Department of Education
SCHOOLS DIVISION OF CITY OF MEYCAUAYAN
Pag-asa St., Malhacan, City of Meycauayan, Bulacan
Learning
Activity Sheet
in
7
TLE (BREAD AND PASTRY
PRODUCTION)
Third Quarter - Week 1
Prepare Tools and Equipment for Specific Baking
Purposes
(TLE_HEBP7/8-Oa-1)
PREPARE TOOLS AND EQUIPMENT FOR SPECIFIC
BAKING PURPOSES
MELC: LO 1. Prepare Tools and Equipment for Specific Baking Purposes
Code: TLE_HEBP7/8-Oa-1
Objectives:
1. Classify the baking tools and equipment according to their uses;
2. Demonstrate how to light the oven or operate the oven; and
3. Value the importance of baking tools and equipment.
Enhance your Vocabulary:
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 250 oF- 450 oF.
Batter – a flour mixture that can be stirred or poured.
Dough – a flour mixture that can be rolled or kneaded.
Convection oven – stove in which a fan circulates heated air through the oven
for fast, even cooking.
Sift – separating course particles in the ingredient by passing through a sieve.
Baking Tools and Equipment and their Uses
1. Baking wares – made of glass or metal containers for batter and dough
with various sizes and shapes
Cake pans - come in different sizes and shapes; may be round, square,
rectangular or heart-shaped
https://rb.gy/lqen34
A. Tube center pan
-deeper
than
a
round pan and with
a hollow center;
removable which is
used
to
bake
chiffon type cakes
https://rb.gy/iztbqe
B. Custard cup
made
of
porcelain or glass
used for baking
individual
custard
2
https://rb.gy/78go5
m
C. Pop over
pan
-used for
cooking pop
over
https://rb.gy/lpay
7z
D. Jelly roll
pan
-shallow
rectangular
pan used for
baking rolls
https://rb.gy/nldanj
https://rb.gy/53alu6
F. Muffin pan
G. Griddle pan
- The pan typically -used to bake
will have 6 or 12
griddles
individual round
pockets or holders
connected to the
tin and formed in
the shape of a
muffin
E. Bundt pan
-a round pan
with scalloped
sides used for
baking elegant
and special
cakes
https://rb.gy/uzzvue
H. Loaf Pan
-used to bake
loaf bread
3. Cutting
2. Biscuit and
tools
doughnut cutter
-include a
–used to cut and
knife
and
shape biscuit or
chopping
doughnut
board that
https://rb.gy/cgfoyq are used to cut
glazed fruit, nuts, or other
ingredients in baking
4. Electric mixer
– used for different
baking procedures
such as: beating,
stirring and blending
5. Flour sifter used for sifting
flour.
https://rb.gy/hzmkmt
https://rb.gy/bsvztu
https://rb.gy/idftvi
https://rb.gy/ewpy8m
https://rb.gy/wq9uof
6. Grater
– used to grate
cheese,
chocolate, and
other fresh
fruits
3
https://rb.gy/vvx1ha
7. Kitchen
shears
- used to
slice rolls
and delicate
cakes
8. Measuring
cups
-consist of two
types namely:
a. Graduated
cup - with
fractions (1,
https://rb.gy/y9jvq8
3/4, 2/3,
½, 1/3,
¼,1/8)
marked on
each side.
b. Measuring
glass - made
of
https://rb.gy/svdome
transparent
glass or plastic that is more
accurate for measuring large
amount of liquid ingredient.
10. Mixing
bowl
-comes in
graduated
sizes and has
sloping sides
used for
https://rb.gy/sfvgi8
mixing
ingredients.
9. Measuring
spoons
-consist of a set of
measuring spoons
used to
measure small
quantities of
ingredients
https://rb.gy/nnkl1d
11. Mortar and
Pestle
-used to pound or
ground ingredients
https://rb.gy/9p9o2o
12. Paring
knife
–used to pare
https://rb.gy/y64pbi
or cut fruits
and vegetables into different sizes.
13. Pastry bag
–a funnel-shaped
container of icing or
whipped cream.
https://rb.gy/nocdkj
14. Pastry
blender
-has a handle
and with wire
which is used
to cut fat or
shortening in
the preparation
https://rb.gy/kgn8hg
of pies, biscuits
or doughnuts.
15. Pastry brush – used
in greasing pans or
surface of pastries and
breads.
https://rb.gy/bifzrc
4
https://rb.gy/f0heuc
16. Pastry tip
-a pointed metal
or plastic tube
connected to the
opening of the
pastry and is
used to form
desired designs.
