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Technology and

Livelihood Education
10
Bread and Pastry Production
Quarter
1

1
Technology & Livelihood Education – Grade 9/10
Quarter 1 – Module 5: BAKING TOOLS AND EQUIPMENT
1.4.b Measuring Tools, Spatulas, & Other Tools
First Edition, 2020

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Published by the Department of Education - Schools Division of Pasig City

Development Team of the Self-Learning Module


Writer: Jexie J. Cincollagas
Editor: Cathy S. Seron
Reviewers: Gina C. Bunda, Katherine J. Guevarra
Illustrator: Name
Layout Artist: Name
Management Team: Ma. Evalou Concepcion A. Agustin
OIC-Schools Division Superintendent
Aurelio G. Alfonso EdD
OIC-Assistant Schools Division Superintendent
Victor M. Javeña EdD
Chief, School Governance and Operations Division and
OIC-Chief, Curriculum Implementation Division

Education Program Supervisors

Librada L. Agon EdD (EPP/TLE/TVL/TVE)


Liza A. Alvarez (Science/STEM/SSP)
Bernard R. Balitao (AP/HUMSS)
Joselito E. Calios (English/SPFL/GAS)
Norlyn D. Conde EdD (MAPEH/SPA/SPS/HOPE/A&D/Sports)
Wilma Q. Del Rosario (LRMS/ADM)
Ma. Teresita E. Herrera EdD (Filipino/GAS/Piling Larang)
Perlita M. Ignacio PhD (EsP)
Dulce O. Santos PhD (Kindergarten/MTB-MLE)
Teresita P. Tagulao EdD (Mathematics/ABM)

Printed in the Philippines by Department of Education – Schools Division of


Pasig City

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TLE - BPP 10
Quarter 1
Module 5
BAKING TOOLS AND EQUIPMENT
1.4.b Measuring Tools, Spatulas, & Other Tools

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Introductory Message

For the Facilitator:

Welcome to the TLE – (BPP 10) Self Learning Module on (Baking Tools and
Equipment 1.4.b Measuring Tools, Spatulas, & Other Tools)!
This Self-Learning Module was collaboratively designed, developed and reviewed
by educators from the Schools Division Office of Pasig City headed by its Officer-in-
Charge Schools Division Superintendent, Ma. Evalou Concepcion A. Agustin, in
partnership with the City Government of Pasig through its mayor, Honorable Victor Ma.
Regis N. Sotto. The writers utilized the standards set by the K to 12 Curriculum using
the Most Essential Learning Competencies (MELC) in developing this instructional
resource.

This learning material hopes to engage the learners in guided and independent
learning activities at their own pace and time. Further, this also aims to help learners
acquire the needed 21st century skills especially the 5 Cs, namely: Communication,
Collaboration, Creativity, Critical Thinking, and Character while taking into
consideration their needs and circumstances.

In addition to the material in the main text, you will also see this box in the body
of the module:

Notes to the Teacher


This contains helpful tips or strategies that
will help you in guiding the learners.

As a facilitator you are expected to orient the learners on how to use this module.
You also need to keep track of the learners' progress while allowing them to manage
their own learning. Moreover, you are expected to encourage and assist the learners as
they do the tasks included in the module.

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For the learner:

Welcome to the TLE – BPP 10 Self Learning Module on (Baking Tools and
Equipment 1.4.b Measuring Tools, Spatulas, & Other Tools)!

This module was designed to provide you with fun and meaningful opportunities
for guided and independent learning at your own pace and time. You will be enabled to
process the contents of the learning material while being an active learner.
This module has the following parts and corresponding icons:

Expectations - This points to the set of knowledge and skills that


you will learn after completing the module.

Pretest - This measures your prior knowledge about the lesson at


hand.

Recap - This part of the module provides a review of concepts and


skills that you already know about a previous lesson.

Lesson - This section discusses the topic in the module.

Activities - This is a set of activities that you need to perform.

Wrap-Up - This section summarizes the concepts and application


of the lesson.

Valuing - This part integrates a desirable moral value in the


lesson.

Posttest - This measures how much you have learned from the
entire module.

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EXPECTATIONS

At the end of this lesson, the learner is expected to:

1. Identify different baking measuring tools, spatulas and other tools


2. Explain the uses of different baking measuring tools, spatulas and other tools

PRETEST

Directions: Read and understand the statement. Encircle the correct answer.

