10

Technical-Vocational
Education (TVE)
Bread and Pastry Production
Quarter 1 – Module 4:
Baking Tools and Equipments
TVE – Bread and Pastry Production (BPP) 10
Alternative Delivery Mode
Quarter 1 – Module 4: Baking Tools and Equipment
First Edition, 2020

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Published by the Department of Education – Schools Division Office of Makati City

OIC-Schools Division Superintendent: Carleen S. Sedilla CESE
OIC-Assistant Schools Division Superintendent: Brian E. Ilan EdD

Development Team of the Module

Writer: Ma. Teresa G. Romero LPT

Editor: Lizel G. Serdan LPT

Reviewer: Celedonia T. Teneza EdD

Layout Artist: John Luis G. Manalo LPT

Management Team: Angelita S. Jalimao

Chief Education Supervisor, Curriculum Implementation Division

Neil Vincent C. Sandoval

Education Program Supervisor, LRMS

Celedonia T. Teneza EdD

Education Program Supervisor, EPP/TLE/TVL

Printed in the Philippines by the Schools Division Office of Makati City

Through the Support of the City Government of Makati (Local School Board)

Department of Education – Schools Division Office of Makati

Office Address: Gov. Noble St., Brgy. Guadalupe Nuevo

City of Makati, Metropolitan Manila, Philippines 1212
Telefax: (632) 8882-5861 / 8882-5862
Email Address: [email protected]

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 What I Need to Know

This module will help you learn the different baking tools and equipment. It
teaches you to use it in a proper way.
This module is composed of two lessons, namely:
• Baking Tools and Equipment
• Care and Storage of Equipment
After going through this module, you are expected to:
1. Identify different baking tools and equipment
2. Explain the uses of baking tools and equipment
3. Discuss the different pointers in caring and storing tools and equipment

What I Know

Pre Test
Direction: Multiple Choice. Choose the letter of the best answer.

1. It is used for baking loaf bread.

A. Bundt pan B. Jelly roll pan C. Loaf pan D. Tube center
2.It has a sloping sides used for mixing ingredients and comes in graduated sizes.
A. Mixing bowl B. Offset spatula C. Pastry wheel D. Wooden spoon
3. It is also called mixing spoon.
A. Offset spatula B. Rubber scraper C. Wire whisk D. Wooden spoon
4. It is used in cutting fat with flour in the preparation of pies and pastries.
A. Pastry blender B. Pastry cutter C. Pastry wheel D. Wire whisk
5.It is made of transparent glass or plastic for measuring liquid ingredients
A. Measuring glass C. Weighing scale
B. Measuring spoon D. Wooden spoon
6.What is the tool used in measuring small amount of dry ingredients?
A. Measuring cups C. Weighing scale
B. Measuring spoon D. Liquid measuring spoon
7.It is a flat aluminum sheet used for baking cookies and bread.
A. Bundt pan C. Jelly roll pan
B. Cookie sheet D. Loaf pan
8.Which of the following is used to pipe whipped cream, puréed foods and various
toppings?
A. Pastry bag B. Ladle C. Spoon D. Spatula
9. It is used for different baking procedure for beating, stirring and blending.
A. Electric mixer C. Rubber scraper
B. Pastry blender D. Wire whisk
10. Which of the following tool is used to fold in batters and scrape out the contents of
pans, bowls and container clearly?
A. Rubber scraper C. Wire whisk
B. Strainer D. Wooden spoon
11. It is deeper than a round pan and with hallow center used to bake chiffon cake.
A. Cookie sheet B. Jelly roll pan C. Loaf pan D. Tube center pan
12. It is use in greasing pans or the surface of pastries and breads.
A. Offset spatula B. Pastry blender C. Pastry brush D. Wooden spoon

13.Which of the following is a valuable tool for cutting variety of pastry and dough?
A. Knife B. Spatula C. Rolling pin D. Dough cutter

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14. It is a shallow rectangular pan used for baking cake rolls.
A. Cookie sheet B. Jelly roll pan C. Loaf pan D. Tube center pan
15. It has a blade knife use to cut dough when making pastries.
A. Knife B. Offset spatula C. Pastry tip D. Pastry wheel

Lesson 1
Baking Tools and Equipment

One factor in successful baking is using the right kind of tools and equipment.
Not only should the tools and equipment be at the right kind but they should be
efficient as well.
Baking is a sophisticated method of cooking food. It requires special tools and
equipment in order to bring out the best results. To prepare for baking, familiarize
yourself with the following baking tools, utensils and equipment classified according to
their use

What’s In
Recognize Me?
Direction: Identify the different baking tools and equipment.

