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Simplified Instructional Materials
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7
TLE
Quarter 1 – Module 1:
Bread and Pastry Production

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TLE – Grade 7/8

Self-Learning Module (SLM)
Quarter 1 – Module 1: Bread and Pastry Production
First Edition, 2020
Republic Act 8293, section 176 states that: No copyright shall subsist in any work of
the Government of the Philippines. However, prior approval of the government agency or office
wherein the work is created shall be necessary for exploitation of such work for profit. Such
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Borrowed materials (i.e., songs, stories, poems, pictures, photos, brand names,
trademarks, etc.) included in this module are owned by their respective copyright holders.
Every effort has been exerted to locate and seek permission to use these materials from their
respective copyright owners. The publisher and authors do not represent nor claim ownership
over them.
Development Team of the Module

Writers: Marivel S. Barcebal, Rosilie A.Losbaṅes, Aga Jane K. Sinsuat, Baby Jane G.
Mangansakan, Rossmin R. Uday
Editors: Dr. Rachelle T. Amando
Reviewers: Dr. Belinda Jiz L. Distor
Illustrator: Geunicar A. Perez, MAELTSubject Area – Grade Level
Self-Learning Module (SLM)
Quarter 1 – Module 1: Bread and Pastry Production
First Edition, 2020
Layout Artist: Geunicar A. Perez, MAELT
Cover Art Designer: Ian Caesar E. Frondoza
Management Team: Allan G. Farnazo, CESO IV – Regional Director
Fiel Y. Almendra, CESO V – Assistant Regional Director
Concepcion F. Balawag, CESO V - Schools Division Superintendent
Edgar S. Sumapal - Assistant Schools Division Superintendent
Gilbert B. Barrera – Chief, CLMD
Arturo D. Tingson Jr. – REPS, LRMS
Peter Van C. Ang-ug – REPS, ADM
Jade T. Palomar - REPS, Mathematics
Pancho G. Balawag, Ed. D - CID Chief
Engr. Reynaldo SE Villan - EPS In Charge of LRMS
Vivencio O. Aniñon, Ed.D - Division ADM Coordinator
Engr. Reynaldo SE Villan – EPS, Math
Printed in the Philippines by Department of Education – SOCCSKSARGEN Region
Office Address: Regional Center, Brgy. Carpenter Hill, City of Koronadal

Telefax: (083) 2288825/ (083) 2281893
E-mail Address: region12@deped.gov.ph

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TLE
Quarter 1 – Module 1:
Bread and Pastry Production

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Introductory Message
For the facilitator:
Welcome to the Technology and Livelihood Education-7/8 Self-Learning Module

(SLM) on Bread and Pastry Production !
This module was collaboratively designed, developed and reviewed by educators both
from public and private institutions to assist you, the teacher or facilitator in helping
the learners meet the standards set by the K to 12 Curriculum while overcoming
their personal, social, and economic constraints in schooling.
This learning resource hopes to engage the learners into guided and independent
learning activities at their own pace and time. Furthermore, this also aims to help
learners acquire the needed 21st century skills while taking into consideration their
needs and circumstances.
In addition to the material in the main text, you will also see this box in the body of
the module:
Notes to the Teacher

This contains helpful tips or strategies that
will help you in guiding the learners.
As a facilitator you are expected to orient the learners on how to use this module.
You also need to keep track of the learners' progress while allowing them to manage
their own learning. Furthermore, you are expected to encourage and assist the
learners as they do the tasks included in the module.

