BPP G11 - Week 3

Republic of the Philippines
Department of Education
Region IX, Zamboanga Peninsula
SCHOOLS DIVISION OF ZAMBOANGA DEL NORTE
SIRAWAI NATIONAL HIGH SCHOOL-ANNEX (PIACAN)
Piacan, Sirawai, Zamboanga Del Norte
BREAD AND PASTRY PRODUCTION NCII

GRADE 11
First Quarter: WEEK 3
Name: ________________________________ Grade level: __________________
Section: _______________________________ Date: _______________________
Learning Activity Sheets

WHAT I NEED TO KNOW
After going through this module, you are expected to:
1. Content Standard:
 The learners identify the core concepts and theories in bread and pastry production.
TLE_HEBP9-12PB-Ia-f-1
2. Performance Standard:
 The learners independently demonstrate core competencies in preparing and producing bakery
products.
Specific Objectives:
 Know how to use appropriate equipment according to required bakery products,
 Classify the appropriate equipment according to required bakery products; and
 Appreciate the baking equipment.
WHAT I KNOW
Pre-Test
Direction: Match column A with Column B. Write the letters only.
A. B
1. used for baking loaf bread a. wooden spoon
2. has sloping sides used for mixing ingredients b. pastry blender
and comes in graduated sizes
3. a stack oven c. mixing bowls
4. used for cutting biscuit or doughnuts d. pastry wheel
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 g. doughnut cutter
preparation of pies and pastries
8. used for beating eggs or whipping cream h. deck oven
9. use for cutting dough when making i. loaf pan
pastries
10. used for icing cakes j. utility tray
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.
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 cup cakes
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
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7. Griddle pans – are used to bake griddles
8. 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.
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. 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.
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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.
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.
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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 EQUIPMENT
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.
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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.
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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
CLASSIFICATION OF BAKING TOOLS AND EQUIPMENT
A. OVENS E. MIXING TOOLS

Convection ovens Mixing Bowls
Rotary ovens Wooden spoon
Deck or Cabinet Rubber scrapper
Microwave Oven Electric and handy
mixer Rotary egg
beater
B. OTHER BAKING EQUIPMENT F. CUTTING TOOLS

Bread toaster Pastry blender
Double broiler Pastry wheel
Dutch oven Biscuit and doughnut cutter
Kitchen shears
Chopping
boards Paring
knife
C. PREPARATORY TOOLS G. BAKING PANS

Flour sifter Tube center pan
Grater Muffin pan
Pastry brush Cake pans (round, square,
Spatula rectangle, or heart shaped)
Rolling pin Jelly roll pan 12
Pastry cloth Bundt pan
Pastry tips Custard cup
Utility tray Griddle pans
Pop over pans
Macaroon
molders Baking
sheets
D. MEASURING TOOLS
Measuring cups
Measuring
spoons
Weighing scale
Measuring cups for liquid
ingredients Timer
WHAT I CAN DO
Direction: Find pictures of the different tools and equipment in baking that is present to your
house and classify them. Paste on a short bond paper.
ASSESSMENT
Directions: Classify the following tools based on their usage. Write the letter of your answer in
the space before the number.
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
Prepared by:
RIO KRYSTAL R. MOLATE

Subject Teacher
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Republic of the Philippines

BREAD AND PASTRY PRODUCTION NCII

Learning Activity Sheets

BAKING TOOLS AND EQUIPMENT AND THEIR USES

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

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

8. Loaf Pan – is used to bake loaf bread

2. Biscuit and doughnut cutter – is used to cut and shape biscuit or

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:

b. A measuring glass made of transparent glass or plastic is more accurate

9. Measuring spoons – consist of a set of measuring spoons used to measure

13. Pastry bag – a funnel shaped container of icing or whipped cream

18. Rotary egg beater – is used in beating eggs or whipping cream.

19. Rolling pin – is used to flatten or roll the dough.

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.

OTHER BAKING EQUIPMENT

1. Cake decorator (Cylindrical) – is used in decorating or designing cake and

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

CLASSIFICATION OF BAKING TOOLS AND EQUIPMENT

A. OVENS E. MIXING TOOLS

B. OTHER BAKING EQUIPMENT F. CUTTING TOOLS

C. PREPARATORY TOOLS G. BAKING PANS

A. Baking equipment D. Cutting

1. Custard cups 9. Spatula

RIO KRYSTAL R. MOLATE

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