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TECHNOLOGY and LIVELIHOOD

EDUCATION

BREAD and PASTRY PRODUCTION

Check Condition of Tools and Equipment
MODULE 4

Department of Education ● Republic of the Philippines

 What I Need to Know

Bakery tools and equipment play a vital role in baking. Even if you
have the most sophisticated baking tools and equipment, but do not know
how to use them, they are useless. In order to do baking operations
successfully, one must have a good working knowledge of the tools and
equipment before using them and check if these are safe and in a
serviceable condition.
This module was designed and written with you in mind. It is here
to help you master the nature of Technology and Livelihood Education –
BREAD AND PASTRY PRODUCTION (Exploratory). You are required to
go through a series of learning activities in order to complete each
learning outcome of the module.

After going through this module, you are expected to:

1. identify tools and equipment according to

classification/specification and job requirements;
2. segregate and label non-functional tools and equipment
according to classification;
3. observe safety use of tools and equipment in
accordance with manufacturer’s instructions.

In going through this module, you have to extend your patience in

understanding, analyzing what you are reading. Follow the directions in
answering the entire given activities carefully.
Comply the required activities provided.

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 What I Know

Activity: TRUE or FALSE?

Directions:
A. Read, analyze and answer each statement carefully.
Write “True” if the statement is correct and write “False” if the
statement is wrong.
B. Write the answers in your TLE Bread and Pastry
Production notebook.

_______1. Baking tools and equipment are identified according to

specification.
_______2. Functional tools and equipment are those that are in good
condition and can perform their regular functions.
_______3. Different tools perform different tasks so you should use the
right tools for the right tasks.
_______4. Measuring tools should have accurate and easy to read
markings.
_______5. A functional baking pan should be well-formed.
_______6. Mixing bowls used for mixing ingredients have several sizes
and may be made of plastic, glass or metal.
_______7. A rolling pin should be heavy in weight and easy to grip.
_______8. An electric or stand mixer operates without electricity.
_______9. The tools like rolling pin and dough scraper are used for
forming and portioning dough.
_______10. Frequent use and continuous operation lead to equipment
failure which will not affect the overall productivity of the
bakery.
_______11. Great service is an essential aspect of your bakery which will
be greatly affected if your baking tools and equipment
malfunction.
_______12. Maintenance is done to prolong the life and use of tools and
equipment.

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 _______13. Visual animation is the process of looking over a piece of tool
or equipment to look for defects.

_______14. Safety would mean knowledgeable in operating or using the

tools and equipment.

_______15. Do not try out a new cleaning product until you’re sure it can
be used with your baking tools and equipment.

CLASSIFICATION OF FUNCTIONAL AND NON-FUNCTIONAL TOOLS

What’s In
Baking is a science that requires accurate measurement which is
needed to perform the process. Your ingredient measurements need to be
exact to get the chemical reactions you need and hit that perfect, consistent
result every time you bake. So, let us check your understanding on measuring
liquid and dry ingredient accurately.

Activity: Measuring Match Up!

Directions:
A. Using the MEASUREMENT TOOLS and MEASUREMENT
METHODS below, write in the corresponding columns the best
way to measure the ingredients and the correct measuring
method to be used.
B. Write the letter of the correct answer in your TLE Bread and
Pastry Production activity notebook.

MEASUREMENT TOOL MEASUREMENT METHODS

D. Dip in, Level off.

E. Pack firmly, level off
F. Pour, view at eye level

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 MEASUREMENT MEASUREMENT
INGREDIENTS
TOOL METHODS

Example: 1 cup oil A D

1. 1 cup fresh milk

2. 2 cups brown sugar

3. ½ cup flour

4. 1 teaspoon vanilla

5. ½ cup butter

What’s New

Activity: AM I FUNCTIONAL OR NOT?

Directions:
A. Read through the description given for baking tools
and equipment. Identify whether it is FUNCTIONAL or.
NON-FUNCTIONAL. Indicate a check (√) mark under
column YES if it is functional and an X mark under
column NO if it is not.

B. Write the answers in your TLE Bread and Pastry

Production activity notebook.
Baking Tools YES NO
and Equipment (Functional) (Nonfunctional)
Description

Example:
Pastry brush is bended

X
1. Measuring cups and
spoons have clear and
accurate line indicators
that mark ounces and
cups.