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For the learner:
Welcome to the Technology and Livelihood Education-7/8 Self-Learning Module

(SLM) on Bread and Pastry Production !
The hand is one of the most symbolized part of the human body. It is often used to
depict skill, action and purpose. Through our hands we may learn, create and
accomplish. Hence, the hand in this learning resource signifies that you as a learner
is capable and empowered to successfully achieve the relevant competencies and
skills at your own pace and time. Your academic success lies in your own hands!
This module was designed to provide you with fun and meaningful opportunities for
guided and independent learning at your own pace and time. You will be enabled to
process the contents of the learning resource while being an active learner.
This module has the following parts and corresponding icons:
What I Need to Know This will give you an idea of the skills or
competencies you are expected to learn in the
module.
What I Know This part includes an activity that aims to

check what you already know about the
lesson to take. If you get all the answers
correct (100%), you may decide to skip this
module.
What’s In This is a brief drill or review to help you link

the current lesson with the previous one.
What’s New In this portion, the new lesson will be

introduced to you in various ways such as a
story, a song, a poem, a problem opener, an
activity or a situation.
What is It This section provides a brief discussion of the

lesson. This aims to help you discover and
understand new concepts and skills.
What’s More This comprises activities for independent

practice to solidify your understanding and
skills of the topic. You may check the
answers to the exercises using the Answer
Key at the end of the module.
What I Have Learned This includes questions or blank

sentence/paragraph to be filled in to process
what you learned from the lesson.
What I Can Do This section provides an activity which will

help you transfer your new knowledge or skill
into real life situations or concerns.

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What I Can Do This section provides an activity which will

help you transfer your new knowledge or skill
into real life situations or concerns.
Assessment This is a task which aims to evaluate your

level of mastery in achieving the learning
competency.
Additional Activities In this portion, another activity will be given

to you to enrich your knowledge or skill of the
lesson learned. This also tends retention of
learned concepts.
Answer Key This contains answers to all activities in the

module.
At the end of this module you will also find:
References This is a list of all sources used in developing

this module.
The following are some reminders in using this module:
1. Use the module with care. Do not put unnecessary mark/s on any part of the
module. Use a separate sheet of paper in answering the exercises.
2. Don’t forget to answer What I Know before moving on to the other activities
included in the module.
3. Read the instruction carefully before doing each task.
4. Observe honesty and integrity in doing the tasks and checking your answers.
5. Finish the task at hand before proceeding to the next.
6. Return this module to your teacher/facilitator once you are through with it.
If you encounter any difficulty in answering the tasks in this module, do not
hesitate to consult your teacher or facilitator. Always bear in mind that you are
not alone.
We hope that through this material, you will experience meaningful learning and
gain deep understanding of the relevant competencies. You can do it!

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What I Need to Know
This module was designed and written with you in mind. It is here to help you master
the Bread and Pastry Production. The scope of this module permits it to be used in
many different learning situations. The language used recognizes the diverse
vocabulary level of students. The lessons are arranged to follow the standard
sequence of the course. But the order in which you read them can be changed to
correspond with the textbook you are now using.
The module is divided into three lessons, namely:

 Lesson 1 – Using of Tools and Bakery Equipment
 Lesson 2 – Performing Mensuration and Calculation
 Lesson 3 – Maintaining Tools and Equipment
 Lesson 4 – Practice Occupational Health and Safety Procedure
After going through this module, you are expected to:

1. Prepare tools and equipment for specific baking purposes.
2. Familiarize oneself with the table of weights and measures in baking
3. Apply basic mathematical operations in calculating weights and
measures
4. Measure dry and liquid ingredients
5. Perform basic preventive maintenance
6. Store tools and equipment
7. Evaluate hazards and risks
8. Control hazards and risks

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What I Know
PRE-ASSESSMENT: Let us determine how much you already know about tools
and bakery
equipment. Take this test.
Pre-Test LO 1
Direction: Match Column A to Column B by writing the letter that

corresponds to your answer on the provided space before each item.
COLUMN A COLUMN B
_____1. A set of spoons used to measure small A. Wooden Spoon

small amount of ingredients
_____2. A transparent cup calibrated to indicate B. Grater
amount of liquid
_____3. An equipment used for baking, heating, C. Rolling Pin
or drying foods
_____4. An aluminum rectangular or square pan D. Measuring Spoons
with hallow rounded
_____5. A solid elongated wood with handles at E. Muffin Pan
both ends and used to flatten dough or pastry
_____6. Tool used o grate food into finer form F. Spatula
_____7. A tool used for mixing and stirring flour G. Baking Pan
mixtures
_____8. A flat, thin and blunt metal used for H. Mixing Bowl
levelling-off dry ingredients
_____9. A hollow dish where ingredients for baking I. Oven
are mixed.
_____10. Is a flat aluminum used for baking cookies H. Liquid Measuring
Cup