1. ______________________ 2. ________________________

3.______________________
4. ___________________ 5. _____________________

What’s New

Baking tools and equipment make the preparation and cooking of each recipe
easier. It helps an individual in the kitchen to operate and prepare food more
efficiently. There are many kinds of kitchen tools and equipment at home, in the
market and at the mall. Being fully equipped with the right tools in the kitchen are the
basic steps to successful cooking and baking, whether you are a seasoned chef or
just new in the kitchen. Thus, the culture of maintenance or what to do with each tool
and equipment after use must be learned. Using the appropriate tools and
equipment will result to the accuracy of the output or finished product. Each tool and
kitchen utensil plays an important role in the baking process.

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 What is It

Baking Tools and Equipment and their Uses

1. Cake pans- comes in different sizes and shapes and maybe round, square,
rectangular or heart shape.
A. Tube center pan- deeper than a round pan and with a hollow center,
it is removable which is used to bake chiffon type cake.
B. Muffin pan- has 12 formed cups for baking muffins and cupcakes.
C. Jelly roll pan- is a shallow rectangular pan used for baking cake rolls.
D. Bundt Pan- is a round pan with scalloped sides use for baking elegant and
special
E. Loaf pan- it is used to bake loaf bread
F. Cookie sheet- is a flat aluminum sheet used for baking cookies and bread
2. Biscuit and Doughnut cutter- it is used to cut and shape biscuit and doughnut.
3.Electric mixer- Is used for different baking procedure for beating, stirring and
blending.
4.Flour Sifter- is used for sifting flour.
5.Measuring cups- consist of two types namely:
A. Graduated cup with fractions marked on each side
B. Measuring glass- made of transparent glass or plastic for measuring
liquid ingredients
6.Measuring Spoon- consist of a set of measuring spoons used to measure small
quantities of ingredients.
7.Mixing bowl- comes in graduated sizes and has sloping sides use for mixing
ingredients.
8.Pastry bag- a funnel shaped container of icing or whipped cream.
9.Pastry Blender- has a handle with wire which is used to cut fat or shortening in the
preparation of pies, biscuits and doughnuts.
10.Pastry Tip- is a pointed metal or plastic tube connected to the opening of the pastry
and it is use to form desired designs.
11.Pastry brush- use in greasing pans or the surface of pastries and breads.
12.Pastry wheel- has a blade knife use to cut dough when making pastries
13.Rolling pin- use to flatten or roll dough.
14.Rubber scraper- use for scrapping batters from the sides of the pan, mixing,
spreading and folding batters.
15.Offset Spatula- comes in different sizes; use to spread frosting into cakes and
use in levelling dry ingredients.
17.Weighing Scale- use to measure ingredients in large quantities.
18.Wire whisk- use to beat or whip egg whites or cream.
19.Wooden Spoon- is also called mixing spoon which comes in various sizes,
suitable in mixing ingredients.
20.Strainer- use to strain or sift dry ingredients.
21.Cooling rack- use for cooling baked products.
22. Ovens - are the workhorses of the bakeshop 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.
1. 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.
2. Rack oven - is a large oven into which entire racks full of sheet pans can be wheeled
for baking.
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

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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.

Lesson
2 Care and Storage of Equipment

For longer and efficient use of baking tools and equipment, the following pointers
will be helpful.
Mild dish soap and hot water clean most baking utensils and equipment as
effectively as any cleaning product. Always line baking sheets with parchment paper
before using; the black stains left by baked-in sugar won't scrub off. Some equipment,
such as baking stones, pastry brushes and wood rolling pins, need a different approach.
As a guideline, anything stainless steel can go in the dishwasher, or you can clean it
with soap and water. Store baking equipment in a dry cupboard, and don't stack
anything on a baking stone. Store baking utensils in a kitchen drawer or utensil holder.
Cleaning the Range
1. Switch off and remove the electric plug to allow the range to cool before cleaning.
2. Remove food particles, burnt sediment and grease carefully by wiping from the top
of the range
3. Clean the parts thoroughly particularly those that are removable. Clean the burners
with a dry bush or with a clean damp and dry cloth.
4. Remove the grates before cleaning the entire oven. Scrape the food particles carefully.
Wash and dry the removable parts very well.

Cleaning the Oven

1. Switch off or remove the electric plug to cool off the oven before cleaning.
2. Remove food particles and burn sediment by using a clean damp cloth. Clean the
steel shelves very well.
3. Use a cry cloth to clean the thermometer.
4. Clean the entire oven very well.

Cleaning the Mixer

1. Remove the detachable parts. Wash the beaters and bowls immediately after use.
Wipe the parts with a dry cloth thoroughly before storing.
2. Remove the bowls and wash with cold water after using them for egg and batter
mixtures and mashed potatoes. Then was them with warm water.

