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Technology and Livelihood Education

Quarter 2, Wk.1 - Module 2

Baking Tools and Equipment and Their

Uses

Department of Education ● Republic of the Philippines

11

9/10

Technology and Livelihood Education- Grade 9/10

Alternative Delivery Mode

Quarter 2, Wk.1 – Module 2: Baking Tools and Equipment and Their Uses

First Edition, 2020

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Published by the Department of Education – Division of Cagayan de Oro

Schools Division Superintendent: Roy Angelo E. Gazo, PhD.,CESO V

Development Team of the Module

Writer: Melanie Lector-Tiu

Content and Language Evaluators: ___________________________

Illustrator/Layout Artist: Sanny O. Delfin

Management Team

Chairperson: Roy Angelo E. Gazo, PhD, CESO V

Schools Division Superintendent

Co-Chairpersons: Nimfa R. Lago, MSPh, PhD, CESE

Assistant Schools Division Superintendent

Members: Henry B. Abueva OIC-CID Chief

Blair D. Castillon, PhD., EPS-EPP/TLE

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Department of Education – Division of Iligan City

Office Address: General Aguinaldo, St., Iligan City

Telefax: (063)221-6069

E-mail Address: iligan.city@deped.gov.ph

Technology and

Livelihood

Education

Quarter 2, Wk.1- Module 2

Baking Tools and Equipment

and Their Uses

This instructional material was collaboratively developed and reviewed

by select teachers, school heads, and Education Program Supervisor in

EPP/TLE of the Department of Education - Division of Iligan City. We

encourage teachers and other education stakeholders to email their

feedback, comments, and recommendations to the Department of Education-

Iligan City Division at iligan.city@deped.gov.ph or Telefax: (063)221-

6069.

We value your feedback and recommendations.

.

Department of Education ● Republic of the Philippines

9/10

Table of Contents

What This Module is About ........................................................................................................... i What I Need to Know ..................................................................................................................... i How to Learn from this Module ................................................................................................... ii Icons of this Module ...................................................................................................................... ii

What I Know.................................................................................................................................. iii

Lesson 1:

Baking Tools & Equipment and Their Uses .................................................... 1

What I Need to Know .......................................................................................... 1

What’s In………………………………………………………………………….1

What’s New ....................................................................................................... 2

What Is It ............................................................................................................... 2

What’s More ………………………………………………………………………….....8

What I Have Learned .......................................................................................... 9

What I Can Do ...................................................................................................... 9

Summary…………………………………………………………………………………….……10 Assessment: (Post-Test)……………………………………………………………………..…10 Key to Answers............................................................................................................................ 11 References ................................................................................................................................... 13

What This Module is About

With this pandemic, baking has become one of the past time of Filipinos of both

young and old. It has been the source of bonding of family members alike and has opened

avenues for individuals seeking income. In this light, bakers and cake makers have seen the

importance of having the proper baking tools and equipment.

The success in the preparation of varied bakery products relies in the wise choice of

baking tools and equipment and knowing their specific uses.

This module will equip the Grade 9 learners on the necessary baking tools and

equipment that is appropriate according to the required bakery products and standard

operating procedures.

What I Need to Know

After completing this module, you should be able to:

1. Familiarize and classify baking tools and equipment according to usage.

2. Use appropriate baking tools and equipment according to required bakery

products and standard operating procedures.

How to Learn from this Module

To achieve the objectives cited above, you are to do the following:

• Take your time reading the lessons carefully.

• Follow the directions and/or instructions in the activities and exercises diligently.

• Answer all the given tests and exercises.

Icons of this Module

What I Need to This part contains learning objectives that

Know are set for you to learn as you go along the

module.

What I know This is an assessment as to your level of

knowledge to the subject matter at hand,

meant specifically to gauge prior related

knowledge

What’s In This part connects previous lesson with that

of the current one.