1. It is made of transparent glass or plastic and is used for measuring liquid


ingredients.
A. Measuring cup
B. Measuring glass
C. Measuring Spoon
D. Weighing scale
2. Tool that is used to check the temperature of the oven so the reading can be
compared to the temperature set on the oven dial.
A. Candy thermometer
B. Heat thermometer
C. Oven thermometer
D. Timer
3. In measuring dry ingredients using measuring spoons, the following are the
procedures except _____.
A. Fill the measuring spoon until overflow.
B. Level the dry ingredients with the spatula.
C. Remove the lumps by pressing it.
D. You can use measuring spoons in measuring large quantity of ingredients.
4. What do you think is the main purpose/use of rubber scraper?
A. To gather batter
B. To lift cookies from cookie sheet
C. To mix dough
D. To stir liquid ingredients
5. The following are tips to keep your baking tools in order and safe to use except
A. Clean and dry the tools after use
B. Switch off and unplug the electric equipment and clean immediately
C. Classify them according to their uses
D. Rinse the bowl with warm after washing to remove grease

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RECAP

Directions. Identify the category of baking tools either bakeware, cutting tools, and
mixing tools. Write down your answer below.

BAKEWARE CUTTING TOOLS MIXING TOOLS

LESSON

Measuring Tools, Spatulas, & Other Tools


The method of calculating and determining the precise amount of an ingredient
required by employing a standard measurement device. MEASURING TOOLS includes
the following:

Timer – is used to time baked products, the rising of yeast and to


test the doneness of cakes.

Measuring cups- with measurements (1, 3/4, 2/3, ½, 1/3, ¼, 1/8)


marked on all sides.

Measuring glass - is formed of transparent glass or plastic and is


used for measuring liquid ingredients.

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Measuring spoons – a group of spoons with different sizes for
measuring small quantities of ingredients.

Weighing scale – is used to weigh profusion of ingredients for


accurate measurements.

Oven Thermometer – is used to check the exact temperature of


the oven just to make sure that the reading of the temperature set
on the oven dial is the same.

Candy Thermometer - is also called a sugar thermometer, jam


thermometer, or may be a cooking thermometer. It is used to
measure the temperature and thus the stage of a cooking sugar
solution.

SPATULA - refers to a variety of broad, flat utensils. It is used in removing the remaining
ingredients, applying fillings or icing, and flipping or lifting bake goods. You can use the
following:

Rubber scraper – is designed to remove or get rid of bits of


food on sides of the bowl.

Straight edge spatula – comes in different sizes; small


spatulas are intended to remove muffins and molded cookies
from pans which are 5 to six inches long; large spatulas are
for icing or frosting cakes; and flexible blades are used for
various purposes.

Offset Spatula – it has blunt blade, not sharp, and is


employed for spreading frosting onto a cake or pushing batter
into an excellent layer in a cake pan.

Spatula Lifter - may be a hand-held tool that is used for


lifting, flipping, or spreading. The handle of this tool is long
enough to accommodate the holder's hand away from a hot
surface or what's being lifted.

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OTHER TOOLS – are intended for particular purposes that play important roles in
baking. They are created to relinquish convenient and plenty of fun to the bakers such
as you. This includes the following:

Mixing bowl – comes in graduated sizes and has sloping sides;


used for mixing ingredients.

Pastry bags – a funnel shaped, can be made off washable cloth


or disposable plastic. It is a container for icing or topping.

Pastry tip- could be a pointed metal or plastic tube connected


to the opening of the pastry bag and is employed to create
desired designs.

Pastry brush – is used for greasing pans or surface of bread


dough and pastries.

Flour sifter – is used to aerate dry ingredients most


especially flour and to remove lumps, weevils, and foreign
particles.

Rolling pin – is intended to flatten or roll the dough. And


sometimes used to crash crackers, biscuits, or cookies.

Strainer – is used to strain hot particles or to sift also dry


ingredients.

Utility tray – is employed to carry ingredients or utensils.

Turntable or revolving cake stand - may be a revolving stand


with a flat working surface for decorating cakes and other
pastry. It is also employed in building cakes.

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ACTIVITIES

Activity no. 1 Jumbled letters


Directions: Read the description and arrange the jumbled letters to get the correct
answer. Write your answer in your answer sheet.

