Grade

7/8

TLE-HE
BREAD AND PASTRY PRODUCTION
EXPLORATORY COURSE – MODULE 3

CHECK CONDITION OF TOOLS AND

EQUIPMENT
LO1: CHECK CONDITION OF TOOLS AND EQUIPMENT
Objectives:
1. Identify tools and equipment according to classification/specification and
job requirements.
2. Segregate and label non-functional tools and equipment according to
classification.
3. Observe safety use of tools and equipment in accordance with
manufacturer’s instructions.

Einführung

Baking is a science that requires accurate measurement which is needed to perform

the process. Your ingredient measurements need to be exact to get the chemical reactions
you need and hit that perfect, consistent result every time you bake.
In baking, one's tool can lead to either satisfying success or frustrating failure. Most
of the tools help you in the cooking and baking process and speed up your time in
preparation which make baking an enjoyable experience. Not only should the tools and
equipment be of the right kind, but they should be efficient as well.

LESSON : CLASSIFICATION OF FUNCTIONAL AND NON-FUNCTIONAL TOOLS

Bakery tools and equipment plays a vital role in baking. Even if you have the most
sophisticated baking tools and equipment, but does not know how to use them, they are
useless. To do baking operations successfully, one must have a good working knowledge of
the tools and equipment before using them and check if these are safe and in a serviceable
condition.

Checking the Condition of Baking Tools and Equipment

Functional Non-Functional
- are those that are in good condition and - are those that are not able to perform its
can perform its regular functions. regular function because of impaired and
damage part.

Methods of Identifying Non-Functional Tools and Equipment

1. Visual inspection refers to the process of looking over a piece of tool or equipment
using the naked eye to look for defects.
2. Functionality is the quality of being useful. Vibration or extra noise from the
operation of equipment would mean problem on parts and accessories started to
develop.
3. Performance is the process of carrying out or accomplishing a task so when there is
something wrong with the performance of either baking tools or equipment, they
need immediate repair or maintenance.

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SPECIFICATION OF TOOLS
Different tools perform different task. Use the right tools for the right task.
Tools and Characteristics
Functions
Equipment Functional Non-Functional
Measuring Tools
1.Liquid Measure liquid • With clear, imprinted • Measurement
Measuring Cup ingredients. measurement markings that will markings fade over
not fade over time time or peel off
• Have comfortable handle and a • Broken handle and
good spout for pouring the liquid spout
ingredients.
2.Dry Measuring Measure dry • With clear, etched measurement • Measurement
Cup ingredients. markings that will not fade over markings fade over
time or peel off time or peel off
3.Measuring Measure both • With clear, etched measurement • Measurement
Spoons dry and liquid markings that will not fade over markings fade over
ingredients in time or peel off time
small quantity. • Well-shaped spoon head • Warp spoon heads

Mixing Tools
1. Mixing Bowl Use for mixing • Wide and shallow which • Narrow
ingredients together in. effectively keep the • Has cracks and
splashes in the bowl chips
• No cracks as well as
chips around the edges
2. Pastry Blender/ Use to cut fat into dry • With a soft grip handle • Handle was broken
Pastry Cutter ingredients to create and slip off easily
flaky biscuits, scones, which cause hand
and pie crusts. • Curved blades that are fatigue
heavy duty and durable • Disconnected
narrow metal strips
or wires
3. Rubber Ideal for scraping the • Firm handle • Broken handle
Scraper last bit of batter or • Strong and flexible edge • Silicone split and
dough out of a pan melted tips

4. Whisk Use to blend • With easy grip handle • Broken handle

ingredients smooth or • Has stiff wires. • Wire loops joined at
to incorporate air into a the end was loose
mixture.
5. Wooden Spoon Use for stirring sauces • Spoon handle is • Broken handle
and for mixing comfortable to hold, stir • Wood is damaged
ingredients and cook with.
• Intact wood
6. Spatula Use to slide under food • Heat resistant, thin and • Cracking patterns
like burgers, cookies, or flexible enough to slide and damage
pancakes. under food.
7. Electric or Makes mixing up dough • Comes with more useful • Attachments will not
Stand and batters much attachments to handle a function
Mixer easier and quicker. range of tasks and with • Rubber or silicone
different speeds. grips is damage
• Ergonomic and easy to