What’s New An introduction of the new lesson through

various activities, before it will be presented

to you

What is It These are discussions of the activities as a

way to deepen your discovery and under-

standing of the concept.

What’s More These are follow-up activities that are in-

tended for you to practice further in order to

master the competencies.

What I Have Activities designed to process what you

Learned have learned from the lesson

What I can do These are tasks that are designed to show-

case your skills and knowledge gained, and

applied into real-life concerns and situations.

What I Know

Let us explore on how much you know about baking tools and equipment and their

uses.

Pre-test

Direction: Read each statement carefully. Encircle the letter of the correct answer.

1. What kind of baking pan is usually used in making loaf bread?

a. griddle pan b. loaf pan c. jelly roll pan d. bundt pan

2. What baking tool is commonly used when slicing rolls and delicate cakes?

a. spatula b. rubber scraper c. paring knife d. kitchen shears

3. To properly ground or pound nuts, which baking tool is appropriate to use?

a. mortar and pestle b. paring knife c. rolling pin d. pastry blender

4. Which among these ovens is used when entire racks full of sheet pans is

wheeled for baking?

a. Dutch oven b. mechanical oven c. rack oven d. convection oven

5. Verbal analogy. vanilla : measuring spoon = milk : ___________

a. weighing scale b. measuring cup c. measuring glass d. Both b and c

6. When performing different baking procedures like beating, blending and

stirring, the baking tool to be used is an ______.

a. electric mixer b. wire whisk c. wooden spoon d. mixing bowl

7. Anna is going to prepare a cup of flour, which of the baking tools will she use

first?

a. weighing scale b. flour sifter c. measuring cup d. rubber scraper

8. In the absence of a rotary egg beater, the next best thing to use in beating

eggs or whipping cream is ____.

a. electric mixer b. mixing spoon c. wire whisk d. spatula

9. Cutting dough in the preparation of pastries needs the use of a ________.

a. paring knife b. pastry blender c. pastry wheel d. kitchen shears

10. Upon checking her cake, Kim found out that it was over baked, the baking

tool she forgot to use is a ______.

a. timer b. spatula c. pastry blender d. oven

1

Lesson

Baking Tools and Equipment and Their Specific Uses

1

What I Need to Know

After completing this module, you should be able to:

1. Use appropriate baking tools and equipment according to required bakery

products and standard operating procedures.

2. Familiarize and classify baking tools and equipment according to usage.

What’s In

Direction: Identify as many tools and equipment that you find in the picture below. Write your answers on the space provided.

1. ________________________ 6. ________________________ 2. ________________________ 7. ________________________ 3. ________________________ 8. ________________________ 4. ________________________ 9. ________________________ 5. ________________________ 10. _______________________

2

What’s New

In the course of baking, its success does not only rely in the

completeness of the ingredient but also in the accuracy of its measurement

vis-a-vis with the correct choice of baking tools and equipment.

Direction: Classify each item as a baking TOOL or EQUIPMENT. Write

T for tool and E for equipment and write your answer on the space provided

before each number.

____ 1. Dutch oven ____ 6. Cake decorator

____ 2. Pastry blender ____ 7. Rack oven

____ 3. Deck oven ____ 8. Muffin pan

____ 4. Double broiler ____ 9. Convection oven

____ 5. Measuring spoon ____ 10. Electric mixer

What Is It The list of words below is terms that learners will encounter in the

course of this module. Each is defined to establish a common understanding

of the key terms for the learners’ understanding of important concepts.

Definition of Terms

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 ˚F- 450 ˚F

Batter – a flour mixture that can be stirred or poured

Convection oven – stove in which a fan circulates heated air through the

oven for fast, even cooking.

Discard – to get rid of as of being no further use

Dough – a flour mixture that can be rolled or kneaded

Dutch oven – a brick oven

Igniter – the carborundum rod used to initiate the discharge in an ignitron

tube

Microwave oven – an oven that utilizes electromagnetic energy below the

magnetic spectrum

Mixing – to bring together into uniform mass

Pre-heat – to heat (an oven, for example) before hand

Sift – separating course particles in the ingredient by passing through a

sieve or sifter

3

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.

