SELF-LEARNING MATERIAL 4

QUARTER 4
TLE 10
Bread and Pastry Production

Learning Competency: Use appropriate equipment according to required bakery products

and standard operating procedures.
Subtask: Identify appropriate equipment according to required bakery
products and standard operating procedures.

Motivation:

Madi owns and operates a little bakery. Due to her

inexpensive prices, she has a steady stream of
customers for the past two weeks. Apart from her
business succession, one of their neighbors
discovered that Madi lacked the necessary equipment
for her business, forcing her to make bread by hand.
She simply estimated the entire baking operation.
Many have advised that she should expand her
business, but can she handle the chores that are
expected of her? Is she capable of producing high-
quality baked goods based on her guesswork?

Basic Concept:
Definitions:
1. A Standard Operating Procedure (SOP) is a set of written instructions that document all
steps of a process or activity. The SOP is crucial since it helps eliminate inconsistencies and
errors, and helps ensure that standards are met. A SOP should be written in a clear and concise
manner.
2. Bakery products means any bread, biscuits, pretzels, crackers, buns, rolls, macaroni or any
similar pastes, pastries, cakes, doughnuts, pies or other food products of which flour or meal is a
principal ingredient, but does not include pack-aged mixes.
3. A cake is a form of sweet food made from flour, sugar, and other ingredients that is usually
baked. In their oldest forms, cakes were modifications of bread, but cakes now cover a wide
range of preparations that can be simple or elaborate and that share features with other desserts
such as pastries, meringues, custards and pies.

1
Sample Operating Procedure in baking a cake
Purpose: Ensure the consistent quality of chocolate cakes.
Scope: This SOP will cover all steps of baking a chocolate cake. All bakers need to follow this
SOP for every chocolate cake order.
Responsibilities: Baking a cake: Bakers
Ingredients: 3 cups all-purpose flour, 3 cups granulated sugar, 1 1/2 cups unsweetened cocoa
powder, 1 tablespoon baking soda, 1 1/2 teaspoons baking powder, 1 1/2
teaspoons salt, 4 large eggs, 1 1/2 cups buttermilk, 1 1/2 cups warm water
1/2 cup vegetable oil, and 2 teaspoons of vanilla extract

Related Documents: Use the “Ingredient Checklist” to ensure all ingredients are ready before
baking.

Step Action Responsible

1 Preheat oven to 350 degrees. Baker’s assistant
2 Mix together flour, sugar, cocoa, baking soda, baking powder, and salt Baker
in a stand mixer using a low speed until combined.
3 Add eggs, buttermilk, warm water, oil, and vanilla. Beat on a medium Baker
speed until smooth. This should take just a couple of minutes.
4 Divide batter among the three pans. Baker
5 Bake for 30-35 minutes until a toothpick inserted into the center comes Baker’s assistant
out clean.
6 Cool on wire racks for 15 minutes and then turn out the cakes onto the Baker’s assistant
racks and allow to cool completely.
7 Taste cake Baker
8 Decorate the cake Baker
9 Deliver cake Baker’s assistant

Cake Baking Equipment for Beginners

1. Mixing Bowls. You need a variety of mixing bowls in different shapes and sizes
for blending your dry and wet ingredients.

2. Scales. To attain light and spongy cakes, you need to use the exact amount of
ingredients. You can get any scale, either digital or analogue.

3. Whisk. A utensil which can be used to mix ingredients to give it a smooth texture
by incorporating air into the mixture. The process is known as whisking or whipping.
However, as a baker, you’ll commonly use it to whip egg whites into a firm foam to
make the meringue and to whip cream.

4. Hand Mixer. Whether you’re whipping cream, beating eggs or

creaming butter and sugar, a hand mixer will save your time.

2
5. Measuring cups and measuring spoons ensure precise and consistent
measurement for all recipes and are perfect for baking or cooking. These
bakeware accessories guarantee the correct proportions are used, helping to
deliver successful results.

6. Sieve. A tool consisting of a wood, plastic, or metal frame with

a wire or plastic net attached to it. You use it either to separate solids from
a liquid, or you rub larger solids through it to make them smaller.

7. Silicone Baking Mat. The best way to avoid your cupcakes sticking to the pan
is with a silicone baking mat. It keeps your pans nice and intact, as well as eases
the cleanup procedures. However, you can also use parchment paper.

8. Spatula. While baking cake, we always want to get the cake mix out of the bowl,
right? A rubber spatula will rub the bowl’s nooks and crannies. Additionally, while
baking, a rubber spatula can go places where a wooden spoon can’t even reach.
Also, you can use it for smoothing icing on to a cake.

9. Baking trays and tins. A flat metal tray on which objects such as small cakes
or buns can be placed while they are baked in the oven.

Cake Baking Equipment for Businesses

1.A Convection Oven has a fan and exhaust system that circulate hot air around
the cavity of the oven, reducing hot and cool spots and helping dishes on every
rack cook more evenly. Convection ovens can also have a third heating element,
called true convection, to help foods cook faster.

2. A Deck Oven relies on radiant heat – transfer of heat to the product through the
heated air of the baking chamber, and conductive heat – transfer of heat directly
into the product from the baking stone or deck. Deck ovens have even, consistent
heat that make it ideal for controlled baking. They will usually include features
like steam injection and a venting system to adjust the humidity inside the baking
chamber.

