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TLE – H.E.- Bread and
Pastry Production
Quarter 1-4 Module 1:
Use of Tools and Bakery Equipment
TLE – Grade 7/8
Alternative Delivery Mode
Quarter 1-4 Module 1: Use of Tools and Bakery Equipment
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 agency or office may, among other things, impose as a condition
the payment of royalties.

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.

Published by the Department of Education

Secretary: Leonor Magtolis Briones
Undersecretary: Diosdado M. San Antonio

Development Team of the Module

Writers: Aisa C. Ibero & Crislyn M. Salinog
Editors: Jesusa D. Paladar & Rizabelle R. Tubio
Reviewers: Jesusa D. Paladar & Jonathan L. Bayaton
Typesetters: Ivah Mae C. Estoconing & Rizabelle R. Tubio
Management Team: Senen Priscillo P. Paulin, CESO V Rosela R. Abiera
Fay C. Luarez, TM, Ed.D., Ph.D. Maricel S. Rasid
Adolf P. Aguilar, Ed.D.,TM Elmar L. Cabrera
Nilita L. Ragay, Ed.D.
Antonio B. Baguio, Jr. Ed.D.

Printed in the Philippines by ________________________

Department of Education –Region VII Schools Division of Negros Oriental

Office Address: Kagawasan, Ave., Daro, Dumaguete City, Negros Oriental

Tele #: (035) 225 2376 / 541 1117
E-mail Address: negros.oriental@deped.gov.ph
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TLE
Quarter 1-4 Module 1:
Use of Tools and Bakery
Equipment
 What I Need to Know

This module was designed and written with you in mind. It is here to
help you to master the Production of Bread and Pastry. Where the learner
demonstrates an understanding of the basic concepts, underlying theories
and principles in the production of various concoctions and extracts and
independently produces various concoction and extracts based on TESDA
Training Regulations.

The module is about:

Lesson 1: Prepare tools and equipment for specific baking purposes

After going through this module, you are expected to:

1. classify baking tools and equipment based on their uses ;

2. select appropriate tools and equipment according to recipe; and
3. recognize the importance of tools and equipment.

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 What I Know

Direction: Match column A with Column B. Write the letters only. Write your
answers on your notebook.

A B
1. used for baking loaf bread a. wooden spoon

2. has sloping sides used for mixing

ingredients and comes in graduated b. pastry blender
sizes
3. a stack oven c. mixing bowls
4. used for cutting biscuit or d. pastry wheel
doughnuts
5. used to hold ingredients together e. spatula
6. it is also called mixing spoon f. egg beater
7. used for cutting fat with flour in the
preparation of pies and pastries g. biscuit and doughnut cutter
8. used for beating eggs or whipping h. deck oven
cream
9. use for cutting dough when making i. loaf pan
pastries
10. used for icing cakes j. utility tray

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 Lesson
USE OF TOOLS AND
1 BAKERY EQUIPMENT

In this module, you will be learning the different tools and

equipment necessary in producing bakery products. Identification of tools and
equipment is the first step in exploring bread and pastry course. Various
activities are lined up for this module and are intended for your learning.
Enjoy and have fun.

Notes to the Teacher

This contains helpful tips or strategies that will help you in
guiding the learners. The following are information that
would lead to the activities and assessment. Some activities
may need your own discretion upon checking, or you may
use rubric of provided. Please review the activities and
answer keys and amend if necessary.

What’s In

Direction: Answer the questions below. Write your answer on your

notebook.
1. What is baking?
2. Give at least 5 tools and equipment you know that can be used in
producing bakery products.
3. Are tools and equipment in baking necessary? Justify.

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 What’s New

Direction: List down tools and equipment you know that can be used in producing
bakery products. Do this in your notebook.

TOOLS EQUIPMENT

What is It

BAKING TOOLS AND EQUIPMENT AND THEIR USES

1. Baking wares – are made of glass or metal containers for batter and dough
with various sizes and shapes.

Cake pans - comes in different sizes and shapes and may be round square
rectangular or heart shaped.

A. Tube center pan – deeper than a round pan and with a

hollow center, it is removable which is used to bake
chiffon type cakes

B. Muffin pan - has 12 formed cups for baking muffins

and cup cakes

C. Pop over pan – is used for cooking pop over

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 D. Jelly roll pan – is shallow rectangular pan used for
baking rolls

E. Bundt pan – is a round pan with scalloped sides used

for baking elegant and special cakes

F. Custard cup – is made of porcelain or glass used for

baking individual custard

G. Griddle pans – are used to bake griddles

H. 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 ingredients in
baking

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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.

