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Redeveloped Division Initiated Self-Learning Module

Department of Education
i – Division of Palawan
Bread & Pastry Production NC II – Grade 11&12
Developed Division Initiated - Self-Learning Module
Quarter 1 – Module 3: Baking Tools, Utensils and Equipment in Making Bread,
Cookies, Muffins and Biscuits
First Edition, 2021

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 exploitation of such work for profit. Such agency or office may, among
other things, impose as a condition the payment of royalties.

Borrowed materials (i.e., songs, stories, poems, pictures, photos, brand

names, trademarks, etc.) included in this module 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 Palawan

Schools Division Superintendent:
Roger F. Capa, CESO VI
OIC - Assistant Schools Division Superintendents:
Rufino B. Foz
Arnaldo G. Ventura

Development Team

Writer: Era A. Sequiña

Content Editor: Mary Grace E. Rayoso
Language Editor: Marissa L. Gensole
Illustrator: Christine Faith Olivar
Layout Artist:
Reviewer: Edgardo A. Gonzales
Management Team:
Aurelia B. Marquez
Rosalyn C. Gadiano
Rodgie S. Demalinao
Sean A. Catelo

Department of Education – MIMAROPA Region – Division of Palawan

Office Address: PEO Road, Barangay Bancao-Bancao, Puerto Princesa City
Telephone: (048) 433-6392
E-mail Address: [email protected]
Website: www.depedpalawan.com

ii
Introductory Message
This Self-Learning Module (SLM) is prepared so that you, our dear learners, can
continue your studies and learn while at home. Activities, questions, directions,
exercises, and discussions are carefully stated for you to understand each
lesson.

Each SLM is composed of different parts. Each part shall guide you step-by-
step as you discover and understand the lesson prepared for you.

Pre-tests are provided to measure your prior knowledge on lessons in each SLM.
This will tell you if you need to proceed on completing this module or if you
need to ask your facilitator or your teacher’s assistance for better
understanding of the lesson. At the end of each module, you need to answer
the post-test to self-check your learning. Answer keys are provided for each
activity and test. We trust that you will be honest in using these.

In addition to the material in the main text, Notes to the Teacher are also
provided to our facilitators and parents for strategies and reminders on how
they can best help you on your home-based learning.

Please use this module with care. Do not put unnecessary marks on any part
of this SLM. Use a separate sheet of paper in answering the exercises and tests.
And read the instructions carefully before performing each task

If you have any questions in using this SLM or any difficulty in answering the
tasks in this module, do not hesitate to consult your teacher or facilitator.

Thank you.

iii
BPP 11 & 12 Baking Tools, Utensils and
First Quarter Equipment in Making Bread,
Week 1
Cookies, Muffins and Biscuits
MELC : Prepare bakery products

Objective/s: 1. Identify tools and equipment in making bread, cookies,

muffins and biscuits.
2. Use appropriate tools and equipment.
3. Value the importance of using appropriate tools and
equipment.

What I Know
Direction: Choose the letter of the correct answer.

1. It is a workhorse of the bakery and pastry shop.

a. Proofer c. Mixer
b. Oven d. Pans

2. The following are mixing tools, except one;

a. Pastry wheel c. mixing tools
b. Rubber scraper d. Whisks

3. It is used to measure small amounts of dry ingredients.

a. Measuring cups c. Scoops
b. Measuring spoon d. Liquid measuring spoon

4. A manual tool used to flatten dough is called_________.

a. Roller docker c. Pastry brush
b. Rolling pin d. Strainer

5. Which of the following is a miscellaneous tool?

a. Timer c. Cooling rack
b. Wooden spoon d. Oven

6. It is used for cutting and slicing different types of ingredients.

a. Cutting board c. Spatula
b. Serrated knife d. Strainer

1
7. Which of the following is a measuring tool?
a. Spatula c. Mixer
b. Wooden spoon d. Weighing scale

8. It is used to monitors the baking time and rising of yeast.

a. Oven thermometer c. Sugar thermometer
b. Timer d. Thermometer

9. A deep bowl that is particularly well suited for mixing ingredients

together in is called________.
a. Strainer c. Mixing bowl
b. Pans d. Trays

10. Which of the following attachment of tabletop mixer is used for

beating egg foams and cream?
a. Dough arm c. Paddle
b. Wire whip d. Hook

11. It is mainly used for sifting and adding air to flour and other
ingredients.
a. Mixer c. Flour sifter
b. Whisks d. Strainer

