparatory Tools
 Measuring Tools
Materials : Pictures
Reference : (Tajayna, K to 12 Basic Education Curriculum Technology and Livelihood
Education Learning Module on BREAD AND PASTRY PRODUCTION
EXPLORATORY COURSE Grade 7 and 8 n.d.)
Copyrights : Deped owned
For classroom use only
Concept Notes:
Baking tools and Equipment and Their Uses
A. Preparatory Tools B. Measuring Tools

Picture Name Uses Picture Name Uses
Flour For sifting flour Dry For measuring dry
Sifter Measuring ingredients like
Cups flour and sugar.
Grater For grating Liquid for measuring
cheese, fruits and Measuring liquid ingredients
vegetables Glass like water.
Spatula To level off the Measuring for measuring

flour when spoons small quantities of
measured by cup. ingredients.
Pastry a funnel shaped Timer For timing baked

Bag container for icing products, in rising
or whipped cream. of yeast and in
Pastry used to form checking the
tip desired designs. doneness of
cakes.
Pastry for greasing pans Weighing For measuring
brush or surface of scale ingredients by
pastries and weight.
pastries.
Rolling to flatten or roll
pin the dough.
Strainer For straining or
sifting the flour.
Utility to hold ingredients

tray or utensils
Mortar used to pound or

and ground ingredients
Pestle
Activity:
Identifying what is and what is it for
Direction: Identify the different baking tools and equipment in the laboratory areas and explain their
uses.
What is this? Name of Tool What is this for?
1.
2.
3.
4.
5.
6.

Competency : Prepare tools and equipment for specific baking purposes.
Objectives : Identify the different baking tools and equipment and their uses.
 Cutting Tools
 Mixing Tools
Concept Notes:
C. Cutting Tools
used for Chopping Used together
Pastry cutting in Boards with knife when
Blender solid fat or slicing,
shortening chopping
foods..
Pastry used to cut Paring to pare or cut
Wheel dough when Knife fruits and
making vegetables.
pastries.
Biscuit/ to cut and Bread or For slicing
Doughnut shape biscuit Cake breads or cakes
Cutter or doughnut. knife
Kitchen for various Dough For cutting
Shears cutting Cutter dough into
procedures. pieces.
D. Mixing Tools
Electric for beating, Mixing used for mixing
Mixer mixing and Bowl ingredients.
blending.
Rotary For beating Rubber to remove bits

Egg eggs or Scraper of food on sides
Beater whipping of the bowl.
cream.
Wire used to beat or used for
Whisk whip egg Wooden different types
whites or Spoons of mixing.
cream.
Activity: 1
Directions: Identifying what is and what is it for
Direction: Identify the different baking tools and equipment as shown in the pictures in column B.
Write the name of the tool in column A. and the letter which corresponds to its uses in Column C. Choose
the correct answer from the choices in Column D.
Column A Column B Column C Column D

(Choices)
Name of Tool Picture of Tool Uses of Tools What is this for?
1. 7. A. A handy tool powered by electricity used
for beating, mixing and blending
.
2. 8. B. for various cutting procedures like
cutting food packages.
3. 9. C. A small knife used in pairing fruits and

vegetables.
. D. to remove bits of food on sides

4. 10. of the bowl.
E. It is made either of plastic, stainless steel

5. 11. or glass. It has a sloping side where
ingredients are mixed together.
F. also called mixing spoons used for

6. 12. different types of mixing.
G. It is made of wood or plastic used for

cutting the dough into
pieces.

Objective : Identify the different baking tools and equipment and their uses.
 Baking Wares
 Ovens and Other Baking Equipment
Concept Notes:
D. Mixing Tools E. Baking Wares

Tube used to bake Griddle Used for
center chiffon type Pan baking
C pan cakes griddles.
Muffin has formed Loaf Pan Used in
pan cups for baking loaf
baking bread.
muffins and
cupcakes.
Pop used for Rectangular Used in
over cooking Pan baking
pan pop over. rectangular-
shaped cakes.
Jelly a shallow Round Pan Used in
Roll rectangular baking
Pan pan used for round-shaped
baking rolls cakes.
Bundt for baking Cookie A thin sheet
Pan elegant and Sheet of aluminum
special used in
cakes. baking
cookies.
Custard made of Boat tart Used for
Cup porcelain or molders baking boat
glass used tarts.
for baking
custards.
Continued….
E. Baking Wares F. Baking Equipment

Deck also called Mechanic Has a mechanism
Oven STACK al or that rotates
OVEN Revolving throughout the oven
because Oven for even cooking.
several pans Example:
may be Microwave Oven
stacked on
top of one
another.
Rack a large oven Convectio contains fans that
Oven into which n Oven circulate the air and
entire racks distribute the heat
full of sheet rapidly throughout.
pans can be Dutch Usually a thin-
wheeled for Oven walled cast iron
baking cooking pot with a
light-fitting lid.
G. Other Baking Equipment

Activity: 1
Identification
Directions: Identify the tools needed in the following baking purposes. Match the tools in column A
with its function in column B by writing the letter that corresponds to the correct answer on the spaces
provided.
Column A (Name of Tool) Column B (Function of tool/equipment)
___1. Deck Oven A. A thin-walled cast iron cooking pot.

___2. Cookie Sheet B. used for baking Banana Bread and other loaf breads.
___3. Tube Center Pan C. has a mechanism that makes food rotate inside for even cooking.
___4. Dutch Oven D. In this of oven, several pans may be stacked on top of one
another.
___5. Loaf Pan E. it is tool with a tube at the center used for baking chiffon cakes.
___6. Muffin Pan F. It is a thin sheet used for baking cookies.
___7. Bundt Pan G. It has 12 formed cups used for baking cupcakes and muffins.
___8. Microwave Oven H. It is used for baking elegant and special cakes.

