TLE-BPP 8-Q1-M1.pdf

Technology and Livelihood Education 8 Quarter Exploratory Course in 1 Bread and Pastry Productions Technology and Livelihood Education – Grade 8 Quarter 1 – Module 1: Baking Tools and Equipment: Baking Pans and Cutting Tools First Edition, 2020...

Technology and Livelihood Education 8 Quarter Exploratory Course in 1 Bread and Pastry Productions Technology and Livelihood Education – Grade 8 Quarter 1 – Module 1: Baking Tools and Equipment: Baking Pans and Cutting Tools First Edition, 2020 Republic Act 8293, Section 176 states that no copyright shall subsist in any work of the Government of the Philippines. However, prior approval of the government agency or office wherein the work is created shall be necessary for exploitation of such work for profit. Such agency or office may, among other things, impose as a condition the payment of royalties. Borrowed materials (i.e., songs, stories, poems, pictures, photos, brand names, trademarks, etc.) included in this module are owned by their respective copyright holders. Every effort has been exerted to locate and seek permission to use these materials from their respective copyright owners. The publisher and authors do not represent nor claim ownership over them. Published by the Department of Education - Schools Division of Pasig City Development Team of the Self-Learning Module Writer: Vaneza Z. Cabuello Content Reviewer: Priscilla L. Villanueva and Perlie O. Galang Technical Reviewer: Glenda B. Mira Illustrator: Layout Artist: Management Team: Ma. Evalou Concepcion A. Agustin OIC-Schools Division Superintendent Aurelio G. Alfonso EdD OIC-Assistant Schools Division Superintendent Victor M. Javeña EdD Chief, School Governance and Operations Division and OIC-Chief, Curriculum Implementation Division Education Program Supervisors Librada L. Agon EdD (EPP/TLE/TVL/TVE) Liza A. Alvarez (Science/STEM/SSP) Bernard R. Balitao (AP/HUMSS) Joselito E. Calios (English/SPFL/GAS) Norlyn D. Conde EdD (MAPEH/SPA/SPS/HOPE/A&D/Sports) Wilma Q. Del Rosario (LRMS/ADM) Ma. Teresita E. Herrera EdD (Filipino/GAS/Piling Larang) Perlita M. Ignacio PhD (EsP) Dulce O. Santos PhD (Kindergarten/MTB-MLE) Teresita P. Tagulao EdD (Mathematics/ABM) Printed in the Philippines by Department of Education – Schools Division of Pasig City  Quarter 1 Self-Learning Module1 Baking Pans and Cutting Tools Introductory Message For the facilitator: Welcome to the Bread and Pastry Production 8 Self Learning Module on Baking Pans and Cutting Tools! This Self-Learning Module was collaboratively designed, developed and reviewed by educators from the Schools Division Office of Pasig City headed by its Officer-in-Charge Schools Division Superintendent, Ma. Evalou Concepcion A. Agustin, in partnership with the City Government of Pasig through its mayor, Honorable Victor Ma. Regis N. Sotto. The writers utilized the standards set by the K to 12 Curriculum using the Most Essential Learning Competencies (MELC) in developing this instructional resource. This learning material hopes to engage the learners in guided and independent learning activities at their own pace and time. Further, this also aims to help learners acquire the needed 21st century skills especially the 5 Cs, namely: Communication, Collaboration, Creativity, Critical Thinking, and Character while taking into consideration their needs and circumstances. In addition to the material in the main text, you will also see this box in the body of the module: Notes to the Teacher This contains helpful tips or strategies that will help you in guiding the learners. As a facilitator you are expected to orient the learners on how to use this module. You also need to keep track of the learners' progress while allowing them to manage their own learning. Moreover, you are expected to encourage and assist the learners as they do the tasks included in the module.  For the Learner: Welcome to the Bread and Pastry Production 8 Self-Learning Module on Baking Pans and Cutting Tools! This module was designed to provide you with fun and meaningful opportunities for guided and independent learning at your own pace and time. You will be enabled to process the contents of the learning material while being an active learner. This module has the following parts and corresponding icons: Expectations - These are what you will be able to know after completing the lessons in the module Pretest - This will measure your prior knowledge and the concepts to be mastered throughout the lesson. Recap - This section will measure what learnings and skills that you understand from the previous lesson. Lesson- This section will discuss the topic for this module. Activities - This is a set of activities you will perform. Wrap Up- This section summarizes the concepts and applications of the lessons. Valuing-this part will check the integration of values in the learning competency. Post-test - This will measure how much you have learned from the entire module.  EXPECTATIONS At the end of the lesson, you should be able to: 1. name the different baking pans and cutting tools used in baking; 2. match tools according to their use/s; and 3. recognize the importance of baking pans and cutting tools in baking. PRETEST Directions: Match the descriptions on Column A with Column B. Write the letters only. COLUMN A COLUMN B ___1. It is a flat pan with a long handle a. muffin pan usually has non-stick surface. b. chopping board ___2. It is used in baking cake rolls. c. pastry wheel ___3. It has 6 to 12 round pockets used in baking cupcakes. d. griddle pan ___4. It is used in baking cakes such as e. tube center pan angel cakes. f. paring knife ___5. It has a decorative indented curvature and tube in the center. g. pastry blender ___6. It is used to protect the surface when h. bundt pan slicing or cutting food. i. kitchen shears ___7. It is used for peeling, mincing and cutting small ingredients. j. jelly roll pan ___8. It is used to cut food/ingredients for preparation. ___9. It is used in scoring, marking and cutting dough ___10. It is used in cutting solid fat for easy blending.  