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 hold (rubber or silicone
grips).
8. Tong Use to grip and lift • Scalloped ends hold on • Burn edges
objects and keep your tight • Broken handle
hands and food safe. • Rubberized handle is
comfortable and cool in
your hands.
Forming and Portioning Tools
1. Rolling Pin Use to shape and • It has lighter weight and • Has crack
flatten dough. easy to grip.
2. Bench or Useful for getting any • Have straight stainless • Deformed
Dough Scraper stuck-on messes off steel flexible blades for
your counter, band simple, efficient cutting.
used for portioning
dough.
Cooking Tools
1. Bakeware Consists of cooking • Versatile, durable, • Deformed
vessels intended for handy, elegant,
use in an oven. and efficient
Finishing, Cooling and Decorating Tools
1. Piping Bags Cake decorating tools • Piping bags are made of • Torn paper bags
and used in adding designs durable materials and can
Tips and decoration on iced be used with a variety of
caked. tips.
2. Pastry Brush Use for applying • Handle hardwearing and • Broken handle
sauces and other designed for comfort of use • Bristles fall out or
liquids to dishes before • Has firmly held bristles and loosen
and during the cooking flexible.
process.
Essential Kitchen Tools and Equipment
1. Paring Knife A small, short-bladed • Blades are simple, sharp, • Dull blades
knife, used for intricate and precise
cutting, peeling, • Most grade knives are high- • Rusty
mincing, dicing and carbon stainless steel; they
coring foods like do not rust or deteriorate. • Slip off
apples. • Light, comfortable and
balanced in your hand.
2. Chef’s Knife With its broad and • Made with blades that are • Damage edge
sharp blade, it is a either forged or stamped.
multi-purpose knife
used for a cutting and
chopping.
3. Serrated Knife Ideal for cutting bread. • Used much like a small saw • Dull and
They are distinguished with a back-and-forth motion damaged
by the saw-like
appearance of
the blade's edge.
4. Chopping A durable board on • Keep counters clean and • Cracked wood
Board which to place material provide an extra layer,
for cutting. keeping marble and other
materials safe from crapes,
scratches and stains.

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5. Grater Also known as a • Easy to grip and has a • Dull blades
shredder, used to grate comfortable handle and
foods into fine pieces. sharp etched blades.
6. Vegetable Used to remove the • Metal blade with a slot sharp • Dull and
Peeler outer layer of fruits and edge attached to a handle damaged
vegetables.

7. Can Opener A mechanical device • Securely latches onto cans • Dull

used to open tin cans. and cuts through their lids
with utmost ease. • Loose bearing
• Spinning knob is
comfortable to turn and
requires little effort.

Importance of Safety Use of Tools and Equipment

Frequent use and continuous operation lead to bakery tools and equipment failures
which affects the overall productivity of the bakery.
1. Great service
If the bakery is doing well, service and quality of baked products keep
customers happy and satisfied. However, these essential aspects of the bakery are
greatly impacted by the quality of essential baking tools and equipment.
2. Sanitation
Sanitation is not only a major factor in food safety, it directly relates to the
longevity of the equipment like refrigerators and ovens. A cleaner equipment will
operate more reliably for a longer time than a neglected and messy equipment.
3. Safety
Some kitchen tools and equipment are hazardous or dangerous and it can do
harm when not handled and stored properly.
4. Save energy costs
You should check whether your baking equipment is running as efficiently as
it could be. New machinery provides the best performance with the lowest amount of
energy consumption possible.

Safety Measures in the Use of Tools and Equipment

A well-equipped kitchen makes cooking easier and knowing the best way to use and
care for your tools and equipment makes baking safer.

A. Inspect Your Tools and Equipment

Never use a damaged or defective tool and equipment. Here are some ways to keep
your ovens, mixers and other equipment functioning smoothly:
1) Follow a Regular Cleaning Schedule
Clean your baking equipment regularly. Equipment failure is usually caused
by a lack of cleaning.
2) Clean with the Right Products
Make sure you follow the manufacturer’s recommendations. Don’t try out a
new cleaning product until you’re sure it can be used with your baking equipment.
3) Perform Preventive Maintenance
Inspect your equipment during the in-depth cleaning sessions and check on
all the visible parts. If you see that some pieces are worn, loose or need oiling, take
care of it right then. Taking care of the little issues will help prevent larger problems.