Uses of Tools/ Equipment Jumbled letters Name of Tools

1. It is used to strain or sift dry


EFIRST
ingredients.
2. The blade is blunt, not sharp,
and is used for spreading
FFO EPS
frosting onto a cake or pushing
batter into an even layer in a AALPSTU
cake pan
3. It has different sizes for
AEGIMNRSU
measuring small quantities of
ingredients.
NOOPSS

4. It is used for greasing pans or


APRSTY BHRSU
surfaces of pastries and pastries.

5. It is used to check the


temperature of the oven so the ENOV
reading can be compared to the EEEHMMORRTT
temperature set on the oven dial.

Activity no. 2 Identification


Direction: Identify what baking tool is being described in the sentence. Write your
answer on the space provided.
_________________ 1. A funnel shaped container for icing or whipped cream.
_________________ 2. Is used to measure large quantity of ingredients for accurate
measurements.

_________________ 3. A hand-held tool that is used for lifting, flipping, or spreading


cooked food.
_________________ 4. Is used to flatten or roll the dough.

_________________ 5. Is used to hold ingredients or utensils.

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Activity no 3. Matching Type
Directions. Match column A with column B. Write the letter of the correct answer on
the space provided.
A B
_____1. Is made of transparent A. Rubber scraper
glass or plastic is used for
B. Timer
measuring liquid
ingredients. C. Strainer
_____2. Is used to in timing
D. Measuring glass
baked products, the rising
of yeast and to check the E. Pastry brush
doneness of cakes.
_____3. Is used to remove bits of
food on sides of the bowl.
_____4. Is used for greasing pans
or surface of pastries
and pastries.
_____5. Is used to strain or sift
dry ingredients.

WRAP-UP

Activity: State the fact


Directions: Cite one (1) example of baking tools under each category and explain their
uses. Write your answer on the boxes below.

Category of Baking Baking Tools Uses


Tools

MEASURING TOOLS

SPATULA

OTHER TOOLS

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VALUING

“The magic tool in baking is not on the modern tools that you
used, but it’s on the willingness to do the task.”
JCJ

Directions: Reflect and discuss your insights on the above quotation. Write your
answer inside the box.

POSTTEST

Directions: Read and understand the statement. Encircle the correct answer.

1. What do you think is the main purpose/use of rubber scraper?


A. To gather batter
B. To lift cookies from cookie sheet
C. To mix dough
D. To stir liquid ingredients
2. The following are tips to keep your baking tools in order and safe to use
except
A. Clean and dry the tools after use
B. Switch off and unplug the electric equipment and clean immediately
C. Classify them according to their uses
D. Rinse the bowl with warm after washing to remove grease
3. It is made of transparent glass or plastic and is used for measuring liquid
ingredients.
A. Measuring cup
B. Measuring glass
C. Measuring Spoon
D. Weighing scale
4. Tool that is used to check the temperature of the oven so the reading can be
compared to the temperature set on the oven dial.

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A. Candy thermometer
B. Heat thermometer
C. Oven thermometer
D. Timer
5. In measuring dry ingredients using measuring spoons, the following are the
procedure except
A. Fill the measuring spoon until overflow.
B. Level the dry ingredients with the spatula
C. Remove the lumps by pressing it
D. You can use measuring spoons in measuring large quantity of
ingredients

13
PHOENIX Publishing House
Nieves, Grace R. 2018. Bread and Pastry Production TLE- TVL Series. Quezon City:
Publishing Co., INC.
Practical Technology and Home Economics. Cubao, Quezon City: Adriana
Navarro, Leticia Solda & Navarro, Josefina R. 1998
References
RECAP
PRE - TEST BAKEWARE
ACTIVITIES
1. B Bundt pan
ACTIVITY NO. 1 Jelly roll pan
2. C Tube pan
1. SIFTER CUTTING TOOLS
2. OFFSET SPATULA 3. D Doughnut cutter
3. MEASURING SPOONS 4. A Kitchen shears
4. PASTRY BRUSH Pastry wheel
5. OVEN THERMOMETER 5. B MIXING TOOLS
Electric mixer
Wire whisk
Wooden spoon
ACTIVITY NO. 2 ACTIVITY NO. 3 POST TEST
1. PASTRY BAG 1. D 1. A
2. WEIGHING SCALE 2. B 2. B
3. SPATULA LIFTER 3. A 3. B
4. ROLLING PIN E 4. C
5. UTILITY TRAY C 5. D
KEY TO CORRECTION

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