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 What is it?

In baking, one's tool can lead to either satisfying success or frustrating

failure. Most of the tools help you in the cooking and baking process and
speed up your time in preparation which make baking an enjoyable
experience. Not only should the tools and equipment be of the right kind, but
they should be efficient as well.

Checking the Condition of Baking Tools and Equipment

Functional Non-Functional
- are those that are in good condition and - are those that are not able to perform its
can perform its regular functions. regular function because of impaired and
damage part.

Methods of Identifying Non-Functional Tools and Equipment

1. Visual inspection refers to the process of looking over a piece of tool
or equipment using the naked eye to look for defects.

2. Functionality is the quality of being useful. Vibration or extra noise from

the operation of equipment would mean problem on parts and
accessories started to develop.
3. Performance is the process of carrying out or accomplishing a task so
when there is something wrong with the performance of either baking
tools or equipment, they need immediate repair or maintenance.

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 SPECIFICATION OF TOOLS
Different tools perform different tasks. Use the right tools for the right task.
Tools and Equipment Functions Characteristics
Functional Non-Functional
Measuring Tools
1. Liquid Measuring Measure • With clear, imprinted • Measurement
Cup liquid measurement markings fade
ingredients. markings that won't over time or peel
fade over time or off
peel off
• Have comfortable • Broken handle
handle and a good and spout
spout for pouring the

liquid ingredients.
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2. Dry Measuring Cup Measure With clear, Measurement
dry etched markings fade
ingredients. measurement over time or peel
markings that won't off
fade over time or
peel off

3. Measuring Spoons Measure both • With clear, Measurement

dry and liquid etched markings fade
ingredients in measurement over time
small
quantity. markings that won't
fade over time or
peel off Warp spoon
• Well-shaped heads
spoon head
Mixing Tools
1. Mixing Bowl Use for • Wide and shallow Narrow
mixing which effectively
ingredients keep the splashes in
together in. the bowl
• No cracks as well as Has cracks and
chips around the chips
edges

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2. Pastry Blender/ Use to cut fat • With a soft Handle was
Pastry Cutter into dry grip handle broken and slip
ingredients to off easily which
create flaky cause hand
biscuits, fatigue
scones, • Curved blades Disconnected
and pie that are heavy duty narrow metal
crusts. and strips or wires
durable
3. Rubber Scraper Ideal for Firm handle Broken handle
scraping the Silicone split and
Strong and flexible
last bit of melted tips
edge
batter or
dough out of a
pan or for
folding
together wet
and dry
ingredients.

4. Whisk Use to blend • With easy grip Broken handle

ingredients7 handle
smooth or to • Has stiff wires. Wire loops joined
incorporate at the end was
air into a loose
mixture,
in a
process
known as
whiskin
g or
whipping.
5. Use for Spoon handle is Broken handle
stirring comfortable to hold,
sauces stir and cook with.
and for Intact wood Wood is
mixing damaged
ingredients in
cooking.

Wooden Spoon

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6. Spatula Use to slide Heat resistant, thin Cracking
under food and flexible enough patterns
like burgers, to slide under food. and damage
cookies or
pancakes.

7. Electric or Stand The tool that Comes with more Attachments

Mixer has two useful attachments won’t function
removable to handle a range of
metal beaters tasks and with
and variable different speeds.easy
speeds which Ergonomic and or Rubber or
makes mixing to hold (rubber
up dough and silicone grips is
silicone grips).
batters much damage
easier and
quicker.

8. Use to grip • Scalloped ends Burn edges

and lift hold on tight
objects and • Rubberized Broken handle
keep your handle is comfortable
hands and and cool in your
food safe and hands.
whole.

Tong

Forming and Portioning Tools

1. Rolling Pin Use to shape It has lighter weight Has crack
and flatten and easy to grip.
dough.

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2. Bench or Dough Useful for Have straight Deformed
Scraper getting any stainless-steel
stuck-on flexible blades for
messes off simple, efficient
your counter, cutting.
band used for
portioning
dough.
Cooking Tools
1. Bakeware Consists of Versatile, durable, Deformed
cooking handy, elegant
vessels and efficient
intended for
use in an
oven.