8. Measuring cups –consist of two types namely:

 A graduated cup with fractions (1, 3/4, 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. Measuring spoons – consist of a set of measuring spoons

used to measure small quantities of ingredients.

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

sides used for mixing ingredients.

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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 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.

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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 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.

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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.

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.

Other Baking Tools

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

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

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OVENS
Ovens are the workhorses of the bakery and pastry 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

 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, 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.

 RACK OVEN is a large oven into which entire

racks full of sheet pans can be wheeled for
baking.

 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. The mechanical action eliminates the
problem of hot spots or uneven baking because the
mechanism rotates throughout the oven. Because of
its size it is especially used in high volume
operations. It can also be equipped with steam
ejector.

 CONVECTION OVEN 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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OTHER BAKING EQUIPMENT

Dutch oven is a thick-walled (usually cast iron) cooking pot with a tight-fitting
lid. Dutch ovens have been used as cooking vessels for hundreds of years. They are
called “casserole dishes” in English speaking countries other than the USA, and
cocottes in French, They are similar to both the Japanese tetsunabe and the Sač, a
traditional Balkan cast-iron oven, and are related to the South African Potjie and the
Australian Bedourie oven.

CLASSIFICATION OF BAKING TOOLS AND EQUIPMENT

A. Ovens E. Mixing Tools
Convection ovens Mixing bowl
Rotary ovens Wooden spoon
Deck or cabinet Rubber scrapper
Microwave oven Electric and handy mixer
Rotary egg beater
B. Other Baking Equipment
Bread toaster F. Cutting Tools
Double broiler Pastry blender
Dutch oven Pastry wheel
Biscuit and doughnut cutter
C. Preparatory Tools Kitchen shears
Flour sifter Chopping board
Grater Paring knife
Pastry brush
Spatula G. Baking Pans
Rolling pin Tube center pan
Pastry cloth Muffin pan
Pastry tips Cake pans (round,
Utility tray square,rectangle)
Jelly roll pan
D. Measuring Tools Bundt pans
Measuring cups Custard cup
Measuring spoons Griddle pan
Measuring cups for liquid ingredients Pop over pan
Weighing scale Macaroon molders
Timer Baking sheets

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 What’s More

Direction: Classify the following tools based on their usage. Write the letter of
your answer in your notebook.

A. Baking equipment D. Cutting

B. Preparation E. Measuring

C. Mixing F. Baking Pans

_____1. Custard cups _____9. Spatula

_____2. Flour sifter _____10. Pastry blender

_____3. Bread toaster _____11. Rolling pin

_____4. Wooden spoon _____12. Weighing scale

_____5. Muffin pan _____13. Macaroon molder

_____6. Grater _____14. Bundt pan

_____7. Set of measuring spoon _____15. Pastry brush

_____8. Electric or handy mixer

What I Have Learned

1. Baking wares are made of glass or metal containers for batter and dough with
various sizes and shapes.
2. There eight types of cake pans that can be used in baking - tube center pan, muffin
pan, bundt pan, loaf pan, pop over pan, jelly roll pan, custard cups, and griddle
pans.
3. Electric mixer – is used for different baking procedure for beating, stirring and
blending
4. Measuring cups consist of two types: a graduated cup with fractions marked on
each side and a measuring glass made of transparent glass which is more accurate
for measuring.
5. Ovens are enclosed space in which food is heated and is also essential for
producing bakery products.
6. Deck oven is also called stack oven.
7. Other types of oven are rack oven, mechanical oven, and convection oven.

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 What I Can Do

Direction: Read the given recipe carefully and list down all the tools that you need
to prepare in order to finish the activity. Copy and answer in your notebook.

