BREAD AND PASTRY PRODUCTION GRADE 7&8

1. CLASSIFICATION OF
FUNCTIONAL AND NON-
FUNCTIONAL TOOLS

2. OBJECTIVES

3. At the end of the lesson, you are expected to:
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.

4. 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.

5. Pre-Test Direction: Read each statement below
carefully. Write True if you think the statement is
correct and write False if you think the statement is not
correct.
1.__________ Tongs are useful for many jobs including
turning food and come in a variety of sizes.
2. __________ Wooden spoons are necessary for mixing
and stirring.
3. __________ If the tools and equipment is broken,
throw it immediately.
4. __________ It is important to have separate cutting
boards for meat and vegetables to prevent cross-
contamination.
5. __________ The Serrated knife is helpful for peeling
fruits and vegetables.

6. Checking the Condition of Tools and Equipment
1. Functional Tools -are those that are in
good condition and can perform
its regular functions.
2. Non-Functional Tools - are those that are not
able to perform its regular function
because of impaired and damage part.

36. Direction: After reading the description given for
functional and non-functional tools and equipment ,
identify whether the following tools are Functional or
Non-Functional. Follow the example and write your
answer in your TLE notebook.

41. Activity Number 3
A. Kitchen Inspection Look around your
kitchen and list down 10 of the tools and
equipment that you have at home.
Inspect it one by one and segregate
the list with functional and non-
functional.
Follow the sample.

43. Activity Number 4
A. Direction: Write the letter of the best
answer in your notebook.
1. What is need to be done to prolong the life
and use of the tools and equipment?
A. Care C. Maintenance
B. Check D. Repair

44. 2. What tool is needed to apply sauces and
other liquids to dishes?
A. Pastry blender
B. Pastry brush
C. Scrapper
D. Whisk

45. 3. Which essential aspect of your bakery
will be greatly affected, if the baking tools
and equipment goes wrong?
A. Energy cost
B. Great service
C. Safety
D. Sanitation

46. 4. All of the following are characteristics
of a good knife EXCEPT ONE;
A. Cut food quicker
B. Heavy and sturdy
C. Made of stainless steel
D. Metal Structure up to the handle

47. 5. Which of the following tool is needed
to cut the fat into dry ingredients
to create flaky biscuits, scones and pie
crusts?
A. Pastry blender
B. Potato masher
C. Sifter
D. Slotted spoon

48. B. Direction: Complete the sentence by filling in the
blanks with the correct words. Choose answer
from the words below.
1. Don not leave electric power tools __________ in
when not in use.
2. The most important bakery equipment
maintenance is to clean it _________
. 3. Different tools perform different
________________.
4. In cleaning tools or equipment, make sure you
follow the ________ recommendations.
5. A __________equipment will operate more reliably
for a long time

49. B. Essay Post-Test
1. Why do you think that it is
important to use the right tools
or equipment for a particular job?
2. Why it is not advisable to use
damaged or deformed tools and
equipment?

50. The learner, in their notebook, will write
their personal insights about the lesson
using the prompts below.
I understand that ___________________.
I realize that ________________________.
I need to learn more about __________.