The document provides an overview of a bread and pastry module for students at Palawan State University. It includes the module's learning outcomes which are to prepare baking tools and equipment for specific purposes, familiarize students with various equipment, and teach measurements. The document also defines various baking terms and lists different types of ovens and their uses as well as the tools and equipment used in baking. It provides sample questions for students to classify tools and explain the importance of the bread and pastry course for hospitality students.

1. Palawan State University
College of Community Resources Development
Quezon, Campus
Quezon, Palawan
S.Y. 2021-2022
S.Y. 2020-2021
BREAD AND PASTRY
MODULE 1
TABLE OF CONTENTS
 Definition of Terms
 Baking tools and baking equipment and their uses
 Ovens
INTRODUCTION
The bread making process originated in ancient times. As long ago as 2,000 BC the Egyptians
knew how to make fermented bread. The practice was to use a little old dough, or leaven, to
"start" the new dough. These two doughs were mixed together and allowed to ferment (rise)
for some hours before baking.
LEARNING OUTCOMES
At the end of this module students should be able to:
 Prepare tools and equipment for specific baking purposes.
 Familiar with the equipment for baking.
 Familiarize yourself with the table of weights and measures in baking

2. Palawan State University
College of Community Resources Development
Quezon, Campus
Quezon, Palawan
S.Y. 2021-2022
S.Y. 2020-2021
Using of Tools and Bakery Equipment
Definition of Terms
What Do You Need to Know?
BAKING TOOLS AND EQUIPMENT AND THEIR USES
Baking – the process of cooking food by indirect heat or
dry heat in a confined space as in heated oven using gas,
electricity, charcoal, wood, or oil at a temperature from 250
F- 450 f.
Butter – a flour mixture that can be stirred or poured
Convection oven – stove in which a fan circulates heated
air through the oven for fast, even cooking.
Discard – to get rid of as of being no further use

3. Palawan State University
College of Community Resources Development
Quezon, Campus
Quezon, Palawan
S.Y. 2021-2022
S.Y. 2020-2021
Dough – a flour mixture that can be rolled or kneaded
Dutch oven – a brick oven
Igniter - the carborundum rod used to initiate the discharge
in an ignitron tube
Microwave oven – an oven that utilizes electromagnetic
energy below the magnetic spectrum.
Mixing – to bring together into uniform mass

4. Palawan State University
College of Community Resources Development
Quezon, Campus
Quezon, Palawan
S.Y. 2021-2022
S.Y. 2020-2021
Pre-heat – to heat (an oven, for example) before
hand
Sift – separating course particles in the ingredient by
passing through a sieve or sifter
BAKING TOOLS AND EQUIPMENT AND THEIR USES
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.
Tube center pan – deeper than a round pan and with a
hollow center, it is removable which is used to bake chiffon
type cakes

5. Palawan State University
College of Community Resources Development
Quezon, Campus
Quezon, Palawan
S.Y. 2021-2022
S.Y. 2020-2021
Muffin pan - has 12 formed cups for baking muffins and cup
cakes
Pop over pan – is used for cooking pop over
Jelly roll pan – is shallow rectangular pan used for baking
rolls
Custard cup – is made of porcelain or glass used for
baking individual custard

6. Palawan State University
College of Community Resources Development
Quezon, Campus
Quezon, Palawan
S.Y. 2021-2022
S.Y. 2020-2021
Griddle pans – are used to bake griddles
Loaf Pan – is used to bake loaf bread
Biscuit and doughnut cutter – is used to cut and shape biscuit
or doughnut.
Cutting tools – include a knife and chopping board that are used
to cut glazed fruit, nuts, or other ingredients in baking.
Electric mixer – is used for different baking procedure for
beating, stirring and blending.

7. Palawan State University
College of Community Resources Development
Quezon, Campus
Quezon, Palawan
S.Y. 2021-2022
S.Y. 2020-2021
Flour sifter – is used for sifting flour.
Grater – is used to grate cheese, chocolate, and other fresh fruits.
Kitchen shears - are used to slice rolls and delicate cakes.
Measuring cups –consist of two types namely
 A graduated cup with fractions (1, 3/4, 2/3, ½, 1/3, ¼, 1/8)
marked on each side.
 A measuring glass made of transparent glass or plastic is
more accurate for measuring.
Mixing bowl – comes in graduated sizes and has sloping sides
used for mixing ingredients

8. Palawan State University
College of Community Resources Development
Quezon, Campus
Quezon, Palawan
S.Y. 2021-2022
S.Y. 2020-2021
Mortar and Pestle – is used to 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.

