7

TECHNOLOGY AND LIVELIHOOD EDUCATION

BREAD AND PASTRY

PRODUCTION

Department of Education ● Republic of the Philippines

Technology and Livelihood Education – Grade 7
Alternative Delivery Mode
Module 4: Check Condition of Tools and Equipment
First Edition, 2020
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7
Bread and Pastry
Production
Module 4.
Check Condition of Tools
and Equipment
This instructional material was collaboratively developed and
reviewed by educators from public and private schools, colleges, and
universities. We encourage teachers and other education stake
holders to email their feedback, comments, and recommendations to
the Department of Education at action [email protected]

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Department of Education ● Republic of the Philippines

TABLE OF CONTENTS
Page
What this Module is About ---------------- i
What I Need to Know ---------------- i
How to Learn from this Module ---------------- ii
Icons of this Module ---------------- ii
What I Know ---------------- iv

Lesson 1 Classification of Functional and Non-Functional Tools

What’s In ---------------- 1
What’s New ---------------- 2
What is It ---------------- 4
What’s More ---------------- 11
What I Have Learned ---------------- 13
What I Can Do ---------------- 14
Assessment ---------------- 15
Additional Activities ---------------- 18
Answer Key ---------------- 20
References ---------------- 21
What this Module is About

For the learner:

Welcome to the Technology and Livelihood Education 7 Module on Checking
Condition of Tools and Equipment in Bread and Pastry Production!
In this Module, you will be exposed to check the condition of tools and equipment.
This will also be a venue for you to assess yourself and identify aspects of baking that you
need to strengthen and safeguard before you take the plunge into the field of Bread And
Pastry Production.

What I Need to Know

Bakery tools and equipment plays a vital role in baking. Even if you have the
most sophisticated baking tools and equipment, but does not know how to use them,
they are useless. In order to do baking operations successfully, one must have a
good working knowledge of the tools and equipment before using them and check if
these are safe and in a serviceable condition.
This module was designed and written with you in mind. It is here to help you
master the nature of Technology and Livelihood Education – BREAD AND PASTRY
PRODUCTION (Exploratory).You are required to go through a series of learning
activities in order to complete each learning outcome of the module.

After going through this module, 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.
In going through the module, you have to extend your patience in
understanding, analysing what you are reading. Follow the directions and/or
instructions in the activities. Answer the entire given test and exercises carefully.
Comply the required activities provided.

i
How to Learn from this Module

The following are some reminders in using this module:

1. Use the module with care. Do not put unnecessary mark/s on any part of the
module.
Write your answer in your T.L.E. notebook.
2. Don’t forget to answer What I Know before moving on to the other activities included
in the module.
3. Read the instruction carefully before doing each task.
4. Observe honesty and integrity in doing the tasks and checking your answers.
5. Finish the task at hand before proceeding to the next.
6. Return this module to your teacher/facilitator once you are through with it.
We hope that through this material, you will experience meaningful learning and gain
deep understanding of the relevant competencies. You can do it!

Icons of this Module

This module has the following parts and corresponding icons:

What I Need to Know This will give you an idea of the skills or competencies
you are expected to learn in the module.

What I Know This part includes an activity that aims to check what
you already know about the lesson to take. If you get
all the answers correct (100%), you may decide to
skip this module.

What’s In This is a brief drill or review to help you link the

current lesson with the previous one.

What’s New In this portion, the new lesson will be introduced to

you in various ways such as a story, a song, a poem, a
problem opener, an activity or a situation.

What is It This section provides a brief discussion of the lesson.

This aims to help you discover and understand new
concepts and skills.

What’s More This comprises activities for independent practice to

solidify your understanding and skills of the topic. You
may check the answers to the exercises using the
Answer Key at the end of the module.

What I Have Learned This includes questions or blank

sentence/paragraph to be filled in to process what
you learned from the lesson.

ii
What I Can Do This section provides an activity which will help
you transfer your new knowledge or skill into real
life situations or concerns.

Assessment This is a task which aims to evaluate your level of

mastery in achieving the learning competency.

Additional Activities In this portion, another activity will be given to you to

enrich your knowledge or skill of the lesson learned.
This also tends retention of learned concepts.

