Government Property

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NOT FOR SALE

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Technology and
Livelihood Education
Quarter 2, Wk. 3-4 - Module 2
Baking Tools and Equipment and Their
Uses
Department of Education ● Republic of the Philippines
9 Technology and Livelihood Education- Grade
Alternative Delivery Mode
Quarter 2, Wk.3-4 – Module 2: Baking Tools and Equipment and Their Uses
First Edition, 2020
Republic Act 8293, section 176 states that: No copyright shall subsist in any
work of the Government of the Philippines. However, prior approval of the
government agency or office wherein the work is created shall be necessary for
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impose as a condition the payment of royalty.
Borrowed materials (i.e., songs, stories, poems, pictures, photos, brand
names, trademarks, etc.) included in this book are owned by their respective
copyright holders. Every effort has been exerted to locate and seek permission to
use these materials from their respective copyright owners. The publisher and
authors do not represent nor claim ownership over them.

Published by the Department of Education – Division of Cagayan de Oro

Schools Division Superintendent: Roy Angelo E. Gazo, PhD.,CESO V

Development Team of the Module

Writer: Melanie Lector-Tiu

Content and Language Evaluators: ___________________________
Illustrator/Layout Artist: Sanny O. Delfin

Management Team
Chairperson: Roy Angelo E. Gazo, PhD, CESO V
Schools Division Superintendent

Co-Chairpersons: Nimfa R. Lago, MSPh, PhD, CESE

Assistant Schools Division Superintendent

Members: Henry B. Abueva OIC-CID Chief

Blair D. Castillon, PhD., EPS-EPP/TLE
Sherlita L. Daguisonan, LRMS Manager
Meriam S. Otarra, PDO II
Charlotte D. Quidlat, Librarian II

Printed in the Philippines by

Department of Education – Division of Iligan City
Office Address: General Aguinaldo, St., Iligan City
Telefax: (063)221-6069
E-mail Address: iligan.city@deped.gov.ph
 9
Technology and
Livelihood
Education
Quarter 2, Wk. 3-4 - Module 2
Baking Tools and Equipment
and Their Uses

This instructional material was collaboratively developed and reviewed

by select teachers, school heads, and Education Program Supervisor in
EPP/TLE of the Department of Education - Division of Iligan City. We
encourage teachers and other education stakeholders to email their
feedback, comments, and recommendations to the Department of Education-
Iligan City Division at iligan.city@deped.gov.ph or Telefax: (063)221-
6069.

We value your feedback and recommendations.

Department of Education ● Republic of the Philippines

This page is intentionally blank
 Table of Contents

What This Module is About........................................................................................................... i

What I Need to Know..................................................................................................................... i
How to Learn from this Module.................................................................................................... ii
Icons of this Module...................................................................................................................... ii

What I Know.................................................................................................................................. iii

Lesson 1:
Baking Tools & Equipment and Their Uses....................................................1
What I Need to Know...........................................................................................1
What’s In………………………………………………………………………….1
What’s New ....................................................................................................... 2
What Is It............................................................................................................... 2
What’s More ………………………………………………………………………….....8

What I Have Learned...........................................................................................9

What I Can Do...................................................................................................... 9

Summary…………………………………………………………………………………….……10
Assessment: (Post-Test)……………………………………………………………………..…10
Key to Answers............................................................................................................................ 11
References................................................................................................................................... 13
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What This Module is About

With this pandemic, baking has become one of the past time of Filipinos of both
young and old. It has been the source of bonding of family members alike and has opened
avenues for individuals seeking income. In this light, bakers and cake makers have seen the
importance of having the proper baking tools and equipment.

The success in the preparation of varied bakery products relies in the wise choice of
baking tools and equipment and knowing their specific uses.

This module will equip the Grade 9 learners on the necessary baking tools and
equipment that is appropriate according to the required bakery products and standard
operating procedures.

What I Need to Know

After completing this module, you should be able to:

1. Familiarize and classify baking tools and equipment according to usage.

2. Use appropriate baking tools and equipment according to required bakery

products and standard operating procedures.
i
How to Learn from this Module
To achieve the objectives cited above, you are to do the following:
• Take your time reading the lessons carefully.
• Follow the directions and/or instructions in the activities and exercises diligently.
• Answer all the given tests and exercises.

Icons of this Module

What I Need to This part contains learning objectives that

Know are set for you to learn as you go along the
module.

What I know This is an assessment as to your level of

knowledge to the subject matter at hand,
meant specifically to gauge prior related
knowledge
What’s In This part connects previous lesson with that
of the current one.