9. Palawan State University
College of Community Resources Development
Quezon, Campus
Quezon, Palawan
S.Y. 2021-2022
S.Y. 2020-2021
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.

10. Palawan State University
College of Community Resources Development
Quezon, Campus
Quezon, Palawan
S.Y. 2021-2022
S.Y. 2020-2021
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, the rising of yeast
and to check the doneness of cakes.
Weighing scale –is used to measure ingredients in large
quantities.

11. Palawan State University
College of Community Resources Development
Quezon, Campus
Quezon, Palawan
S.Y. 2021-2022
S.Y. 2020-2021
Utility tray – is used to hold ingredients together.
Wire whisk – is used to beat or whip egg whites or cream
Wooden spoon – is also called mixing spoon which comes in
various sizes suitable for different types of mixing.
Cake decorator (Cylindrical) – is used in decorating or
designing cake and other pastry products.
Cookie press – is used to mold and shape cookies.

12. Palawan State University
College of Community Resources Development
Quezon, Campus
Quezon, Palawan
S.Y. 2021-2022
S.Y. 2020-2021
OVENS
Ovens are the workhorses of the bakery and pastry shop and are essential for producing the
bakery products. Ovens are enclosed spaces in which food is heated, usually by hot air. Several
kinds of ovens are used in baking.
DECK OVENS
are so called because the items to be baked either on sheet pans
or in the case of some bread freestanding are placed directly on
the bottom, or deck of oven. This is also called STACK OVEN
because several may be stacked on top of one another. Breads are
baked directly on the floor of the oven and not in pans. Deck oven
for baking bread are equipped with steam ejector.
RACK OVEN is a large oven into which entire racks full of sheet
pans can be wheeled for baking.
MECHANICAL OVEN The food is in motion while it bakes in this type of oven. The most
common types are a revolving oven, in which his mechanism is like that of a Ferris wheel.
The mechanical action eliminates the problem of hot spots or uneven baking because the
mechanism rotates throughout the oven. Because of its size it is especially used in high
volume operations. It can also be equipped with steam ejector.

13. Palawan State University
College of Community Resources Development
Quezon, Campus
Quezon, Palawan
S.Y. 2021-2022
S.Y. 2020-2021
CONVECTION OVEN
Contains fans that circulate the air and distribute the heat rapidly throughout the interior.
Strong forced air can distort the shape of the products made with batter and soft dough.
Dutch oven
Is a thick-walled (usually cast iron) cooking pot with a tight-fitting lid. Dutch ovens have
been used as cooking vessels for hundreds of years. They are called “casserole dishes” in
English speaking countries other than the USA, and cocottes in French, they are similar to
both the Japanese tetsunabe and the Sač, a traditional Balkan cast-iron oven, and are related
to the South African Potjie and the Australian Bedourie oven.

14. Palawan State University
College of Community Resources Development
Quezon, Campus
Quezon, Palawan
S.Y. 2021-2022
S.Y. 2020-2021
Answer the following questions in a separate sheet of paper. Once done, you can submit it
thru messenger. Don’t forget to write your name.
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:
3 1/4 cups cake flour 1 ¾ 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. ____________
2. ____________
3. ____________
4. ____________
5. ____________
6. ____________
7. ____________
8. ____________
9. ____________
10. ____________

15. Palawan State University
College of Community Resources Development
Quezon, Campus
Quezon, Palawan
S.Y. 2021-2022
S.Y. 2020-2021
Learning Activities/Exercises
Answer the following questions in a separate sheet of paper. Once done, you can submit it
thru messenger. Don’t forget to write your name.
Directions:Classifythe followingtoolsbasedontheirusage.Write the letterof youranswerinthe
space.
A. Bakingequipment
B. Cutting
C. Preparation
D. Measuring
E. Mixing
F. BakingPans
1. __________Spatula
2. __________Flour sifter
3. __________Pastry blender
4. __________Bread toaster
5. __________Rolling pin
6. __________Weighing scale
7. __________Muffin pan
8. __________Macaroon molder
9. __________Grater
10. __________Bundt pan
11. __________Set of measuringspoon
12. __________Pastry brush
13. __________Electric or handymixer
 As a student of Hospitality Management Program, what is the importance of taking
Bread and Pastry course?
REFERENCE:
K TO 12 BREAD AND PASTRYLEARNINGMODULE.pdf
CRITERIA POINTS
Content (Relevance of Topic) 5pts
Organization (Unity of thought, flow of discussion) 5pts
TOTAL: 10 Points