Proper Storage of Tools

1. They should be stored in a clean dry place adequately protected against vermin and
other sources of contamination
2. Cups, bowls, and glasses shall be inverted for storage.
3. When not stored in closed cupboards or lockers, utensils and containers shall be
covered or inverted whenever practicable. Utensils shall be stored on the bottom shelves
of open cabinets below the working top level.
4. Racks, trays and shelves shall be made of materials that are imperimperious,
corrosive resistant, non-toxic, smooth, durable and resistant to chipping.
5. Drawers shall be made of the same materials and kept clean. Full-lined drawers are

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not acceptable, but the use of clean and removable towels for lining drawers is
acceptable

What’s More

Classifying Baking Tools and Equipment

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 tools

b. Preparation e. measuring tool

C. mixing tool f. baking pans

______1. flour sifter ______6. pastry brush

______2. wooden spoon ______7. pastry blender
______3. muffin pan ______8. rolling pin

______4. measuring spoon ______9. weighing scale

______5. electric mixer ______10. mixing bowl

What I Have Learned

Direction. Identify the given tools and equipment and explain its uses in baking.

Tools / Equipment Name of Tools/ Uses in Baking

Equipment

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 What I Can Do

Baking Questionnaire Survey: Answer the question honestly.

1. Do you bake in your home?
_____Yes _____No
2. If so how often?
_____everyday
_____every other day
_____every weekend
_____less than this
_____No
3. Do you have baking tools in your home?
_____Yes _____No
4. List down tools and equipment available in your home.

5. Would you watch a program about baking?

_____Yes _____No
6. If so what is your favorite baking programs?

7. Do you own any baking books or magazine?

_____Yes _____No
8. If so, List down the titles

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 Assessment

Post Test
Direction: Multiple Choice. Choose the letter of the best answer.
1. It is used for baking loaf bread.
A. Bundt pan B. Jelly roll pan C. Loaf pan D. Tube center
2.It has a sloping sides used for mixing ingredients and comes in graduated sizes.
A. Mixing bowl B. Offset spatula C. Pastry wheel D. Wooden spoon
3. It is also called mixing spoon.
A. Offset spatula B. Rubber scraper C. Wire whisk D. Wooden spoon
4. It is used in cutting fat with flour in the preparation of pies and pastries.
A. Pastry blender B. Pastry blender C. Pastry wheel D. Wire whisk
5.It is made of transparent glass or plastic for measuring liquid ingredients
A. Measuring glass C. Weighing scale
B. Measuring spoon D. Wooden spoon
6.What is the tool used in measuring small amount of dry ingredients?
A. Measuring cups C. Weighing scale
B. Measuring spoon D. Liquid measuring spoon
7.It is a flat aluminum sheet used for baking cookies and bread.
A. Bundt pan C. Jelly roll pan
B. Cookie sheet D. Loaf pan
8.Which of the following is used to pipe whipped cream, puréed foods and various
toppings?
A. Pastry bag B. Ladle C. Spoon D. Spatula
9. It is used for different baking procedure for beating, stirring and blending.
A. Electric mixer C. Rubber scraper
B. Pastry blender D. Wire whisk
10. Which of the following tool is used to fold in batters and scrape out the contents of
pans, bowls and container clearly?
A. Rubber scraper C. Wire whisk
B. Strainer D. Wooden spoon
11. It is deeper than a round pan and with hallow center used to bake chiffon cake.
A. Cookie sheet B. Jelly roll pan C. Loaf pan D. Tube center pan
12. It is use in greasing pans or the surface of pastries and breads.
A. Offset spatula B. Pastry blender C. Pastry brush D. Wooden spoon
13.Which of the following is a valuable tool for cutting variety of pastry and dough?
A. Knife B. Spatula C. Rolling pin D. Dough cutter
14. It is a shallow rectangular pan used for baking cake rolls.
A. Cookie sheet B. Jelly roll pan C. Loaf pan D. Tube center pan
15. It has a blade knife use to cut dough when making pastries.
A. Knife B. Offset spatula C. Pastry tip D. Pastry wheel

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 Additional Activities

Essay:
Direction: Explain each questions, before you begin writing, read the statement
carefully. Write your answer on a separate sheet of paper.

1. How do you keep tools and equipment efficient all the times? Why is this important?

2. How are baking tools and equipment classified?

3. Why is it essential to practice proper care and storage of equipment?

For inquiries or feedback, please write or call:

Department of Education – Schools Division Office of Makati City

Gov. Noble St., Brgy. Guadalupe Nuevo

City of Makati, Metropolitan Manila, Philippines 1212

Telefax: (632) 8882-5861 / 8882-5862

Email Address: [email protected]