Objectives : Identify baking tools and equipment and their uses.
Classify baking tools and equipment according to use.
Topic : Classification of Baking Tools and Equipment
Concept Notes:
CLASSIFICATION OF BAKING TOOLS AND EQUIPMENT
A. OVENS E. MIXING TOOLS
Convection ovens Mixing bowls

Rotary Ovens Wooden Spoons
Deck or Cabinet Oven Rubber Scraper
Microwave oven Electric and Handy Mixer
Rotary Egg Beater
B. OTHER BAKING EQUIPMENT F. CUTTING TOOLS
Bred Toaster Pastry Blender

Double Boiler Pastry Wheel
Dutch Oven Biscuit and Doughnut Cutter
Waffle Maker Kitchen Shears
Chopping Boards
Paring Knife
Bread or Cake Knife
Dough Cutters
C. PREPARATORY TOOLS G. BAKING PANS
Flour Sifter Tube Center Pan

Grater Muffin Pan
Pastry Brush Cake Pans (Round, Square, Rectangle
Spatula or Heart-shaped Pans)
Rolling Pin Jelly Roll Pan
Pastry cloth or Pastry Bag Bundt Pan
Pastry Tips Custard Cup
Utility Tray Griddle Pans ,
Strainer Pop Over Pans
Macaroon Molders
Baking Sheets
D. MEASURING TOOLS
Measuring Cups
Measuring Spoons , Timer
Weighing Scale , Liquid Measuring glass
Activity: 1
Directions: Assuming that you are making Butter Cake at home. Given the recipe of Butter Cake below,
try to identify the tools you need to prepare the said recipe
Butter Cake
Ingredients: Procedure:
3 ¼ cups cake flour 1. Sift the dry ingredients together except the sugar.
1 cup butter 2. In a large bowl, cream the shortening until light and fluffy.
8 eggs 3. Blend eggs one at a time and beat well after each addition.
4 tsp. baking powder 4. Add vanilla to the milk.
1 ¾ cups sugar 5. Add the dry ingredients and liquid ingredients alternately to the
1 cup milk creamed mixture beginning and ending with dry ingredients.
1 tsp. Vanilla 6. Pour batter mixture in a greased rectangular pan.
7. Bake at 375 0F for 20-30 minutes.
List down here 10 tools and equipment needed in baking the Butter Cake recipe and give the
classification of its tool. Write only the letter that corresponds to its classification.
A-Ovens E-Cutting Tools
B-Other Baking Equipment F-Mixing Tools
C- Preparatory Tools G- Baking Wares
D- Measuring Tools
Tools - Classification Tools - Classification

1. ____________-_______ 6._________________-_______
2. ____________-_______ 7. ________________ -_______
3. ____________-_______ 8. ________________ -_______
4. ____________-_______ 9._________________- _______
5. ____________-_______ 10 ________________- _______
Activity: 2
Directions: Assuming that your teacher instructed you to arrange the tools and equipment laid on the
table of the baking laboratory area. You were also asked to classify them according to usage.
Rubber Scraper , Timer , Pastry Brush , Cookie Sheets
Oven Toaster , Flour Sifter , Griddle Pan , Dough Cutter
Kitchen Shears , Microwave Oven , Weighing Scale , Mixing Bowl
Ovens Other Baking Preparatory Measuring Cutting Mixing

Baking Wares Tools Tools Tools Tools
Equipment
- -Oven -Griddle -Flour -Timer -Kitchen -Rubber
Microwave Toaster Pan Sifter -Weighing Shears Scraper
Oven -Cookie -Pastry Scale -Dough
Sheets Brush Cutter -Mixing
Bowl

Competency: : Familiarize oneself with the table of weights and measures in baking.
Objective : Familiarize oneself with the table of weights and measures in baking.
Topic : Standard Table of Weights and Measures
Materials : Table of Weights and Measures
Reference : (Tajayna, K to 12 Basic Education Curriculum, Technology and Livelihood
Education, BREAD AND PASTRY PRODUCTION Learning Module
Exploratory Course Grade 7 and 8 n.d.)
Concept Notes:
TERMS AND ABBREVIATIONS
Kitchen Term Abbreviation Kitchen Term Abbreviation

Table spoon Tbsp. or T medium med.
Grams g or gr. second sec.
Pounds lb minute min
Pint pt. hour or hours hr.
Teaspoon tsp. or t. square sq.
Cups c gallon gal.
Ounces oz. degrees Fahrenheit °F
Kilo/kilogram k of kg degrees Celsius °C
Quart qt. piece or pieces pc.
STANDARD TABLE OF WEIGHTS AND MEASURES
1 tablespoon = 3 teaspoon 16 tablespoons = 1 cup

2 Tablespoons = 1/8 cup 2 cups = 1 pint
4 tablespoons = ¼ cup 4 cups = 1 quart
5 1/3 tablespoons = 1/3 cup 16 ounces = 1 pound
¾ cup + 2 tablespoons = 7/8 cup
COMMON UNITS OF WEIGHT
1 pound (lb.) = 463.59 grams 1 pound brown sugar = 2 ¼ cups(packed)

1 ounce = 28.35 grams 1 pound confectioner sugar = 3 ½ cups
1 kilogram(kg ) = 2.21 pounds 1 pound nuts = 4 ½ cups
1 gram = .035 ounces 1 pound dried nuts = 2 cups
1 med. Orange = ¼ to ½ cup slice 5 whole eggs = 1 cup
1 med. Apple = 1 cup slice 12 eggyolks = 1 cup
14 oz. can condensed milk = 1 ¼ cups 8 egg whites = 1 cup
14 oz. can evaporated milk= 1 2/3 cups
COMMON UNITS OF VOLUME
1 Bushel(bu) = 4 pecks 1 tablespoon = 15 ml

1 peck (pk) = 8 quarts 5 ounces raisins = 3 cups
1 gallon (gal) = 4 quarts 1 pound dates = 2 ½ -3 cups
1 quart = 2 pints ½ pint whipping cream= 2 cups whipped cream
1 pint = 2 cups 1 tsp = 5 ml
Importance of Standard table of weights and measures:

 It is used as a reference table to get the correct equivalent of a certain measurement.
Sample Problem: Note: Explanation on how to get the equivalent

