Republic of the Philippines

Commission on Higher Education

Region XI

STO. TOMAS COLLEGE OF AGRICULTURE SCIENCES AND TECHNOLOGY

Cedena de Amor Street, Fd. Rd. # 4, Tibal-og, Santo Tomas, 8112
Davao del Norte, Philippines.

I. Learning Outcomes
By the end of the lesson, students will be able to:
 Identify the different baking tools and equipment used in baking
 Discuss the uses of the baking tools and equipment used in baking
 Classify the tools and equipment according to its use
 Use the tools and equipment in baking properly and with care

II. Subject Matter:

• Topic: Bread and Pastry Production

• Instructional Materials: Cellphone, Printed or digital cards for matching activity and PPT
presentation.

• Reference: Home Economics: Baking Tools and Equipment and their Uses (Page, 1-14)

Teachers Activity Students Activity

A.

Preliminary
Activities
 Before we start, I am  Ms. Docena will come to the front and
Prayer requesting Docena to lead us lead the prayer.
in prayer.

Thank you for your prayer,

Ms. Docena.

Greetings/  Good morning class!  Good morning, ma’am!

Classroom
management Before we start, let us have an (The students will execute the energizer
energizer to be lead, by the class mayor and after being energized they proceed to
their respective chairs .)
Attendance  Who is the secretary of this  The secretary will reply to the teacher.
class? May I request to please
take charge of the attendance “Copy, ma’am”.
for this morning and please
 give the list after our class.

Setting of classroom  Everyone, please read and  Be vigilant during discussions and avoid
standards understand our classroom talking to your seatmates.
rules.  If possible, arrive a few minutes early and
get settled.
 Be active in participation and ask
questions if you are confused.
 When you have questions in an online,
avoid using all capitalize letters because it
is considered as shouting.
 Pass your activities/projects/tasks on time.

 Yes ma’am.

 Am I clear?
B.

Lesson Proper
Motivation For your first activity., (The students will listen and answer the activity
given to them.)
(The teacher will give the instruction.)

Activity: Baking Tools and

Equipment Matching Game
Materials:

 Prepared cards with the names

or images of baking tools.
 Prepared cards with the
descriptions of their uses.
Instructions:
 Divide the class into small
groups and distribute a set of
shuffled cards to each group.
 Each group must match the
baking tools to their correct
uses.
 After the matching task, each
group will classify the tools
into the appropriate category:
Baking Wares, Preparatory
Tools, Measuring Tools,
Mixing Tools, Cutting Tools,
Decorating Tools, Equipment.

Sample Card Matching:

 Tool: Muffin Pan
 Use: Used to bake muffins and
cupcakes.
 Category: Baking Wares

Group Discussion: (5 minutes)

 After the activity, have each

group present one tool,
describe its use, and classify it.
Encourage students to discuss
 why using the correct tool is
essential to successful baking
outcomes.  After students presented their activities,
the teacher will add further information
about the tools being discussed by the
group.

Activity Instructions:

Now that you have insights about the

tools and equipment, Search for at least
10 tools and equipment used in baking
on the grid below in diagonal,
horizontal or vertical patterns and
encircle it. You are given only 5mins to
answer.

After 5 mins, the teacher will collect

the works of the students.

Analysis After 5 mins., the students are able to answer and

Questions. pass the activity.

1. Why is it crucial that baked

products be prepared using the
proper tools and equipment?
(Random students will answer.)
2. How might the safety of the
baker and the success of the
product be adversely affected
by using baking equipment
improperly, such as
overheating an oven or using a
dull knife?

3. Why, while following a recipe,

is it so important to
comprehend how baking
utensils are categorized (e.g.,
measuring, mixing, and
preparation tools)?

And now, that you have answered the

analysis. What do you think is our
topic this morning?
(the students will give their ideas)
The teacher will introduce the topic.

Today, we will be going to tackle about

the baking tools and equipment as well
as their uses.

Everyone, please read our objectives.

(everyone read the objectives)

By the end of the lesson, students will be able

 to:
 Identify the different baking tools and
equipment used in baking
 Discuss the uses of the baking tools
and equipment used in baking
 Classify the tools and equipment
according to its use
 Use the tools and equipment in baking
properly and with care

Abstraction The teacher will be going to discuss

the topic.

As what I have said earlier, our topic The students will pay attention to the discussion.
this morning is all about the baking
tools and equipment and their uses.

Baking is a process by which food is

being cooked by dry heat inside the
oven. Bakery products include bread,
cookies, cakes, and pastries are usually
made from flour, which is usually
milled from wheat. With the use of
proper tools and equipment, you will
be able to produce good baked
products.

For you what is baking wares?

(I will call student to answer)

So, baking wares are dishes used for

baking. Usually made of glass or metal
containers for batter and dough with
various sizes and shapes. Some bakery
products need to be baked in specially
designed pans for an attractive effect.
The variety of pans are in the
following:

a. Cake pans come in different

sizes and shapes and may be
round square rectangular or
heart shaped.

b. Muffin pan has 12 formed

cups for baking muffins and
cupcakes.

c. Pop over pan is used for

cooking pop over.
 (The students will give their insights and ideas.)

d. Jelly roll pan is a shallow

rectangular pan used for
baking cake rolls.

e. Bundt pan is a round pan with

scalloped sides used for baking One student will read some of the tools and others
elegant and special cakes. will read the other.