What’s New An introduction of the new lesson through

various activities, before it will be presented
to you

What is It These are discussions of the activities as a

way to deepen your discovery and under-
standing of the concept.

What’s More These are follow-up activities that are in-

tended for you to practice further in order to
master the competencies.

What I Have Activities designed to process what you

Learned have learned from the lesson

What I can do These are tasks that are designed to show-

case your skills and knowledge gained, and
applied into real-life concerns and situations.

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 What I Know

Let us explore on how much you know about baking tools and equipment and their
uses.

Pre-test

Direction: Read each statement carefully. Encircle the letter of the correct answer.

1. What kind of baking pan is usually used in making loaf bread?

a. griddle pan b. loaf pan c. jelly roll pan d. bundt pan
2. What baking tool is commonly used when slicing rolls and delicate cakes?
a. spatula b. rubber scraper c. paring knife d. kitchen shears
3. To properly ground or pound nuts, which baking tool is appropriate to use?
a. mortar and pestle b. paring knife c. rolling pin d. pastry blender
4. Which among these ovens is used when entire racks full of sheet pans is
wheeled for baking?
a. Dutch oven b. mechanical oven c. rack oven d. convection oven
5. Verbal analogy. vanilla : measuring spoon = milk : ___________
a. weighing scale b. measuring cup c. measuring glass d. Both b and c
6. When performing different baking procedures like beating, blending and
stirring, the baking tool to be used is an ______.
a. electric mixer b. wire whisk c. wooden spoon d. mixing bowl
7. Anna is going to prepare a cup of flour, which of the baking tools will she use
first?
a. weighing scale b. flour sifter c. measuring cup d. rubber scraper
8. In the absence of a rotary egg beater, the next best thing to use in beating
eggs or whipping cream is ____.
a. electric mixer b. mixing spoon c. wire whisk d. spatula
9. Cutting dough in the preparation of pastries needs the use of a ________.
a. paring knife b. pastry blender c. pastry wheel d. kitchen shears
10. Upon checking her cake, Kim found out that it was over baked, the baking
tool she forgot to use is a ______.
a. timer b. spatula c. pastry blender d. oven

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 Baking Tools and Equipment
Lesson and Their Specific Uses
1
What I Need to Know

After completing this module, you should be able to:

1. Use appropriate baking tools and equipment according to required bakery

products and standard operating procedures.

2. Familiarize and classify baking tools and equipment according to usage.

What’s In

Direction: Identify as many tools and equipment that you find in the picture
below. Write your answers on the space provided.

1. ________________________ 6. ________________________
2. ________________________ 7. ________________________
3. ________________________ 8. ________________________
4. ________________________ 9. ________________________
5. ________________________ 10. _______________________

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 What’s New
In the course of baking, its success does not only rely in the completeness of
the ingredient but also in the accuracy of its measurement vis-a-vis with the correct
choice of baking tools and equipment.

Direction: Classify each item as a baking TOOL or EQUIPMENT. Write T for

tool and E for equipment and write your answer on the space provided before each
number.

____ 1. Dutch oven ____ 6. Cake decorator

____ 2. Pastry blender ____ 7. Rack oven
____ 3. Deck oven ____ 8. Muffin pan
____ 4. Double broiler ____ 9. Convection oven
____ 5. Measuring spoon ____ 10. Electric mixer

What Is It
The list of words below are terms that learners will encounter in the course of
this module. Each is defined to establish a common understanding of the key terms
for the learners’ understanding of important concepts.

Definition of Terms

Baking – 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 oF- 450 oF
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
sifter

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BAKING TOOLS AND EQUIPMENT AND THEIR USES

1. Baking wares – are made of glass or metal containers for batter and dough with
various sizes and shapes.

Cake pans - comes in different sizes and shapes and may be round square
rectangular or heart shaped.

1. Tube center pan – deeper than a round pan and with a

hollow center, it is removable which is used to bake
chiffon type cakes.

2. Muffin pan - has 12 formed cups for baking muffins

and cupcakes.

3. Pop over pan – is used for cooking pop over

4. Jelly roll pan – is shallow rectangular pan used for

baking rolls

5. Bundt pan – is a round pan with scalloped sides used

for baking elegant and special cakes

6. Custard cup – is made of porcelain or glass used

for baking individual custard

7. Griddle pans – are used to bake griddles

8. Loaf Pan – is used to bake loaf bread

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2. Biscuit and doughnut cutter – is used to cut and shape
biscuit or doughnut.

3. Cutting tools – include a knife and chopping board that

are used to cut glazed fruit, nuts, or other ingredients in
baking.

4. Electric mixer – is used for different baking procedure

for beating, stirring and blending.