10 tablespoons= ___ ml measurement of the sample problem:
a. 1 tablespoon = 15 ml
b. 10 tablespoon X 15 ml How to solve?
1 tablespoon a. Refer to the table to get the equivalent of
c. 10 tablespoon X 15 ml tablespoon in ml. In the table of equivalent, 1
1 tablespoon tablespoon is equal to 15 ml
b. Write first the given measurement which is 10,
d. 10 X 15= 150 then multiply it with the standard measurement
1 1 tablespoon= 15 ml. in which you get from the
= 150 ml table.
e. 150 ml c. Change the measurement you get from the
table into a fraction.In changing it into a
fraction, see to it that the same units are written
in opposite sides so that they can be cancelled
out.
d. Then multiply now 10 by 15 and divide the
product by the denominator.
e. The unit ml is the unit that remains after the
cancellation of tablespoons. It is now the unit
of your answer.
Activity: 1
Directions: Supply the full word of the following abbreviated kitchen terms. Observe correct spelling.
1. lbs =_________________ 5. med =___________________

2. oz =_________________ 6. gal =___________________
3. T =_________________ 7. Tsp =___________________
4. qt =_________________ 8. 0F =___________________
Activity: 2
Directions: Refer to the table of standard weights and measures. Give the equivalent measures of the
following measurements. Solve to get the correct equivalent in a separate sheet of paper. Pass also your
solution.
1. 2 cups = __________ Tbsps. 5. 4 ounces = _________grams

2. 6 cups = __________ pints 6. 2 kilograms = _________lbs.
3. 1 1/2 cup = ___________ tablespoons 7. ______ oz raisins =15 cups
4. 4 tablespoons = ___________ cup 8. ______ quarts = 20 pints

Competency: : Familiarize oneself with the table of weights and measures in baking.
Objective : Familiarize oneself with the table of weights and measures in baking.
Topic : Standard Table of Weights and Measures
Materials : Table of Weights and Measures
Concept Notes:
METRIC CUP AND SPOON SIZES*
Cup Metric
¼ cup 60 ml
1/3 cup 80 ml
½ cup 125 ml
1 cup 250 ml
Spoon Metric
¼ teaspoon 1.25 ml
½ teaspoon 2.5 ml
1 teaspoon 5 ml
2 teaspoons 10 ml
1 tablespoon (equal to 3 15 ml
teaspoons)
WEIGHT: Metric, pound and ounce conversion*

Metric Pound Ounces
15 g ½ oz
28 g 1 oz
100 g 3 ½ oz
113 g ¼ pound 4 oz
227 g ½ pound 8 oz
250 g (1/4 kilo or kg)
454 g 1 pound 16 oz
500 g (1/2 kilo or kg)
1000 g or 1 kilogram or kilo 2.21 pounds
By weight, cup measurements are not the same for all ingredients. See the table below for
examples.
WEIGHT: Cup, metric, and ounce conversion*

Ingredients Metric Ounce
1 cup plain flour 125 g 4 oz
1 cup rice flour 185 g 6 0z
1 cup brown sugar 200 g 6 ½ oz
1 cup white sugar 225 g 7 oz
1 cup cocoa powder 110 g 3 ½ oz
1 cup sour cream 250 g 8 oz
Sample problem:
___ cups of brown sugar= 1000 grams
Procedure: 1 cup brown sugar= 200 g is from the table of equivalents
a. =1000 grams X 1 cup brown sugar

200 grams
b. =1000 grams X 1 cup brown sugar

200 grams
c. =1000 X 1 cup brown sugar
200
d. =1000
200
e. 5 cups of brown sugar
Activity: 1
Directions: Refer to the table of standard weights and measures. Give the equivalent measures of the
following measurements by following the procedure given in the sample problem above.
Note: 5 points each item number. 1 point for each step.
1. 2.5 cups = ___ ml 3. 4 cups sour cream= ___ grams
2. 900 grams white sugar = _____ oz. 4. 10 pounds = grams


Competency: : Apply basic mathematical operations in calculating weights and measures.
Objective : Apply basic mathematical operations in calculating weights and measures.
Topic : Conversion/Substitution of Weights and Measures
Materials : Conversion/Substitution Table of Weights and Measures
Concept Notes:
CONVERSION/ SUBSTITUTION OF WEIGHTS AND MEASURES
1 tablespoon all purpose flour½ tbsp. cornstarch, potato starch, rice starch or arrowroot starch
1 tablespoon cornstarch 2 tbsp. all pirpose flour
1 cup sifted cake flour 7/8 cup all purpose flour, sifted, 1 cup all purpose floour minus
2 tbsp.
1 cup sugar granulated 1 ¾ cup brown sugar, lightly packed, 1 ½ cup corn syrup minus
½ cup liquid, 1 cup honey minus ½ to 1/3 cup liquid
1 cup honey 1 ¼ cup sugar plus ½ cup liquid
1 ounce chocolate 3 tablespoons cocoa plus 1 tablespoon fat
1 tablespoon baking powder ¼ tsp. baking soda plus ½ cup fully soured milk or lemon juice
mixed with sweet milk to make ½ cup, ¼ tsp baking soda plus
1/4to ½ cup molasses, ¼ cream of tartar
1 teaspoon active dry yeast 1 package(7 gram) dry yeast compressed yeast cake
1whole egg 2 egg yolks, or 3 tbsp thawed from frozen eggs, 2 ½ tbsp sifted
dry whole eggs powder plus 2 ½ tbsp lukewarm water.
1 eggyolk 1 1/3 tbsp frozen egg yolk
1 egg white 2 tbsp frozen egg white, 2 teaspoon dry egg yolk powder plus
2 teaspoons water
1 square unsweetened 3 tbsp cocoa plus 1 tbsp fat
chocolate
1 cup butter 1 cup margarine, 7/8 to 1 cup hydrogenated fat plus ½ teaspoon
oflard plus ½ teaspoon salt.
1 cup coffee cream (20%) 3 tbsp butter plus about 7/8 cup milk
1 cup heavy cream (40%) ¼ cup butter plus ¾ cup of milk
1 cup whole milk 1 cup condensed non-fat dry milk plus 2 ½ teaspoons of butter
or margarine
1 cup milk 3 teaspoons of sifted of non-fat dry milk plus 1 cup water, 6
tablespoons of sifted crystals plus 1 cup water.
1 cup buttermilk or sour milk 1 tbsp. of vinegar or lemon juice plus enough sweet milk to
make 1 cup (let stand for 5 minutes), 1 ¾ tsp. of tartar plus 1
cup of sweet milk.
Activity: 1 Analogy
Directions: Fill in the blanks with the correct answer.
1. 1 C butter : 1 C margarine
1 ¼ C butter : ___ C. margarine
2. 1 C milk : 6 T. sifted crystals + 1 C water

