7/8

EXPLORATORY COURSE
BREAD AND PASTRY
PRODUCTION

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TLE 7/8 – BREAD AND PASTRY PRODUCTION
Week 1
 Lesson Baking Tools and Equipment and their Uses
1 Writers: MA. LOURDES C. BALANZA/ JAIME O. AMOS JR

HOW TO USE THIS MODULE

Before starting this module, I want you to set aside other tasks that will disturb you while
enjoying the lessons. Read the simple instructions below to achieve the objective of this
module.

1. Follow carefully all the contents and instructions indicated on every page of this
module.
2. Write in your notebook the concepts about the lessons. Writing enhances learning
because it helps you to develop study skills.
3. Perform all the provided activities in this module.
4. Analyze conceptually the post-test and apply what you have learned.
5. Enjoy studying!

At the end of the lesson, you are expected to:

LO1. Choose the right baking tools and equipment for specific baked products.
LO2. Classify the baking tools and equipment according to their uses and
functions.

Direction: Read each statement and choose the letter of the correct answer. Write your answer
in a separate paper.
1. It is used for baking loaf bread.
A. bundt pan C. loaf pan
B. jelly roll pan D. pop over pan
2. It is used for cutting biscuits or doughnuts.
A. biscuit and doughnut cutter C. electric mixer
B. cutting tools D. grater
3. It is used to hold ingredients together.
A. rolling pin C. utility tray
B. spatula D. wooden spoon
4. It is used to beat eggs or whipping cream.
A. rubber scraper C. wire whisk
B. spatula D. wooden spoon
5. It is also known as a stack oven.
A. convection oven C. mechanical oven

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TLE 7/8 – BREAD AND PASTRY PRODUCTION
Week 1
 B. deck oven D. rack oven
6. It is used to grate, shred or slice cheese, carrots, and cabbage.
A. flour sifter C. knife
B. grater D. pastry wheel
7. It is used to flatten or roll the dough.
A. mortar and pestle C. rolling pin
B. pastry bag D. utility tray
8. It is used to measure large quantities of ingredients.
A. measuring glass C. timer
B. measuring spoon D. weighing scale
9. It is also called a mixing spoon which comes in various sizes suitable for different
types of mixing.
A. mixing spoon C. rubber scraper
B. pastry brush D. wooden spoon
10. It is used to mold and shape cookies.
A. cake decorator C. pastry blender
B. cookie press D. pastry wheel

Direction: Give at least five tools or equipment that is available in your home and give their
uses.
1. __________________________________________________________________
2. __________________________________________________________________
3. __________________________________________________________________
4. __________________________________________________________________
5. __________________________________________________________________

Most of the baker’s arts and crafts involve simple tools. Learning to be a skilled baker requires
developing a lot of manual skills using different tools and equipment. An hour of practice is
required to become competent in using different baking tools and equipment.
Baking wares – are made of glass or metal containers for batter and dough with various sizes
and shapes.
Cake pans – come in different sizes and shapes and may be round, square, rectangular, or
heart-shaped.

1. Tube Center pan- deeper than a round pan

and with a hollow center, it is removable which
is used to bake chiffon type cakes.

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TLE 7/8 – BREAD AND PASTRY PRODUCTION
Week 1
2. Muffin pan – has 12 formed cups for baking
muffins and cupcakes.

3. Pop over the pan – is used for cooking pop

over.

4. Jelly roll pan – is a shallow rectangular pan

used for baking rolls.

5. Bundt pan – is a round pan with scalloped

sides used for baking elegant and special
cakes.

6. Custard cup – is made of porcelain or glass

used for baking individual custard.

7. Griddle pans – are used for baked griddles.

8. Loaf pan – is used to bake loaf bread.

1. Biscuit and doughnut cutter – is used to cut and shape

biscuit or doughnut.

2. Cutting tools – include a knife and chopping board that

are used to cut glazed fruits, nuts or other ingredients
in baking.

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TLE 7/8 – BREAD AND PASTRY PRODUCTION
Week 1
3. Electric mixer – is used for different baking procedures
for beating, stirring and blending.

4. Flour sifter – is used for sifting flour to remove lumps.

5. Grater – is used to grating cheese, chocolate and other

fruits.

6. Kitchen shears - are used to slice rolls and delicate cakes.

7. Measuring cups – consist of two types namely:

a. graduated cups with fractions (1, 1/8, ¼, 1/3, ½, ¾ )

marked on each side which is used to measure dry
or liquid ingredients.

b. measuring glass made of transparent glass or plastic

used to measure liquid ingredients accurately

8. Measuring spoons – consists of a set of measuring spoons used

to measure small quantities of ingredients.

9. Mixing bowl – comes in graduated sizes and has sloping

sides used for mixing ingredients.

10. Mortar and pestle – is used to pound or ground

ingredients.

11. Paring knife – is used to pare or cut fruits and

vegetables into different sizes.

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TLE 7/8 – BREAD AND PASTRY PRODUCTION
Week 1
12. Pastry bag – a funnel-shaped container of icing
or whipped cream.

13. Pastry blender – has a handle and with wire which is

used to cut fat or shortening in the preparation of pies
biscuits or doughnuts.

14. Pastry brush – is used in greasing pan or surface of

pastries and bread.