Answer Key This contains answers to all activities in the

module.

At the end of this module you will also find:

References This is a list of all sources used in developing this
module.

What I Know
iii
Before starting with this module, let us see what you already know about
checking condition of tools and equipment. Take this test. Write your answers in your
TLE notebook.

A. True or False
Direction: Read carefully each statement below. Write “True” if the Statement is
correct and write “False” if the statement is not correct.
_______1.Baking tools and equipment are identified according to specification.
_______2.Functional tools and equipment are those that are in good condition and
can perform its regular functions.
_______3. Different tools perform different task so you should use the right tools for
the right task.
_______4. Measuring tools should have accurate and easy to read markings.
_______5. A functional baking pan should be well-formed.
_______6. Mixing bowls used for mixing ingredients has several sizes and may be
made of plastic, glass or metal.
_______7. A rolling pin should be heavy in weight and easy to grip.
_______8. An electric or stand mixer operates without electricity.
_______9. The tools like rolling pin and dough scraper are used for forming and
portioning dough.
_______10. Frequent use and continuous operation leads to equipment failure which
will not affect the overall productivity of the bakery.
_______11. Great service is an essential aspect of your bakery which will be greatly
affected if your baking tools and equipment malfunction.
_______12. Maintenance is done to prolong the life and use of tools and equipment.
_______13. Visual animation is the process of looking over a piece of tool or
equipment to look for defects.
_______14. Safety would mean knowledgeable in operating or using the tools and
equipment.

_______15. Don’t try out a new cleaning product until you’re sure it can be used with
your baking tools and equipment.

iv
Lesson CLASSIFICATION OF FUNCTIONAL
1 AND NON-FUNCTIONAL TOOLS

What’s In

Baking is a science that requires accurate measurement which is needed to

perform the process. Your ingredient measurements need to be exact to get the
chemical reactions you need and hit that perfect, consistent result every time you
bake. So let’s check your understanding on measuring liquid and dry ingredients
accurately.

Activity: Measuring Match Up!

Direction: Write in the corresponding columns the best way to measure the
ingredients and the correct measuring method use. Write only the letter of your
answer in your TLE notebook.

MEASUREMENT TOOL

Liquid Measuring Measuring Spoons

Cup Dry Measuring

Cups
A. B. C.

1
MEASUREMENT METHODS
D. Dip in. Level off.
E. Pack firmly, level off.
F. Pour, view at eye level.

MEASUREMENT MEASUREMENT
INGREDIENTS
TOOL METHODS

Example: 1 cup oil A. D.

1. 1 cup fresh milk

2. 2 cups brown sugar

3. ½ cup flour

4. 1 teaspoon vanilla

5. ½ cup butter

What’s New

Activity 1
Direction: Read through the description given for baking tools and equipment to
identify whether it is FUNCTIONAL or NON-FUNCTIONAL. Indicate a () check
mark under column YES if it is functional and (X) mark under column NO if it isn’t.
Write your answers in your TLE notebook.
Baking Tools and YES NO
Description Equipment (Functional) (Non-
functional)
Example:
Pastry brush is bended.

2
X
1. Measuring cups and spoons
have clear and accurate
line indicators that mark 
ounces and cups.
2. Liquid measuring cups have
an easy-pour spout and
solid grip handle to reduce
spills.
3. Measuring spoons have warp
spoon head.
4. Mixing bowl is shallow.
5. Baking pans are deformed.
6. Pastry blender is rust-
resistant, with a soft grip
handle, blades are heavy
duty and durable.
7. Rolling pin has heavy weight
and easy to grip.
8. Grater must be easy to grip,
has a comfortable handle
and sharp etched blades.
9. Can opener has a smooth
spinning knob which is
comfortable to turn and
requires little effort.
10. Whisk should have a stiff
wire.

What is it?

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

3
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.
Checking the Condition of Baking Tools and Equipment
Functional Non-Functional
- are those that are in good condition and - are those that are not able to perform
can perform its regular functions. its regular function because of impaired
and damage part.