3. A Commercial Mixer is the perfect machine for quickly mixing batches of

dough or batter. Ideal for restaurants and bakeries, these work the entire bowl
thoroughly using powerful motors and attachments, leaving the contents perfectly
mixed and aerated.

3
4. Cake Dividers and Cutters. To get the perfect slice every time, you need a
specialty cake dividers or markers for your commercial kitchen. These bakery
utensils are made from durable stainless steel and great for evenly cutting pies,
cheesecakes, cakes and more.

5. Holding/Profing Equipment. For assuring consistent results and maintaining

baking schedules, proofing equipment is used. It handles the speed and qualities
of fermentation. In short, dough proofer is a warming chamber used in baking
that encourages fermentation of dough by yeast through warm temperatures and
controlled humidity. As a result, the high temperatures increase the activity of the
yeast, resulting in increased carbon dioxide production and a higher, faster rise.

6. Cooling Racks are great for allowing your freshly baked cakes to cool until they
are ready to serve or store.

7. Display Cases. Businesses utilize bakery display cases to merchandise their

baked goods and show them for sale. These glass display cases are used to create
tempting presentations in the hopes of encouraging impulse buys while customers
wait in line to check out. Bakery cases are also excellent for displays in restaurants
to sell house-made desserts.

Equipment for Decoration

1.Piping Bags and Nozzles.

A piping bag is a kitchen tool used for decorating cakes, pies, cookies, and other
pastries, and also for squeezing doughs, batters, creams and puréed ingredients like
potatoes onto platters or baking sheets. A piping bag is basically a bag in the shape
of a cone.
Nozzles. To design borders and other extra details, you can choose piping tips of
various shapes and sizes. These small cones are configured to produce different
designs when icing is squeezed through them. Some standard shapes of nozzles are:
star nozzle, round, basket weave nozzle, drop flower, rose nozzle etc.

2.Cake Edge Decorating Set. You need to have a cake edge decorating set if you
desire for a perfect cake with an eye-catchy decoration. You can use comb scrappers
to honour your cakes, with different gear shapes, you can create a variety of
different cake styles.

4
3.Icing Smoother. It is a handy tool for cake decorating. The smoother gives your
cake a professional finish by smoothing down your marzipan or sugar paste (ready-
to-roll-icing).

4. A Bundt Cake Tin is a ring-shaped and has a hole in the middle, which is
designed to ensure the cake bakes evenly.

5. A Cake Leveler is a tool that is used to slice off just the dome of a cake, giving
you a nice, flat surface to begin stacking and decorating.

6. Cake Decorating Turntable is a professional revolving cake stand with a flat

working surface for decorating cakes and other pastry. You can also use it for building
cakes.

7. Palette Knife is a kitchen utensil designed especially for the use of spreading
frosting onto a cake surface. It has flexible yet sturdy blades. Also, the angled shape,
helps with frosting, smoothing and levelling.

8. A Pastry Brush, also known as a basting brush, is a cooking utensil used to spread
butter, oil or glaze on food. Traditional pastry brushes are made with natural bristles or
a plastic or nylon fiber similar to a paint brush, while modern kitchen brushes may have
silicone bristles.

Modelling:

Directions: Identify appropriate equipment according to required bakery product and

standard operating procedures.
____________1. What equipment will you use to blend dry and wet ingredients?
___________2. What equipment will you use to evenly cut pies, cheesecakes, cakes and more?
___________3. What tool is used to slice off just the dome of a cake, giving you a nice, flat
surface to begin stacking and decorating?
___________4. What tool is designed especially for the use of spreading frosting onto a cake
surface?
___________5. What form of machinery thoroughly mixes and aerates the contents of a whole
bowl using powerful motors and attachments?

Answer Key:
1. Mixing Bowls 5. Commercial Mixer
2. Cake Dividers and Cutters
3. Cake Leveler
4. Palette Knife
5
 SELF-LEARNING MATERIAL 4
Bread and Pastry Production
QUARTER 4
Grade 10 TLE

Name: _________________________________________________ Score:_______________

Grade and Section:_______________________________________ Date:_______________

Learning Competency: Use appropriate equipment according to required bakery products

and standard operating procedures.
Subtask: Identify appropriate equipment according to required bakery
products and standard operating procedures.
Activity 1. Directions: Identify appropriate equipment in baking cake. Write your answer on the
space provided.
1. 2. 3. 4. 5.

________________ ____________ ________________ ______________ ______________

Activity 2. Directions: Identify appropriate equipment according to required bakery product (cakes)
and standard operating procedures.

Step Action Responsible Identify what equipment is

used.
1 Preheat oven to 350 degrees. Baker’s assistant
2 Mix together flour, sugar, cocoa, baking soda, baking Baker (6.) answer:
powder, and salt in a stand mixer using a low speed
until combined.
3 Add eggs, buttermilk, warm water, oil, and vanilla. Baker (7.) answer:
Beat on a medium speed until smooth. This should take
just a couple of minutes.
4 Divide batter among the three pans. Baker (8.) answer:

5 Bake for 30-35 minutes until a toothpick inserted into Baker’s assistant
the center comes out clean.
6 Cool on wire racks for 15 minutes and then turn out the Baker’s assistant (9.) answer:
cakes onto the racks and allow to cool completely.
7 Taste cake Baker
8 Decorate the cake Baker (10.) answer:
9 Deliver cake Baker’s assistant