Finishing, Cooling and Decorating Tools

1. Piping Bags and Cake Piping bags are Torn paper bags
Tips decorating made of durable
tools used in materials and can be
adding used with a variety
designs and of tips.
decoration on
iced caked.

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2. Pastry Brush Use for • Handle Broken handle
applying hardwearing and
sauces and designed for comfort
other liquids to of use
dishes before Bristles fall out or
and during the • Has firmly held loosen
cooking bristles and flexible.
process.

Essential Kitchen Tools and Equipment

1. Paring Knife A small, Blades are simple, Dull blades
short-bladed sharp and precise
knife, used
Most grade knives Rusty
for intricate
cutting, are high-carbon
peeling, stainless steel; they
mincing, don’t rust or
dicing and deteriorate.
coring foods Slip off
Light, comfortable
like apples. and balanced in your
hand.
2. Chef’s Knife With its broad Made with blades Damage edge
and sharp that are either forged
blade, it is a or stamped.
multi-purpose
knife used for
a cutting and
chopping.

3. Serrated Knife Ideal for Used much like a Dull and damaged
cutting bread. small saw with a
They're back-and-forth
distinguished motion
by the saw-
like
appearance
of the blade's
edge.

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4. Chopping Board A durable Keep counters clean Cracked wood
board on and provide an extra
which to layer, keeping
place marble and other
material for materials safe from
cutting. scrapes, scratches
and stains.

5. Grater Also known Easy to grip and has Dull blades

as a a comfortable handle
shredder, and sharp etched
used to grate blades.
foods into
fine pieces.

6. Vegetable Peeler It consists of Metal blade with a Dull and

a metal blade slot sharp edge damaged
with a slot attached to a handle
sharp edge
attached to a
handle, used
to remove
the outer
layer of fruits
and
vegetables.
7. Can Opener A mechanical • Securely latches Dull
device used onto cans and cuts
to open tin through their lids
cans. with utmost ease.
• Spinning knob is Loose bearing
comfortable to turn
and requires little
effort.

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Importance of Safety Use of Tools and Equipment
Frequent use and continuous operation lead to bakery tools and
equipment failures which affects the overall productivity of the bakery.
1. Great service
If the bakery is doing well, service and quality of baked products
keep customers happy and satisfied. However, these essential aspects
of the bakery are greatly impacted by the quality of essential baking tools
and equipment.
2. Sanitation
Sanitation is not only a major factor in food safety, but it also
directly relates to the longevity of the equipment like refrigerators and
ovens. A cleaner equipment will operate more reliably for a longer time
than a neglected and messy equipment.
3. Safety
Some kitchen tools and equipment are hazardous or dangerous
and it can do harm when not handled and stored properly.
4. Save energy costs
You should check whether your baking equipment is running as
efficiently as it could be. New machinery provides the best performance
with the lowest amount of energy consumption possible. If your oven is
old or has been treated roughly, it will not work as well as it should be
working. It will consume more electricity and put out less heat. Make
sure to get your equipment checked occasionally, to prevent
unnecessary costs.
Safety Measures in the Use of Tools and Equipment
A well-equipped kitchen makes cooking easier and knowing the best
way to use and care for your tools and equipment makes baking safer.
A. Inspect Your Tools and Equipment
Never use a damaged or defective tool and equipment. Here are some
ways to keep your ovens, mixers and other equipment functioning smoothly:
1) Follow a Regular Cleaning Schedule
Clean your baking equipment regularly. Equipment failure is
usually caused by a lack of cleaning. Not only it is unsanitary to leave