Methods of Identifying Non-Functional Tools and Equipment

1. Visual inspection refers to the process of looking over a piece of tool or
equipment using the naked eye to look for defects.
2. Functionality is the quality of being useful. Vibration or extra noise from the
operation of equipment would mean problem on parts and accessories started
to develop.
3. Performance is the process of carrying out or accomplishing a task so when
there is something wrong with the performance of either baking tools or
equipment they need immediate repair or maintenance.
SPECIFICATION OF TOOLS
Different tools perform different task. Use the right tools for the right task.
Characteristics
Tools and Equipment Functions
Functional Non-Functional
Measuring Tools
1. Liquid Measuring Measure  With clear, imprinted  Measurement
Cup liquid measurement markings fade
ingredients. markings that won't over time or peel
fade over time or off
peel off
 Have comfortable  Broken handle
handle and a good and spout
spout for pouring the
liquid ingredients.
2. Dry Measuring Cup Measure dry  With clear, etched  Measurement
ingredients. measurement markings fade
markings that won't over time or peel
fade over time or off
peel off

3. Measuring Spoons Measure both  With clear, etched Measurement

4
dry and liquid measurement markings fade
ingredients in markings that won't over time
small fade over time or
quantity. peel off
 Well-shaped spoon Warp spoon
head heads
Mixing Tools
Use for  Wide and shallow Narrow
mixing which effectively
ingredients keep the splashes in
together in. the bowl
 No cracks as well as Has cracks and
1. Mixing Bowl chips around the chips
edges
2. Pastry Blender/ Use to cut fat  With a soft grip Handle was
Pastry Cutter into dry handle broken and slip
ingredients to off easily which
create flaky cause hand
biscuits, fatigue
scones and  Curved blades that Disconnected
pie crusts. are heavy duty and narrow metal
durable strips or wires
3. Rubber Scraper Ideal for  Firm handle Broken handle
scraping the  Strong and flexible Silicone split and
last bit of edge melted tips
batter or
dough out of
a pan or for
folding
together wet
and dry
ingredients.
4. Whisk Use to blend  With easy grip Broken handle
ingredients handle
smooth or to  Has stiff wires. Wire loops joined
incorporate at the end was
air into a loose
mixture, in a
process
known
as whisking 
or whipping.
5. Wooden Spoon Use for  Spoon handle is Broken handle
stirring comfortable to hold,

5
sauces and stir and cook with.
for mixing  Intact wood Wood is
ingredients in damaged
cooking.
6. Spatula Use to slide  Heat resistant, thin Cracking
under food and flexible enough patterns
like burgers, to slide under food. and damage
cookies or
pancakes.

7. Electric or Stand The tool that  Comes with more Attachments

Mixer has two useful attachments won’t function
removable to handle a range of
metal beaters tasks and with
and variable different speeds.
speeds which  Ergonomic and easy Rubber or
makes mixing to hold (rubber or silicone grips is
up dough and silicone grips). damage
batters much
easier and
quicker.
Use to grip  Scalloped ends hold Burn edges
and lift on tight
objects and  Rubberized handle Broken handle
keep your is comfortable and
hands and cool in your hands.
food safe and
whole.
8. Tong
Forming and Portioning Tools
1. Rolling Pin Use to shape  It has lighter weight Has crack
and flatten and easy to grip.
dough.
2. Bench or Dough Useful for  Have straight Deformed
Scraper getting any stainless steel
stuck-on flexible blades for
messes off simple, efficient
your counter, cutting.
band used for
portioning
dough.
Cooking Tools

6
1. Bakeware Consists of  Versatile, durable, Deformed
cooking handy, elegant
vessels and efficient 
intended for
use in an
oven.

Finishing, Cooling and Decorating Tools

1. Piping Bags and Cake  Piping bags are Torn paper bags
Tips decorating made of durable
tools used in materials and can be
adding used with a variety
designs and of tips.
decoration on
iced caked.
2. Pastry Brush Use for  Handle hardwearing Broken handle
applying and designed for
sauces and comfort of use
other liquids to
 Has firmly held Bristles fall out or
dishes before
bristles and flexible. loosen
and during the
cooking
process.
Essential Kitchen Tools and Equipment
1. Paring Knife A small,  Blades are simple, Dull blades
short-bladed sharp and precise
knife, used  Most grade knives Rusty
for intricate are high-carbon
cutting, stainless steel; they
peeling, don’t rust or
mincing, deteriorate.
dicing and  Light, comfortable Slip off
coring foods and balanced in your
like apples. hand.
2. Chef’s Knife With its broad  Made with blades Damage edge
and sharp that are either forged
blade, it is a or stamped.
multi-purpose
knife used for
a cutting and
chopping.
3. Serrated Knife Ideal for  Used much like a Dull and
cutting bread. small saw with a damaged
They're back-and-forth

