DETAILED LESSON PLAN

Number of learners: Grade & Section:

Number of minutes: Date:
I. LEARNING OBJECTIVES

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

a. Classify the tools and equipment used in baking;
b. illustrate the baking tools and equipment in bread and pastry production; and
c. value the importance of tools and equipment used in specific
baking purposes.
II. SUBJECT MATTER
Topic: Baking Tools and Equipment and their Uses
References: Albarda, J. M. Technology and Livelihood Education, BPP, Quarter 1-
Module 1, Use tools and Bakery equipment.
https://www.scribd.com/document/531411580/TLE-BREAD-AND-PASTRY-MODULE-
1-WEEK-1?fbclid=IwAR2eg3Gkv2nYYb13d-Tqcurcg-
im9lvKFpWMr5lcmhVaf9RJ9DyWOuHISpk
Instructional Materials:Smart TV, Laptop, Baking Tools and Equipment
Subject Across Discipline: Science, Health, Art
Values Integration: Unity and Cooperation among all students

III. PROCEDURE

TEACHER’S INSTRUCTION LEARNER’S ACTIVITY

A. PRELIMINARIES
1. Prayer
Good Morning Class! Good Morning Sir!

May I request all of you to please stand up for our (The student will lead the prayer)

opening prayer.

2. Attendance
(Checking the attendance)

Raise your hand and say present if your name is being

called. (The present students raised their hand)

3. Review of the Previous Lesson

“Before we proceed to our new topic, let’s have a short
review about our previous topic from the last meeting.

Can anyone here recall what our topic was?

(Students answered))
(Praising students for their answers)

“Now can anyone from the class enumerate at least 5

tools and equipment in baking bread and pastry? “
(Students answered)
Yes, Very good!
Thank you.

4. Motivation
(Asking Students about their favorite baked food)

(Asking Students if they liked to baked bread)

(Students participated)
“Glad to hear that most of you are interested in baking,
sooner we will do that”

5. Presentation of the Objectives

Okay before we proceed to our discussion these are the
objectives.
At the end of the lesson, the learners are expected to:
a. Classify the tools and equipment
used in baking;
b. illustrate the baking tools and
equipment in bread and pastry
production; and
c. value the importance of tools and
equipment used in specific baking
purposes.

B. LESSON PROPER
 1. Presentation of the Topic
“As I have mentioned earlier, do you have any idea of
what are we going to our topic today?
(Students answered)
Yes, That’s correct. Thank you,

Okay, our topic for today is all about baking tools and
equipment and their uses.
2. Discussion
So , let’s have a brief introduction about bread and
pastry.
Bread is a baked food product made of flour or meal
that is moistened, kneaded, and sometimes fermented.
It has been a major food since prehistoric times, made
in various forms using a variety of ingredients and
methods throughout the world.
As for pastry, it has evolved from ancient times to ( the student will read)
the present, from savory to sweet, influenced by
regional and international cultures. British pastries, for
example, have a range of variations, from medieval pies
and tarts to Cornish pasties and Bakewell tarts.

BAKING - the process of cooking food by indirect heat

or dry heat in a confined space as in heated oven using
gas, electricity, charcoal, wood, or oil at a temperature (Students will read)
from 250 F-450 °F.

BAKING TOOLS
1. BAKING WARES
are made of glass or metal containers for batter and (Students will read)
dough with various sizes and shapes.
*CAKE PANS-comes in different sizes and shapes and
may be round square rectangular or heart shaped.
 Tube center pan- deeper than a round pan and
with a hollow center, it is removable which is used
to bake chiffon type cakes
 Muffin pan- has a 12 cups or 6 cups for baking
muffins and cup cakes.
 Pop over pan- has 12 formed cups for baking
muffins and cup cakes. (Students will read)
 Jelly roll pan- is shallow rectangular pan used for
baking rolls.
 Bundt pan- is a round pan with scalloped sides
used for baking elegant and special.
 Custard cup- is made of porcelain or glass used for
baking individual custard
 Griddle pan- are used to bake griddle
 Loaf pan- is used to bake loaf bread

