St.

Paul University Philippines

Tuguegarao City, Cagayan 3500

BASIC EDUCATION UNIT

PAASCU LEVEL III ACCREDITED
ISO CERTIFIED

DYNAMIC INSTRUCTIONAL PLAN

(SPECIAL EDITION)

TECHNOLOGY AND LIVELIHOOD EDUCATION 8- BREAD AND PASTRY

FIRST QUARTER

LEARNING PLAN 1: BAKING TOOLS AND EQUIPMENT

INTRODUCTION

Beginning students like you will find bread and pastry

making a delightful and challenging activity. Bread and pastries
come in a wide variety of shapes and sizes and in a wide variety
of flavors and fillings. With all these variations, bread and pastry
making offers much creative opportunities for experimentation.
You can experiment on new forms and looks, or on new flavors
or combination of flavors that would be acceptable to market.
This learning module takes a turn around as it shifts from the
home to business opportunities which are very helpful during this
time of pandemic.

OBJECTIVES:
This learning module is designed for you to:
1. identify baking tools and equipment and their uses;
2. select various types of chemicals for cleaning and sanitizing baking tools, equipment
and paraphernalia;
3. observe proper cleaning and sanitizing of baking tools and equipment by following the
manufacturer’s instructions; and
4. perform proper storing of baking tools and equipment

LESSON PROPER/DISCUSSION
“What comes in your mind when you hear/read the words Bread and Pastry”? Some
may think about bread, others may think about cake, which you ate when there’s someone having
a birthday, well that’s right! Have you tried to bake or watched someone to bake? Have you
noticed the different tools and equipment in baking? Before we proceed to our lesson let us
have activity to measure your prior knowledge.

ACTIVITY 1 “FIND ME”

Enumerate all the baking tools and equipment available in your kitchen
TOOLS EQUIPMENT
 You did a great job! Now let’s proceed to our lesson.

Success in baking starts with familiarity with baking tools and equipment. Familiarity means
being able to identify each tools, 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 starts so, are you ready
to learn know?

Baking refers to cooking in dry heat,

especially in an oven, where the temperature is
uniform as hot air circulates to cook a cake, pie,
cookie, or bread. The entire process of making
simple bread requires a lot of work and this
includes the use of different tools and
equipment. Different baking tools and
equipment perform different functions or uses.
Using the right tool for the right job should be
the standard in the use of baking tools and
equipment. Here are the baking tools and
equipment that you need to be familiar with. It
is important that you know how they look like,
what their uses are, and how they are used.

1. TOOLS AND EQUIPMENT FOR MEASURING AND/OR WEIGHHING:

a. Set of measuring cups- For measuring

dry ingredients; made of aluminum,
stainless steel or plastic. Come in sets of
1/8 cup to 2 cups sizes.

b. Set of measuring spoons- Measuring

spoons come in sets of 1/8 teaspoon to
1 tablespoon; can be made of metal or
plastic; used to measure small
quantities of liquid and dry ingredients.

c. Graduated measuring Cups- For

measuring liquid ingredients; made of
glass or plastic; come in 1 to 8 cup sizes;
measures are marked on the side and
cup has a spout for pouring the
measured ingredients.

d. Dietetic scale- This is used in

measuring ingredients in small
quantity, especially if it requires
measurements in grams rather than in
kilos.
 e. Weighing scale- It is a piece of kitchen
equipment used to weigh food such as
flour and sugar in large quantities rather
than using a measuring cup.

f. Thermometer with timer-

Thermometers are used to identify the
temperature needed for baking. Once
the temperatures are spot-on, the timer
will then be needed to determine the
exact time needed to bake the bread.

2. TOOLS AND EQUIPMENT FOR CUTTING, MIXING, AND BLENDING:

a. Grater- a device having a surface
covered with holes edged by slightly
raised cutting edges, used for grating
cheese and other food.

b. Dough cutter- this is used to scrape and

cut bread dough.

c. Pastry blender- this is a kitchen tool

used to mix a hard solid fat into flour in
order to make pastries. This tool is
usually made of narrow metal strips or
wires attached to a handle, and is used
by pressing down on the items to be
mixed.

d. Hand mixer- it is handheld mixing and

blending tool that has removable metal
beaters and variable speeds.

e. Electric mixer- it is a kitchen appliance

used to beat, mix, or whip butter.
f. Mixing machine- a more powerful
stand mixer that has special attachment
such as dough hooks or paddle beaters.

g. Flour sifter- a container in which flour

is sifted.