15. Pastry tip – is a pointed metal or plastic tube connected

to the opening of a pastry bag and is used to form
desired designs.

16. Pastry wheel – has a blade knife used to cut dough

when making pastries

17. Rotary egg beater – is used in beating eggs

and whipping cream.

18. Rolling pin – is used to flatten or roll the dough.

19. Rubber scraper – is used to remove bits of food inside the bowl.

20. Spatula – comes in different sizes; small spatula is used to remove

muffins and molded cookies from pans which are 5 to 6 inches; large
spatula for icing or frosting cakes; flexible blade is used for various
purposes.

21. Strainer - is used to strain or sift dry ingredients.

22. Timer – is used in timing baked products, the rising of yeast

and to check the doneness of cakes.

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TLE 7/8 – BREAD AND PASTRY PRODUCTION
Week 1
 23. Weighing scale – is used to measure ingredients in
large quantities.

24. Utility tray – is used to hold ingredients together.

25. Wire whisk – is used to beat or whip egg whites or cream.

26. Wooden spoon – is also called mixing spoon which comes in various
sizes suitable for different types of mixing.

OTHER BAKING TOOLS

1. Cake decorator ( Cylindrical ) – is used in decorating or designing
cake and other pastry products.

2. Cookie press – is used to mold and shape cookies.

OVENS

Ovens are the workhorses of the bakery or pastry shop and consider as essential
in producing the bakery products. Ovens are enclosed spaces in which food is heated,
usually by hot air.

Kinds of Ovens

1. Deck Ovens – are also called Stack Oven because the items to be baked either on
sheet pans or in the case of some bread freestanding are placed directly on the bottom
or deck of the oven. Bread is baked directly on the floor of the oven and not in pans.
Deck oven for baking bread is equipped with a steam ejector.

2. Rack oven – is a large oven into which entire racks full of sheet pans can be
wheeled for baking.

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TLE 7/8 – BREAD AND PASTRY PRODUCTION
Week 1
 3. Mechanical Oven – The food is in motion while it bakes in this type of oven. The most
common type is the revolving oven, in which its mechanism is like a Ferris wheel. The
mechanical action eliminates the problem of hot spots or uneven baking because the
mechanism rotates throughout the oven.

4. Convection Oven - contains a fan that circulates the air and distributes the heat
rapidly throughout the interior. Strong forced air can distort the shape of the products
made with batter and soft dough.

Direction: Read and analyze the given recipe and list down the tools and equipment that you need to
prepare to complete the activity.

BUTTER CAKE

Ingredients:

3 ¼ cups cake flour 1 ¾ cups sugar

1 cup butter 1 cup milk
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TLE 7/8 – BREAD AND PASTRY PRODUCTION
Week 1
 8 eggs 1 tsp. vanilla
4 tsp. baking powder

Procedure:
1. Sift the dry ingredients together except the sugar.
2. In a large bowl, cream the shortening until light and fluffy.
3. Blend eggs one at a time and beat well after each addition.
4. Add vanilla to the milk.
5. Add dry ingredients and liquid ingredients alternately to the creamed mixture, beginning
and ending with dry ingredients.
6. Bake at 375° F for 20 to 30 minutes.
7. Cool the cake, invert, and place the paper lining.

Tools and Equipment:

1._________________ 6. __________________
2._________________ 7. __________________
3._________________ 8. __________________
4._________________ 9. __________________
5._________________ 10. _________________

A well-equipped baking environment is the baker’s best friend. When you have the right baking tools,
you feel at ease and stay focus on preparing the product

Classification of Baking Tools and Equipment

A. Measuring Tools
B. Mixing Tools
C. Cutting Tools
D. Preparatory Tools
E. Baking Pans
F. Ovens
G. Other Baking Equipment

Direction: Read each statement carefully and choose the best answer inside the box. Use a
separate sheet of paper for your answer.

Timer Cutting tools Baking wares Ovens Cake pans

_______1. These are the workhorses of the bakery or pastry shop and considered as essential
in producing the bakery products.
_______2.These are made of glass or metal containers for batter and dough with various sizes
and shapes.
_______3. It comes in different sizes and shapes and may be round, square, rectangular, or
heart-shaped.
_______4. It includes knife and chopping boards that are used to cut glazed fruits, nuts, or other
ingredients in baking.

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TLE 7/8 – BREAD AND PASTRY PRODUCTION
Week 1
_______5. It is used in timing baked products, the rising of yeast, and to check the doneness of
cakes.

Direction: Classify the following tools and equipment based on their uses. Write the letter of
your answer in the space provided before each number.

A. Baking equipment D. Cutting tools

B. Preparatory tools E. Measuring tools
C. Mixing F. Baking Pans

______________ 1. Custard cups _______________ 6. Paring

knife
______________ 2. Flour Sifter _______________ 7. Rolling
pin
______________ 3. Deck oven _______________ 8.
Weighing scale
______________ 4. Muffin Pan _______________ 9. Loaf
pan
______________ 5. Measuring cups _______________ 10. Convection
oven

Complete the statement below.

In this lesson, I have learned that

____________________________________________________________________________
____________________________________________________________________________
____________________________________________________________________________
____________________________________________________________________________

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TLE 7/8 – BREAD AND PASTRY PRODUCTION
Week 1