BREAD AND PASTRY PRODUCTION

Name of Student:

Learning Area/Grade Level: TLE-HE-BREAD & PASTRY PRODUCTION-GRADE 9/10

Date:

Activity Title: BAKING TOOLS, EQUIPMENT AND THEIR USES

I. INTRODUCTORY CONCEPT:

Tools and equipment play an important role in baking. In fact, it is one of the keys
to successful baking. Each tool functions differently that makes baking easier and faster
when the appropriate one is used. The quality of products is more accurate and can be
achieved even when repeatedly done. As beginner in this field acquisition of tools is not
easy, but you can do it at your own pace. All you have to do is to find out which tools are
essential and that which will work best for your specific baking needs

Baking Tools and Equipment in Cake Making

A. Measuring Description/Function/Uses Appearance

Tools

Liquid Measuring Glass is made of

transparent glass or plastic with pouring lip,
Liquid Measuring
is used for measuring liquid ingredients.
Cup

Individual Dry Measuring Cups used

to measure large quantities of dry and solid
Dry Measuring Cup
ingredients and with measurements (1, 3/4,
2/3, ½, 1/3, ¼, 1/8) marked on each side.

Measuring Spoons It is a set of individual measuring spoons

used to measure small amount of
ingredients.

Weighing Scale It is used to measure ingredients for

accurate measurements.

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 Digital Weighing It is an instrument used to measure the
Scale weight accurately the weight of the
ingredients.

B. Mixing,
Blending, Description/Function/Uses Appearance
and Cutting
Tools

Grater It is used to grate cheese, chocolate, and

other fresh fruits.

Kitchen Shears These are used for various cutting

procedures.

Paring Knife It is used to pare or cut fruits and

vegetables into different sizes.

Cake Knife It is a sharp, thin-bladed slicing knife and

works its way into your cake.

Serrated Knife It has scalloped, tooth like edge, are ideal

for cutting through foods with a hard
exterior and softer interior, such as a loaf of
crusty bread.
Wire Whisk It is used to beat or whip egg whites or
cream.

Wooden Spoon It is also called mixing spoon which comes

in various sizes suitable for different types
of mixing.

Rolling Pin It is used to flatten or roll the dough.

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 Rubber Scrapper It is used to remove bits of food on sides of
the bowl.

Spatula It comes in different sizes; Small spatula are

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.
Strainer/Sifter It is used to strain or sift dry ingredients.

Set of Mixing Bowls It comes in graduated sizes and has sloping

sides; used for mixing ingredients.

Mortar and Pestle It is used to pound or ground ingredients.

Utility Tray It is a shallow platform made of stainless,

plastic used to hold ingredients and other
materials.
Chopping Board It is often made of wood or plastic and
come in various widths and sizes and is use
for various cutting purposes in the kitchen.

OTHER BAKING/DECORATING TOOLS

Cake Decorating It is used in decorating or designing

Tips
cake and other pastry products. It is a
pointed metal or plastic tube connected to
the opening of the pastry bag and is used to
form desired designs.

Pastry Bag It is an open cone- or triangular-shaped,

hand-held bag made from cloth, paper, or
plastic that is used to pipe semi-solid foods
by pressing them and are used for icing or
whipped cream.
Cake Tester A kitchen utensil that is used to check the
doneness of cakes.

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 Pastry Brush Is used to spread butter, oil or glaze on
food. It is also used to remove cake crumbs

Cake Server A companion utensil to a cake knife, the

Cake Server is used to place pieces of cut
cake and pie on plates to be served.

Turntable It is a revolving stand with a flat working

surface for decorating cakes and other
pastry products.

Baking Pan/Tin

Round Tube Pan A tube pan is a deep, smooth-sided baking

pan with a hollow tube in the middle. It's
used primarily for baking angel food and
sponge cakes. The tube pan can be made as
a single-piece pan or as a two-piece pan
with a removable flat round bottom to help
extricate the cake after baking.

Rectangular Pan Good for baking big rectangular cakes,

mousses and large brownies and bar recipe.

Round Pan It come in a variety of sizes and are

commonly used for making tiered wedding
cakes.
Novelty Cake Pans It come in a variety of unique shapes like
heart, pillow, diamond, and petal. These
pans are excellent for baking creative cakes
without the added time, difficulty, and
waste of cake sculpting.
Muffin Pan It is a baking pan formed of a group of
connecting cups usually used for muffins or
cupcakes.