1. Tube center pan – deeper than a round pan and

with a hollow center, it is removable which is

used to bake chiffon type cakes.

2. Muffin pan - has 12 formed cups for baking

muffins

and cupcakes.

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

4. Jelly roll pan – is shallow rectangular pan used for

baking rolls

5. Bundt pan – is a round pan with scalloped sides

used for baking elegant and special cakes

6. Custard cup – is made of porcelain or glass used

for baking individual custard

7. Griddle pans – are used to bake griddles

8. Loaf Pan – is used to bake loaf bread

4

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.

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 – used for measuring volumes of

liquid.

2 types:

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.

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.

11. Mortar and Pestle – is used to pound or ground

ingredients.

5

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

is 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.

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 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.

6

22. Strainer – is used to strain or sift dry ingredients.

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

1. Cake decorator (Cylindrical) – is used in

decorating or

designing cake and other pastry products.

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

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 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.

7

1. RACK OVEN is a large oven into which entire racks full of sheet pans

can be wheeled for baking.

DECK OVEN RACK OVEN

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. Because of its size it is

especially used in high volume operations. It can also be equipped with

steam ejector.

3. 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.

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.

8

CLASSIFICATION OF BAKING TOOLS AND

EQUIPMENT

A. OVENS E. MIXING TOOLS

Convection ovens Mixing Bowls , Rotary egg beater

Rotary ovens Wooden spoon

Deck or Cabinet Rubber scrapper

Microwave Oven Electric and handy mixer

B. OTHER BAKING EQUIPMENT F. CUTTING TOOLS

Bread toaster Pastry blender Chopping boards

Double broiler Pastry wheel Paring knife

Dutch oven Biscuit and doughnut cutter

Kitchen shears

C. PREPARATORY TOOLS G. BAKING PANS

Flour sifter Grater Tube center pan Jelly roll pan

Pastry brush Spatula Muffin pan Bundt pan

Rolling pin Pastry cloth Cake pans (round, square,

rectangle

Pastry tips Utility tray or heart shaped)

Custard cup Griddle pans

D. MEASURING TOOLS Pop over pans Baking sheets

Measuring cups Timer Macaroon molders

Measuring spoons Weighing scale

Measuring cups for liquid ingredients

9

What’s More

A. Identification Direction: Identify the different baking tools and equipment. Choose from the list of names written in the box below.

1._________________ 2. _________________ 3. __________________

4.____________________ 5. _____________________

B. Classification

Direction: Classify each baking tool and equipment according to its usage.

1. Dutch oven - __________________

2. Pastry tip - __________________

3. Pastry blender - __________________

4. Weighing scale - __________________

5. Rotary egg beater - __________________

What I Have Learned

Direction: Read the given recipe carefully and list down all the tools that you

need to prepare in order to finish the activity.

BUTTER CAKE

Ingredients:

3 1/4 cups cake flour 1 ¾ cups sugar 4 tsp. baking powder 1 cup butter 1 cup milk 8 eggs 1 tsp. vanilla

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.

jelly roll pan spatula muffin pan rubber scraper rack oven mixing bowl measuring

spoons

10

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. 1. __________________________ 6. _________________________

2. __________________________ 7. _________________________ 3. __________________________ 8. _________________________

4. __________________________ 9. _________________________

5. __________________________ 10. ________________________

What I Can Do

How to light or operate an oven

Direction: Identify the steps in lighting or operating an oven by clicking this

link https://www.youtube.com/watch?v=1Vw6Fr7-7fs. Limit the steps to 3-4

steps only.

1.

2.

3.

4.

Summary

There are different kinds of baking tools and equipment available and

its necessity varies according to the required bakery product to be prepared.