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particles of flour, pieces of dough and baking oils in the machine, it can
also cause a buildup that impairs proper function. Make sure the
equipment is cleaned after every shift, and institute a weekly or monthly
in-depth cleaning schedule.
2) Clean with the Right Products
Make sure you follow the manufacturer’s recommendations. Do
not try out a new cleaning product until you are sure it can be used with
your baking equipment. Many equipment warranties are conditional,
based on whether maintenance instructions were followed correctly. If it
is proven that the equipment’s problems are due to user error, you could
lose warranty coverage.
3) Perform Preventive Maintenance
Inspect your equipment during the in-depth cleaning sessions
and check on all the visible parts. If you see that some pieces are worn,
lose or need oiling, take care of it right then. Taking care of the little
issues will help prevent larger problems.
4) Stock Up on Spare Parts
It is not a bad idea to order backup spare parts for your oven or
mixer. Whether it is a belt or blade, having a supply can help shorten the
time your bakery equipment is idle. You will not have to wait for the part
to arrive —
you’ll just have to call a repair service and hopefully get same-
day results.
5) Follow Manufacturer Usage Instructions
Make sure you fully read the operational manual and closely
follow the manufacturer’s guidelines.
B. Pick the Right Tool
Make sure you are using the correct tool for the task at hand.
C. Wear Your Cooking Outfit (Apron and Hairnet)
To hygienically prepare food and prevent accident like burns.
D. Do not Alter Your Tools
Never remove guards or disable safety devices on tools and
equipment.

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 E. Handle with Care
All tools and equipment used in the kitchen area should be washed,
rinsed, and sanitized after each use to ensure the safety of food served. Make
sure to disassemble removable parts from equipment.
F. Unplug and Disconnect
Do not leave electric power tools plugged in when not in use.
G. Keep Your Workspace Clean
A cluttered floor can lead to accidental trips or falls which can be
extremely dangerous when working with kitchen tools and equipment.
H. Get Trained Up
Make sure you are thoroughly trained on the proper use of the tools
required for the task at hand.
I. Store All Tools and Equipment Properly
Make sure tools and equipment are in their designated places. Put
frequently used items in conveniently accessible locations.

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 What’s More

Directions:
A. From your answers in What’s New, identify the given tools and
equipment presented through pictures as Functional or Non-Functional
by indicating the correct marks on their appropriate columns. Give a one
sentence reason why it is considered Functional or Non-Functional.
Follow the format below.
B. Write your answers in your TLE notebook.

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 8. Grater

9.Can opener

10. Whisk

What I Have Learned

Activity: COMPLETE ME!

Directions:
A. Complete the sentences by filling in the blanks with the
correct words found inside the box that are related to
checking the condition of tools and equipment.
B. Write the answers in your TLE Bread and Pastry
Production activity notebook.

tasks manufacturer’s cleaner

regularly methods plugged tool

Example: Do not leave electric power tools _________________when

not in use.
Answer: Do not leave electric power tools plugged when not in use.

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1. Different tools perform different _________________.

2. The _________________ of identifying functional and non-functional

tools include visual inspection, functionality, and performance.

3. A _________________ equipment will operate more reliably for a

longer time than a neglected equipment.

4. The most important bakery equipment maintenance is to clean your

baking equipment _________________.

5. In cleaning tools or equipment, make sure you

follow the _________________recommendations.

What I Can Do

Show that you learned something by doing this activity.

Activity: LIST ME DOWN!

Directions:
A. To fill in the table below, list down at least five kitchen tools or
equipment you can find in your home. Then, identify if the tool or equipment is
functional or non-functional by checking the appropriate column. For the non-
functional tools that you find, write their defects.
B. Write the answers in your TLE Bread and Pastry Production
activity notebook.

Tools and Equipment Functional Non-Functional Defects

Example: ladle ✔ Broken handle
1.
2.
3.
4.
5.

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 Assessment

Directions: A. Read, analyze and answer each statement carefully.

B. Write the letter of the correct answer in your TLE
Bread and Pastry Production activity notebook.

1. Tools and equipment are identified according to

A. specification.
B. size.
C. brand.
D. price.

2. This tool helps to cut fat into dry ingredients to create flaky biscuits,
scones and pie crusts.
A. Sifter
B. Potato masher
C. Pastry blender
D. Slotted spoon

3. The following tools are used for forming and portioning EXCEPT,
A. Mechanical scoop.
B. Rolling pin.
C. Cookie cutter.
D. Paring knife.

4. Which of the following statements about maintenance of tools is NOT

true?
A. Functional baking tools and equipment are what keeps production
rolling.
B. Functional baking tools and equipment are what keeps the bakery
open.
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 C. Maintenance is important to prolong the life of the tools and
equipment.
D. Frequent use and continuous operation lead to equipment failures
which will not affect overall productivity of the bakery.