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Lesson
Use of Tools and Bakery
1 Equipment
The importance of cooking and baking tools. A well-equipped cooking
environment is the cook's best friend either it be the home or restaurant. When you
have the right kitchen tools, you feel at ease and stay focus on preparing the meal.
There are many types of culinary tools that you will need for baking and roasting.
Fitting cooking equipment helps in the fast-paced processing of food.
... Using traditional or home cooking equipment could not survive the large orders,
which is the reason why cooking equipment made for restaurants is
the appropriate thing for food establishments.
What’s In
BAKING TOOLS AND EQUIPMENT AND THEIR USES
Baking – is cooking by dry heat in an oven-type appliance. The method of

cooking breads, cakes, pies, pastries, and biscuits.
Baking Wares – containers made of glass or metal for batter and dough with
various shapes and sizes
A. BAKING PANS
Cake Pans – designed containers in different sizes and shapes (e.g. round,
square, rectangular or heart)
1. Tube Center Pan – a deep hollow pan used in baking

chiffon type cakes.
2. Muffin Pan – formed cups for baking muffins and cup

cakes.

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3. Pop Over Pan – used in cooking pop over
4. Jelly Roll Pan – shallow rectangular fan used for baking rolls
5. Bundt Pan – a round pan with scalloped sides used for baking
elegant and special cakes
6. Custard Cup – is made of porcelain or glass used in baking

individual custard.
7. Griddle Pan – is used to bake griddles
8. Loaf Pan – is used to bake loaf breads
B. CUTTING TOOLS:
1. Knife and Chopping Board- are used to cut glazed fruit, nut,
or other ingredients in baking.
2. Biscuit and Doughnut Cutter - is used to cut and shape

biscuit or doughnut.
3. Kitchen Shears - are used to slice rolls and delicate cakes.
4. Paring Knife - is used to pare or cut fruits and vegetables into

different sizes.

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5. Pastry Blender - has a handle and with wire which is used

to cut fate or shortening in the preparation of pies.
6. Pastry Wheel - has a blade knife used to cut dough when

making pastries.
C. MIXING TOOLS:
1. Rotary Egg Beater - is used in beating eggs or whipping

cream.
2. Electric Mixer - is used for different baking procedure for

beating, stirring, and blending.
3. Mixing Bowl - comes in graduated sizes and has sloping

sides used for mixing ingredients.
4. Wire Whisk - is used to beat or whip egg whites or cream.
5. Wooden Spoon - is also called mixing spoon which comes

in various sizes suitable for different types of mixing.
6. Rubber Scraper - is used to remove bits of food inside of the

bowl.
D. PREPARATORY TOOLS:
1. Flour Sifter - is used for sifting flour.
2. Grater - is used to grate cheese, chocolate, and other fresh

fruits.
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3. Pastry Bag - a funnel shaped container of icing or whipped cream.

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4. Pastry tip - is a pointed metal or plastic tube connected to the

opening of the pastry and is used to form desired designs.
5. Pastry Brush - is used in greasing pans or surface of pastries

and breads.
6. Rolling Pin - is used to flatten or roll dough.
7. Spatula - comes in different sizes:

a.) small spatula is used to remove muffins and molded
cookies from pans which is 5-6 inches
b.) large spatula for icing or frosting cakes; flexible blade is
used for various purposes.
8. Strainer - is used to strain or sift dry ingredients.
9. Utility Tray - is used to hold ingredients in large quantities.
10.Mortar and Pestle - is used to pound or ground ingredients.
D. MEASURING TOOLS:
1.Measuring Cup - consist of two types namely:
a.)A graduated cup with fr actions (1, ¾, 2/3, ½, 1/3, ¼, 1/8)