These baking tools and equipment are classified according to its usage as a

baking pan, baking equipment, preparatory tool, mixing tool, cuttings

tool, and as a measuring tool.

Assessment: (Post-Test)

Direction: Read each statement carefully. Encircle the letter of the correct answer.

1. What kind of baking pan is usually used in making loaf bread?

a. griddle pan b. loaf pan c. jelly roll pan d. bundt pan

2. What baking tool is commonly used when slicing rolls and delicate

cakes?

a. spatula b. rubber scraper c. paring knife d. kitchen

shears

11

3. To properly ground or pound nuts, which baking tool is appropriate to

use?

a. mortar and pestle b. paring knife c. rolling pin d. pastry

blender

4. Which among these ovens is used when entire racks full of sheet pans

is wheeled for baking?

a. Dutch oven b. mechanical oven c. rack oven d.

convection oven

5. Verbal analogy. vanilla : measuring spoon = milk : ___________

a. weighing scale b. measuring cup c. measuring glass d. Both b

and c

6. When performing different baking procedures like beating, blending

and stirring, the baking tool to be used is an ______.

a. electric mixer b. wire whisk c. wooden spoon d.

mixing bowl

7. Anna is going to prepare a cup of flour, which baking tool will she use

first?

a. weighing scale b. flour sifter c. measuring cup d. rubber

scraper

8. In the absence of a rotary egg beater, the next best thing to use in

beating eggs or whipping cream is ____.

a. electric mixer b. mixing spoon c. wire whisk d.

spatula

9. Cutting dough in the preparation of pastries needs the use of a

________.

a. paring knife b. pastry blender c. pastry wheel d. kitchen

shears

10. Upon checking her cake, Kim found out that it was over baked,

the baking tool she forgot to use is a ______.

a. timer b. spatula c. pastry blender d. oven

12

Key to Answers Pre-test/Post test

1. b 6. a

2. d 7. b

3. a 8. c

4. c 9. c

5. d 10. a

What’s In

1. rolling pin 6. Flour sifter *Measuring

spoon

2. mixing spoon 7. Measuring cup

3. weighing scale 8. Mixing bowl

4. baking pan 9. Bundt pan

5. electric mixer 10. oven

What’s New

1. E 6. T

2. T 7. E

3. E 8. T

4. E 9. E

5. T 10. T

What’s More?

A. B.

1. mixing bowl 1. Baking equipment

2. muffin pan 2. Preparatory tool

3. Deck oven 3. Cutting tool

4. rubber scraper 4. Measuring tool

5. measuring spoon 5. Mixing tool

What I Have Learned?

1. Flour sifter 6. Rubber scraper *cake pan

2. Rotary egg beater 7. Timer

3. Electric mixer 8. Mixing bowl

4. Measuring spoon 9. Deck oven

5. Measuring cup 10. Mixing spoon

What Can I Do?

1. Push in and hold the oven knob and turn it to the “ignite” setting.

2. Hold a long match or lighter near or in the pilot light hole to light it.

3. Keep holding the oven knob for 10 seconds to let the pilot light heat

up.

4. Close the oven and adjust the temperature as needed.

13

References

K to 12 Basic Education Curriculum. Technology and Livelihood Education

Learning Module. Bread and Pastry Production. Exploratory Course for

Grade 7 and 8, pages 7-12.

Online:

Steps in lighting an oven

https://www.wikihow.com/Light-a-Gas-

Oven#:~:text=Push%20in%20and%20hold%20the,or%20the%20first%20tem

perature%20setting.

Use of a measuring cup.

https://courses.lumenlearning.com/introchem/chapter/volume-and-

density/#:~:text=The%20measuring%20cupThe%20measuring%20cup,meas

uring%20the%20volumes%20of%20liquids.

For inquiries and feedback, please write or call:

DepEd Division of Iligan City

Office Address: General Aguinaldo, St., Iligan City

Telefax: (063)221-6069

E-mail Address: iligan.city@deped.gov.ph