Module

1. CBLM
Bread and Pastry Production
NCII
“Prepare and Produce Bakery Products ”
Date Developed:
December 2023
Date Revised:
April 30, 2025
Document No. BPPNCII - 001
Issued by:
ICT-Buug
Developed by:
JESIEBEL A. SOLANO
H. MISCELLANEOUS TOOLS
1. Pastry brush-used in greasing pans or
surface of pastries or breads.
2. Icing comb- a small plastic tool, usually
triangular with serrated edges in various
patterns, for decorating icings.
3. Rolling Pin-used to roll out dough
4. Straight Spatula-Used to spread icings
on cakes
5. Cooling Rack-used to cool baked goods
such as cakes and breads. A cooling rack
is made of a network of closely arranged
wires, set on short legs to raised it above
the level of the countertop. The raised
surface provides air circulation so the
baked good won’t get soggy on the bottom.

2. CBLM
Bread and Pastry Production
NCII
“Prepare and Produce Bakery Products ”
Date Developed:
December 2023
Date Revised:
April 30, 2025
Document No. BPPNCII - 001
Issued by:
ICT-Buug
Developed by:
JESIEBEL A. SOLANO
6. Baker’s Peel-a wooden or metal shovel
used to slide breads and pizza into the floor
deck of the oven.
7. Roller Docker-it is used to pierce bread
dough, cracker, pizza dough or pastry
dough to prevent over rising or blistering.
8. Cookie Press-a device for making
pressed cookies. It consists of a cylinder
with a plunger on one end, which is used
to extrude cookie dough through a small
hole at the other end. Typically, the cookie
press has interchangeable perforated
plates with holes in different shapes, such
as a star shape or a narrow slit to extrude
the dough in ribbons.