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. Do this in your notebook.
1. ____________________ 6. _______________________

2. ____________________ 7. _______________________
3. ____________________ 8. _______________________

4. ____________________ 9. _______________________

5. ____________________ 10. ______________________

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 Assessment

Direction: Read and understand each item carefully. Choose the best letter that
corresponds to the correct answer. Do this in your notebook and submit to the
teacher.
1. A type of oven which contains fan that circulates the air and distributes the heat
rapidly throughout the interior is called _______.
a. rack oven
b. convection oven
c. stack oven
d. mechanical oven
2. What do you call of a large oven into which entire racks full of sheet pans can be
wheeled for baking?
a. Deck oven
b. Mechanical oven
c. Rack oven
d. Convection oven
3. What tool in baking is used to measure large quantities?
a. Weighing scale
b. Mearuing cup
c. Measuring spoon
d. All of the above
4. The following are fractions marked on the side of measuring cups, EXCEPT:
a. 1/4
b. 1/2
c. 2/3
d. 7/8
5. How many formed cups are there in a muffin pan?
a. 6
b. 8
c. 12
d. 14
6. What type of pan is used in making jelly roll cakes?
a. Jelly roll pan
b. Bundt pan
c. Tube center pan
d. Muffin pan
7. A measuring tool that is used to measure small quantities of ingredients is
_______.
a. measuring cup
b. measuring spoon
c. weighing scale
d. measuring jug

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8. ______ is a tool used in greasing pans or surface of pastries and breads.
a. Pastry brush
b. Pastry wheel
c. Spatula
d. Scraper
9. What tool is used to beat or whip egg whites or cream?
a. Wire whisk
b. electric mixer
c. Spatula
d. Scraper
10. Which of the following is/are types of cake pans?
a. Muffin pan
b. Griddle pan
c. Loaf pan
d. All of the above

Additional Activities

Direction: Write a two (2) paragraph essay stating the importance of tools and
equipment in producing bakery products. Do this on your notebook.

__________________________________________________________________________________
__________________________________________________________________________________

Scoring Rubrics
4 3 2 1

Focus/ Main The essay is The essay is The essay is The essay poorly
Point focused, focused on the focused on topic addresses topic
purposeful, and topic and and includes few and includes
reflects clear includes relevant loosely related irrelevant ideas
insight and ideas ideas ideas

Organization Effectively Organizes ideas Some Little or no

& organizes ideas to to build an organization of organization of
Format!!(Par build a logical, argument ideas to build an ideas to build an
agraphs, coherent argument argument
Transitions) argument
Support Persuasively Supports main Supports main Provides little or
supports main point with point with some no support for
point with well- developed underdeveloped the main point
developed reasons reasons and/or reasons and/or
and/or examples examples examples

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 16
What I Can Do
1. Dry measuring cup
2. Glass measuring cup
3. Flour sifter
4. Wooden mixing spoon
5. Mixing bowl
6. Rubber scraper
7. Baking pan
(round,square,or
rectangle)
8. Oven
9. Spatula
What’s More
10. Utility tray
1. F 11. Timer
2. B
3. A
4. C What I Know
Assessment
5. F
1. b 6. B 1. i
2. c 7. E 2. c
3. a 8. C 3. h
4. d 9. B 4. g
5. c 10. D 5. j
6. a 11. B 6. a
7. b 12. E 7. b
8. a 13. F 8. f
9. a 14. F 9. d
10. d 15. B 10. e
Answer Key
References

Kto12 Basic Education Curriculum Technology and Livelihood Education Learning

Module Bread and Pastry Production Grade 7 and Grade 8, pages. 06-17

Module in Food Trades

http://www.megadox.com/docpreviews

http://www.infospace.com/search/images

http://www.bpace.k12.ca.us/images

http://www.nswbusinesschamber.com

Images

https://www.google.com.ph/search?q=muffin+pan&tbm=isch&ved=2ahUK

https://www.google.com/search?q=custard+cup&tbm=isch&ved=2ahUKEw

https://www.google.com/search?q=griddle+pan&tbm=isch&ved=2ahUKEwi

https://www.google.com/search?q=biscuit+and+doughnut+cutter&tbm=isc

https://www.pinterest.ph/pin/754071531328971765/

https://www.google.com/search?q=flour+sifter&tbm=isch&ved=2ahUKEwiC

https://www.google.com/search?q=grater&tbm=isch&ved=2ahUKEwi1ooy8

https://www.google.com/search?q=kitchen+shears&tbm=isch&ved=2ahUK

https://www.google.com/search?q=measuring+cups&tbm=isch&ved=2ahUK

https://www.google.com/search?q=pastry+brush&tbm=isch&ved=2ahUKEw

https://www.google.com/search?q=pastry+tip&tbm=isch&ved=2ahUKEwiAj

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For inquiries or feedback, please write or call:

Department of Education – Schools Division of Negros Oriental

Kagawasan, Avenue, Daro, Dumaguete City, Negros Oriental

Tel #: (035) 225 2376 / 541 1117

Email Address: negros.oriental@deped.gov.ph
Website: lrmds.depednodis.net

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