17. Pastry
wheel
– has a blade
knife used to
cut dough
when making
pastries
https://rb.gy/c9w9pb
18. Rotary
eggbeater
– used in beating
eggs or whipping
cream
19. Rolling pin
– used to flatten
or roll the
dough
https://rb.gy/cnmzdf
https://rb.gy/tvrghy
21. Spatula
– comes in
different sizes:
small spatula used to remove
muffins and
molded cookies
from pans which
https://rb.gy/gn8llf
is 5 to 6 inches;
large spatula for icing or frosting cakes; flexible
blade is used for various purposes
20. Rubber
scraper
https://rb.gy/7c1ayz
– used to
remove bits of
food inside of
the bowl
23. Timer – used
in timing baked
products, the
rising of yeast
and checking
the doneness of
cakes
22. Strainer –
used to strain
or sift dry
ingredients
https://rb.gy/7on8wg
https://rb.gy/wwhzam
5
24. Weighing
scale
– used to
measure
ingredients in
large quantities
25. Utility
tray
– used to hold
ingredients
together
https://rb.gy/22vqum
https://rb.gy/wfljh4
https://rb.gy/apfsdy
26. Wire
whisk
– used to
beat or whip
egg whites or
cream
https://rb.gy/oxipm4
27. Wooden
spoon
– also called
mixing spoon
which comes in
various
sizes suitable for
different types of
mixing
Other Baking
1. Cake decorator (Cylindrical) – used in decorating or
designing cake and other pastry products
https://rb.gy/rbffnm
2. Cookie press – used to mold and shape cookies
https://rb.gy/dujte2
6
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.
A. DECK OVENS
These 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 is equipped with steam ejector.
https://rb.gy/cbuox7
1. RACK OVEN
it uses convection heat, a form of air circulation
where the heat is transferred by a fan to the baking products. The hot
air produced by heating elements or a gas burner and the fan
distribute the air throughout the baking chamber. The oven rack also
rotates to ensure an even bake. Rack ovens are used to bake
everything from breads to pastries and is a great all-purpose oven.
These ovens utilize special carts or racks to support the baking pans.
These racks can be used in the dough prep and proofing stages as well
as the baking process.
https://rb.gy/lot7rk
7
2. 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. It is especially used in high
volume operations, because of its size. It can also be equipped with
steam ejector.
https://rb.gy/ukmhio
https://rb.gy/cqodhw
3. CONVECTION OVEN
It 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.
https://rb.gy/xxttbu
https://rb.gy/hkegac
8
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 related to the South African Potjie and
the Australian Bedourie oven.
https://rb.gy/ncev0y
https://rb.gy/lmseck
How to Light or Operate an Oven
Materials, Tools and Equipment:
 Match or Igniter
 Oven
Procedure:
1. Hold a lighted match or igniter safely near the burner tube of the
oven.
2. At the same time push and turn the oven knob in a counterclockwise
direction towards the desired oven temperature setting.
9
K-12 BASIC EDUCATION CURRICULUM TECHNOLOGY AND LIVELIHOOD EDUCATION
LEARNING MODULE (Bread and Pastry Production) Exploratory Course 7-8. page 14
K-12 BASIC EDUCATION CURRICULUM TECHNOLOGY AND LIVELIHOOD EDUCATION
LEARNING MODULE (Bread and Pastry Production) Exploratory Course 7-8. page 14
REMINDER: Should the initial lighting fail, turn to its “OFF” position
immediately and allow the accumulated heat to be dispersed before re- ignition.
Always close the oven door gently and with care. Letting the door to slam may
affect the rise of the cake being baked.
Classification of Baking Tools
A. OVENS
B. MIXING TOOLS
Convection ovens
Rotary ovens
Deck or Cabinet
Microwave Oven
Mixing Bowls
Wooden spoon
Rubber scrapper
Electric and handy mixer
Rotary eggbeater
10
C. OTHER BAKING EQUIPMENT
D. CUTTING TOOLS
Bread toaster
Double broiler
Dutch oven
Pastry blender
Pastry wheel
Biscuit and doughnut cutter
Kitchen shears
Chopping boards
Paring knife
E. PREPARATORY TOOLS
F. BAKING PANS
Flour sifter
Grater
Pastry brush
Spatula
Rolling pin
Pastry cloth
Pastry tips
Utility tray
Tube center pan
Muffin pan
Cake pans (round, square,
rectangle, or heart-shaped)
Jelly roll pan
Bundt pan
Custard cup
Griddle pans
Pop over pans
Macaroon molders
Baking sheets
G. MEASURING TOOLS
Measuring cups
Measuring spoons
Weighing scale
Measuring cups for liquid ingredients
Timer
11
Activity 1: ARRANGE ME!