7
distinguished motion
by the saw-
like
appearance
of the blade's 
edge. 
A durable  Keep counters clean Cracked wood
board on and provide an extra
which to layer, keeping
place marble and other
material for materials safe from
cutting. scrapes, scratches
and stains.
4. Chopping Board
5. Grater Also known  Easy to grip and has Dull blades
as a a comfortable handle
shredder, and sharp etched
used to grate blades.
foods into
fine pieces.
6. Vegetable Peeler It consist of a  Metal blade with a Dull and
metal blade slot sharp edge damaged
with a slot attached to a handle
sharp edge
attached to a
handle, used
to remove the
outer layer of
fruits and
vegetables. 
7. Can Opener A mechanical  Securely latches Dull
device used onto cans and cuts
to open tin through their lids
cans.  with utmost ease.
 Spinning knob is Loose bearing
comfortable to turn
and requires little
effort.
Importance of Safety Use of Tools and Equipment
Frequent use and continuous operation leads to bakery tools and equipment
failures which affects the overall productivity of the bakery. 
1. Great service

8
If the bakery is doing well, service and quality of baked products keep
customers happy and satisfied. However, these essential aspects of the
bakery are greatly impacted by the quality of essential baking tools and
equipment.
2. Sanitation
Sanitation is not only a major factor in food safety, it directly relates to
the longevity of the equipment like refrigerators and ovens. A cleaner
equipment will operate more reliably for a longer time than a neglected and
messy equipment.
3. Safety
Some kitchen tools and equipment are hazardous or dangerous and it
can do harm when not handled and stored properly.
4. Save energy costs
You should check whether or not your baking equipment is running as
efficiently as it could be. New machinery provides the best performance with
the lowest amount of energy consumption possible. If your oven is old or has
been treated roughly, it will not work as well as it should be working. It will
consume more electricity and put out less heat. Make sure to get your
equipment checked every once in a while to prevent unnecessary costs.

Safety Measures in the Use of Tools and Equipment

A well-equipped kitchen makes cooking easier, and knowing the best way to
use and care for your tools and equipment makes baking safer.
A. Inspect Your Tools and Equipment
Never use a damaged or defective tool and equipment. Here are some ways
to keep your ovens, mixers and other equipment functioning smoothly:
1) Follow a Regular Cleaning Schedule
Clean your baking equipment regularly. Equipment failure is usually
caused by a lack of cleaning. Not only it is unsanitary to leave particles of
flour, pieces of dough and baking oils in the machine, it can also cause a
buildup that impairs proper function. Make sure the equipment are cleaned
after every shift, and institute a weekly or monthly in-depth cleaning schedule.
2) Clean with the Right Products

9
Make sure you follow the manufacturer’s recommendations. Don’t try
out a new cleaning product until you’re sure it can be used with your baking
equipment. Many equipment warranties are conditional, based on whether
maintenance instructions were followed correctly. If it’s proven that the
equipment’s problems are due to user error, you could lose warranty
coverage.
3) Perform Preventive Maintenance
Inspect your equipment during the in-depth cleaning sessions
and check on all the visible parts. If you see that some pieces are worn, loose
or need oiling, take care of it right then. Taking care of the little issues will help
prevent larger problems.
4) Stock Up on Spare Parts
It’s not a bad idea to order backup spare parts for your oven or mixer.
Whether it’s a belt or blade, having a supply can help shorten the time your
bakery equipment is idle. You won’t have to wait for the part to arrive — you’ll
just have to call a repair service and hopefully get same-day results.
5) Follow Manufacturer Usage Instructions
Make sure you fully read the operational manual and closely follow the
manufacturer’s guidelines.
B. Pick the Right Tool
Make sure you are using the correct tool for the task at hand.
C. Wear Your Cooking Outfit (Apron and Hairnet)
To hygienically prepare food and prevent accident like burns.
D. Don’t Alter Your Tools
Never remove guards or disable safety devices on tools and equipment.
E. Handle with Care
All tools and equipment used in the kitchen area should be washed, rinsed,
and sanitized after each use to ensure the safety of food served. Make sure to
disassemble removable parts from equipment.
F. Unplug and Disconnect
Don’t leave electric power tools plugged in when not in use.
G. Keep Your Workspace Clean
A cluttered floor can lead to accidental trips or falls which can be extremely
dangerous when working with kitchen tools and equipment.

