Republic of the Philippines
DEPARTMENT OF EDUCATION
Region VII, Central Visayas
DIVISION OF CITY SCHOOLS
City of Naga, Cebu Division
__________________________________________________________________________________________________
GRADE 12 - ADM LEARNING RESOUCE IN BREAD AND PASTRY
PRODUCTION NC II
(Quarter 1 - Week 3 & 4)
WHAT I NEED TO KNOW
Welcome to this modular training in Bread and Pastry Production NCII, Quarter 1 Week 3 which is all
about sanitation and worker’s personal hygiene, baking tools and utensils and equipment in baking. We hope
that you are excited and eager to learn and familiarize the things which are very important in baking.
LEARNING OBJECTIVES:
At the end of this Lesson, you should be able to:
Identify the appropriate equipment according to required bakery products and standard operating
products;
Explain the workers personal hygiene;
Practice personal hygiene in the work place.
WHAT I KNOW
Now that you have the knowledge with what awaits you in this module, it is now time to test yourself on how
ready you are.
A. Below are jumbled letters. Write the correct spelling opposite the
scrambled letters. Write your answer in the space provided.
1. TIONNIASTA - __________ 6. NLEAC - __________
2. OOLTS NAD SLISNETU - __________ 7. GNIKBA - __________
3. LANOSPER HYNEGIE - __________ 8. PEMETTRUERA - __________
4. CIAFILTEIS - __________ 9. RIABACET - __________
5. SAFEYT - __________ 10. BOLATORAYR - __________
B. TRUE OR FALSE. Read the following statements carefully. Write the word CORRECT if the
Statement is right and INCORRECT if it is wrong practices of workers
personal hygiene.
_____11. Hands should be unclean and nails are long.
_____12. Keep sick persons out of the kitchen.
_____13. Use the appropriate work outfit. People who work in the kitchen should wear
suitable, clean and freshly ironed aprons. Aprons protect the body from burns and
scalds and from food stain. Headbands are used to prevent loose hair from
dropping into the food and also absorb sweat on head.
_____14. Remove jewelries and accessories before starting to work.
_____15. Clean as you go.
WHAT IS IN
Do you still remember the different ingredients in baking?
If yes, Write at least 5 sentences on the major ingredients in baking in the spaces below.
1.) ________________________________________________________________________
________________________________________________________________________
________________________________________________________________________
2.) ________________________________________________________________________
________________________________________________________________________
________________________________________________________________________
3.) ________________________________________________________________________
________________________________________________________________________
________________________________________________________________________
4.) ________________________________________________________________________
_________________________________________________________________________
_________________________________________________________________________
5.) ________________________________________________________________________
_________________________________________________________________________
_________________________________________________________________________
WHAT’S NEW
MATCH ME!
Title of the Activity: MATCHING TYPE!
Materials: Pictures of the different tools, utensils and equipment in baking.
Procedure:
1. Study the different pictures below and identify each pictures.
2. Match column A to B of the different tools, utensils and equipment used in baking.
3. Write your answer in a separate sheet of paper.
COLUMN A COLUMN B
1. A. Electric Mixer
https://bit.ly/34Dgsio
2. B. Oven
https://bit.ly/35MoxjQ
3. C. Dry Measuring Cup
https://bit.ly/3e8O1vz
4. D. Mixing Bowl
https://bit.ly/2HJkCwp
5. E. Rolling Pin
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WHAT IS IT
SANITATION
Sanitation means keeping bacteria down to a small number as possible through personal hygiene and proper
food handling. It also means keeping the food at the appropriate temperature so bacteria already present do
not have a chance to multiply.
Sanitary measures include personal hygiene, keeping food, equipment and the work area clean. Unsanitary
practices and improper handling of food may result to food contamination or infection, poisoning and death.
Workers Personal Hygiene
Remove jewelries and accessories before starting to work.
Hands should be clean and nails cut short.
Use the appropriate work outfit. People who work in the kitchen should wear suitable, clean and
freshly ironed aprons. Aprons protect the body from burns and scalds and from food stain. Headbands
are used to prevent loose hair from dropping into the food and also absorb sweat on head.
Keep sick persons out of the kitchen.