h. Rolling pin- a long round cylinder used

to roll out dough or crush cracker
crumbs

i. Whisk beater- it is used to blend

ingredients smooth or to incorporate air
into a mixture, in a process known as
whisking or whipping.

j. Rubber scraper- this is used to remove

bits of food at the sides of the bowl.

k. Wooden spoon- used for stirring sauces

and for mixing ingredients in cooking.
It is made of wood and has a long
handle.

l. Kitchen shears- this utensil is made

with a plastic or rubber coated handle
which is often textured allowing for
ease of cutting and gripping. Specially
made for food preparation and is more
versatile than a standard pair of cutting
scissors.

m. Cookie cutter- a device with a sharp

edge for cutting cookie dough into
particular shape.
n. Mixing bowls- these are used to hold
ingredients you are mixing, beating, or
whipping.

o. Mixing spoons (wooden or plastic)-

these are used in food preparation to
measure, mix, stir, and toss ingredients.

p. Chopping board- a wooden or plastic

board on which food (such as meats and
vegetables) are cut.

q. Paring knife- this small knife can be Did you know that food business is one of the
used for peeling and trimming and most popular business in the country today?
turning, garnishes and creative work, whether in the city or in the barrio, but because
including fruit and vegetable carving. of the effect of CoVID-19 many
establishments are closed. They shifted from
dine-in to take-out or delivery. No matter what
it is, still you will see a proliferation of eateries
whether big or small in your locality.
Engaging in commercial
cooking is a booming business. Regardless of
your capital, you can start small then slowly
expand as opportunities arise. To ensure
success in the business, start by equipping
yourself with knowledge and skill on basic
concepts and principles in food preparation.

r. Serrated knife- serrated edge 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. Serrated edge knives are
ideal for cutting bread and fruit.

s. Kitchen knife- used in general food

preparation.
 t. Cleaver knife- a large, usually
rectangular knife, with a very heavy,
thick blade narrows to a shard edge. It
is primarily used for splitting or
“cleaving” meat and bone.

3. FOR BAKING AND COOKING:

Baking Pans:
a. Loaf pan- it is used to bake loaf bread.
b. Jelly roll pan- this is a very shallow, rectangular pan used to bake thin cakes or bars. It is
generally made from aluminum.
c. Rectangular pan- this is a flat metal pan used for baking bread rolls, pastries and flat
cookies, sheet cakes, bars, Swiss rolls, and pizzas.
d. Round pan- It is used to bake cakes and pizzas.
e. Square pan- this is ideal for sheet cakes, gingerbread, and brownies, and can also be used
as small roasting pan.
f. Tube-center pan- this is a round pan with a hollow projection in the middle, used for baking
or molding food in the shape of a ring.
g. Muffin pan- this is a baking pan formed of a group of connecting cups, with 6 or 12 cup-
shaped depressions, usually used for muffins or cupcakes.
h. Pie pan- this is shallow metal dish with sloping sides for holding and shaping the dough
and filling of a pie, in which pies are baked.
i. Cookie sheets- cookie sheets are baking sheets that have one raised edge. Its flat edge
allows you to easily slide cookies off without breaking or damaging their shape.
j. Griddle pan- a griddle pan may have raised ridges that emulate the searing marks left on
food by an outdoor grill, or they may have smooth surfaces that distribute heat evenly.
k. Bundt pan- a tube-shaped baking pan with a decorative indented curvature on the bottom
of the pan that makes a design on the top of the cake when it is unmolded.
l. Custard pan- a round or oblong pan used to bake custard recipes.

Cooking Gadgets/Ware:
a. Ovenproof glassware- a cookware that is heat-resistant and can be without cracking or
shattering; used in the oven
b. Saucepan- a small round metal pot with a long handle and lid used for cooking food.
c. Casserole- a deep dish with a lid used for cooking a mixture of meat, vegetables, and others
in the oven.
d. Frying pan-a flat metal pan with a long handle used for cooking food in hot oil or fat.
e. Double broiler- a deep pan with a second pan on top of it. Boiled water is in the lower pan
in order to heat or cook the food in the pan above it.
f. Steamer- a wide and big pan with second pan on top used in cooking food like vegetables,
fish, dumplings, siopao, and others.