marked on each
side.
b.)A measuring glass made of transparent glass or plastic is more
accurate for measuring.
2.Measuring Spoons - consist of a set of measuring spoons used to

measure small quantities of ingredients.
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3.Timer - is used in timing baked products, the rising of yeast

and to check the doneness of cakes.
4.Weighning Scale - is used to measure ingredients in large

quantities.
D. OTHER BAKING TOOLS AND EQUIPMENTS:
A.Cake Decor (CYLINDRICAL) - is used on decorating or

designing cake and other pastry products.
B.Cookie Press - is used to mold and shape cookies.
D. OVENS:
Ovens - the workhorses of the bakery and pastry shop and are essential for
producing the bakery products.
KIND OF OVENS:
1.Deck Ovens - the items to be baked either on sheet pans
or in the case of some bread freestanding are placed directly
on the bottom. It is also called as STACK OVEN because
several may be stacked on top of one another.
2.Rack Oven - is a large oven into which entire racks full of

sheet pans can be wheeled for baking.
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3.Mechanical Oven - the food is in motion

while it bakes in this type of oven.
4.Convection Oven - contains fans that

circulate the air and distribute the heat
rapidly throughout the
5.Dutch Oven - is a thick-walled cooking pot with a tight-

fitting lid. -called as “casserole dishes”
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How to light or operate an oven
Materials, Tools and Equipment: Match or Igniter, oven
Procedure:
1. Hold a lighted match or igniter safely near the burner tube of the oven.
2. At the same time push and turn the oven knob in a counterclockwise
direction towards the desired oven temperature setting.
REMINDER:
 Should the initial lighting fail, turn to its “OFF” position immediately and allow
the accumulated to be dispersed before re- ignition.
 Always close the oven door gently and with care. Letting the door to slam may
affect the rise of the cake being baked.
Notes to the Teacher
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What’s New
ACTIVITY 1
DIRECTION: On the third column (C) draw a star if the statement/s in

column. A match with Column B and if not write the correct
word/s that best describe the statement/s.
A B. C
1. A deep hollow pan used in Tube Center Pan

baking chiffon type cakes.
2. Is made of porcelain or glass Loaf Pan
used in baking individual
custard.
3. Is used to cut and shape Biscuit and
biscuit or doughnut. Doughnut Cutter
4. Shallow rectangular fan used Bundt Pan

for baking rolls
5. Are used to slice rolls and Paring knife

delicate cakes.
6. Is used to pare or cut fruits Kitchen shears

and vegetables into different
sizes.
7. Formed cups for baking Muffin Pan
muffins and cup.
8. A round pan with scalloped Bundt Pan

sides used for baking elegant
and special cakes.
9. Is used to bake griddles. Griddle Pan
10.Is used to bake loaf breads. Tube-Center Pan
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What is It
ACTIVITY 1.1
DIRECTION: You are going to read a story of a Girl together with her Father. As she
will be baked a cake, try to help her in accomplishing her activities by providing her
the necessary tools/equipment in each of the particular task in baking a cake.
Choose from the given choices.
mixing bowl cake pan measuring cu
oven wire whisk spatula
Daddy and Anna baking a cake
Daddy and Anna do lots of things together, today daddy and Anna are
baking a cake, first they have to wash their hands and put an apron on and they
have to get the tools. Next they have to get the Ingredients. Anna, her favorite things
are the eggs. She gets the eggs from the refrigerator and she have to be very careful.
Daddy puts her on the counter. They put flour and other things into the
(1)___________________, next comes the eggs. She picked out the perfect egg and
cracked it on the counter. Sometimes she makes a mess but it lots of fun! Daddy
measures the liquids into the (2)___________________ and Anna pour it in a bowl. Out
comes the (3)_______________ and stir and stir and stir the mixture and when she got
tired Daddy finish the stirring. Finally they get to pour the batter into the
(4)_____________________. Now it’s time to put the cake into the pre heated
(5)___________________. While the cake is baking it’s time to clean up their mess. At
last, the oven Ting! And the cake is done. Once the cake is cooled and the frostings
been put on it’s finally time to eat.
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What’s More
ENRICHMENT
ACTIVITIES
DIRECTION: Complete the baking tools and equipment crossword puzzle by