Facilities
Sanitize all laboratory equipment, tools and utensils thoroughly before and after use.
Air dry all equipment, tools and utensils to avoid build up of dust and rust corrosion.
Dispose of garbage properly everyday so as not to invite rodents and insects.
Practical Ways of Keeping Food Clean
Food should be handled with clean hands.
Avoid sneezing and coughing when handling food.
Utensils that fall on the floor should be washed well before using them again.
Store food supplies in a clean, dry place to maintain its freshness.
Clean cans, bottles and bags containing ingredients before opening.
Keep dry and liquid ingredients in a sealed container. Check for its safety from time to time.
Separate fresh vegetables from old ones before storing.
Keep food at a suitable temperature. Bacteria multiply fastest between 15°C and 52°C (60°F and
125°F). Keep hot food hot until served. "Hot" means above 60°C (140°F), where bacteria can no longer
grow. Keep cold food cold until served. "Cold" means below 4°C (40°F), at refrigerator temperature or
below.
Keeping the Work Laboratory Area Clean
Keep the floor area clean and free from waste, water and grease.
Keep cabinets dry, clean and closed tightly to keep away rodents and insects.
Check and clean the dishwashing area whenever needed.
Clean the tables after using them.
Safety Precautions in the Kitchen
Observance of safety precautions promote work efficiency and prevent accidents. Occasionally, accidents do
happen. It is important that you keep calm so you can take proper actions. Accidents are caused either by
people themselves or by hazardous environment or defective equipment.
Factors that Contribute to Successful Baking
Baking requires accuracy. Any deviation from the measurement, procedure, and type of ingredient may
greatly affect the baked products. Beginners in baking should observe the correct practices in preparation to
achieve the desired results.
The Use of Quality Ingredients
Always use high quality dry and liquid ingredients, minor baking ingredients, shortening and fresh eggs. Use
ingredients indicated in the recipe. Refrain from substituting ingredients.
The Use of Appropriate Tools and Utensils
Utilize standard measuring cups, glass and spoons for best results. Mixing bowls should be large enough to
allow proper mixing of ingredients to produce dough and batter. Use a pastry blender or two knives when
cutting shortening into flour.
Appropriate use of tools and utensils promote work efficiency and effectiveness.
Following Correct Procedures
Study and follow the recipe accurately. It is important to understand the recipe first then to assemble all the
needed ingredients, tools and utensils before starting to bake. Follow the step-by-step procedure accurately.
Pre-heat the oven. If a thermostat is defective or not available use an oven thermometer to check the baking
temperature.
Measure ingredients accurately. Do not change the specified amount of ingredients. Any change in the
amount of ingredients may result in failure to achieve the desired effect or expected consistency of the
mixture.
Observe correct hand and mixing techniques. Wrong mixing techniques such as over-mixing, under-mixing,
under-beating, or overbeating of eggs, and insufficient creaming will result in poorly baked goods.
Make use of the type of pan specified in the recipe. Measure its length, width, and inside depth. Find out in the
recipe if the pan(s) should or should not be greased or lined with wax paper.
Follow the specified baking time and temperature stated in the recipe. Place the baking pan at the center of
the oven and avoid opening the oven door until baking is done.
MEASURING UTENSILS
LIQUID-MEASURING CUP - a transparent cup calibrated to indicate the amount of liquid.
https://bit.ly/37QMERm
DRY-MEASURING CUP - is a set of marked cups used to measure dry ingredients such as flour and sugar. They
are either made of plastic, aluminum, or stainless steel.
https://bit.ly/34Dgsio
MEASURING SPOONS - a set of spoons used to measure small amounts of ingredients.
https://bit.ly/3ozd6Vn
DIETETIC SCALE - is an instrument used to measure the weight of the items or ingredients.
https://bit.ly/37PzOTi
MIXING, BLENDING, and CUTTING UTENSILS
DOUGH CUTTER - a tool with a sharp edge used to cut dough.
https://bit.ly/2HzGvyj
FLOUR SIFTER - used in sifting coarse or dry ingredients such as flour and sugar.
https://bit.ly/3jE7mGb
ELECTRIC MIXER - a motor powered device used to stir and blend mixtures used in baking.
https://bit.ly/2HJkCwp
GRATER - tool used to grate food into finer form.
https://bit.ly/2TAmmKM
MIXING BOWL - a hollow dish where ingredients for baking are mixed.
https://bit.ly/35MoxjQ
ROLLING PIN - a solid elongated wood with handles at both ends that is used to flatten dough or pastry.
https://bit.ly/3e8O1vz
ROTARY EGG BEATER - a handheld device for beating eggs, cream, and other liquids.