4. BAKING EQUIPMENT:
a. Native oven- consists 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 an iron wire rack that stands at the center inside the pot.
b. 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.
c. Oven in electric/gas range- this is the oven component of a gas/ electric range below the
top of the stove.
d. Deck oven- baked products are placed on sheet pans or directly on the floor of the oven.
Products maybe stacked on top of one another.
e. Rack oven- a large oven consisting of a number of racks where sheets are placed.
f. Mechanical oven- an oven with a mechanism that rotates so that baked products are in one
motion as they are being baked.
 g. Convection oven- baked products are cooked from heated air that circulates in the interior
on the oven. A turbo broiler operates in the same principle.
h. Dutch oven- a cooking pot with a tight fitting cover. it is usually made of thick cast iron
and is used for cooking.

5. OTHER TOOLS AND EQUIPEMNT:

a. Pastry bags – an often cone or triangular shaped handheld bag made from cloth, paper, or
plastic that is used to pipe semi-solid food by pressing them through a narrow opening at
one end, for many purposes including cake decoration.
b. Cake decorator- a person who applies icing, chocolate, and other confectionary delights to
cakes.
c. Icing bag- a cloth or plastic bag shaped like cone with a small hole at one end used to
squeeze icing for cakes.
d. Spatula- a cooking utensil with a wide, flat blade that is not sharp; used for mixing,
spreading, and others.
e. Cooling rack- used to allow air to circulate freely to cool baked good, and to prevent them
from breaking.
f. Utility trays- used to hold ingredients together for cooking.
g. Cookie press- a device used for making pressed cookies with a decorative nozzle at one
end and a plunger at the other to press the cookies directly to the baking sheet.
h. Cooking press- a device used to weigh down food it cooks on a grill or griddle.
i. Ring mold- used to produce a ring- shaped cake, like a round cake with a hole at the center.
j. Pastry cloth- a canvass cloth used as a surface for rolling pastry dough.

ACTIVITY 2 “KNOW ME MORE!”

Arrange the given words inside the box, place it in designated classification and give its
function or usage.

⚫ ISMNGEARU NOSPONS-______________
⚫ SKHIW EABERT-___________________
⚫ RRASTEED FENIK- _________________
⚫ EUQARS NPA-____________________
⚫ IEOOCK EHSETS-___________________

for mesusring for cutting, mixing, for baking and

and/or weighing and blending cooking

HOW TO TAKE CARE OF BAKING TOOLS AND EQUIPEMNT

Is it important to use the tools accurately? How about taking care of baking tools and equipment?
Why? Let’s find out as we go on in our lesson.
 The functional life of baking tools and equipment depends on the care and maintenance given
them. It is not enough that they are used properly but care given after use is very important if these
are to last for long time. To replace them would be expensive, and if you are in the baking industry,
this would cut on the profit.
Different baking tools and equipment are made of different materials requiring different care.
The following are the general guidelines in the care of baking tools and equipment.

1. Clean tools and pans made of aluminum with a soap and water. Avoid using scouring pad as
this will scratch and darken the metal.
2. Stainless one should be cleaned with soap and water. Use a very mild scouring pad and powder
to remove stubborn dirt. A clean, dry cloth can bring out the luster when clean.
3. Glassware should be cleaned with warm water and soap. A fine scouring pad can be used to
remove stubborn dirt. Pat dry with clean cloth, kitchen towels can bring out the luster in glass.
4. Cast-iron made equipment like Dutch oven. Use scouring pad (plastic or fine steel) to clean
well. Rinse and dry thoroughly.
5. Soak any tool and equipment with stubborn dirt for easier cleaning. Use warm water for burnt
food like sugar and cool water for cooked starch or flour.
6. Always use clean and absorbent cloth in wiping tools and equipment. Air dry the tools
whenever possible. Remember that equipment dries quickly when rinse with hot water.
7. Store tools and utensils dry, clean, and in good condition.
8. Keep spatulas, beaters, and whiskers clean. Hang them.
9. Set pans and cover upside down when storing. Likewise, bowls should be kept nested to save
space.
10. Hang those which can be hanging.

How to Clean the Oven

1. Allow the oven to cool before cleaning it. Read manufacturer’s manual if there are any specific
instructions.
2. Wash the surface with warm water and detergent using bristle brush.
3. Remove the racks. Wash them thoroughly to remove dirt.
4. Scrape gently all burnt particles.
5. Brush with wet soapy brush to further remove all dirt.
6. Wipe with a dry, clean rag, then follow up a wet one, and finally another dry, clean one.

How to Clean the Electric Mixer

1. Read manufacturer’s manual for any specific or special instructions.
2. Detach the beater from the machine.
3. Wash the beater and bowl with water and soap.
4. Wipe with clean and dry cloth.
5. Store in a clean and safe place.

