K-12 Bread and Pastry Production

Prepared by:
Cynthia R. Lopez
For T.L.E. 7
I. Objectives:
Within the period, the students with at least75%
accuracy are expected to:1. Classify the baking tools and
equipments according to their uses;
2. Cooperate with the group activity;
and
3. Demonstrate how to light the oven or operate the
oven
Topic:
Uses of tools and bakery equipment
Reference:
K-12 Bread and PastryProduction
Learning Module, MealManagement book
Materials:
Baking tools and equipments,notes and
pictures
III. Procedure:
a. Prayer
b. Checking the attendance
c. Unlocking of difficulties
Basic knowledge about baking,
defining keyterms
d. Motivation
Presenting pictures to the students
and letthem realize the goodness of
baking.
e. Lesson Proper
Discussing and presenting the classifications of baking
tools and equipment's and their uses
Question and answer with the students
f. Application
Group the students and let them demonstrate how to
light or operate the oven.
g. Evaluation
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 milk8
eggs 1 tsp. vanilla4 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. _______________________
 ASSIGNMENT
Cut out pictures of different
tools and equipment in
baking and classify them.
Paste on a short bond paper