½ C milk : ___sifted crystals + ___C. water
3. 1 T cornstarch : 2 T all purpose flour

¼ T cornstarch : ___T. all purpose flour
4. 1 oz chocolate : 3 T cocoa + 1 T fat

¼ oz chocolate : ___cocoa + __T. fat
5. 1 T all purpose flour : ½ T rice starch

3 T all purpose flour : ____T.rice starch
6. 1 whole egg : 2 egg yolks

15 whole eggs : ____ egg yolks

Competency: : Apply basic mathematical operations in calculating weights and measures.
Objective : Apply basic mathematical operations in calculating weights and measures.
Topic : Converting Oven Temperatures
Materials : Oven Temperature Conversion Table
Copyrights : Deped owned, For classroom use only
Concept Notes:
OVEN TEMPERATURE CONVERSION FORMULAS:
0C
= 0F-32 x 5 0
F= 0C x 9 + 32
9 5
OVEN TEMPERATURE CONVERSION TABLE
°C to °F °C to °F
90 194 200 392
100 212 210 410
110 230 220 428
120 248 230 446
130 266 240 464
140 284 250 482
150 302 260 500
160 320 270 518
170 338 280 536
180 356 290 554
190 374 300 572
Sample Problems:
Directions: Convert the following oven temperatures into:
1. 572 0F into 0C 2. 150 0C into 0F
0C = 0F-32 x 5 0
F= 0C x 9 + 32
9 5
Solution: Solution:
0C = 572-32 x 5 0
F= 150 x 9 + 32
9 5
= 540 x 5 = 1,350 + 32
9 5
= 2,700 = 270 + 32
9
= 300 0C = 302 0F
Activity: 1 (Copy and answer on your answer sheet)

Directions: Use the correct formula in converting oven temperatures into degrees Centigrade into
degrees Fahrenheit and degrees Fahrenheit to degrees Centigrade. Five points each.
1. 100 0C into 0F 3. 320 0F into 0C
2. 374 0F into0 C 4. 250 0C into 0F


Competency: : Measure dry and liquid ingredients accurately.
Objective : Proper Measuring of Ingredients
Topic : Measuring Dry Ingredients-Flour (Sifted and Unsifted)
Materials : Pictures , Flour
Scoring rubric , Dry measuring cup
Apron , Spatula or knife with straight edge
Hairnet or Cap , Mixing bowl
Flour Sifter
Concept Notes:
MEASURING DRY INGREDIENTS ACCURATELY
A. Unsifted Flour B. Sifted Flour

1. Fill the cup to 1. Sift the flour 2-3
overflowing times.
2. Spoon the flour

into the cup up to
overflowing.
2. Level off with a 3. Level off the flour

spatula or with a with a spatula.
straight edge of a Note: Don’t tap or
knife shake the cup when
measuring. It will
result to excess in
measurement.
Activity: Demonstration
Directions:
1. This it is your turn to demonstrate the proper way of measuring sifted and unsifted flour.
2. Let your mother rate your performance and check whether you are following the right procedure
of measuring unsifted and sifted flour.
3. Let your mother or sister take a video while you are performing the task as an evidence that you
perform the proper measuring techniques discussed in the lesson. Submit the video together with
your activity sheet.
4. Below is a scoring sheet with a rubric for your mother to use in rating your performance. Just let
her check the appropriate score that corresponds to your performance.
5. Let your mother affix her signature at the bottom of the scoring sheet.
SCORING RUBRIC
Proper Measuring of Flour (Sifted or Unsifted)
Note: Choose only one performance task (Measuring Flour- 1. Unsifted 2. Sifted)
Learner’s Name: Date:

Competency: Measure dry and liquid ingredients
accurately.
OVERALL EVALUATION
Directions: Criteria Level of Performance
1. Ask your Always Most of Sometimes Rarely
mother to rate (4) the (2) (1)
your time(3)
performance 1. Performs the correct
task by measuring procedures
checking independently and without
only the the assistance of others.
appropriate 2. Shows self-confidence
box. while performing the task.
2. Let your 3. Maintains cleanliness from
mother affix the start of the activity until
her signature it is finished.
after rating 4. Wears proper outfit like
your apron and hair net while
performance doing the activity.
task. Total Score
Parent’s Signature Teacher’s Signature


Topic : Measuring Dry Ingredients-Sugar (Refined or White and Brown Sugar)
Materials : Pictures , Refined and Brown sugar , Plate
Scoring rubric , Dry measuring cup , Spoon
Apron , Spatula or knife with straight edge
Hairnet or Cap , Mixing bowl
Flour Sifter , Rolling Pin
Reference : (Tajayna, K to 12 Basic Education Curriculum Technology and
Livelihood Education Learning Module on BREAD AND PASTRY
PRODUCTION EXPLORATORY COURSE Grade 7 and 8 n.d.)
Concept Notes:
MEASURING DRY INGREDIENTS ACCURATELY
C. White Sugar D. Brown Sugar