Bundt Pan It is generally used for baking coffee cakes

and sweet cakes, known as Bundt Cakes.
When the mixture of cake ingredients is
baked, the cake is shaped into the

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 decorative form of the pan.

Loaf Pan It is a narrow rectangular pan and is used

for baking loaf bread and fruit cakes.

Square Pan Is a pan that is ideal for baking brownies.

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.
Below are the kinds of ovens:
Deck Ovens are so called because the items to be baked
either on sheet pans or in the case of some
bread free-standing 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.
Rack Oven It is a large oven into which entire racks full
of sheet pans can be wheeled for baking.

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.
Convection Oven It contains fans that circulate the air and
distribute the heat rapidly throughout

Gas/Electric Range It is a dual fuel ranges that gives the

flexibility of a gas cooktop and the
excellence of an electric oven or a gas
cooktop and a gas oven.

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 Other Equipment

Dough Mixer Dough mixers are used in bakeries to

stir/mix the dough ingredients together
using the dough hook.

Cake Display Cake Display Fridges are the perfect way to

Chiller display cakes & desserts. It is best for use in
a cafe, restaurant, tearoom or bakery or
even in school’s food laboratory.

II. LEARNING SKILLS FROM MELCs/CG: (TLE_HEBP11-12-PB-1a-f-1)

LO.1. Prepare tools and equipment for specific baking purposes.

● Classify baking tools and equipment based on their uses.

III. LEARNING ACTIVITIES:

Activity 1: BAKING TOOLS AND EQUIPMENT: Can you name the following baking
tools and equipment? Select from the given box and write the name of each
too/equipment below each picture.
Pastry Grater Dry Measuring cup Measuring Dough Mixer
Blender spoon

Deck Oven Sifter Novelty Cake pan Rectangular Turntable

pan

1. ____________ 2. ________________ 3. ______________

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4. __________________ 5. ________________ 6. ______________

7.________________ 8. ________________ 9. _______________

10._______________________

Activity 2: What’s In?

Which of the above pictures are under the following classification? Aside from the
above pictures, List at least 2 names of tools under each classification.

A. Measuring Tool B. Mixing, blending and C. Baking pan

cutting

D. Decorating tools E. Ovens F. Other equipment

Reflection

Why is it Important to know the tools needed before the actual baking?
_________________________________________________________________________
______________________________.

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 LEARNER’S PACKET NO. 2
QUARTER 1

Name of Student:

Learning Area/Grade Level: TLE-HE BREAD & PASTRY PRODUCTION GRADE 9-10

Date: WEEK 1

Activity Title: Accurate Way to Measure Wet and Dry Ingredients

in Baking

I. INTRODUCTORY CONCEPT:

I. Introductory Concept

“Baking can often be referred to as the chemistry of cooking. All ingredients must be
accurately measured, and measurement is critical.” A well-equipped cooking environment is the
cook's best friend either it be the home or restaurant. When you have the right kitchen tools,
you feel at ease and stay focus in preparing the meal. It is an important tool that will help you
in making the delicious and fresh bakery products. Such comes in various sizes and forms of
materials.

The Best and Most Accurate Way to Measure Wet and Dry
Ingredients in Baking

Proper measuring is a crucial part of successful baking. Unlike cooking, where you can
often get away with eyeballing the amount of ingredients you put in the dish-a-ball of
mozzarella, a knob of butter, three tomatoes and you’re good. Baking is chemistry and
requires precision. Add too much flour to cake batter and the cake may come out tough and
dry. The opposite would be not enough flour and you risk ending up with a badly structured
cake that will collapse in the oven.

A. Measuring Dry and Liquid Ingredients (Using Standard Measuring Cup,

Spoon and Liquid Measuring Cup)
1. Dry Ingredients
A. Flour

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 a. Sift the flour to remove lumps.
b. Spoon sifted flour lightly into a measuring
cup heaping it well. Do not shake the
cup.
c. Scrape excess flour to evenly level the
top with the use a straight-edged utensil
or spatula.

B. Sugar
a. White sugar needs sifting only if
lumpy. Proceed as in the measuring of
flour.

b. Brown sugar, if lumpy press through a

coarse sieve to crush the lumps. Pack
into measuring cup just enough to hold
its shape. Level off.

c. Sift confectioners’ sugar through a

sieve to remove lumps. Spoon lightly
into measuring cup.

C. Baking Powder, Soda, Salt and Spices

a. Fill measuring spoon with the desired
ingredients. Level off with a spatula or any
straight-edged utensil. Stir lightly before
measuring.

a. Shortening
a. With the use of dry/solid measuring cup
Have shortening at room temperature. Pack
firmly into the measuring cup, taking care
not to have air pockets. Level off with a
spatula or any straight-edge tool/utensil.
Use a standard measuring spoon for less
than ¼ cup shortening.