How to Clean a Mixing Machine

1. Read manufacturer’s instructions, if there are any.
2. Detach bowl and beater from the machine.
3. Wash bowl and beater with detergent and warm water solution.
4. Rinse thoroughly.
5. Dry bowl and beater with clean, dry absorbent towel or cloth.
6. Clean the beater shaft and body with warm water and detergent solution.
7. Wipe with clean and dry absorbent cloth or towel.
8. Dry completely before using again.

How to clean Baking Pans

1. Soak pans in detergent-water solution to soften sticking cooked butter and dough.
2. Scrub with fine scouring pad starting from the sides and surface of baking pan.
3. Rinse thoroughly.
4. Wipe dry.
5. Dry thoroughly before stacking.
6. Store in clean dry place.
 ACTIVITY 3 ”COLLAGE”
With the use magazine, news paper, and brochure; create a collage which demonstrate how to
clean a mixing machine.

PROPER MAINTENACE AND SAFETY OF BAKING TOOLS AND EQUIPEMNT

Proper maintenance and safety of tools and equipment is important for the following reasons.
1. Properly maintained tools provide good quality service. They are efficient and effective in
producing good quality products.
2. Well cared tools and equipment are certified clean and free from harmful microorganism, rust,
stubborn dirt, and unpleasant smell. This helps in preparing food under the condition of
absolute sanitation.
3. Baking equipment like range and ovens when removed of grease, grime and stubborn dirt are
free from fire hazards.
4. Tools and equipment stored in safe places prevents or reduces accidents in the workplace,
when every tool has a place for storing and every tool is in its proper place before and after
use.
5. Efficient and well-maintained tools and equipment last longer and save on cost for repair or
replacement.

SOME SAFETY MEASURES IN THE USE OF BAKING TOOLS AND EQUIPEMNT

1. Have a safety place for keeping knives, choppers, and cutting blades as these pose operation
risk in the workplace when not properly handled.
2. Have appropriate labels in storage areas for your different tools and equipment. It is best to
classify them and have a designated storage for each class and storage properly labeled.
3. Know how to fully operate well every baking equipment, especially power or electric driven
tools/equipment.
4. Always check electrical wirings connections, and outlets.
5. Report immediately dysfunctional tools and equipment. Segregate them from the functional
one.
6. Post reminders/cautions on how to use baking equipment like missing machineries, oven, and
ranges. This reminder/caution should be posted at eye level on the area where these machines/
equipment are placed.
7. See to it that tools and equipment are clean and dry before hanging stacking, or arranging them
in cabinets.
8. More importantly, each worker should know how to handle carefully and properly each tools
and equipment, taking into consideration his/her own safety and that of his/her coworkers.

PROPER STORAGE OF TOOLS AND EQUIPEMENT

1. Have a specific place –cabinets, drawers, boxes for every tool and equipment.
2. It is recommended that such place is stored within the area of the workplace for easy reach.
3. Label each cabinet, drawer, or box as to what is stored there. The label may consist of a list of
the tools and their quantities to be found in every specific storage. This reduces the stress of
looking for them.
4. Every tool/equipment must be properly cleaned and dried before storage.
5. Every storage area must be cleaned, dried, and lined with paper to ensure that cleanliness of
tools/equipment is preserved.
6. Store cutting tools with sharp edges down. There is a specific wood device consisting of deep
slits to accommodate the sharp edge of the knife, with only the handle of the knife visible.
7. Frequently used items should be arranged up front and the ones less used behind.
8. Hang those which can be hung. Put hangers inside doors or racks near the oven, sink, or
working areas.
9. Stack that can be stacked like nested bowls, utility plates, measuring cups, cookie sheets, and
others.
10. Keep small tools that cannot be hung in drawers. It is advisable to have a drawer with dividers
so that similar tools can be placed together for easier location and classification.

ACTIVITY 4 “ I AM SPY”
Visit your kitchen. Observe how each tool/equipment is stored. Write it down below all your
observations about proper or improper storage of some tools/equipment. Cite those
tools/equipment that are properly stored and those whish are not.

