Republic of the P hilippines

Depart me nt of E ducation
Region IX ,Za mbo anga Penin sula
Division of Zamb oanga Sibuga y
Makilas Nationa l High School

TITLE CARD

Presented to:
DEPED
Zamboanga Sibugay

Presented by:
LEILANI R. BERMUDEZ
School Year: 2016-2017

A strategic Instructional Material was created to facilitate students learning especially those who are
in greatest need when it comes to academic performance and achievement.
 GUIDE CARD

In this material, you will be able to

know and familiarize on the uses
and classifications of baking tools
& equipments.
Find out how much you can
remember by doing this activity.

CONTENT CARD 3-6

ACTIVITY CARD

a. Activity 1 7

b. Activity 2 8

ASSESSMENT CARD

a. Assessment 1 9

b. Assessment 2 10

Enrichment Card 1 11

Answer Card 12

Reference Card 13

CONTENT CARD

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Baking can be a lot of fun, but without the right
equipment, it will only cause you a lot of headaches.
Just as a mechanic requires the proper tools for
fixing a car, youre going to need the proper tools for
your baked goods. If youre just getting into the
baking scene, check out the list below, and make sure
you have these tools in your kitchen. Youre going to
need them if you plan to make any kind of baked
good.

Measuring Tools
Spoons, cups, bowls. Measuring tools in a number of
different materials and sizes, and its important that you
have a set. Youre going to need them to measure out your
wet and dry ingredients. It might cost you a pretty penny,
but you should definitely purchase good quality ones that
will last you. Some great brands to consider are Cuisipro,
King Arthur Flour, Anchor Hocking, and Pyrex.

Baking Pans

When putting your baked goods in the oven, youre going to need a pan
to place them in or on. Stoneware is an excellent choice, but it does
need to be preheated for best results. Aluminum pans are another great
choice. Youre going to want a number of different pans. There are
cookie sheets, brownie pans, circular pans, square pans, rectangle pans, and specialty
shapes. Dont forget pie pans too.

Mixers

If you would prefer to mix your baked goods by hand, I applaud you.
Few people mix by hand now because it can take more time and
energy than most of us have now. However, if you plan to make a lot
of baked goods you probably want to consider purchasing an electric mixer.

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CONTENT CARD

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CONTENT CARD

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 ACTIVITY CARD

Ex.
__c___1. Measuring Cups
_______2. Measuring Spoon
_______3. Mixing Bowl
_______4. Electric Mixer
_______5. Paring Knife
_______6. Utility tray
_______7. Weighing Scale
_______8. Wooden Spoon
_______9. Tube Center Pan
_______10. Rack Oven

a c b e
. .
f g i
d
. h
j

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ACTIVITY CARD

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ASSESSMENT CARD

Assessment 1
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 cups cake flour 1 cup 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.
6. Bake at 375 for 20 to 30 minutes.
7. Cool the cake, invert and the paper lining.

List down the tools and equipment needed.

1. ____________________
2. ____________________
3. ____________________
4. ____________________
9.______________________
5._____________________
6._____________________
7._____________________
8._____________________
10._____________________

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ASSESSMENT CARD

Assessment 2
Classify the following tools based on their usage. Write the letter of your
answer in the space before the number.
A. Baking Equipment D. Cutting
B. Preparation E. Measuring
C. Mixing F. Baking Pans

_________1. Custard cups _________9. Spatula

_________2. Flour Sifter
_________3. Rack Oven
_________4. Wooden Spoon
_________5. Muffin pan
_________6. Grater
_________7. Measuring spoon
_________8. Electric Handy Mixer
_________10. Paring Knife
_________11. Rolling Pin
_________12. Weighing Scale
_________13. Cutting Shears
_________14. Custard Cups
_________15. Rubber Scrapper

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 ENRICHMENT CARD
DIRECTION:
Match Column A with Column B. Write the letter of the correct answer before the number.
________1. Rack Oven
________2. Weighing Scale
________3. Spatula
________4. Wire whisk
________5. Wooden Spoon
________6. Utility tray
________7. Cookie Press
________8. Muffin Pan
________9. Custard Cup
________10. Loaf Pan
________11. Tong
________12. Flour sifter
________13. Grater
________14. Pastry brush
________15. Rubber scrapper
a. is used to measure ingredients in large quantities.
b. are used to remove muffins and molded cookies
from pans, for icing or frosting cakes.
c. is used to beat or whip egg whites or cream.
d. is a large oven into which entire racks full of sheet
pans can be wheeled for baking.
e. used to hold ingredients together.
f. is used to mold and shape cookies.
g. is also called mixing spoon and used for different
types of mixing.
h.is used for baking individual custard.
i. is used to bake loaf bread.
j. has 12 formed cups for baking muffins and cup
cakes.
k. used in greasing pans.
l. used to remove bits of food inside the bowl.
m. used to easily grab and transfer larger food items.
n. used to grate cheese, chocolate and etc.
o. used for sifting flour.
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 ANSWER CARD
ANSWER KEY:
GUIDE CARD

ACTIVITY 1 ACTIVITY 2
1. C 1. Spatula
2. G 2. rubber scrapper
3. B 3.rolling pin
4. I 4. Grater
5. J 5. Loaf pan
6. F 6. Custard cup
7. A 7. Wire whisk
8. D 8. Wooden spoon
9. H 9. Cookie press
10.E 10. Mixing bowl
11. measuring spoon
12. flour sifter
13. rack,oven
14. egg beater
15. weighing scale

ASSESSMENT CARD 1 ASSESSMENT CARD 2 ENRICHMENT CARD

1. flour sifter 1. A 1. D
2. mixing bowl 2. B 2. A
3. rubber scrapper 3. A 3. B
4. electric mixer/ egg beater 4. B 4. C
5. measuring spoon 5. F 5. G
6. measuring cup 6. B 6. E
7. oven 7. E 7. F
8. timer 8. C 8. J
9. spatula 9. B 9. H
10. baking pan/ loaf pan 10. D 10. I
11. B 11. M
12. E 12. O
13. D 13. N
14. F 14. K
15. C 15. L

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REFERENCE CARD

SEDP Series, Home Technology Food Management & Services,

pp. 45-50

Dr. Nerisa B. Viola, Instructional Material in Baking

pp. 23-24

Module in Bread and Pastry Grade 7&8

pp.7-17

http://ph.jobsdb.com/PH/EN/V6HTML/Home/inside-

http://www.infospace.com/search/images

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