filling in a word that fits each clue.
ACROSS:
1. Is used to remove bits of food inside of the bowl.
5. Is used in timing baked products, the rising of yeast and to check the doneness
of cakes.
6. A graduated cup with fractions (1, ¾, 2/3, ½, 1/3, ¼, 1/8) marked on each side.
A measuring glass made of transparent glass or plastic is more accurate for
measuring.
9. Is used to strain or sift dry ingredients.
10. The workhorses of the bakery and pastry shop and are essential for producing
the bakery products.
DOWN:
2. Is used to measure ingredients in large quantities.
3. designed containers in different sizes and shapes (e.g. round, square, rectangular
or heart)
4. is used to beat or whip egg whites or cream.
7. Is used to remove muffins and molded cookies from pans which is 5-6 inches and
also use for icing or frosting cakes; flexible blade is used for various purposes.
8. include a knife and chopping board that are used to cut glazed fruit, nut, or other
ingredients in baking.
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What I Have Learned
GENERALIZATION
DIRECTION: Read the given recipe carefully and list down all the tools that you
need to prepare in order to finish the activity.
BUTTER CAKE
Ingredients:
3 1/4 cups cake flour 1 ¾ cups sugar
1 cup butter 1 cup milk
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 for 20 t0 30 minutes.
7.Cool the cake, invert and the paper lining.
List down the tools and equipment needed.
1. ___________ 6. __________
2. ___________ 7. __________
3. ___________ 8. __________
4. ___________ 9. __________
5. ___________ 10. __________
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What I Can Do
APPLICATION
DIRECTION: Supposing, you are now a Baker or a Pastry cook and you have some
bread and cakes to prepare. What are the “Do’s and Don’ts’” procedure on how to
light or operate an oven properly by completing the sentences given below in order
to finish the activity.
1.Hold _____________________________________________________ of the oven.
2.At the same time push and turn the

______________________________________________________________________.
3.Should the initial lighting fail, turn to its

______________________________________________________________________.
4.Always close the oven door

______________________________________________________________________.
5.Letting the door to slam may

_________________________________________________________________________.
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Assessment
POST ASSESSMENT: Let us determine how much you already know about tools
and bakery equipment. Take this test.
Post Test 1
Direction: Now that you are about to finish this module, you are to determine your
learnings by answering the following questions. Do you best in
answering each question properly.
Multiple Choice. Write the letter of the correct answer on the space provided.
____________ 1. It is used to pound or ground ingredients.

a. Pastry bag b. Pastry blender
c. Mortar and Pestle d. Paring knife
____________2. A funnel shaped container of icing or whipped cream

____________3. It is used to pare or cut fruits and vegetables into different sizes.
___________4. It has a blade knife used to cut dough when making pastries.
a. Pastry blender b. Pastry brush
c. Pastry tip d. Pastry wheel
___________5. It has a handle and with wire which I used to cut fat or shortening in
the preparation of pies, biscuits or doughnuts.
____________6. It is used in greasing pans or surface of pastries and breads.

_________7. It is a pointed metal or plastic tube connected to the opening of the

pastry and is used to form desired designs.
__________8. It is used in beating eggs or whipping cream.

a. Rolling pin b. Rubber scrapper
c. Rotary egg beater d. Timer
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__________9. It is used to in timing baked products, the rising of yeast and to check
the doneness of cakes.
c. Rotary egg beater d. Time
__________10. It is used to remove bits of food in side of the bowl.

