St. Mary’s Academy of Talisayan INC.
TTalisayan, Misamis Oriental
SY. 2021-2022
TECHNOLOGY
LIVELIHOOD
EDUCATION
Bread & Pastry
GRADE 8 Production
st
1 Quarter
LESSON 1
Baking Tools and
Equipment
WORKSHEETS SUBMISSION: ON or BEFORE indicated
dates
Learning Package
#01
Prayer:
Worksheet #01 – Aug. 20, 2021, FRIDAY
Worksheet #02 – Sept. 03, 2021, FRIDAY
Worksheet #03 – Sept. 17, 2021, FRIDAY
Worksheet #04 – Oct. 01, 2021, FRIDAY
In the name of the Father, of the Son, and of the Holy Spirit. Amen.
Dear Lord, I am here today, and I know that you are with me and love me
unconditionally. Give me peace of mind as I prepare for this time to study. Help me to
focus on my books, notes, and keep me from all the distractions so that I will make the
best use of this time that is available to me. Grant me insights and wisdom to understand
what I am studying and help me to remember it when the time comes. Above all, I thank
you for the ability to be able to study and for the many gifts and talents that you have
given me. Help me always to use and apply them correctly in such a way they honor and
glorify you and do justice to myself. As we leave our home, we pray that you keep us
safe from harm and illnesses. All these we ask in your powerful name. Amen.
Prepared By: Mrs. Reve Aliñabon Acope
G10-St.Cecilia Adviser
TLE Subject Teacher
St. Mary’s Academy of Talisayan INC.
Talisayan, Misamis Oriental
SY. 2021 – 2022
TLE – 8 (1st Quarter)
LEARNING PACKAGE #01
Lesson 1: Baking Tools and Equipment
LESSON CONTENT
INTRODUCTION: Success in baking starts with the familiarity with baking tools and equipment. Familiarity
means being able to identify each tool, how it is used, and how to take care of it so that it is maintained in
good working condition. This lesson gives you the basics of baking as a start.
Baking – the process of cooking food by indirect heat or dry heat in a confined space as in heated oven using
gas, electricity, charcoal, wood, or oil at a temperature from 250oF - 450oF.
Baking Tools and Equipment
A. For Measuring and/or Weighing
1. Measuring cups – consist of two types namely:
a. A graduated cup with fractions (1, 3/4, 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.
3. Timer – is used to in timing baked products, the rising of yeast and to check the doneness of cakes.
4. Weighing scale – is used to measure ingredients in large quantities.
5. Dietetic scale – used in measuring ingredients in small quantity, especially if it requires measurements
in grams rather than in kilos.
B. For Cutting, Mixing, and Blending
1. Electric mixer – is used for different baking procedure for beating, stirring, and blending.
2. Flour sifter – is used for sifting flour.
3. Grater – is used to grate cheese, chocolate, and other fresh fruits.
4. Kitchen shears - are used to slice rolls and delicate cakes.
5. Mixing bowl – comes in graduated sizes and has sloping sides used for mixing ingredients.
6. Mortar and Pestle – is used to pound or ground ingredients.
7. Serrated knife – serrated edges knives feature teeth along the blade edge which easily penetrate the
tough outer crust or skin of the product being cut while protecting the soft inner part from tearing. Ideal
for cutting bread and fruit.
8. Pastry wheel – has a blade knife used to cut dough when making pastries.
9. Egg beater – is used in beating eggs or whipping cream.
10. Rolling pin – is used to flatten or roll the dough.
11. Rubber scrapper – is used to remove bits of food inside of the bowl.
12. Spatula – comes in different sizes; small spatula is 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.
13. Strainer – is used to strain or sift dry ingredients.
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. Biscuit and doughnut cutter – is used to cut and shape biscuit or doughnut.
16. Wire whisk – is used to beat or whip egg whites or cream.
17. Wooden spoon – is also called mixing spoon which comes in various sizes suitable for different types
of mixing.
C. For Baking and Cooking
1. Cake pans - comes in different sizes and shapes and may be round square rectangular or heart shaped.
2. Tube center pan – deeper than a round pan and with a hollow center, it is removable which is used to
bake chiffon type cakes.
