TLE 7

BREAD AND PASTRY PRODUCTION

Name________________________________________ Date: JUNE 5-10,2020

LEARNING COMPETENCIES: Identify Baking Tools and Equipment and their Uses.

LESSON 1- Use tools and Bakery Equipment

LEARNING OUTCOME: Prepare tools and Equipment for Specific Baking

TOPIC: Baking Tools and Equipment and their Uses

INFORMATION SHEET

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

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

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 –consist of two types namely:

a. A graduated cup with fractions (1, 3/4, 2/3, 1⁄2, 1/3, 1⁄4, 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 whipped cream

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

***********add more info**********

A. EXERCISE/ACTIVITY

#1. 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:

1/4 cups cake flour 1 3⁄4 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. __________ 5._____________ 10.________________
2. ___________ 7. __________
3. ___________ 8. __________
4. ___________ 9. __________
Name: ___________________________________ Date: ______________

ACTIVITY # 2

Instruction:

BAKING INGREDIENTS ,TOOLS AND TERMS

g t f l u d l g h d e h c f c t r g a d g e m f
e x o g l p d i a y i x v e x e s g v p v n d s
p r o x n c y h x y f y o s t f s n k y t s p x
c b r n a m f a l i e f v t r h g f u n l y f f
b k p w l o w p h f r f u o u d h f o y h d w s
p k i v m l a o v o k b s m o h g x h l w g d c
a c h m o a r h f s x t x o l g l i u b d g f p
t o h f n s y t i m i n x i f l o y n n t c x l
y o u f d s w h i n d u b y e a s t n g a a h f
t k e s e e w v g r e o l l v s v i i h e r t d
y i m h x s m g p l m r o s t i v a p h c r g f
m e o o t y e b w p c d a a a c p k g p g g a h
v s m r r e l l o r w g l a x i w c n a s a b k
p h a t a m t w e g p l y l i n y a i p n i g c
d e d e c m b a i t i c i u n n h r l e e t n r
b e r n t u m r e n r f e t e a k g l g r f i d
h t a i b i i f a r b d u a r m l n o u c n p s
i s c n n u c v l v v u v p a o b i r i f n i c
d l s g e m t u n r a s e s g n b l c v v h p y
p a r c h m e n t p a p e r u b k o r f t o t r
r a g u s n w o r b e x f i s v m o t a o t h y
c c u b a k i n g p o w d e r d d c h x t x c v
m n y w u f p y i b a k i n g s o d a o f k c h
p i o c b o k c m r k l v e r x b e c s k x h b

   yeast       whisk       vanilla       sugar       spatula       shortening       rolling pin       proof       

piping bag       parchment paper       nutmeg       molasses       melt       ginger       frosting       fold       
flour       creaming       cooling rack       cookie sheet       cinnamon       cardamom       butter       
brown sugar       baking soda       baking powder       almond extract   

ASSESSMENT