TYPES AND USES OF CLEANING MATERIALS/DISINFECTANTS

a. Borax or washing soda- disinfects and removes stains and odor; can kill mold and mildew.
b. Baking soda- disinfects and removes satins and odors place a small amount in container and
place inside a defrosted refrigerator and freezer to absorb the leftover smell of raw and
cooked food. It is also like charcoal which absorbs leftover odor in refrigerators and
freezers.
c. Liquid detergent or bar soap- removes grease, grimes, and dirt in pots, pans, and kitchen
tools and equipment.
d. Cleanser- used for scrubbing surfaces with stubborn dirt; acts as an abrasive cleaner.
e. Sponge- removes food debris in plates, pots, pans, and other kitchen ware; does not scratch
the surface.
f. Scrubbing pad- comes in different sizes and textures. Fine texture can be used for plates and
similar ware. Rough texture can be used to scrub pots, casseroles, pans, and similar kitchen
equipment.
g. Vinegar or acetic acid- other than a great ingredient for adobo recipes, it is also a disinfectant
and deodorizer, used for cleaning microwave oven and other appliances, cooking pots, and
baking containers. At a ratio of 1:1 of vinegar-water solution, which is one cup vinegar is
to one cup water, you have a natural disinfectant and deodorizer that can also be used to
clean counters, stovetop, and floors.
h. Lemon juice- another natural source of acid cleaner. It can be mixed with baking soda to
form a cleaning paste for pots, pans, and kitchen wares. However, lemons are expensive
and they are mostly used in baking cake, cookies, fish, and meat dishes.
 i. Sodium hypochlorite- commonly known as Clorox. While it is commonly used for cleaning,
disinfecting, and bleaching clothes, linens, and towels, a diluted Clorox solution of 2
tablespoons to one liter of water can be a good disinfectant for floors and walls, toilets, and
bathrooms, and surfaces.

ACTIVITY 5 “MATCHING TYPE”

Match column A with the column B by writhing the correct answer on the space provided before
the number.

A B
______1.cleanser Disinfects and removes stains and odor.
______2.Borax Commonly known as Clorox
______3.sodium hypochlorite A natural source of acid cleaner
______4.lemon juice It removes food debris in kitchen wares.
______5.sponge Used for scrubbing surfaces with stubborn dirt.

“FUNNELS OF THOUGHTS”
Complete the statement below to assess your mastery of lessons as well as acquisition of
knowledge and skills which you acquired in this lesson.

My thoughts about….. The activities are…….

1. 2.

Now, I realized that…..

IN A NUTSHELL

➢ Baking tools and equipment perform different functions or uses such as: measuring,
weighing, cutting, mixing, blending, and baking.
➢ The main baking equipment is the oven.
➢ Taking care of baking tools and equipment includes proper cleaning, proper storage, and
observation of safety measures when using them.
➢ Proper cleaning of tools and equipment can be attained by using the right cleaning materials,
and disinfectants such as borax, baking soda, vinegar, liquid detergent/soap, cleanser, sponge,
scrubbing pad, lemon juice, and sodium hypochlorite.

VALUES INTEGRATION

After learning all the basic information a students like you should possess core values. Responsible
and self confident in doing the task makes us more productive. When someone doesn’t know how
to use tools/equipment, ask for the help of experts after all you are sharing common good for the
company. Proper care of tools and equipment keep them efficient and in good working condition
for a long time. Applying all this basic information in real life can save time, effort and money.

CHRIST-CENTEREDNESS (CONSCIOUS) I am mindful, self-directed learner

and role model consciously
expressing my Christ-centeredness
COMMUNITY (COLLABORATIVE) I am a credible, responsive
communicator and team player
building collaborative communities.
CHARITY (COMPASSIONATE) I am a compassionate, committed
advocate
for peace and universal well-being
through charity for all.

FORMATIVE ASSESSMENT

Be sure that you have answered all formative assessment in this module before proceeding to the
summative assessment. Here is a checklist off all activities in this topic. Please check the squares
if you’re done with it.
Activity 1 “Find me” Activity 4 “I am spy”
Activity 2 “Know me more” Activity 5 “Matching type”
Activity 3 “Paper collage” Funnel of thoughts

SUMMATIVE ASSESSMENT

Create a video presentation on the proper storage of tools and equipment.

Rubric:
Accuracy------10
Creativity-----5
Content-------5
Total ---------20 points
 REFERENCES

◼ Urbiztondo, Laarni A. et al.2018.Learning and Living in the 21st Century. Manila: Rex
Book Store., Inc.
◼ Basbas, Leonora. D. et al. 2013. Learning and Living in the 21st Century. Manila Rex Book
Store., Inc.
◼ Robles, C. N. 1977. Philippine Home Economics: baking basics (revised Ed.). USA.: Wheat
Associations.
◼ Dynamic Instructional Plan 2018