10
H. Get Trained Up
Make sure you are thoroughly trained on the proper use of the tools required
for the task at hand.
I. Store All Tools and Equipment Properly
Make sure tools and equipment are in their designated places. Put frequently
used items in conveniently accessible locations.

What’s More

Activity 2

Direction: From your answers in Activity 1, identify the given tools and equipment
presented through pictures if it is Functional or Non-Functional by checking the
appropriate column. Give a one sentence reason why it is considered Functional or
Non-Functional. Follow the format below. Write your answers in your TLE notebook.
Baking Tools and FUNCTIONAL NON- REASON/
Equipment FUNCTIONAL EXPLANATION
() (X)
Example: Rubber scraper Has firm handle and
 flexible edge.
1. Measuring
cup

2.Measuring cup

3.Measuring Spoons

4. Mi
xi ng

bowl
5.Bakeware

6. Patry blender

11
7. Rolling Pin

8.Grater

9. Can opener

10. Whisk

What I Have Learned

Activity 3: Fill in the blanks

Direction: Complete the sentence by filling in the blanks with the correct words
related to checking the condition of tools and equipment from the box. Write your
answers in your TLE notebook.

Example: Don’t leave electric power tools _________________in when not in use.
Answer: Don’t leave electric power tools plugged in when not in use.

1. Different tools perform different _________________.

2. The _________________ of identifying functional and non-functional tools

include visual inspection, functionality and performance.

3. A _________________ equipment will operate more reliably for a longer time

than a disused equipment.

4. The most important bakery equipment maintenance is to clean your baking

equipment _________________ .

5. In cleaning tools or equipment, make sure you follow the

_________________recommendations.

12
What I Can Do

Show that you learned something by doing this activity.

Activity 4
Direction:
1. Look inside your kitchen cabinet at home and list down at least five tools and
equipment you can find. Identify if the tools or equipment is functional or non-
functional.
2. For the non-functional tools that you find write opposite to it the defects. Write
your answers in your TLE notebook.
Tools and Equipment Functional Non-Functional Defects
Example: laddle  Broken handle
1.
2.
3.
4.
5.

Find out by accomplishing the Scoring Rubric honestly and sincerely.

SCORE
CRITERIA SCORE
EQUIVALENTS
1. Has listed 9 to 10 non-functional tools and was able 5 Excellent
to identify their defects correctly.
2. Has listed 7 to 8 non-functional tools and was able 4 Very Good
to identify their defects correctly.
3. Has listed 5 to 6 non-functional tools and was able 3 Good
to identify their defects correctly.
4. Has listed 3 to 4 non-functional tools and was able 2 Fair
to identify their defects correctly.
5. Has listed 1 to 2 non-functional tools and was able 1 Poor
to identify their defects correctly.

13
Assessment

Let us determine how much you already know about checking condition of
tools and equipment. Take this test. Write your answers in your TLE notebook.
Direction: Read each questions carefully and write the letter of the best answer.
1. Tools and equipment are identified according to .
A. Specification
B. Size
C. Brand
D. Price

2. This tool helps to cut fat into dry ingredients to create flaky biscuits, scones
and pie crusts.
A. Sifter
B. Potato masher
C. Pastry blender
D. Slotted spoon

3. The following tools are used for forming and portioning EXCEPT ONE;
A. Mechanical scoop
B. Rolling pin
C. Cookie cutter
D. Paring knife

4. Which of the following statement about maintenance of tools is NOT true?

A. Functional baking tools and equipment are what keeps production rolling.
B. Functional baking tools and equipment are what keeps the bakery open.
C. Maintenance is important to prolong the life of the tools and equipment.
D. Frequent use and continuous operation leads to equipment failures which
will not affect overall productivity of the bakery.