1. Flour sifter – is used for sifting flour.

2. Grater – is used to grate cheese, chocolate, and

And now, let’s proceed to the next set other fresh fruits.
of tools used in baking. And let us
delve into it.

The next set of tools are the

preparatory tools, who have the
insight about these tools? Anyone?
3. Pastry brush – is used in greasing pans or
surfaces of pastries and breads.

Yes, you’re all correct about that

(random students who answer). These
preparatory tools are used in preparing
the ingredients for baking.
4. Spatula–is used in leveling off in measuring
ingredients; used in decorating cakes by spreading
icing or frosting; used to remove baked products
such as cookies and muffins from the pan.

The teacher will choose one student to

read the tools under the preparatory 5. Rolling pin – is used to flatten or roll the
tools. dough.

Okay, let’s proceed to the next set of

tools.

Teacher will choose one student to

read.

MEASURING TOOLS The chosen student will read.

Measuring tools are used in 1. Dry measuring cup is used to measure large
measuring the ingredients for baking. quantities of dry/ solid ingredients and shortenings
which can level off.
The teacher will continue his/her
discussions. And allow students to read
the different tools under measuring
tools.
2. Liquid measuring cup is used to measure large
quantities of wet/liquid and sticky ingredients
which cannot be leveled off.

The teacher will show pictures on the

given tools and explain further for
better understanding. 3. Measuring spoon is used to measure small
quantities of ingredients.

4. Weighing scale is used in weighing ingredients

a. Portion scale used to weigh portions from one
once to pounds b. Household scale used to weigh
large quantities of ingredients in kilos up to 25
pounds

Am I understood?
5. Timer is used to in timing baked products, the
rising of yeast and to check the doneness of cakes.

Now let’s move on to the Mixing

Tools.

These mixing tools are used for mixing

ingredients for baking.

under these tools are the following: Yes ma’am.

(the teacher will choose student to give
an idea after reading the tools).

The student will read and share his/her insights.

The teacher will continue to discuss the 1. Mixing bowl comes in graduated sizes and
remaining tools under measuring tools. has sloping sides, where ingredients are being
placed for mixing.
3. Rubber scraper is used to
remove or scrape bits of food
inside of the bowl.

2. Wooden spoon is also called a mixing spoon,

4. Electric mixer/ Hand mixer is made up of wood, which comes in various
used conveniently for different sizes suitable for different types of mixing.
baking procedures such as beating,
stirring, and blending by means of
electricity.

Students continue to listen while the teacher is

discussing.

5. Wire whisk is used to beat or

whip egg whites or cream by using
your hands.

6. Rotary egg beater is used in

beating eggs or whipping cream.

The teacher will flash pictures related

to the next tool to be discuss.

The teacher asks students to give an

idea about the picture.

The teacher will discuss the tools

under the cutting tools.
The students will raise their hands and will
Cutting tools are used in cutting answer.
ingredients or dough for baking. Under
these tools are:

1. Pastry blender has a handle and a

wire which I used to cut fat or
shortening in the preparation of pies,
biscuits, or doughnuts

2. Pastry wheel has a blade knife used The students are listening and continue to take
 to cut dough when making pastries. notes.

3. Biscuit and doughnut cutter are

used to cut and shape biscuit or
doughnut

Application

Instruction: Read each question carefully and understand what

The student also chooses a is being asked and answer it in own
representative to give one example and understanding.
uses each type of tool. The student
representative explained how each tool
is used in the baking process.

C.
Assessment

Test I. Read carefully each question

being asked. Encircle the letter of the
correct answer. Write your answer in a
½ sheet of paper. You have only 10
minutes to complete this. 1. Gil will
measure 1 teaspoon vanilla for the
cake. He will need

A. dry measuring cup

C. measuring spoon
B. liquid measuring cup
D. weighing scale

2. Which of the following is NOT a

mixing tool?

A. Mixing bow!
C. Spatula
B. Rubber scraper
D. Wooden spoon

3. Which of the following is NOT a

reason why we sift ingredients?

A. Avoid lumps in the mixture.

B. Evenly spread mixture.
C. Incorporate air to the mixture.
D. Spaced out particles.

4. Hannah will bake a pie. To make the

crust, she need
A. pastry bag
B. pastry tip
C. pastry blender
D. pastry wheel

5. If you will bake cookies, what pan

will you use?

A. Baking sheet
C. Jelly roll pan
B. Custard cup
D. Tart molder

Test II: Classification Table Classify

the following tools. Write your answer
on the appropriate column.

1. Baking Sheet -
2. Pastry Blender -
3. Custard cup -
4. Pastry Tip -
5. Double Boiler -
6. Rubber Scraper -
7. Grater Timer -
8. Lazy Susan -
9. Wire Whisk -
10. Oven Mixing bowl -
11. Tart molder -
12. Jelly Roll Pan -
13. Pastry bag -
14. Pastry wheel -

(The students will answer silently)

D.
Assignment

Answer what is being asked in the Read each question carefully and understand what
questions below. Explain in at least is being asked and answer it in own
two sentences. (5 points each) understanding.

1. How does proper utilization of tools

and equipment help to produce good
baked products?
2. Why is preparation important in
baking?

And that’s all for this morning.

Goodbye class! Goodbye and thank you, ma’am!