Saint Anthony’s College

Santa Cruz, Santa Ana, Cagayan 3514 | FAS School System

LEARNING MODULE 1

SUBJECT: TLE – BREAD AND PASTRY (EXPLORATORY)

GRADE LEVEL/QUARTER: 7/FIRST QUARTER
TOPIC: LESSON 1: USE OF TOOLS AND BAKERY EQUIPMENT
LESSON 2: PERFORM MENSURATION AND CALCULATION
SCHOOL YEAR: 2020-2021
SUBJECT TEACHER: KRIS KAYE E. MORENO

I. INTRODUCTION: Breads, pastries, and cakes are present in every happy

occasions. They bring smiles to everyone, especially to the sweet
tooth and grannies.
The initial step toward baking successfully is the
availability of appropriate tools and bakery equipment. In baking
cookies, for instance, the flour and other ingredients have to be
accurately measured in cups, teaspoons or tablespoons. When
these are blended well, the dough is laid in proper pans and
baked in pre-heated convection ovens. Using the right tools and
bakery equipment is essential in yielding quality baked products.
Also, baking is a science where accuracy counts. Precise
measured amounts of ingredients mixed together before baking
are necessary in order to be successful in this activity.
In this module you will learn about the relevance of the
use of tools and bakery equipment and you will encounter these
terms:
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 sift
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II. STANDARDS:
Content Learning Specific Objectives
Standard Competencies
Demonstrate LO 1.1 Prepare This module aims to enable
understanding tools and students to:
of/on: equipment for  familiarize tools and
 Baking tools specific baking bakery
and purposes. equipment
equipment, LO 1.2. Identify  prepare tools and
their uses tools and bakery equipment
 Classification baking  use these baking
of tools and equipment implements
equipment according to
 Standard LO1.Familiarize function.
table of oneself with the  perform proper
weights and table of weights measurements using
measures and measures the right measuring
 Conversion/ in baking tools
substitution of LO2. Apply  identify tools and
weights and basic implements used in
measure mathematical calculating and
 Proper operations in measuring
measuring of calculating ingredients in
ingredients weights and baking
measures.
LO3. Measure
dry and liquid
ingredients
accurately

III. TRANSFER: After completing this module, each student will be able to
 independently identify tools and baking equipment
and their uses.
 convert measurements in baking

DISCUSSION: LESSON 1

Baking is 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.

TOOLS AND BAKERY USES/FUNCTIONS AND

EQUIPMENT DESCRIPTION
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 Cake pans comes in different sizes and
shapes and may be round
square rectangular or heart
shaped.
Baking wares made of glass or metal
containers for batter and dough
with various sizes and shapes.
Biscuit and doughnut cutter used to cut and shape biscuit or
doughnut.
Cutting tools include a knife and chopping
board that are used to cut
glazed fruit, nuts, or other
ingredients in baking.
Electric mixer is used for different baking
procedure for beating, stirring
and blending.
Flour sifter used for sifting flour.
Grater used to grate cheese, chocolate,
and other fresh fruits.
Kitchen shears used to slice rolls and delicate
cakes.
Measuring tools The process of calculating and
determining the specific
amount of an ingredient
required by using a standard
measurement device.
Mixing bowl comes in graduated sizes and
has sloping sides used for
mixing ingredients.
Mortar and Pestle used to pound or ground
ingredients.
Ovens 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.
Cake decorator used in decorating or designing
cake and other pastry products.

ACTIVITIES:

ACTIVITY 1: Matching Type:

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 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 b. pastry blender
ingredients 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 pastries i. loaf pan
10. used for icing cakes j. utility tray

NEW IDEAS: In this activity I learned that:

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DISCUSSION: CLASSIFICATION OF BAKING TOOLS AND EQUIPMENT

A. OVENS - 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.
B. BAKING EQUIPMENT – the act of equipping someone or
something like oven.
C. PREPARATORY TOOLS – used or done to prepare dry and
liquid ingredients.
D. MEASURING TOOLS – The process of calculating and
determining the specific amount of an ingredient required by
using a standard measurement device.
E. MIXING TOOLS – used to mix ingredients
F. CUTTING TOOLS – include a knife and chopping board that
are used to cut glazed fruit, nuts, or other ingredients in baking.
G. BAKING PANS – comes in different sizes and shapes and may
be round square rectangular or heart shaped.