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 4) Stock Up on Spare Parts
It’s not a bad idea to order backup spare parts for your oven or mixer.
Whether it’s a belt or blade, having a supply can help shorten the time your bakery
equipment is idle.
5) Follow Manufacturer Usage Instructions
Make sure you fully read the operational manual and closely follow the
manufacturer’s guidelines.
B. Pick the Right Tool
Make sure you are using the correct tool for the task at hand.

C. Wear Your Cooking Outfit (Apron and Hairnet)

To hygienically prepare food and prevent accident like burns.

D. Do not Alter Your Tools

Never remove guards or disable safety devices on tools and equipment.

E. Handle with Care

All tools and equipment used in the kitchen area should be washed, rinsed, and
sanitized after each use to ensure the safety of food served. Make sure to disassemble
removable parts from equipment.

F. Unplug and Disconnect

Do not leave electric power tools plugged in when not in use.

G. Keep Your Workspace Clean

A cluttered floor can lead to accidental trips or falls which can be extremely
dangerous when working with kitchen tools and equipment.

H. Get Trained Up
Make sure you are thoroughly trained on the proper use of the tools required for the
task at hand.

I. Store All Tools and Equipment Properly

Make sure tools and equipment are in their designated places. Put frequently used
items in conveniently accessible locations.

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ACTIVITY PROPER

Activity 1
Directions: Read through the description given for baking tools and equipment to identify
whether it is FUNCTIONAL or NON-FUNCTIONAL. Indicate a () check mark under column
YES if it is functional and (X) mark under column NO if it is not. Write your answer a
separate of paper.
Description Baking Tools and YES NO
Equipment (Functional) (Non-
functional)
Example: x
Pastry brush is bended.

1. Measuring cups and spoons

have clear and accurate
line indicators that mark ounces
and cups.
2. Liquid measuring cups have an
easy-pour spout and solid grip
handle to reduce spills.
3. Measuring spoons have warp
spoon head.
4. Mixing bowl is shallow.

5. Baking pans are deformed.

6. Pastry blender is rust-resistant,

with a soft grip handle, blades
are heavy duty and durable.
7. Rolling pin has heavy weight and
easy to grip.
8. Grater must be easy to grip, has
a comfortable handle and sharp
etched blades.

9. Can opener has a smooth

spinning knob which is
comfortable to turn and requires
little effort.
10. Whisk should have a stiff wire.

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Activity 2: Fill in the blanks
Directions: Complete the sentence by filling in the blanks with the correct words related to
checking the condition of tools and equipment from the box. Write your answers in a
separate of paper.

1. Different tools perform different _________________.

2. The _________________ of identifying functional and non-functional tools include
visual inspection, functionality, and performance.
3. A ________ equipment will operate more reliably for a longer time than a disused
equipment.
4. The most important bakery equipment maintenance is to clean your baking
equipment _____
5. In cleaning tools or equipment, make sure you follow the
_________recommendations.

Task manufacturer cleaner regularly methods tool

Activity 3
Directions: Read each statement carefully and write the letter of the best answer on a
separate of paper.

1. Tools and equipment are identified according to .

A. Brand B. Price C. Size D. Specification
2. This tool helps to cut fat into dry ingredients to create flaky biscuits, scones, and pie
crusts.
A. Pastry blender B. Potato masher C. Sifter D. Slotted spoon
3. The following tools are used for forming and portioning EXCEPT ONE;
A. Cookie cutter B. Mechanical scoop C. Paring knife D. Rolling pin
4. Which of the following statement about maintenance of tools is NOT true?
A. Functional baking tools and equipment are what keeps production rolling.
B. Functional baking tools and equipment are what keeps the bakery open.
C. Maintenance is important to prolong the life of the tools and equipment.
D. Frequent use and continuous operation leads to equipment failures which will not
affect overall productivity of the bakery.
5. All of the following are characteristics of a good knife EXCEPT ONE;
A. Made of high-carbon stainless steel; they do not rust or deteriorate
B. Cuts food easier, quicker, neater, and with less chance of injury
C. Metal structure continued up through the handle
D. Heavy and sturdy
6. Which essential aspect of your bakery will be greatly affected if your baking tools and
equipment goes wrong?
A. Energy cost B. Great service C. Safety D. Sanitation
7. Mr. Roldan opens a bakery recently. What tip on the use of equipment would you give
him so that he could get the most for his money?
A. Make sure to get the equipment checked every year.
B. Never use a damaged or defective tool and equipment.
C. Make sure he uses the correct tool for the task at hand.
D. Try out a new cleaning product for the equipment he uses.
8. Which safety measure in the use of baking tools and equipment does the situation
applies? “Electric power tools were unplugged when not in use.”
A. Pick the right tools C. Handle with care
B. Don’t alter your tools D. Unplug and disconnect