2.BISCUIT AND DOUGHNUT CUTTER- is used to cut

and shape biscuit or doughnut.
3. CUTTING TOOLS- include a knife and chopping
board that are used to cut glazed fruit, nuts, or other (Students will read)
ingredients in baking.
4. ELECTRIC MIXER- is used for different baking
procedure for beating, stirring and blending.
5. FLOUR SIFTER- is used for sifting flour.
6. GRATER- is used to grate cheese, chocolate, and
other fresh fruits.
7. KITCHEN SHEARS- are used to slice rolls and
delicate cakes. (Students will read)
8. MEASURING CUPS- consist of two types namely:
 a. A graduated cup with fractions (1, 3/4, 2/3, ½,
1/3, 4, 1/8) marked on each side.
 b. A measuring glass made of transparent glass or
plastic is more accurate for measuring.
9. MEASURING SPOONS - consist of a set of
measuring spoons used to measure small quantities.
10. MIXING BOWL - comes in graduated sizes and has
sloping sides used for mixing ingredients. (Students will read)
11. MORTAR AND PESTLE- is used to pound or
ground ingredients.
12. PARING KNIFE - is used to pare or cut fruits and
vegetables into different sizes.
13. PASTRY BAG - a funnel shaped container of icing
or whipped cream
14. PASTRY BLENDER- has a handle and with wire
which I used to cut fat or shortening in the preparation of
pies, biscuits or doughnuts.
15. PASTRY BRUSH - is used in greasing pans or (Students will read)
surface of pastries and breads.
16. PASTRY TIP- is a pointed metal or plastic tube
connected to the opening of the pastry and is used to
form desired designs.
17. PASTRY WHEEL - has a blade knife used to cut
dough when making pastries.
18. ROTARY EGG BEATER- is used in beating eggs or
whipping cream.
19. ROLLING PIN - is used to flatten or roll the dough.
20. RUBBER SCRAPPER- is used to remove bits of
food in side of the bowl.
21. SPATULA comes in different sizes; small spatula (Students will read)
are used to remove muffins and molded cookies from
pans which is 5 to 6 inches; large spatula for icing or
frosting cakes; flexible blade is used for various
purposes.
22. STRAINER - is used to strain or sift dry ingredients.
23. TIMER is used to in timing baked products, the
rising of yeast and to check the doneness of cakes.
24. WEIGHING SCALE -is used to measure ingredients
in large quantities.
25. UTILITY TRAY-is used to hold ingredients together. (Students will read)
26. WIRE WHISK - is used to beat or whip egg whites or
cream.
27. WOODEN SPOON-is also called mixing spoon
which comes in various sizes suitable for different types
of mixing.
28. CAKE DECORATOR (CYLINDRICAL) - is used in
decorating or designing cake and other pastry products.

OVENS are the workhorses of the bakery and pastry (Students will read)
shop and are essential for producing the bakery
products. Ovens are enclosed spaces in which food is
heated, usually by hot air. Several kinds of ovens are
used in baking.

A. DECK OVENS are so called because the items to be

baked either on sheet pans or in the case of some (Students will read)
bread freestanding are placed directly on the bottom, or
deck of oven.
This is also called STACK OVEN because several may
be stacked on top of one another. Breads are baked
directly on the floor of the oven and not in pans. Deck
oven for baking bread are equipped with steam ejector.

BAKING EQUIPMENT
1. RACK OVEN is a large oven into which entire racks (Students will read)
full of sheet pans can be wheeled for baking.
2. MECHANICAL OVEN
The food is in motion while it bakes in this type of oven.
The most common types are a revolving oven, in which
his mechanism is like that of a Ferris wheel.
3. CONVECTION OVEN contains fans that circulate the (Students will read)
air and distribute the heat rapidly throughout the interior.
Strong forced air can distort the shape of the products
made with batter and soft dough.

Did you understand our topic for today, class? (Students answered)
Okay, glad to hear that.

3. Application
Group the students into 4 groups and let them illustrate
or draw the following tools for bread and pastry.
1. Grater (The students participated)
2. Strainer
3. Pastry Bag
4. Rolling Pin
5. Mixing Bowl

4. Generalization
(Ask at least 2 students about what they have learned in
 the discussion.)
(Students answered the question)
(Praising students answers)

“Understanding the uses of different tools and

equipment in bread and pastry can help us to enhance
the quality of your baked products such as bread and
cakes, while also improving the efficiency and safety of
the baking process.”

C. ASSESSMENT/EVALUATION
Direction: Identify the terms referred to in the following.
(¼ sheet of paper)
1. It features 12 molded cups designed for baking
muffins and cupcakes.
2. This pan is designed for baking loaf bread.
3. Designed for grating cheese, chocolate, and various
fresh fruits.
4. It is a pointed metal or plastic tube that is attached to
the opening of the pastry and is used to create desired
decorative patterns.
5. It is equipped with a blade knife that is utilized for
cutting dough during pastry making.

D. ASSIGNMENT/AGREEMENT
Encourage students to study and familiarize themselves
with the various types of tools and equipment used in
bread and pastry production. There will be a 10 item
quiz during the next meeting.

Prepared by:

NEIL JOHN M. GIDO

Student Teacher