Directions: Arrange the jumbled letters given below to reveal the correct
name of the following baking tools and equipment. Write your answers on a
separate sheet of paper.
1.
6.
__________________
______________
https://rb.gy/ewpy8m
https://rb.gy/wq9
uof
2.
_________________
7.
https://rb.gy/uzzvue
______________
https://rb.gy/hzmkmt
3.
_________________
8.
https://rb.gy/xxttb
u
_____________
https://rb.gy/nnkl1d
4.
9.
__________________
_____________
https://rb.gy/9p9o2o
https://rb.gy/c9w9pb
5.
10.
___________________
https://rb.gy/ncev0y
_____________
https://rb.gy/53alu6
1. GRILDDE ANP
6. FLOA PNA
2. SCUITBI TTERCU
7. LOURF TERFSI
3. NOCVECOINT NEVO
8. INGEASMUR OOSPN
4. TARMOR DAN TLEPSE
9. RTYSAP LWHEE
5. HCTDU EVNO
10. FFINUM ANP
12
Activity 2: WHO AM I!
Directions: Identify the correct baking tools and equipment being described.
Write your answers on a separate sheet of paper.
1. I am a shallow rectangular pan used for baking rolls.
What am I? _________________________
2. I am used to pound or ground ingredients.
What am I? ___________________
12.
3. I am used in greasing pans or surface of pastries and breads.
What am I I? ___________________
12.
4. I am used to flatten or roll the dough.
What am I? _____________________
5. I am a large oven into which entire racks full of sheet pans can be
wheeled for baking.
What am I? _____________________
13
Activity 3: CLASSIFY US!
Directions: Classify the following tools based on their usage. Choose the
letter of your answer. Write your answers on a separate sheet of paper.
a. Baking equipment
b. Preparation
c. Mixing
d. Cutting
e. Measuring
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 spoons
_____15. Pastry brush
_____ 8. Electric or handy mixer
14
Performance Task: HOW TO LIGHT OR OPERATE AN OVEN
Directions: Demonstrate how to light or operate an oven. You may ask
someone to take a picture or video of yourself while demonstrating the task.
Reminder: For your safety, you do this with the assistance of your parents
or guardian.
Note: If an oven is not available in your home, you may cut pictures or draw
yourself demonstrating on how to operate it. Write the procedure in every
picture/drawing that you will have. State the procedures in your own words.
Do this task on your notebook.
Materials, Tools and Equipment Needed:
 Match or igniter
 Oven
Procedure:
1. Prepare all the materials, tools and equipment needed.
2. Hold a lighted match or igniter safely near the burner tube of the oven.
3. At the same time push and turn the oven knob in a counterclockwise
direction towards the desired oven temperature setting.
Scoring Rubric
Criteria
5
3
1
Score
Accuracy
All the steps are
carried out
correctly.
Most of the
steps are
carried out
correctly
Few steps are
carried out
correctly.
Explanation
There is a
complete
response with a
detailed
explanation.
There is good
solid response
with clear
explanation.
Explanation is
unclear.
Care in
Handling the
Tools and
Equipment
Care in handling
has been much
emphasized.
Care in
handling has
been
moderately
emphasized.
Care in
handling has
not been
emphasized.
Total
15
References:

K-12 BASIC EDUCATION CURRICULUM TECHNOLOGY AND
LIVELIHOOD EDUCATION LEARNING MODULE (Bread and
Pastry Production) Exploratory Course Grade 7 and Grade 8,
pp. 7-14

James, Mark, “Deck vs. Rack vs. Revolving Tray; Let’s Compare.”
Stratton Sales. Last modified May 9, 2019. Accessed January 2,
2021. https://www.strattonsales.com/deck-vs-rack-vsrevolving-tray-oven-letscompare/#:~:text=Rack%20ovens%20are%20used%20to,well%2
0as%20the%20baking%20proces.
All Rights Reserved
2020
ACKNOWLEDGEMENT
CAROLINA S. VIOLETA, EdD
Schools Division Superintendent
JERRY D. CRUZ, PhD, CESE
Asst. Schools Division Superintendent
DOMINADOR M. CABRERA, EdD
Chief, Curriculum Implementation Division
EDWARD C. JIMENEZ, PhD
Education Program Supervisor- LR Manager
RAMILO C. CRUZ, PhD
Education Program Supervisor, EPP/TLE/TVL
MARIA VIRGINIA PANISAN/JEMMA S. CLAVE/
FLORDELIZA P. GALINDEZ
Language/Content/Layout Editor
CECILIA N. BRAGAIS
Developer/Writer
16