1. Sift sugar once 1. Roll with a
to take out lumps, rolling pin if there
if necessary. are lumps.
2. Fill the 2. Scoop brown

measuring with sugar into the
sugar cup up to measuring cup and
overflowing. pack lightly with a
spoon and fill the
cup until
overflowing.
3. Level off the 3. Level off with a

white sugar with a spatula
spatula.
4. Invert the brown

sugar into the plate.
When the brown
sugar stays like the
shape of the cup, it
is correctly packed.
Activity: 1 -Demonstration:
Directions:
1. This it is your turn to demonstrate the proper way of measuring refined and brown sugar.
perform the proper measuring techniques discussed in the lesson. Submit the video to my
messenger account.
SCORING RUBRIC
Proper Measuring of Sugar-Refined or Brown Sugar
Note: Choose only one performance task (Measuring Sugar- Refined or Brown Suggar

accurately.
OVERALL EVALUATION
your time(3)
task. Total Score


Objectives : Proper Measuring of Ingredients
Topic : Measuring Dry and Solid Ingredients-Powdered Food and Shortening
(Solid Fats) and Liquid Ingredients-Water or Milk
Materials : Pictures , Margarine or Lard
Scoring rubric , Dry measuring cup or spoon
Apron , Liquid ingredients-Water or Milk
Hairnet or Cap , Plate and plate
Baking Powder or Baking Soda , Spatula or knife with straight edge
Concept Notes:
MEASURING DRY, SOLID AND LIQUID INGREDIENTS ACCURATELY
E. Powdered Food
1. (Baking Powder and Baking Soda) 2. Powdered Milk
1. Remove the lumps in 1. Remove lumps in milk
the powder by stirring. while stirring.
2. Dip the measuring 2. Scoop lightly to fill the

spoon into the powder. measuring cup or spoon
without shaking until
overflowing.
3. Level with spatula or 3. Level off with a spatula
pack edge with a knife or with a straight edge of
or right in the can a knife.
opening.
F. Solid Fats such as margarine and lard
1. Fill the measuring cup 2. Level off with a spatula
or spoon with the or with the straight edge
shortening while of a knife.
pressing until it is full.
J. Liquid Ingredients
1. Liquid Milk and Water 2. Liquid Fats (Oil)
1. Use liquid measuring glass when 1. Pour oil on the liquid measuring glass.
measuring liquids. Put liquid measuring
glass in a flat surface or on a table.
2.Hold the measuring glass to avoid 2. Check if it is filled up to the measuring
spilling. Pour liquid milk or water into a mark.
liquid measuring glass up to the measuring
mark.
Note: Do not lift the liquid measuring glass Note: Do not lift the cup while measuring.
to avoid inaccurate measurement.
2. Bend down your knees and read at eye 3. Bend your knees and read at eye level.
level.
Activity: 1 -Demonstration:
Directions:
1. This it is your turn to demonstrate the proper way of measuring powdered foods, solid fats and
liquid ingredients.
perform the proper measuring techniques discussed in the lesson. Submit the video to your
teacher’s messenger account-_________________________________.
SCORING RUBRIC
Proper Measuring of Powdered Foods and Solid Fats
Note: Choose only one performance task (Any of the following)

1. Measuring Powdered Foods-(Baking Powder/Soda, Powdered Milk)
2. Measuring Margarine
3. Measuring liquids- water or liquid milk
accurately.
OVERALL EVALUATION
your time(3)
task. Total Score


Topic : Measuring Liquid Ingredients
Materials : Answer sheet
SELF-CHECK:
Direction: After you have learned the different measuring techniques, you try to assess your learning regarding
the lesson. Read each item and analyze very well. Write only the letter of the correct answer on your answer sheet.
1. Which of the following should be avoided when measuring sifted flour?
A. Measuring up to overflowing.
B. Use a spatula to level off the flour in measuring.
C. Tapping or shaking the cup.
D. Sifting the flour before measuring.
2. What is the first step in measuring sifted cake flour?

A. Level off with spatula C. Scoop flour into the cup up to overflowing.
B. Sift flour 2-3 times D. Scoop the flour into the flour sifter
3. What is the proper way of measuring liquid ingredients like water and milk?
A. Read at eye level. C. read above eye level
B. Read below eye level D. Read at any level.
4. Why is it important to measure the ingredients accurately?

A. To avoid accident in the work area. C. To avoid errors and obtain quality product.
B. To have a good sales and profit. D. To become promoted in your job.
5. Which tool is needed when measuring small quantity ingredients like baking powder?
A. Liquid measuring glass C. Weighing scale
B. Measuring Cups D. Measuring Spoons
6. What should NOT be done to the liquid measuring glass when measuring liquids?
A. Sifting B. Packing C. Lifting D. Shaking or tapping
7. How do you remove the lumps in baking powder?
A. Sifting B. Stirring C. Lifting D. Pressing
8. How do you know that the brown sugar is correctly measured?

A. When the desired amount has reached in the marker.
B. When its shape stays in the same shape of the cup when inverted on the plate.
C. When it is levelled off properly with the use of spatula.
D. When it reaches to the desired weight.
9-12. What is the correct sequence in measuring brown sugar? Write the step number (1-4) on the spaces provided.
____9. Level off with a spatula before emptying.

____10. Invert the cup into the plate and remove cup slowly.
____11. Pack into cup just enough to hold its shape using a spoon up to overflowing.
____12. Roll with a rolling pin if there are lumps.

Competency: : Check condition of tools and equipment.
Objective : Identify tools and equipment according to classification/specification
and job requirements.
Topic : Specification of Tools
Materials : None
Concept Notes:
SPECIFICATION OF TOOLS
Kitchen tools make cooking easier. Each gas different use and function.
A. Knives
 Sharp knives are important in the kitchen than dull knives because
 They cut faster
 Are easier to work with
 Knives that are necessary in the kitchen include:
 Paring knife - helpful for peeling fruits and vegetables.
 Serrated knife - ideal for cutting breads.
 Chef’s knife - for cutting and chopping jobs.
B. Cutting boards
 Always keeps the counter tops clean and scratch-free.
 Are made from wood or plastic.
 It is important to use separate cutting boards for meats and vegetables to
prevent germs and cross contamination.
C. Measuring Cups/Measuring Spoons

 Are made of glass, metal or plastic used for measuring of dry and wet
ingredient.
D. Spoons and Whisks