12. The following are mixing tools, except one;

a. Pastry blender c. Spatula
b. Wooden spoon d. Electric mixer

13. A tool used to brush items with egg wash, glaze and so on is
called________.
a. Spatula c. Pastry blender
b. Roller docker d. Pastry brush

14. What do you call on the large oven into which its entire racks full of
sheet pans can be wheeled for baking?
a. Rack oven c. Deck oven
b. Convection oven d. Stack oven

15. Which of the following is a mixing tool?

a. Knife c. Baking sheets
b. Rolling pin d. flour sifter

2
What is It

Baking Tools, Utensils and Equipment in Making Bread, Cookies, Muffins

and Biscuits
Baking is a sophisticated method of cooking food. It requires
special tools and equipment in order to bring out the best results. To
prepare for baking, familiarize yourself with the following baking tools,
utensils and equipment classified according to their use. (adapted from
Technical-Vocational Bread & Pastry Manual)

The Use of Appropriate Tools and Utensils

Utilize standard measuring cups, glass and spoons for best results. Mixing
bowls should be large enough to allow proper mixing of ingredients to
produce dough and batter. Use a pastry blender or two knives when
cutting shortening into flour. Appropriate use of tools and utensils promote
work efficiency and effectiveness.

Baking Equipment and Utensils

1. PROOFER –is a special box in which the ideal conditions for

fermenting yeast dough can be created. The box maintains s a
preset warm temperature and humidity level appropriate to the
specific dough.

https://www.alibaba.com/product-detail/bakery-machines-bread-fermentation-used-
bread_62021914573.html

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2. OVENS – It is a workhorse of the bakery and pastry shop. They are
essential for producing breads, cakes, pasties, cookies and other
baked products.
a. Deck Oven – are so called because the item to be baked-
either on sheet pans or, in the case of some breads,
freestanding - are placed directly on the bottom, or deck, of
the oven. There are no racks for holding pans in deck ovens.
Deck oven are also called Stack ovens because several may
be stacked on top of one another.

https://sveba.com/en/products/ovens/deck-oven-d-series

b. Rack Oven - a large oven into which entire racks full of sheet pans can
be wheeled for baking. Normal baker’s racks hold 8 to 24 full-size sheet
pans, but racks made specifically to go into rack ovens usually hold 15
to 20 pans. Rack ovens hold 1 to 4 of these racks at once. The ovens
are also equipped with steam injectors.

https://www.monoequip.com/commercial-products/bakery-and-food-to-go-ovens/bakery-
rack-ovens/electric-powered-bakery-rack-ovens/mono-mx-eco-touch-electric-rack-oven

4
c. Convection Oven - contain fans that circulate the air and distribute
the heat rapidly throughout the interior. The forced air makes foods
cook more quickly at lower temperatures

https://www.katom.com/569-FC331.html

3. Cake pans. Most cake pans are round, but other shapes, such as hearts,
are available for specialty cakes. Cake pans come in many sizes.

https://food52.com/shop/products/7117-ballarini-nonstick-scalloped-cake-pans

4. Loaf pan - A rectangular pan, usually with slightly flared sides, used for
baking loaf breads.

https://www.amazon.com/Nonstick-Carbon-Steel-Baking-Bread/dp/B07VK8Y483

5
5. Sheet pan - A shallow, rectangular pan (1 inch/25 mm deep) for baking
sheet cakes, cookies, rolls, and other baked goods.

https://shop.kingarthurbaking.com/items/quarter-sheet-pan?preview=Y&yoReviewsPage=7

MIXING TOOLS AND UTENSILS

1. Mixing bowl – is a deep bowl that is particularly well suited for mixing
ingredients together in. These come in many materials, such as stainless
steel, ceramic, glass, and plastic.

https://www.tigerchef.com/tigerchef-stainless-steel-mixing-bowl-16-qt.html

2. Rubber Scraper – It is a pliable rubber or plastic used to scrape or remove

remaining ingredients from the sides of the mixing bowl. Also known as
rubber spatula.

https://www.cleaneatingmag.com/osp/the-best-rubber-spatulas/

6
3. Wooden spoon - are essential for mixing, stirring and serving. Wooden
spoon are strong, inflexible and poor conductors of heat, which make
them ideal for beating and creaming.