__________11.It is used to flatten or roll the dough.

__________12. Baking tools that is use to strain or sift dry ingredients.

a. Strainer b. Rubber scrapper
__________13. It is used to measure ingredients in large quantities.

a. Weighing scale b. Measuring spoon
c. Measuring cup d. Timer
__________14. Tools that is use to hold ingredients together.

a. Weighing scale b. Wooden spoon
c. Measuring cup d. Utility tray
___________15. It is used to beat or whip egg whites or cream.

a. Wire whisk b. Wooden spoon
___________16. It is also called mixing spoon which comes in various sizes suitable
for different types of mixing.
a. Wire whisk b. Wooden spoon
___________17. DECK OVENS are so called because the items to be baked either on
sheet pans or in the case of some bread freestanding are placed
directly on the bottom. This is also called _______________.
a. MECHANICAL OVEN b. RACK OVEN
c. STACK OVEN d. CONVECTION OVEN
____________18. It is a Type of large oven into which entire racks full of sheet pans
can be wheeled for baking.
____________19. It contains fans that circulate the 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.
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____________20. 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.
a. Mechanical Oven b. Rack Oven
c. Stack Oven d. Convection Oven
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Additional Activities
IDENTIFICATION: Write the correct answer on the space provided.
1.______________are made of glass or metal containers for batter and dough

with various sizes and shapes.
2.______________comes in different sizes and shapes and may be round square

rectangular or heart shaped.
3.______________deeper than a round pan and with a hollow Center, it is

removable which is used to bake chiffon type cakes.
4.______________has 12 formed cups for baking muffins and cup cakes
5.______________is used for cooking pop over
6.______________is shallow rectangular pan used for baking rolls
7.______________ is a round pan with scalloped sides used for baking elegant
and special cakes
8._______________is made of porcelain or glass used for baking individual custard
9._______________are used to bake griddles
10. _____________is used to bake loaf bread
11.______________is used to cut and shape biscuit or doughnut.
12. _____________that are used to cut glazed fruit, nuts, or other ingredients in
baking.
13.______________is used for different baking procedure for beating, stirring and
blending.
14.______________is used for sifting flour.
15.______________is used to grate cheese, chocolate, and other fresh fruits.
16.______________are used to slice rolls and delicate cakes.
17.______________A graduated cup with fractions (1, 3/4, 2/3, ½, 1/3, ¼, 1/8)
marked on each measuring glass made of transparent glass
or plastic is more accurate for measuring.
18.______________consist of a set of measuring spoons used to measure small

quantities of ingredients.
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19.______________comes in graduated sizes and has sloping sides used for

mixing ingredients.
20.______________comes in different sizes; small spatula 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.
23

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Additional Activities Assessment What I Can Do What I Have
1.BakingWares (Pos test 1) (Application) Learned
2.Cake Pans 1. c 1. a lighted match (Generalizatio
3.Tube center pan 2. a or igniter safely n)
4. Muffin Pan 3. d near the burner 1.Dry
5. Pop over Pan 4. d tube Measuring
6.Jelly roll Pan 5. a 2. a lighted match cup
7. Bundt pan 6. b or igniter safely 2.Glass
8.Custard measuring 7. c near the burner measuring
9.Griddle pans mixing 8. c tube cup
10. Loaf Pan 9. d 3. “OFF” position 3. Flour Sifter
11.Biscuits&Doughn 10.b immediately and 4.Wooden
ut cutter 11. a allow the mixing spoon
12.Knife and 12. a accumulated to 5. Mixing bowl
Chopping board 13. a be dispersed 6. Rubber
13. Electric Mixer 14. d before re- Scraper
14. Flour sifter 15. a ignition. 7. Baking Pan
15.Grater 16. b 4. a lighted match 8. Oven
16. Kitchen Shears 17. c or igniter safely 9. Spatula
17. Measuring cups 18. b near the burner 10. Utility
18. Measuring Spoons 19. d tube Tray
19. Mixing bowl 20.a 5. gently and with
20. Spatula care affect the
rise of the cake
being baked.
What’s More What is it What’s New What I Know
(Enrichment (Activity 1.1) (Activity 1) (Pretest)
Activities
1. Mixing Bowl 1. . 1. i
1.Rubber 2. Custard Cup 2. c
Scraper 2. Measuring 3. h
3. .
2.weighing Scale Cup 4. g
4. Jelly Roll Pan
3. Cake Pan 5. Kitchen 5. j
3. Wire Whisks
4. Wire Whisks Shears 6. a
5. Timer 4. Cake Pan 7. b
6. knife and
6.measuring cup 8. f
5. Oven cutting board
7. Spatula 9. d
7. .
8. Cutting Tools 10.d
9. Strainer
8. .
10. Ovens 9. .
10. Loaf Pan
Answer Key
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References
 K-to12 Bread and Pastry Production Learning Module, Grade 7/8 (pp. 4 to 17)
 www.wowisthatreallyedible.com
 https://en.m.wikipedia.org. cooking weight and measures
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Disclaimer
This Self-learning Module (SLM) was developed by DepEd SOCCSKSARGEN with the
primary objective of preparing for and addressing the new normal. Contents of this
module were based on DepEd’s Curriculum Guide. This is a supplementary material
to be used by all learners of Region XII in all public schools beginning SY 2020-2021.
The process of LR development was observed in the production of this module. This
is version 1.0. We highly encourage feedback, comments, and recommendations.
For inquiries or feedback, please write or call:
Department of Education – SOCCSKSARGEN