 Long-handled, wooden or plastic spoons - used for mixing and stirring.
 Slotted spoons - used for serving soups and gravies
 Pasta spoons - used for keeping pasta separated.
 Whisks - useful tools for mixing sauces, pancake batter, and
whipping egg whites.
 Electric hand mixer - for mixing cakes and whipping creams.
E. Tongs and Spatula

 Tongs - used for turning foods.
 Spatula - can be made of metal or plastic used to slide under foods like
burgers, cookies or pancakes
F. Mixing Bowls
 Useful for mixing ingredients and for serving foods.
 Are made of materials such as plastic, stainless steel and colored glass.
G. Colander
 Used for draining liquid from canned or cooked vegetables and pasta.
 Use it for washing fruits and vegetables.
 Select the colander with stand so it won’t sit on the liquid which is draining in
the sink.
H. Miscellaneous Tools
 Grater - useful for shredding, shaving and zesting fruits and vegetables.
 Can Opener - for opening canned goods.
 Potato Masher - for mashing cooked potatoes.
 Vegetable peeler- for peeling vegetables with thin skin like potatoes and
carrots.
 Kitchen Timer - for timing recipes accurately.
 Meat Thermometer- for getting the proper temperature for food safety.
Activity: 1
Directions: Supply the missing word or group of words to make the sentence complete.
1. ___________ knives cut better and are easier to work than dull kind.
2. The serrated knife is useful for cutting___________________.
3. ____________ with stand is preferable to use so the fruits and vegetables don’t sit on the liquid.
4. To keep pasta separated, you need to use __________________.
5. For food safety, you need to use ____________________ in getting the proper temperature of
meat.
6. An ideal tool for cutting and slicing jobs is _______________.
7. _____________________is needed for peeling vegetables with thin skin like potatoes and
carrots.
8. It is important to use separate _________________ for meats and vegetables to prevent germs
and cross contamination.
9. ______________ are needed when turning foods especially hot foods.
10. A useful tool for shredding, shaving and zesting fruits and vegetables is a_____________.
11. __________________ is necessary for opening canned goods.
12. _______________ are tools important when serving soups and gravies.

Objective : Observe safety of tools and equipment in accordance with
manufacturer’s instructions.
Topic : Safety of Tools and Equipment
Materials : Kitchen tools and equipment
Concept Notes:
SAFETY OF TOOLS AND EQUIPMENT
Proper maintenance and safety of tools and equipment are important for the following
reasons:
1. Good quality of service
 A breakdown of built-in devices in modern equipment may results to:
 Change in the quality of the food being prepared.
 Slowing down in the production and service.
2. Sanitation
 Negligence on the cleanliness of refrigerators and freezers leads to the
growth of food-borne bacteria.
3. Fire prevention
 Daily inspection of grease on stove rims and hoods will minimize the
danger of fire.
4. Safety
 Lack of knowledge on and training of food worker on the use of tools and
equipment may result to accident in the kitchen.
5. Less cost of production
 Expenses will be minimized if tools and equipment are in good condition.
Safety measures in the use of tools and equipment:

1. Store knives, choppers and cutting blades in designated places. Label them.
2. Repair broken tools and equipment immediately.
3. Check wiring of electrical equipment regularly. Report kitchen equipment that are not
functioning.
4. Handle fragile tools or those tools made of glass with care. Those with breaks should be
discarded.
5. Store tools and equipment in a clean dry place. Do not keep them wet.
Activity: 1
Directions: Write the word TRUE if the statement is correct. Write FALSE if the statement is wrong.
_________1. Safety in the workplace is only the teacher’s concern.
_________2. Food borne diseases is the result of poor sanitation in the use of tools and equipment.
_________3. Store tools in the cabinet when wet.
_________4. Grease and dirt that gather in stove rims and hoods re fire hazards.
_________5. The breakdown of modern equipment may result to good quality of service.
_________6. Most food service accidents happen in the kitchen due to untrained workers.
_________7. Fragile tools made of glass should be handled with care.
__________8. Repair kitchen equipment immediately that are not functioning.
Activity: 2
Directions: Draw a smiley or happy face in the response column if the statement is in accordance to
the safety of tools and equipment and a sad face if it is against the safety of tools and equipment.
Safety measures in the use of tools and equipment Response

1. Store knives in cabinet intended for cutting tools.
2. Broken tools and equipment should be repaired immediately.
3. Tools made of iron must be stored in the cabinet while wet.
4. Regular check-up of electrical wiring must be done regularly.
5. Tools made of glass must be discarded immediately.
6. Hold faulty electrical wirings with bare hands.
7. Report kitchen equipment that are not functioning.
8. Knives should be left at the sink with water after using.
Quarter : Week : 4 Day : 3-4 Activity No. : 3-4

Objectives : 1. Test the accuracy, functionality, and usefulness of baking tools and
equipment.
2. Segregate and label non-functional tools and equipment according to
classification.
Topic : Classification of functional and non-functional tools
Materials : Kitchen tools and equipment
Concept Notes:
 The safety of tools and equipment is not only the concern of the management, but of the
workers who use the equipment as well.
 Workers must check the condition of the tools and equipment regularly in order to:
 Provide good quality service.

 Maintain sanitation
 Prevent the occurrence of accidents such as fire
 To ensure everyone’s safety
 To avoid additional cost in buying new tools
Activity: HANDS-ON ACTIVITY

Directions:
1. With the assistance of your father or mother, look inside the tool and equipment storage cabinet.
2. Check the condition of each tool as to its accuracy, functionality, and usefulness.
3. Segregate the functional from non-functional tools and label those which are defective.
4. List down below as many as you can the non-functional tools that you will find inside the cabinet.
Indicate the defects of the identified tools on the opposite side of your paper.
5. Store the tools back in the cabinet after checking their condition and arrange them according to
their usage.
6. Take a picture or video as an evidence that you have performed this task. Send the picture/video
to my messenger or gmail account_______________________________.
7. Let your father or mother affix his/her signature below the scoring sheet.
LIST OF NON-FUNCTIONAL TOOLS
NAME OF TOOL DESCRIPTION OF DEFECT
1.
2.
3.
.4.
5.
6.
7.
8.
9.
10.
11.
12.
SCORING SHEET
NOTE: Encircle the number that corresponds to the score appropriate to your performance.
CRITERIA RUBRIC SCORE
 Identifying  Has listed 9-10 non-functional tools and was able 10
defects of to identify their defects correctly.
tools  Has listed 7-8 non-functional tools and was able 8
to identify their defects correctly.
 Has listed 5-6 non-functional tools and was able 6
 Storing of  Able to return and arrange all tools in the cabinet 10
tools according to classification without mistake
 Able to return and arrange all tools in the cabinet 8
according to classification with 2-3 mistakes
__________________ TOTAL SCORE