14
5. All of the following are characteristics of a good knife EXCEPT ONE;
A. Cuts food easier, quicker, neater, and with less chance of injury
B. Made of high-carbon stainless steel; they don’t rust or deteriorate
C. Metal structure continued up through the handle
D. Heavy and sturdy

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

7. Mr. Roldan opens a bakery recently. What tip on the use of equipment would
you give him so that he could get the most for his money?
A. Make sure to get the equipment checked every year
B. Never use a damaged or defective tool and equipment.
C. Make sure he uses the correct tool for the task at hand.
D. Try out a new cleaning product for the equipment he uses

8. Which safety measure in the use of baking tools and equipment does the
situation applies? “Electric power tools were unplugged when not in use.”
A. Pick the right tools
B. Don’t alter your tools
C. Handle with care
D. Unplug and disconnect

9. It's best to use mixing bowls made of glass or a nonreactive material like
.
A. Plastic
B. Aluminium
C. Stainless steel
D. Brass

15
10. Electric or handheld mixing and blending tool has
_________________removable metal beaters and variable speeds. 
A. 1
B. 2
C. 3
D. 4

11. This was done to prolong the life and use of the tools and equipment.
A. Care
B. Check
C. Maintenance
D. Repair

12. A well-equipped kitchen makes cooking easier and knowing the best way to
use and care for your tools makes baking _________________.
A. Fun
B. Safer
C. Enjoyable
D. Happy

13. It is not only major factor in food safety but it also relates to the longevity of
the equipment.
A. Sanitation
B. Disinfectant
C. Purifier
D. Sterilization

14. Most kitchen tools and equipment are _________________ and it can do
harm when not handled and stored properly.
A. Hazardous
B. Made of metal
C. Expensive
D. Useful

16
15. A cluttered _________________ can lead to accidental trips or falls which can
be extremely safe when working with kitchen tools and equipment.
A. Room
B. Wall
C. Table
D. Floor

Additional Activities

Activity 5
Direction: Which safety measures in the use of baking tools and equipment do the
following pictures apply? Select a letter of your answer from the box and write it in
your TLE notebook.

A. Inspect Your Tools And Equipment

B. Get Trained Up
C. Follow a Regular Cleaning Schedule
D. Keep Your Workspace Clean
E. Store All Tools And Equipment Properly
F. Don’t Alter Your Tools
G. Unplug And Disconnect
H. Wear Your Cooking Outfit
I. Pick The Right Tool
J. Handle With Care

______ 1. ______ 2.
https://www.pxfuel.com/en/free-photo-qgbjt https://tinyurl.com/yd9o9u4n

______ 3. ______ 4.

17
https://tinyurl.com/yatte7sr https://tinyurl.com/y8zkjsb8

______ 5. ______ 6.
https://pixabay.com/photos/dough-rolling-pin-pasta-cool-4649764/ https://tinyurl.com/ycanm2qh

______ 7. ______ 8.
https://www.freepik.com/free-photo/young-male-baker-taking-out- https://tinyurl.com/y88xfl8k
with-wooden-shovel-freshly-baked-bread-from oven_4765105.htm

______ 9. ______ 10.

https://videohive.net/item/adult-white-male-in-chef-suit- https://www.pikrepo.com/fjgbx/white-and-
brown- on-black-background-shows-sign-with-hands-perfectly/22639110 wooden-kitchen-cabinet

Congratulations! You have successfully completed Module 4 Check the

Condition of Tools and Equipment. Please proceed to Module 5 and learn
about Basic Preventive Maintenance.

Answer Key

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References

BOOKS

CBLM, Bread and Pastry Production, TESDA region10

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K-12 Basic Education Curriculum Technology & Livelihood Education Learning
Module in Bread and Pastry Production Exploratory Course Grades 7 & 8.
K-12 Basic Education Curriculum Technology & Livelihood Education Curriculum
Guide Exploratory Course on Bread and Pastry Production.