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9. It's best to use mixing bowls made of glass or a nonreactive material like _______.
A. Aluminum B. Brass C. Plastic D. Stainless steel
10. This is done to prolong the life and use of the tools and equipment.
A. Care B.Check C.Maintenance D.Repair

ANSWER KEY
Activity 1

1. 6.
2. 7. x
3. x 8.
4. x 9.
5. x 10.

Activity 2

1. Task
2. Methods
3. Cleaner
4. Regularly
5. Manufacturer

Activity 3
1. D
2. A
3. A
4. D
5. D
6. B
7. B
8. D
9. C
10. C

REFERENCES

Books:
Government of the Philippines, Department of Education. Technology and Livelihood
Education: Learning Module in Bread and Pastry Production 7/8 pp. 33-39.

Government of the Philippines, Department of Education. Technology and Livelihood

Education-Bread and Pastry Production- Grade 7 Alternative Delivery Mode, First
edition, 2020 (Division of Misamis Occidental)

Online resources:

Beck, Andrea. “These 21 Baking Tools Are Absolutely Essential.” Better Homes & Gardens.
Accessed May 23, 2020. https://www.bhg.com/recipes/how-to/bake/essential-baking-tools/.

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Name: ____________________________ Date: ______________________
Grade/Section: _____________________ Score: _____________________

SUMMATIVE EVALUATION

Activity1
Directions: Carefully analyze the pictures in each item illustrating the safety measures in
the use of baking tools and equipment. Choose the letter of the correct answer inside the
box given below and write it in your answer sheet.

1. _ 2.

3. 4.

5. 6.

7. 8.

9. 10.

A. Inspect Your Tools And Equipment F. Don’t Alter Your tools

B. Get Trained Up G. Unplug and Disconnect
C. Follow a Regular Cleaning Schedule H. Wear Your Cooking Outfit
D. Keep Your Workspace Clean I. Pick the Right Tool
E. Store All Tools And Equipment Properly J. Handle With Care

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Activity 2
Directions: Carefully read each statement below. Write “True” if the statement is correct
and write “False” if the statement is not correct.

_______1. Functional tools and equipment are those that are in good condition and can
perform its regular functions.
_______2. Different tools perform different task so you should use the right tools for the right
task.
_______3. Measuring tools should have accurate and easy to read markings.
_______4. A rolling pin should be heavy and easy to grip.
_______5. An electric or stand mixer operates without electricity.

Activity 3
Directions:
1. List down at least five tools and equipment you can find in your kitchen. Identify if
those tools or equipment is functional or non-functional.
2. Identify and write the defects of the non-functional tools and the characteristics of
those functional kitchen devices. Write your answers on a separate of paper.

Tools and Equipment Functional Non-Functional Defects/Characteristics

Example: ladle  Broken handle
Measuring spoon  Well-shaped spoon head
1.
2.
3.
4.
5.

Your performance will be graded according to the rubrics below.

SCORE
CRITERIA SCORE
EQUIVALENTS
1. Has listed 5 or more non-functional/functional tools 5 Excellent
and was able to identify their defects/characteristics
correctly.
2. Has listed 4 non-functional/functional tools and was 4 Very Good
able to identify their defects/characteristics correctly.
3. Has listed 3 non-functional/functional tools and was 3 Good
able to identify their defects correctly.
4. Has listed 2 non-functional/functional tools and was 2 Fair
able to identify their defects/characteristics correctly.
5. Has listed 1 non-functional/functional tool and was 1 Poor
able to identify its defect/characteristic correctly.

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