5. All of the following are characteristics of a good knife EXCEPT,

A. Cuts food easier, quicker, neater, and with less chance of injury
B. Made of high-carbon stainless steel; they do not rust or deteriorate
C. Metal structure continued up through the handle
D. Heavy and sturdy

6. Which essential aspect of your bakery will be greatly affected if your

baking tools and equipment go wrong?

A. Sanitation
B. Safety
C. Great service
D. Energy cost

7. Mr. Roldan opens a bakery recently. What tip on the use of equipment
would you give him so that he could get the most for his money?

A. Make sure to get the equipment checked every year

B. Never use a damaged or defective tool and equipment.
C. Make sure he uses the correct tool for the task at hand.
D. Try out a new cleaning product for the equipment he uses

8. Which safety measure in the use of baking tools and equipment does
the situation apply? “Electric power tools were unplugged when not
in use.”

A. Pick the right tools

B. Don’t alter your tools
C. Handle with care

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 D. Unplug and disconnect

9. It is best to use mixing bowls made of glass or a nonreactive material

like .
A. plastic
B. aluminum
C. stainless steel
D. brass

10. Electric or handheldmixing and blending toolhas _________removable

metal beaters and variable speeds.

A. 1
B. 2
C. 3
D. 4

11. This was done to prolong the life and use of the tools and equipment.
A. Care
B. Check
C. Maintenance
D. Repair

12. A well-equipped kitchen makes cooking easier and knowing the best
way to use and care for your tools makes baking _________________.

A. fun
B. safer
C. enjoyable
D. happy

13. It is not only a major factor in food safety, but it also relates to the
longevity of the equipment.
A. Sanitation
B. Disinfectant

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 C. Purifier
D. Sterilization

14. Most kitchen tools and equipment are _________________ and they
can do harm when not handled and stored properly.

A. hazardous
B. made of metal
C. expensive
D. useful

15. A cluttered _________________ can lead to accidental trips or falls

which can be extremely safe when working with kitchen tools and
equipment.

A. room
B. wall
C. table
D. floor

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 Additional Activities

Directions: A. Which safety measures in the use of baking tools and

equipment do the following pictures apply? Select a letter of your answer inside
the box.
B. Write the letter of the correct answer in your TLE Bread and
Pastry Production activity notebook.

A. Inspect Your Tools and Equipment

B. Get Trained Up
C. Follow a Regular Cleaning Schedule
D. Keep Your Workspace Clean
E. Store All Tools and Equipment Properly
F. Don’t Alter Your Tools
G. Unplug And Disconnect
H. Wear Your Cooking Outfit
I. Pick The Right Tool
J. Handle With Care

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_____ 5. ______ 6.
https://pixabay.com/photos/dough-rolling-pin-pasta-cool-4649764/ https://tinyurl.com/ycanm2qh

_____7. ______ 8.
https://www.freepik.com/free-photo/young-male-baker-taking-out- https://tinyurl.com/y88xfl8k with-
wooden-shovel-freshly-baked-bread-from oven_4765105.htm

______ 9. ______ 10.

https://videohive.net/item/adult-white-male-in-chef-suit- https://www.pikrepo.com/fjgbx/white-and-brownon-black-
background-shows-sign-with-hands-perfectly/22639110 wooden-kitchen-cabinet

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 25
What’s More
Yes No Reason
1. √
2. √
3. x
4. x
5. x
6. √
Additional Activity 7. x
1.D 8. √
Answers may vary

2.B 9. √
3.F 10. √ What I Have Learned
4.G 1. tasks
5.I 2. methods
6.C 3. cleaner
7.J 4. regularly
8.A 5. manufacturer’s
9.H What’s New
10.E
Yes No
1. √
2. √
3. x
Assessment 4. x What I Know
1.A 5. x What’s In 1. True
2.C 6. √ 2. True
3.D 7. x 1. A, F 3. True
4.D 8. √ 2. B, E 4. True
5.D 9. √ 3. B, D 5. True
6.C 10. √ 4. C, F 6. True
7.B 5. B, E 7. False
8.D 8. False
9.A 9. True
10.B 10. False
11.C 11. True
12.D 12. True
13.A What I Can Do 13. False
14.A 14. True
15.D Answers may vary 15. True
Answer Key