Mother/Father’s
Signature

Competency: : Perform basic preventive maintenance.
Objectives : Identify types and uses of cleaning materials/disinfectants.
Topic : Types and uses of cleaning materials/disinfectants.
Materials : Pictures of cleaning materials/disinfectants
Concept Notes:
TYPES AND USES OF CLEANING MATERIALS/DISINFECTANT
Disinfection
 destroying microorganisms that are present in the object.
 Less effective than sterilization.
Sterilization
 An extreme physical and or chemical process that kills all types of life.
Cleaning Agent Uses How to Prepare for Use:
Vinegar  Disinfectant 1. Mix a solution of 1 part water to
 Deodorizer 1 part of vinegar in a clean spray
 Cleaning agent used for bottle.
cleaning stove tops and 2. Never use vinegar in marble
floors. surfaces.
Lemon Juice  Dissolves soap scum and 1. Mix lemon juice with vinegar
hard water deposits. and baking soda to make
 Clean and shine brass and cleaning pastes.
copper. 2. Cut a lemon in half and sprinkle
baking soda on the cut section
and use to scrub dishes.
3. Mix1 cup olive oil with ½ cup
lemon juice and use it to polish
hardwood furniture.
Baking Soda  Used similarly to commercial 1. Place a box in the refrigerator
abrasive cleaners. and freezers to absorb odors.
 deodorizer 2. You may put it anywhere that
need deodorizing action.
Bacteria-free sponge  Are great scrubbers used to How to disinfect your sponge?
clean away food debris that  Wet them down and place in the
bacteria thrive on. microwave oven and heat them
for 1 minute.
Borax  cleaning powder similar to  Use it in mopping floors to
baking soda but stronger. remove stains.
 Disinfectant
 Stain remover
Tea-Tree Oil  A natural disinfectant that
removes molds and
mildew
 Used to remove build-ups
in dirty kitchen surfaces.
 Produces aromatic
fragrance as it freshens the
are but expensive.
Other Disinfectants:
1. Plain. Liquid, vegetable-based soap added with few slices of lemon
 Used to cut grease
 Make the dishes smell like lemon
2. Soap, water and borax
 Used to wash large surfaces with a solution of ½ cup borax dissolved in 1 gallon of
water.
3. Baking soda and water
 Used as an oven cleaner by wiping away grease or oil.
4. Paste made of baking soda, salt and water
 Used to remove baked grease or spills by scrubbing with a nonmetallic metal brush.
5. Mixture of 2 tablespoons liquid dish soap, 2 tablespoons of borax into 2 cups of warm water
Activity: 1
Directions:
A. Identify what is referred to in each number.
_____________1. Cleaning product made by mixing vinegar, lemon and baking soda.
_____________2. It is a great scrubber and a kitchen disinfectant.
_____________3. Destroys microorganisms that are present in the object.
_____________4. It is completely non-poisonous and bit expensive as compared to other disinfectants.
_____________5. This can be used to scrub surfaces just like other abrasive cleaner and also a good
deodorizer.
_____________6. It dissolves soap scum and hard water deposits.
______________7. This cleaning agent can used for cleaning stove tops and floors by mixing 1 part of
it with 1 part of water in a spray bottle.
______________8. These cleaning agents are used as oven cleaner.

Objectives : 1. Clean tools in accordance with standard procedures.
2. Follow procedures in maintaining tools according to preventive
maintenance schedule or manufacturer’s specifications.
Topic : Preventive maintenance techniques and procedures.
Materials : Dishwashing soap, water, clean towel, kettle, checklist on preventive
maintenance practices
Concept Notes:
PREVENTIVE MAINTENANCE TECHNIQUE AND PROCEDURE
Reasons of establishing preventive maintenance techniques and procedure:

 Helps to ensure that all equipment and tools function as intended.
 Reduces the risk of microbial contamination.
 It helps in saving money
Preventive maintenance practices:

Cutting Tools
1. Sharpen knives frequently and disinfect before use.
2. Replaced knives if damaged or if they cannot otherwise be maintained in sanitary
condition.
3. Frequently inspect cutting blades before, during and after operation for damage,
product residue or cleaning needs.
4. Remove the blades and clean separately, and remaining parts are disassembled
and cleaned on regular basis.
5. Store them in designated places.
Handy Tools
1. Protect all handy tools from dirt, rust and corrosion by air drying them.
2. Wash and dry utensils with a clean dry rag before storing them.
3. Rinse tools and utensils in very hot clean water to sterilize them.
4. Have a periodic inspection and cleaning of tools.
Activity: 1
Directions: Below is a checklist on preventive maintenance practices. Check the boxes that describe the
preventive maintenance practices you applied at home. Please fill in the table honestly.
Checklist on Preventive maintenance practices: Always Sometimes Never
1. Sharpen knives when they become dull.
2. Disinfect knives before use by immersing them in hot water.
3. Inspect cutting blades before and during operation if there are
damages.
4. Wash knives with soap and water, rinse and air dry after using.
5. Store knives in their designated places.
6. Air dry handy tools before storing.
7. Wash and dry utensils with clean dry towel before storing them.
8. Tools and utensils are rinsed with very hot water to sterilize them.
9. Does the inspection of tools periodically example ONCE A WEEK
OR TWICE A MONTH
10. Does minor repair on non-functional tools.
Quarter : Week : 5 Day : 3-4 Activity No. : 3