https://www.amazon.com/Wooden-Utensils-ADLORYEA-Nonstick-Cookware/dp/B07RXB44SJ

4. Rotary Egg Beater- It is used for beating eggs or whipping cream manually.

https://www.amazon.com/Danesco-1304071SS-12-Inch-Rotary-Beater/dp/B003OA48QU

5. Whisks – Loops of stainless-steel wire fastened to a handle. Whips with a few

stiff wires are used for mixing and blending, and whips with many flexible wires
are used for whipping foams, such as whipped cream and egg foams.

https://www.preparedpantry.com/professional-balloon-whisk.aspx

7
6. Flour Sifter - used for sifting and adding air to flour and other dry
ingredients

https://www.turbosquid.com/3d-models/stainless-steel-flour-sifter-3d-model-1545788

7. Mixers are one of the essential tools in baking. Although a

small quantity of dough can be mixed by hand, electric
mixers are required in large scale baking such as those in
commercial bakery.
8.
a. Electric Mixer - intended for mixing, folding, beating, and
whipping food ingredients. This type of mixer is one of the most
common equipment used in baking.

https://www.shutterstock.com/search/electric+mixer

b. Tabletop mixers have the capacity of 4.75 to 19 L with the

following main attachments:

https://www.thespruceeats.com/best-stand-mixers-for-bread-4846574

8
• Paddle- is used for general mixing
• Wire whip- is used for beating egg foams and cream
• Dough arm- is used for mixing and kneading yeast dough.

Note: It is important to make sure that you are using the right
attachment in your mixer to produce good quality product.

9. PASTRY BLENDER - this is used to cut biscuits, cones, piecrusts, and other
kinds of dough

https://www.amazon.com/OXO-Stainless-Bladed-Blender-Cutter/dp/B000QJE48O

CUTTING TOOLS
1. Offset spatula. The bent blade allows spreading and smoothing
batters and fillings inside pans.

https://www.amazon.com/OXO-Grips-Offset-Icing-Spatula/dp/B00004OCNM

9
2. Serrated knife - used for cutting breads, cakes, and similar items.

https://misen.com/blogs/news/serrated-knife

3. Cutting board - used for cutting and slicing different type of ingredients. It
comes in different color schemes which has different purposes.

https://www.shutterstock.com/search/cutting+board

4. Pastry Wheel – a round, rotating blade on a handle. Used for cutting rolled-
out dough’s and pastry and baked pizza.

https://shop.kingarthurbaking.com/items/pastry-wheel

5. Dough cutter- used to cut dough into desired shapes.

https://www.weekendbakery.com/webshop/en/shaping/139-dough-cutter-stainless-
steel.html

10
MEASURING TOOLS
1. Measuring spoons - are ideal for small amounts of dry ingredients. Unless
heaped spoonful is called for, these must be leveled off.

https://www.amazon.com/Measuring-Spoons-Stainless-7-Ingredients/dp/B0758FH37D

2. Measuring cups - are ideal for medium to larger amounts of dry

ingredients. Unless compact measurement is required (e.g. brown sugar), these
must not be compacted.

https://www.jikonitaste.com/what-are-the-4-sizes-of-dry-measuring-cups/

3. Liquid Measuring Cup - are necessary for the volume measurement of

liquids. They must be checked at eye level to ensure the required depth is
reached.

https://www.seriouseats.com/best-liquid-measuring-cups-equipment-review

4. Weighing scale - most recipe ingredients are measured by weight, so

accurate scales are important.

https://mandauefoam.ph/products/ka18115-kitchen-weighing-scale

11
5. Scoops - come in standard sizes and have a lever for mechanical
release. They are used for portioning soft solid foods. The number of the scoop
indicates the number of level scoopfuls per quart.

https://www.amazon.in/Large-

Medium-Small-Stainless-Secondary-Polishing-H-Min/dp/B077464BTK

6. Sugar thermometer - also called a candy thermometer, is one of the

most important tool in baking. It is used for measuring the temperature, and
hence the concentration, of boiling sugar syrups.

https://www.amazon.com/Thermometer-Stainless-thermometer-Reference-
Temperature/dp/B07HDNWKTN

7. Timer - monitors the baking time and rising of yeast.

https://www.carlroth.com/com/en/count-down-timer/timers-rotilabo/p/ta16.1

12
8. Oven thermometer- most oven temperatures vary from top to bottom and
side to side; place an oven temperature next to food while cooking to
ensure proper temperatures.

shopee.ph/Home-Stainless-Steel-Oven-Thermometer-Gauge-For-Kitchen-Food-Meat-
i.50198306.801087525