LESSON BAKING TOOLS AND EQUIPMENT: CLASSIFICATION AND ITS USES BAKING PANS AND CUTTING TOOLS Baking pans – are used to hold runny batters, such as cake batter and thick solid masses of food. It is available in a variety of sizes, materials, surface textures, and colors. 1. Baking sheet – also known as sheet pan, ¾ inch deep and is used to bake products that are thick or stiff enough to stand on their own like cookies or biscuits. 2. Bundt pan - heavy-walled baking pan formed with a decorative indented curvature and a hollow tube in the center. It is used in baking elegant cakes. The tube in the center allows the cake to bake evenly. 3. Cake pans – comes in different sizes and shapes used in baking cakes like chiffon cakes 4. Custard Cup – it is used to bake custard, usually made of glass or porcelain. You can remove the custard in the cup or serve it directly. 5. Griddle pans – a flat pan with a long handle designed to be place over stovetop or burners to cook food 6. Jelly roll pan - it is similar to baking sheet but usually 1 inch deep used in baking cake rolls 7. Loaf pan – it is rectangular in shape and deep walled used to bake single loaf of bread 8. Macaroon molders – it has 24 small formed cups used for baking coconut macaroons  9. Muffin pan – it typically has 6 or 12 individual round pockets or holders connected to the tin and formed in the shape of a muffin or cupcakes 10. Pop over pan – specifically designed to hold popover batter, as it bakes, the batter “pops” up and over the cup 11. Tube center pan – it has a tube in the center that allows uniform baking. It is used for baking cake such as angel cake or sponge cake Cutting tools – used for cutting, peeling or chopping ingredients 1. Biscuit and Doughnut Cutter – typically made form stainless or plastic, used to cut evenly the doughnut or cookies dough before baking 2. Chopping boards – a hard surfaced kitchen tool usually made of wood or plastic in which foods are cut or sliced. 3. Kitchen shears – more versatile than a standard scissors are used to cut foods/ingredients for preparation 4. Paring Knife – a small knife typically 3-5 inches in length used for peeling or mincing and cutting small ingredients 5. Pastry blender – also called pastry cutter, used to cut butter or solid fat to easily blend in flour for making pastry dough 6. Pastry wheel – a single wheel that are wooden or metal, the wheel has a straight edge for scoring, marking, and cutting the dough.  ACTIVITIES Directions: Identify the tool/s in the picture. Write the name and uses on the space provided. 1. 6. 2. 7. 3. 8. 4. 9. 5. 10. WRAP-UP POST CARD: Your classmate is absent for today. Write a post card to your classmate that will explain the key ideas presented in the today’s lesson. MESSAGE NAME OF CLASSMATE ADDRESS  VALUING REFLECTION Selecting the proper baking pan and using the correct cutting tool is essential for achieving the right consistency, flavor, and appearance of your baked goods. What could possibly happen if we don’t’ select the proper baking pan? POSTTEST Directions: Match the description on Column A with Column B. Write the letters only. COLUMN A COLUMN B ___1. It is a flat pan with a long handle a. pastry blender usually has non-stick surface. b. paring knife ___2. It is used in baking cake rolls. c. jelly roll pan ___3. It has 6 to 12 round pockets used in baking cupcakes. d. kitchen shears ___4. It is used in baking cakes such as e. tube center pan angel cakes. f. chopping board ___5. It has a decorative indented curvature and tube in the center. g. muffin pan ___6. It is used to protect the surface when h. Bundt pan slicing or cutting food. i. griddle pan ___7. It is used for peeling, mincing and cutting small ingredients. j. pastry wheel ___8. It is used to cut food/ingredients for preparation. ___9. It is used in scoring, marking and cutting dough ___10. It is used in cutting solid fat for easy blending. 2020. https://tinyurl.com/y7mqnwqo. Infospace.com. “cutting tools - Infospace Images Search.” accessed June 5, 2020. https://tinyurl.com/y9an8tb6. Infospace.com. “baking pans - Infospace Images Search.” accessed June 4, 2019, video, 5:12, https://www.youtube.com/watch?v=KSBiuLpBydI&t=46s Maestros World, "Baking Tools and Equipment for Beginners", November 13, Teresita M. Jatayna, Bread and Pastry Production NC II, 7-12. References PRE-TEST POST TEST 1. d 1. i 2. j 2. c 3. a 3. g 4. e 4. e 5. h 5. h 6. b 6. f 7. f 7. b 8. I 8. d 9. c 9. j 10. g 10. a ACTIVITIES 1. custard cup – used in baking custards 2. pop over pan – used in baking pop overs 3. muffin pan – used in baking muffin or cupcakes 4. tube center pan – used in baking angel cakes/sponge cakes 5. Bundt pan – used in baking elegant cakes 6. pastry wheel – used in cutting, scoring and marking dough 7. kitchen shears – used in cutting food/ingredients for preparation 8. chopping board – used to protect surface when slicing or cutting food 9. paring knife – used to peel or slice fruits and vegetables 10. doughnut cutter – used to cut desired shape for doughnuts KEY TO CORRECTION