5. Flour sifter – is used for sifting flour.

6. Grater – is used to grate cheese, chocolate, and other

fresh fruits.

7. Kitchen shears - are used to slice rolls and delicate

cakes.

8. Measuring cups – used for measuring volumes of liquid.

2 types:
a. A graduated cup with fractions (1, 3/4, 2/3, ½, 1/3, ¼,
1/8) marked on each side.
b. A measuring glass made of transparent glass or
plastic is more accurate for measuring.
9. Measuring spoons – consist of a set of measuring
spoons used to measure small quantities of ingredients.

10. Mixing bowl – comes in graduated sizes and has sloping

sides used for mixing ingredients.

11. Mortar and Pestle – is used to pound or ground

ingredients.

12. Paring knife – is used to pare or cut fruits and

vegetables into different sizes.

13. Pastry bag – a funnel shaped container of icing or

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 whipped cream

14. Pastry blender – has a handle and with wire which is

used to cut fat or shortening in the preparation of pies,
biscuits or doughnuts.

15. Pastry brush – is used in greasing pans or surface of

pastries and breads.

16. Pastry tip- is a pointed metal or plastic tube connected

to the opening of the pastry and is used to form desired
designs.

17. Pastry wheel – has a blade knife used to cut dough

when making pastries.

18. Rotary egg beater – is used in beating eggs or

whipping cream.

19. Rolling pin – is used to flatten or roll the dough.

20. Rubber scrapper – is used to remove bits of food in

side of the bowl.

21. Spatula – comes in different sizes; small spatula is 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.

22. Strainer – is used to strain or sift dry ingredients.

23. Timer – is used to in timing baked products, the rising of

yeast and to check the doneness of cakes.

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 24. Weighing scale – is used to measure ingredients in
large quantities.

25. Utility tray – is used to hold ingredients together.

26. Wire whisk – is used to beat or whip egg whites or cream.

27. Wooden spoon – is also called mixing spoon which

comes in various sizes suitable for different types of
mixing.

OTHER BAKING TOOLS

1. Cake decorator (Cylindrical) – is used in decorating or

designing cake and other pastry products.

2. Cookie press – is used to mold and shape cookies.

OVENS

Ovens are 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.

A. 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.

1. RACK OVEN is a large oven into which entire racks full of sheet pans can be
wheeled for baking.

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 DECK OVEN RACK OVEN

2. 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.

3. CONVECTION OVEN contains fans that circulate the air and distribute the heat
rapidly throughout the interior. Strong forced air can distort the shape of the
products made with batter and soft dough.

OTHER BAKING
Dutch oven is a thick-walled (usually cast iron) cooking pot with a tight-fitting lid.
Dutch ovens have been used as cooking vessels for hundreds of years. They are
called “casserole dishes” in English speaking countries other than the USA, and
cocottes in French. They are similar to both the Japanese tetsunabe and the Sač, a
traditional Balkan cast-iron oven, and are related to the South African Potjie and the
Australian Bedourie oven.

CLASSIFICATION OF BAKING TOOLS AND EQUIPMENT

A. OVENS E. MIXING TOOLS

Convection ovens Mixing Bowls , Rotary egg beater
Rotary ovens Wooden spoon
Deck or Cabinet Rubber scrapper
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 Microwave Oven Electric and handy mixer

B. OTHER BAKING EQUIPMENT F. CUTTING TOOLS

Bread toaster Pastry blender Chopping boards
Double broiler Pastry wheel Paring knife
Dutch oven Biscuit and doughnut cutter
Kitchen shears

C. PREPARATORY TOOLS G. BAKING PANS

Flour sifter Grater Tube center pan Jelly roll pan
Pastry brush Spatula Muffin pan Bundt pan
Rolling pin Pastry cloth Cake pans (round, square, rectangle
Pastry tips Utility tray or heart shaped)
Custard cup Griddle pans
D. MEASURING TOOLS Pop over pans Baking sheets
Measuring cups Timer Macaroon molders
Measuring spoons Weighing scale
Measuring cups for liquid ingredients

What’s More
A. Identification
Direction: Identify the different baking tools and equipment. Choose from the
list of names written in the box below.
jelly roll pan spatula muffin pan rubber scraper rack oven mixing bowl measuring spoons

1._________________ 2. _________________ 3. __________________

4.____________________ 5. _____________________

B. Classification
Direction: Classify each baking tool and equipment according to its usage.
1. Dutch oven - __________________
2. Pastry tip - __________________
3. Pastry blender - __________________
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 4. Weighing scale - __________________
5. Rotary egg beater - __________________

What I Have Learned

Direction: Read the given recipe carefully and list down all the tools that you need to
prepare in order to finish the activity.