ACTIVITY 2: CLASSIFICATION OF BAKING OF TOOLS AND EQUIPMENT

Directions: Classify the following tools based on their usage.
Write the letter of your answer in the space before the number.

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 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 mixer

NEW IDEAS: In this activity I learned that:

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ACTIVITY 3: Direction: Read the given recipe carefully and list down all the
tools and equipment that you need to prepare in order to finish
the activity.
BUTTER CAKE
Ingredients:
3 1/4 cups cake flour
1 ¾ cups sugar 1 cup butter
1 cup milk
8 eggs
1 tsp. vanilla
4 tsp. baking powder

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.
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. __________
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 3. ___________ 8. __________
4. ___________ 9. __________
5. ___________ 10. __________

NEW IDEAS: In this activity I learned that:

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DISCUSSION: STANDARD TABLE OF WEIGHT AND MEASURES

1 tablespoon (T or tbsp) = 3 teaspoon ( t or tsp. )
2 tablespoon = 1/8 cup
4 tablespoon = ¼ cup
5 1/3 tablespoon = 1/3 cup
¾ cup plus2 tablespoons = 7/8 cup
16 tablespoon = 1 cup( c. )
2 cups = 1 pint
4 cups = 1 quart
16 ounces = 1 pound
COMMON UNITSOF WEIGHT
1 pound ( lb.) = 463.59 grams
1 ounce = 28.35 grams
1 kilogram ( kg. ) = 2.21 pounds
1 gram = .035 ounces
1 medium orange = ¼ to ½ cup ( slice )
1 medium apple = 1 cup slice
14 oz. can condensed milk = 1 ¼ cups
14 oz, can evaporated milk = 1 2/3 cups
1 lb. brown sugar = 2 ¼ cups (packed)
1 lb. confectioner sugar = 3 ½ cups
1 lb. confectioner sugar = 2 ½ cups
1 lb. nuts = 4 ½ cups
1 lb. dried nuts = 2 cups
5 whole eggs = 1 cup
12 egg yolks = 1 cup
8 egg whites = 1 cup
COMMON UNITS OF VOLUME
1 bushel (bu ) = 4 pecks
1 peck (pk ) = 8 quarts
1 gallon (gal.) = 4 quart
1 quart = 2 pints
= 964.4 milliliters
1 teaspoon ( tsp. or t.) = 4.9 milliliters
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 1 tablespoon (T. or tbsp. ) = ½ fluid ounce
= 14.8 milliliters
15 ounces raisins = 3 cups
1 pound dates = 2 ½ - 3 cups
½ pint whipping cream = 2 cups whipped creams

ACTIVITY 4: Direction: Convert the following.

1. 2 cups = _________Tbsp
2. 6 cups = _________quarts
3. 2 kilo = _________ lbs.
4. ¾ c = _________ tablespoon
5. 3 cups = _________ pints
6. 2 pounds = _________ ounces
7. 4 tablespoon = _________ cup
8. 2 gallon = _________ quarts
9. 1/8 cup = _________ tablespoon
10. 2 gram = _________ ounces.

NEW IDEAS: In this activity I learned that:

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IV. ASSESSMENT AND EVALUATION:

Let’s Analyze!
Answer the following questions:
1. What are the necessary baking tools and equipment?
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2. Why are the proper tools and equipment needed in baking?
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3. What is the primary step towards successful bakery business?
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 4. What benefits does one get from baking with accuracy in
measurements?
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RUBRICS:

Percentage Score
Development of Topic 35%
and Details
Information integration 30%
Organization and Format 20%
Word choice, sentence 15%
variety and structure
TOTAL 100%

V. REFERENCE:
 K to 12 Home Economics (Exploratory)
by: Lorna A. Rodrigo
Carolina O. Barrera
Nena T. Pineda
Winnie Lopez-Cruz
Cecilia S. Custodio
 SEDP Series Food Management and Service p 70
 http://www.megadox.com/docpreviews
 http://www.infospace.com/search/images
 http://www.bpace.k12.ca.us/images
 http://www.nswbusinesschamber.com.

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