ELECTRONIC RESOURCES

Beck, Andrea. “These 21 Baking Tools Are Absolutely Essential.” Better Homes &
Gardens. Accessed May 23, 2020. https://www.bhg.com/recipes/how-
to/bake/essential-baking-tools/.

“Baking Tools Guide.” Food Network. Accessed May 23, 2020.

https://www.foodnetwork.com/recipes/packages/baking-guide/baking-tools-and-
equipment-guide.

Admin. “5 Great Bakery Equipment Maintenance Tips.” Stratton Sales. admin

https://www.strattonsales.com/wp-content/uploads/2019/01/stratton-logo-Header-
e1547676694271.png, May 16, 2019. https://www.strattonsales.com/5-great-bakery-
equipment-maintenance-tips/.

“Kitchen Knife.” Wikipedia. Wikimedia Foundation, June 10, 2020.

https://en.wikipedia.org/wiki/Kitchen_knife.

Moses, Josh. “The Single Most Important Kitchen Tool.” HuffPost. HuffPost,
December 7, 2017. https://www.huffpost.com/entry/misen-chefs-knife_b_8339076.

Jacob, Avlya. “Five Key Steps to Opening a Successful Bakery”. Accessed June 11,
2020. https://www.ordermentum.com/blog/five-key-steps-to-opening-a-successful-
bakery.

Furgison, Lisa, Angelique O'Rourke, Briana Morgaine, Olga Mykhoparkina, and

Candice Landau. “The Baker's Guide to Opening a Successful Bakery.” Bplans Blog,
September 10, 2019. Accessed June 11, 2020. https://articles.bplans.com/the-
bakers-guide-to-opening-a-successful-bakery/.

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Dr. Joy Kenneth Sala Biasong. “K To 12 Bread and Pastry Learning Module.”
LinkedIn SlideShare, June 16, 2013. https://www.slideshare.net/kenjoyb/k-to-12-
bread-and-pastry-learning-module.

PICTURES

“Kitchen, Interior, Home, Design, Architecture, Luxury, White, House, Decor, Floor.”
Pxfuel. Accessed July 13, 2020. https://www.pxfuel.com/en/free-photo-qgbjt.

https://get.pxhere.com/photo/working-person-restaurant-dish-food-cooking-culinary-
kitchen-professional-baking-cuisine-bakery-preparation-cook-dumplings-inside-
women-baker-preparing-food-processing-pastry-chef-south-korea-sense-culinary-art-
1355054.jpg

https://pixabay.com/photos/dough-rolling-pin-pasta-cool-4649764/

“1.2.Mujer Con Guantes Amarillas Limpiando - Agencia De Empleadas De Hogar y

Servicio Doméstico En MADRID - CasaLista.” Una Agencia de Servicio Doméstico
autorizada por el Ministerio de Empleo y Seguridad Social y miembro de ANC
(Asociación Nacional de Agencias de Colocación), April 10, 2017.
https://casalista.com/nomina-empleada-de-hogar/nuevas-bases-de-cotizacion-para-
las-empleadas-de-hogar-en-2017/attachment/1-2-mujer-con-guantes-amarillas-
limpiando/.

https://pixabay.com/photos/kitchen-equipment-tools-household-3170384/

“Royalty-Free HD Domestic Kitchen Photos.” Pikrepo. Accessed July 14, 2020.

https://www.pikrepo.com/search?q=domestic+kitchen.

“Download Young Male Baker Taking Out With Wooden Shovel Freshly Baked
Bread From The Oven for Free.” Freepik, June 14, 2019.
https://www.freepik.com/free-photo/young-male-baker-taking-out-with-wooden-
shovel-freshly-baked-bread-from-oven_4765105.htm.

“Adult White Male in Chef Suit on Black Background Shows Sign with Hands
Perfectly.” VideoHive, October 27, 2018. https://videohive.net/item/adult-white-male-
in-chef-suit-on-black-background-shows-sign-with-hands-perfectly/22639110.

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For inquiries or feedback, please write or call:

Department of Education – Bureau of Learning Resources

Zone 1, DepEd Building Masterson Avenue, Upper Balulang
Cagayan de Oro City, 9000
Telefax: (088) 880 7072
E-mail Address: [email protected]

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