Objectives : 1. Maintained equipment according to preventive maintenance schedule
or manufacturer’s specifications.
2. Clean equipment in accordance with standard procedures.
Topic : Preventive maintenance techniques and procedures.
Materials : Pictures, Scoring rubrics, rag, sponge, dry hand towel, cleaning materials like
soap and water
Concept Notes:
Preventive maintenance practices:
Equipment:
For longer and efficient use of baking equipment, the following pointers will be helpful:
A. Cleaning the Range

1. Switch off and remove electric the 2. Remove and wipe food particles, burnt
electric plug to allow the range to sediments and grease away from top of
cool before cleaning the range.
3. Clean the parts thoroughly 4. Remove the crates before cleaning the
particularly those that are entire oven. Scrape the food particles
removable. Clean the burners with carefully. Wash and dry the removable
a dry brush or with a clean dry parts very well.
cloth.
.
B. Cleaning the Mixer

1. Remove the detachable parts. 2. Wash the beaters and bowls after
use.
3. Wipe the parts with dry cloth thoroughly or air dry.
Activity: 1 (Written)
Directions: What is the correct order in cleaning the range? Write the Roman numeral with the correct
sequence on the spaces provided below. Answer the following on your answer sheet.
I. Remove the crates before cleaning the entire oven. Scrape the food particles carefully.
Wash and dry the removable parts very well.
II. Switch off and remove electric the electric plug to allow the range to cool before cleaning
III. Clean the burners with a dry brush or with a clean dry cloth.
IV. Remove and wipe food particles, burnt sediments and grease away from top of the range.
1.___
2. __
3.___
4.___
Activity: 2 (Hands-On)
Directions: Show that you learned something by doing this activity. Perform the proper cleaning of the
mixer or electric blender and/or gas range, whichever is available.
Find out how well you performed by referring to the rubrics below:
Criteria 5 3 1 Your
Score
1. Accuracy All the steps were Only two steps Only one step was
carried out were carried out carried out
correctly. correctly. correctly.
2. Cleanliness The equipment Cleaning of The tool was not
was cleaned equipment was not really cleaned.
thoroughly. enough.
3. Care in Care in handling Care in handling Care in handling
handling the has been much has been has not been
tools and emphasized. moderately emphasized.
equipment. emphasized.
4. Maximum Score= 15 Total Score
Note: Let your parent/guardian assess you or rate your performance. Please do not forget to let him/her
affix his/her signature. ______________________________________
Parent/Guardian’s Printed Name and Signature

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TECHNOLOGY AND LIVELIHOOD EDUCATION

BREAD AND PASTRY PRODUCTON

Quarter : Week : 1 Day : 1 Activity No. : 1

Baking tools and Equipment and Their Uses

A. Preparatory Tools B. Measuring Tools

Spatula To level off the Measuring for measuring

Pastry a funnel shaped Timer For timing baked

Utility to hold ingredients

Mortar used to pound or

BREAD AND PASTRY PRODUCTON

BREAD AND PASTRY PRODUCTON

Quarter : Week : 1 Day : 2 Activity No. : 2

Rotary For beating Rubber to remove bits

BREAD AND PASTRY PRODUCTON

Column A Column B Column C Column D

3. 9. C. A small knife used in pairing fruits and

. D. to remove bits of food on sides

E. It is made either of plastic, stainless steel

F. also called mixing spoons used for

G. It is made of wood or plastic used for

BREAD AND PASTRY PRODUCTON

Quarter : Week : 1 Day : 3 Activity No. : 3

D. Mixing Tools E. Baking Wares

BREAD AND PASTRY PRODUCTON

E. Baking Wares F. Baking Equipment

G. Other Baking Equipment

Column A (Name of Tool) Column B (Function of tool/equipment)

___1. Deck Oven A. A thin-walled cast iron cooking pot.

BREAD AND PASTRY PRODUCTON

Quarter : Week : 1 Day : 4 Activity No. : 4

CLASSIFICATION OF BAKING TOOLS AND EQUIPMENT

A. OVENS E. MIXING TOOLS

Convection ovens Mixing bowls

B. OTHER BAKING EQUIPMENT F. CUTTING TOOLS

Bred Toaster Pastry Blender

C. PREPARATORY TOOLS G. BAKING PANS

Flour Sifter Tube Center Pan

BREAD AND PASTRY PRODUCTON

Tools - Classification Tools - Classification

Rubber Scraper , Timer , Pastry Brush , Cookie Sheets

Oven Toaster , Flour Sifter , Griddle Pan , Dough Cutter

Kitchen Shears , Microwave Oven , Weighing Scale , Mixing Bowl

Ovens Other Baking Preparatory Measuring Cutting Mixing

BREAD AND PASTRY PRODUCTON

Quarter : Week : 2 Day : 1 Activity No. : 1

TERMS AND ABBREVIATIONS

Kitchen Term Abbreviation Kitchen Term Abbreviation

STANDARD TABLE OF WEIGHTS AND MEASURES

1 tablespoon = 3 teaspoon 16 tablespoons = 1 cup

COMMON UNITS OF WEIGHT

1 pound (lb.) = 463.59 grams 1 pound brown sugar = 2 ¼ cups(packed)

COMMON UNITS OF VOLUME

1 Bushel(bu) = 4 pecks 1 tablespoon = 15 ml

BREAD AND PASTRY PRODUCTON

Importance of Standard table of weights and measures:

Sample Problem: Note: Explanation on how to get the equivalent

1. lbs =_________________ 5. med =___________________

1. 2 cups = __________ Tbsps. 5. 4 ounces = _________grams

BREAD AND PASTRY PRODUCTON

Quarter : Week : 2 Day : 2 Activity No. : 2

WEIGHT: Metric, pound and ounce conversion*

WEIGHT: Cup, metric, and ounce conversion*

BREAD AND PASTRY PRODUCTON

1. lbs =_ 5. med =___

1. 2 cups = __ Tbsps. 5. 4 ounces = _grams

1. 2.5 cups = _ ml 3. 4 cups sour cream= _ grams