MISCELLANEOUS TOOLS

1. Pastry brush - is used to brush items with egg wash, glaze, and so on.

https://www.amazon.com/Bristles-Lacquered-Hardwood-Basting-Marinade/dp/B074LXRJ7R

2. Rolling pin – a manual tool used to flatten dough especially when making
pie.

https://www.manufactum.com/professional-ball-bearing-rolling-pin-a74848/

3. Roller docker – A tool that pierces holes in rolled-out dough to prevent

bubbling during baking. It consists of a handle attached to a rotating tube
fitted with rows of spikes.

https://www.gjlnhousing.com/index.php?main_page=product_info&products_id=665686

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4. Strainer – A round-bottomed, cup-shaped tool made of screen mesh or
perforated metal, with a handle on one side. Used for separating solids from
liquids, such as draining the juice from fruit.

https://www.amazon.in/Winco-MS3A-8D-Strainer-Double-Diameter/dp/B001VZERX4

5. Parchment paper - Also called baking paper or silicone paper, it is used

to line pans, parchment eliminates the need for greasing them. Also used to
make piping cones for decorative work.

https://www.amazon.com/Regency-Natural-non-Stick-Parchment-Baking/dp/B001GEZ4W8

6. Cooling rack - A wire rack used to hold baked goods while cooling. The
rack allows air circulation around the items

https://www.amazon.com/Wilton-Excelle-3-Tier-Cooling-Cookies/dp/B00030CGK

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What I Can Do

Activity 1: NAME ME!

Direction: Supply the missing information. Write the answer in your answer
sheet.

Drawing Name of Definition/Usage/Function

Tools/Equipment
1. 2.

3. -a manual tool used to

flatten dough especially
when making pie.

4. -are ideal for medium to

larger amounts of dry
ingredients.

Mixing bowl -is a deep bowl that is

particularly well suited for
mixing ingredients
together in.

5.
6. 7.

15
8. - a round, rotating blade
on a handle. Used for
cutting rolled-out dough’s
and pastry and baked
pizza.

9. 10. - are ideal for small

amounts of dry
ingredients.

11. - is used to brush items

with egg wash, glaze, and
so on.

12. 13.

14. 15.

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Activity 2: ITS YOUR TURN!

Directions: Select at least 1 tool/ equipment. Demonstrate its proper use and
care. If the gadget is available provide a video presentation and send it to
your teacher. For those no gadget provide reflection about the given task.
RUBRICS FOR SCORING
Points
5 Observed the proper way of demonstrating proper use of
tool and equipment with no mistake.
4 Observed the proper way of demonstrating proper use of
tool and equipment with 1 mistake.
3 Observed the proper way of demonstrating proper use of
tool and equipment with 2 mistakes.
2 Observed the proper way of demonstrating proper use of
tool and equipment with 3 mistakes.
1 Observed the proper way of demonstrating proper use of
tool and equipment with 4 mistakes.

17
What’s More

Activity 3. LET’S CLASSIFY!

Directions: Classify the baking tools and equipment according to its use and
types. Write your answer in your answer sheet.

Weighing scale Rolling pin Flour sifter Loaf pan

knife Measuring spoon Cooling rack Whisks
Oven timer scoops Strainer
Pastry brush Pastry blender Mixing bowl Proofer
Deck oven Dough cutter spatula Pastry wheel

Measuring tools Baking tools & Cutting tools Mixing tools Miscellaneous
equipment tools

Activity 4. LET’S FILL IN!

Directions: Fill in the blanks with correct term/s or word/s to make the
paragraph complete.

_________1. It is used to line pans, also called baking paper or silicone paper.
_________2. It is used for portioning soft solid foods.

_________3. It is used for cutting breads, cakes, and similar items.

_________4. It is used for the volume measurement of liquids.
_________5. It is a pliable rubber or plastic used to scrape or remove
remaining ingredients from the sides of the mixing bowl.

18
What I Have Learned

Activity 5: REFLECT AND UNDERSTAND!

Directions: Write a reflection of your learning journey in this module by

completing the guide questions below. Write your answer on your answer
sheet.