3. Muffin pan - has 12 formed cups for baking muffins and cupcakes.
4. Pop over pan – is used for cooking pop over.
5. Jelly roll pan – is shallow rectangular pan used for baking rolls.
6. Bundt pan – is a round pan with scalloped sides used for baking elegant and special cakes.
7. Custard cup – is made of porcelain or glass used for baking individual custard.
8. Griddle pans – are used to bake griddles.
9. Loaf pan – is used to bake loaf bread.
10. Pie pan – shallow metal dish with sloping sides for holding and shaping the dough and filling of the pie,
in which pies are baked.
11. Cookie sheets – baking sheets that have one raised edge. Its flat edges allow you to easily slide cookies
off without breaking or damaging their shape.
12. Square pan – ideal for sheet cakes, gingerbread, and brownies, and can also used as a small roasting
pan.
TLE8_Q1_L1_LP#01_ Bread & Pastry Production
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St. Mary’s Academy of Talisayan INC.
Talisayan, Misamis Oriental
SY. 2021 – 2022
13. Round pan – used to bake cakes and pizzas.
14. Rectangular pan – flat metal pan used for baking bread rolls, pastries, and flat cookies, sheet cakes,
bars, Swiss rolls, and pizzas.
D. 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.
1. Deck oven - 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 is equipped with steam ejector.
2. Rack oven - is a large oven into which entire racks full of sheet pans can be wheeled for baking. A large
oven consisting of a number of racks where sheets are placed.
3. 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.
4. 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.
5. Portable oven – has a glass door that allows one to see the cooking inside and a thermostat near the
door that regulates the temperature. Heating is done by simply putting the oven on the top of an electric
or gas stove.
6. Native oven – consist of earthenware pot and stove. Inside the pot is a metal dish that catches the heat
from the pot’s bottom and diffuses it upward to the food. The food is placed on the iron wire rack that
stands at the center inside the pot.
7. 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.
E. Others
1. Pastry bag – a funnel shaped container of icing or whipped cream
2. Pastry brush – is used in greasing pans or surface of pastries and breads.
3. Pastry tip - is a pointed metal or plastic tube connected to the opening of the pastry and is used to form
desired designs.
4. Utility tray – is used to hold ingredients together.
5. Cake decorator (Cylindrical) – is used in decorating or designing cake and other pastry products.
6. Cookie press – is used to mold and shape cookies.
7. Cooling rack – used to allow air to circulate freely to cool baked goods, and to prevent them from
breaking.
8. Cooking press – a device used to weigh down food it cooks on a grill or griddle.
9. Ring mold – used to produce a ring-shaped cake, like a round cake with a hole in the center.
10. Pastry cloth – a canvass used as surface for rolling pastry dough.
11. Icing bag – a cloth or plastic bag shaped like cone with a small hole at one end used to squeeze icing
for cakes.
Baking Tools and Equipment Classification
Basics – these are the primary tools that are needed for a start on baking lessons such as: measuring spoons
and cups, mixing bowls, rubber scraper, mixing spoons, knives, forks, sifter, rolling pin, cookie sheet, round
pans, rectangular pans, square pans, muffin pans.
Convenience – these are tools which facilitate the baking process such as: spatula, pastry cloth, French
knife, kitchen shears, grater/shredder, electric mixer, eggbeater, cooking rack, pastry blender, cookie cutter,
weighing scale, pastry wheel.
Specialized – these are tools and equipment used for especial recipes or for especial purposes like: tube
center pan, griddles, waffle baker.
REFERENCE:
Learning and Living in the 21st Century, Worktext in Technology and Livelihood Education
Laarni A. Urbiztondo, M.A., Mary Jane Del Rosario-Patiño, M.A., John Gabrielle D. Basbas, M.ID.,
Belen M Jamisal, Ed. D., Rachel R. Ortega, M.A., (Authors)
Leonora David-Basbas, Ph.D. (Author/Coordinator)
Rex Book Store, Inc. Revised Edition 8, Copyright 2018
k_to_12_bread_and_pastry_learning_module.pdf (depedbataan.com)
TLE8_Q1_L1_LP#01_ Bread & Pastry Production
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