Learning Resource Management System (LRMS)
Regional Center, Brgy. Carpenter Hill, City of Koronadal
Telefax No.: (083) 2288825/ (083) 2281893
Email Address: region12@deped.gov.ph
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English (Tayug National High School)

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TLE – Grade 7/8

Development Team of the Module

Printed in the Philippines by Department of Education – SOCCSKSARGEN Region

Office Address: Regional Center, Brgy. Carpenter Hill, City of Koronadal

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Welcome to the Technology and Livelihood Education-7/8 Self-Learning Module

Notes to the Teacher

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For the learner:

Welcome to the Technology and Livelihood Education-7/8 Self-Learning Module

This module has the following parts and corresponding icons:

What I Know This part includes an activity that aims to

What’s In This is a brief drill or review to help you link

What’s New In this portion, the new lesson will be

What is It This section provides a brief discussion of the

What’s More This comprises activities for independent

What I Have Learned This includes questions or blank

What I Can Do This section provides an activity which will

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What I Can Do This section provides an activity which will

Assessment This is a task which aims to evaluate your

Additional Activities In this portion, another activity will be given

Answer Key This contains answers to all activities in the

At the end of this module you will also find:

References This is a list of all sources used in developing

The following are some reminders in using this module:

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What I Need to Know

The module is divided into three lessons, namely:

After going through this module, you are expected to:

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Direction: Match Column A to Column B by writing the letter that

_____1. A set of spoons used to measure small A. Wooden Spoon

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BAKING TOOLS AND EQUIPMENT AND THEIR USES

Baking – is cooking by dry heat in an oven-type appliance. The method of

1. Tube Center Pan – a deep hollow pan used in baking

2. Muffin Pan – formed cups for baking muffins and cup

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3. Pop Over Pan – used in cooking pop over

6. Custard Cup – is made of porcelain or glass used in baking

7. Griddle Pan – is used to bake griddles

8. Loaf Pan – is used to bake loaf breads

2. Biscuit and Doughnut Cutter - is used to cut and shape

3. Kitchen Shears - are used to slice rolls and delicate cakes.

4. Paring Knife - is used to pare or cut fruits and vegetables into

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5. Pastry Blender - has a handle and with wire which is used

6. Pastry Wheel - has a blade knife used to cut dough when

1. Rotary Egg Beater - is used in beating eggs or whipping

2. Electric Mixer - is used for different baking procedure for

3. Mixing Bowl - comes in graduated sizes and has sloping

4. Wire Whisk - is used to beat or whip egg whites or cream.

5. Wooden Spoon - is also called mixing spoon which comes

6. Rubber Scraper - is used to remove bits of food inside of the

1. Flour Sifter - is used for sifting flour.