In this module I
learned________________________________________________
_____________________________________________________________________
_____________________________________________________________________

I realized that
________________________________________________________
_____________________________________________________________________
_____________________________________________________________________

19
Assessment

Multiple Choice:

Directions: Read and analyze the statement carefully. Choose the correct
answer and write the letter only in your answer sheet.
1. Which of the following is a mixing tool?
b. Knife c. Baking sheets
c. Rolling pin d. mixing bowl

2. What do you call on the large oven into which its entire racks full of
sheet pans can be wheeled for baking?
a. Rack oven c. Deck oven
b. Convection oven d. Stack oven

3. A tool used to brush items with egg wash, glaze and so on is

called________.
a. Spatula c. Pastry blender
b. Roller docker d. Pastry brush

4. The following are mixing tools, except one;

a. Pastry blender c. pastry wheel
b. Wooden spoon d. Electric mixer

5. It is mainly used for sifting and adding air to flour and other
ingredients.
a. Mixer c. Flour sifter
b. Whisks d. Strainer

6. Which of the following attachment of tabletop mixer is used for

beating egg foams and cream?
a. Dough arm c. Paddle
b. Wire whip d. Hook

7. It is a workhorse of the bakery and pastry shop.

a. Proofer c. Mixer
b. Oven d. Pans

20
8. The following are mixing tools, except one;
a. Spatula c. mixing tools
b. Rubber scraper d. Whisks

9. It is used for cutting and slicing different types of ingredients.

a. Cutting board c. Spatula
b. Serrated knife d. Strainer

10. It is used to measure small amounts of dry ingredients.

a. Measuring cups c. Scoops
b. Measuring spoon d. Liquid measuring spoon

11. Which of the following is a measuring tool?

a. Spatula c. Mixer
b. Wooden spoon d. Weighing scale

12. A manual tool used to flatten dough is called_________.

a. Roller docker c. Pastry brush
b. Rolling pin d. Strainer

13. Which of the following is a miscellaneous tool?

a. Timer c. Cooling rack
b. Wooden spoon d. Oven

14. It is used to monitors the baking time and rising of yeast.

a. Oven thermometer c. Sugar thermometer
b. Timer d. Thermometer

15. A deep bowl that is particularly well suited for mixing ingredients
together in is called________.
a. Strainer c. Mixing bowl
b. Pans d. Trays

21
22
What I Can Do
1. Strainer Assessment
What’s More
2. Used for
separating solids Activity 1. 1. D
from liquids such 2. A
Measuring tool 3. D
as draining the
juice from fruits. 1. Weighing scale 4. C
3. Rolling pin 2. Measuring spoon 5. C
4. Measuring cup 3. Timer 6. B
4. Scoops 7. B
Miscellaneous tools 8. A
5.
6. Electric mixer 1. Rolling pin 9. A
7. Used for mixing, 2. Cooling rack 10. B
folding, beating 3. Strainer 11. D
and whipping 4. Pastry brush 12. B
ingredients. Mixing tools 13. C
8. Pastry wheel 1. Flour sifter 14. B
2. Whisks 15. C
9. 3. Pastry blender
10. Measuring spoon 4. Mixing bowl
11. Pastry brush Baking tools & equipment What I Know
12. Sheet pan 1. Loaf pan
13. Used for baking 2. Oven 1. B
sheet cakes, 3. Proofer 2. A
cookies, rolls & 4. Deck oven 3. B
other baked 4. C
goods. Cutting tools 5. C
14. Timer 1. Knife 6. A
2. Dough cutter 7. D
3. Spatula 8. B
4. Pastry wheel
9. B
Activity 2.
10. C
What I Have 1. Parchment paper
2. Scoops 11. B
Learned
3. Serrated knife 12. C
Students answer 4. Liquid measuring cup 13. C
may vary 5. Rubber scraper 14. D
15. A
16. d
Answer Key
References

Kong, Anecita S. et al. Bread and Pastry – Technical-Vocational-Livelihood

Track Manual. 3F Maine City Tower, 236 Tomas Morato Avenue, Brgy.
South Triangle, Quezon City. Sunshine Interlinks Publishing House, Inc.
First Edition 2016.

Ara, Corazon F. et al. Bread and Pasty Production – Grade 11 Alternative Delivery
Mode. First Edition, 2019.

Google chrome. Images of dough cutter. Accessed August 3, 2021, 1:34 p.m.
https://www.shutterstock.com/search/dough+cutter

Google chrome. Images of flour sifter. Accessed on August 3, 2021, 1:40 p.m
https://www.google.com/search?q=pictures+of+flour+sifter.

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For inquiries or feedback, please write or call:

Department of Education – SDO Palawan

Curriculum Implementation Division Office

2nd Floor DepED Palawan Building
Telephone no. (048) 433-3292

Learning Resources Management Section

LRMS Building, PEO Compound
Telephone No. (048) 434-0099

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