2. Liquid Ingredients
A. With the use of liquid measuring cup
1. Set up the liquid measuring cup. Place it
on a flat and even surface.

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 2. Pour the liquid carefully and slowly into the cup. Stop pouring
when the liquid reaches the marker line for the desired amount.
3. Check your measurement. Bend down so that your eyes can
level with the marker line. Look at the top of the liquid.

B. Measuring Dry and Liquid Ingredients by Weight (Digital Weighing Scale)

The best way to measure ingredients when

baking is by using the Digital Weighing Scale. This is
because weight, not volume, is more accurate
method of measurement. If you have a recipe that
lists its ingredients by weight, use a digital weighing
scale to measure the ingredients precisely.

1. Turn on a digital scale. Place the

bowl you will use on the scale.
2. Press "tare" to reset the
measurement back to zero.
3. Add the ingredients one at a
time, pressing "tare" after every
addition to accurately measure
the weight of the ingredient as
listed.
4. Measure by weight one
ingredient at a time.

MEASUREMENTS AND THEIR EQUIVALENTS

The following are different tables of measurements and their equivalent using the
three system of measurements.

Table 1.1 TABLE OF SUBSTITUTION OF INGREDIENTS

For: Substitute

1 cup butter 1 cup margarine

1 oz. chocolate, unsweetened 1 square chocolate

1 oz. sweetened chocolate ¼ cup cocoa + 1 ½ to 2 tsp. shortening

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 8-10 pcs. graham crackers 1 cup graham crumbs

4 oz. breadcrumbs 3 cups soft crumbs

1 cup milk (diluted) ½ c. evaporated milk+ ½ c. water

1 cup cake flour 1 c. all-purpose flour – 2T APF + 2T Cornstarch

(both sifted)

1 T. cornstarch 2 tablespoon flour

1 cup sour milk 1 c evaporated milk + 1 T. vinegar or lemon juice

1 cup whipping cream ¾ c. whole milk + ¼ c. butter

1 whole egg 2 egg yolks

1 cup molasses 1 cup honey

Table 1.2 EQUIVALENT OF WEIGHTS AND MEASUREMENTS

1gallon (gal.) = 4 quarts 1 kilogram (kg)= 1000 grams

1 quart (qt.) = 2 pints 1 pound (lb.) = 16 ounces

1 pint (pt.) = 2 cups 1 ounce (oz.) = 28.349 grams

1 cup (c.) = 8 fluid ounces 1 cup sifted all-purpose flour (c.) = 115
grams/4 ounces

1 cup (c.) = 16 tablespoon 1 cup sifted bread flour = 121 grams/4 ¼

ounces

1 tablespoon (T./tbsp.) = 3 teaspoon 1 cup sifted cake flour = 100 grams/3 1/2
ounces

II. Learning Skills from the MELCs/Learning Competencies

LO1. Prepare and Produce Bakery Products
● Select, measure and weight required ingredients according to recipe or
production requirements.

III. Activities

For Activity No.1

Direction:
1. Give the equivalent of the following ingredients:

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 1 oz. sweetened
1 cup butter
chocolate

1 oz. chocolate, 8-10 pcs. graham

unsweetened crackers

4 oz. breadcrumbs 1 cup milk (diluted)

1 cup milk (diluted) 1 cup cake flour

1 cup whipping cream 1 whole egg

2. Give the equivalent of weights and measurements:

1 cup sifted all-

1gallon (gal.)
purpose flour (c.)

1 cup (c.) 2 cups

1 tablespoon (T./tbsp) 1 ounce (oz.)

16 ounces 1 quart (qt.)

1 quart (qt.) 1 kilogram (kg.)

For Learning Task No.1. Measuring Dry and Liquid Ingredients

Direction: Write the correct way of measuring ingredients.

Ingredients How to properly measure the ingredients

1. Butter/ Margarine

2. Milk

3. Brown Sugar

4. Flour

5. Measuring Dry and Liquid Ingredients by

Weight (Digital Weighing Scale)

IV. Reflection

1. What can happen if you use the wrong measuring tool for your ingredient?
2. Why is it important to have exact measurements?
3. Have you ever tried a recipe and used the wrong measuring cup/spoon? What
happened?
4. Do you feel confident enough to make your own recipe now that you’re familiar
with measuring?

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