Professional Documents
Culture Documents
II Subject matter
a. Topic: Baking tools and equipments
b. Reference: K to 12 Basic Education Curriculum Technology and
Livelihood Education
Learning Module
c. Materials: Cartolina, chalk, manila paper and pentel pen.
d. Method: discussion and demonstration
III Procedure
Teachers activity
A Preliminary activities
a. Prayer
-_______please lead our prayer.
b. Greetings
-Good morning class
c.
Opening Song
-Class do you know the song
_______.
Students activity
-Let us pray.Amen.
-Good morning Sir.
you?
f. Passing and checking of
assignments
-Pass your assignments to
the center
Isle at the count of 3 and
pass it
forward at the count of 5.
g. Review
-Last meeting we have
defined the
Terms that are involved in
baking
Now lets see if who can
still
Remember the terms.
-What Is baking?
b. Developmental activities
-I have here pictures of
different
pictures tools and
equipments in
baking what you will do is
to
arranged them on the
board wither
tool or an equipment.
Understand?
pound or
ground ingredients.
Paring knife is used to pare or cut
fruits and
vegetables into different sizes.
Pastry bag a funnel shaped
container of icing
or whipped cream
Pastry blender has a handle and
with wire
which I used to cut fat or
shortening in the
preparation of pies, biscuits or
doughnuts.
Pastry brush is used in greasing
pans or
surface of pastries and breads.
Pastry tip- is a pointed metal or
plastic tube
connected to the opening of the
pastry and is used to form desired
designs.
Pastry wheel has a blade knife
used to cut
dough when making pastries.
Rotary egg beater is used in
beating eggs or
whipping cream.
Rolling pin is used to flatten or roll
the
dough.
Rubber scrapper is used to
remove bits of
food in side of the bowl.
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.
Strainer is used to strain or sift dry
ingredients.
Timer is used to in timing baked
products,
-(student 1)
Measuring spoons consist of a set
of
measuring spoons used to
measure small
quantities of ingredients
-(student 2)
Baking wares are made of glass or
metal
containers for batter and dough
with
various sizes and shapes
-(student 3)
Rubber scrapper is used to remove
bits of
food in side of the bowl
-spatula
-wire whip
-measuring spoon
.
Closure
a. Generalization
-(the teacher will call 3
students to
identify a tool/ equipment
and tell
their uses.)
b. Application
-(the teacher will call 3 student
to name the 3 items that the
teacher will present)
c. Valuing
- what do you think is the
importance of identifying the
different baking tools and
equipments in bread and
pastry production?
IV Evaluation
On a sheet of paper write the answers of the fallowing.
a. wooden
b. pastry
c. mixing bowls
sizes
d. pastry wheel
e.
f. egg beater
g. doughnut cutter
h. deck oven
i. loaf pan
j. utility tray
V Assignment
Direction: On sheet of paper carefully read the given recipe and list
down all the tools that is needed.
Prepare.
BUTTER CAKE
Ingredients:
3 1/4 cups cake flour
1 cups sugar
1 cup butter
1 cup milk
8 eggs
1 tsp. vanilla
6. __________
2. ___________
7. __________
3. ___________
8. __________
4. ___________
9. __________
5. ___________
10. __________