BUTTER CAKE
Ingredients:
3 1/4 cups cake flour 1 ¾ cups sugar 4 tsp. baking powder
1 cup butter 1 cup milk 8 eggs 1 tsp. vanilla

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. _________________________
3. __________________________ 8. _________________________
4. __________________________ 9. _________________________
5. __________________________ 10. ________________________

What I Can Do

How to light or operate an oven

Direction: Identify the steps in lighting or operating an oven by clicking this link
https://www.youtube.com/watch?v=1Vw6Fr7-7fs. Limit the steps to 3-4 steps only.

1.
2.
3.
4.

Summary

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 There are different kinds of baking tools and equipment available and its
necessity varies according to the required bakery product to be prepared. These
baking tools and equipment are classified according to its usage as a baking pan,
baking equipment, preparatory tool, mixing tool, cuttings tool, and as a
measuring tool.

Assessment: (Post-Test)
Direction: Read each statement carefully. Encircle the letter of the correct answer.

1. What kind of baking pan is usually used in making loaf bread?

a. griddle pan b. loaf pan c. jelly roll pan d. bundt pan
2. What baking tool is commonly used when slicing rolls and delicate cakes?
a. spatula b. rubber scraper c. paring knife d. kitchen shears
3. To properly ground or pound nuts, which baking tool is appropriate to use?
a. mortar and pestle b. paring knife c. rolling pin d. pastry blender
4. Which among these ovens is used when entire racks full of sheet pans is
wheeled for baking?
a. Dutch oven b. mechanical oven c. rack oven d. convection oven
5. Verbal analogy. vanilla : measuring spoon = milk : ___________
a. weighing scale b. measuring cup c. measuring glass d. Both b and c
6. When performing different baking procedures like beating, blending and
stirring, the baking tool to be used is an ______.
a. electric mixer b. wire whisk c. wooden spoon d. mixing bowl
7. Anna is going to prepare a cup of flour, which baking tool will she use first?
a. weighing scale b. flour sifter c. measuring cup d. rubber scraper
8. In the absence of a rotary egg beater, the next best thing to use in beating
eggs or whipping cream is ____.
a. electric mixer b. mixing spoon c. wire whisk d. spatula
9. Cutting dough in the preparation of pastries needs the use of a ________.
a. paring knife b. pastry blender c. pastry wheel d. kitchen shears
10. Upon checking her cake, Kim found out that it was over baked, the baking tool
she forgot to use is a ______.
a. timer b. spatula c. pastry blender d. oven

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 Key to Answers
Pre-test/Post test
1. b 6. a
2. d 7. b
3. a 8. c
4. c 9. c
5. d 10. a
What’s In
1. rolling pin 6. Flour sifter *Measuring spoon
2. mixing spoon 7. Measuring cup
3. weighing scale 8. Mixing bowl
4. baking pan 9. Bundt pan
5. electric mixer 10. oven
What’s New
1. E 6. T
2. T 7. E
3. E 8. T
4. E 9. E
5. T 10. T
What’s More?
A. B.
1. mixing bowl 1. Baking equipment
2. muffin pan 2. Preparatory tool
3. Deck oven 3. Cutting tool
4. rubber scraper 4. Measuring tool
5. measuring spoon 5. Mixing tool
What I Have Learned?
1. Flour sifter 6. Rubber scraper *cake pan
2. Rotary egg beater 7. Timer
3. Electric mixer 8. Mixing bowl
4. Measuring spoon 9. Deck oven
5. Measuring cup 10. Mixing spoon
What Can I Do?
1. Push in and hold the oven knob and turn it to the “ignite” setting.
2. Hold a long match or lighter near or in the pilot light hole to light it.
3. Keep holding the oven knob for 10 seconds to let the pilot light heat up.
4. Close the oven and adjust the temperature as needed. 

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References

K to 12 Basic Education Curriculum. Technology and Livelihood Education

Learning Module. Bread and Pastry Production. Exploratory Course for Grade 7 and
8, pages 7-12.

Online:
Steps in lighting an oven
https://www.wikihow.com/Light-a-Gas-Oven#:~:text=Push%20in%20and%20hold
%20the,or%20the%20first%20temperature%20setting.

Use of a measuring cup.

https://courses.lumenlearning.com/introchem/chapter/volume-and-density/
#:~:text=The%20measuring%20cupThe%20measuring%20cup,measuring%20the
%20volumes%20of%20liquids.

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For inquiries and feedback, please write or call:

DepEd Division of Iligan City

Office Address: General Aguinaldo, St., Iligan City
Telefax: (063)221-6069
E-mail Address: iligan.city@deped.gov.ph

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