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RUBBER SCRAPER - a tool used, for mixing and scraping mixture on the side of a bowl.
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SPATULA - a flat, thin and blunt metal used for leveling-off dry ingredients and spreading icing and frosting on
cakes.
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WOODEN SPOON - a tool used for mixing and stirring flour mixtures.
rb.gy/wal0ta
BAKING UTENSILS
OVEN - an equipment used for baking, heating, or drying foods
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BAKING PAN- an aluminum or tempered glass dish, rectangular or square in form used for baking cakes
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MUFFIN PAN - an aluminum rectangular or square pan with hallow rounded
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COOKIE or BAKING SHEET - is a flat aluminum sheet used for baking cookies
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WHAT’S MORE
Arrange the following procedures in baking. Use A for the first step, B for second and so on. Write your answer
in your test notebook.
______1. Pre-heat the oven.
______2. Follow the specified baking time and temperature.
______3. Make use of the type of pan specified in the recipe.
______4. Observe correct hand and mixing techniques.
______5. Study and follow the recipe accurately.
______6. Measure ingredients accurately.
WHAT I HAVE LEARNED
Now that you learned already the different tools, utensils and equipment in baking. Write your generalization
on how importance these things when it comes to producing baked products at least 5. Write your answer in a
separate sheet of paper.
1.______________________________________________________________
2.______________________________________________________________
3.______________________________________________________________
4.______________________________________________________________
5.______________________________________________________________
WHAT I CAN DO
FIELD TRIP TO A BAKESHOP
Title of the Activity: FIELD TRIP TO A BAKESHOP
Materials: Pen and Paper
Procedure:
1. In the bakeshop near you observe and write a narrative report of your observation to the following
questions below and write your narrative report in a short bond paper.
In a field trip to a baking shop, observe the following:
1. How do the bakers work?
2. Do they practice cleanliness and sanitation?
3. Do they have PPEs?
3. Write a narrative report of your observation.
4. You will be rated on the following criteria:
Reminders:
Please observed proper cleanliness and sanitation.
Wear your PPE’s
Wear Mask
Observed social distancing and other health protocols and precautionary measures.
CRITERIA 4 3 2 1
Clarity Exceptionally Generally Lacks clarity Unclear cannot
clear and easyclear and and difficult to be understand
to understand quite easy understand
to
understand
Comprehensiveness Thorough and Substantial Partial or not Misunderstanding
comprehensive Explanation comprehensive or serious
explanation Explanation misconception on
the explanation
Relevance Highly relevant Generally Somewhat Irrelevant
relevant relevant
POST ASSESSMENT
Since baking is fun and you already done visiting a bakeshop in your area, Answer the following questions that
you can surely relate and see yourself many years from now.
1. How was your field trip in a bakeshop? Write your experience in a 1 whole sheet of paper
2. Do you see yourself 4 to 6 years from now as a baker or pastry chef? Explain.
ADDITIONAL ACTIVITIES
Something to do!
1. Look around your kitchen area and see some of the baking tools, utensils and equipment that is alike on the
discussion you are reading above.
2. Identify and classify the baking tools, utensils and equipment found in your house.
3. Select at least 5 tool and/or equipment. Make a video in its proper use and care.
RUBRICS FOR SCORING
Point
5 Observed the proper way of demonstrating
proper use of tool and equipment with no
mistake.
4 Observed the proper way of demonstrating
proper use of tool and equipment with 1
mistake.
3 Observed the proper way of demonstrating
proper use of tool and equipment with 2
mistakes.
2 Observed the proper way of demonstrating
proper use of tool and equipment with 3
mistakes.
1 Observed the proper way of demonstrating
proper use of tool and equipment with 4
mistakes.
