THIRD QUARTER TLE 8 March 30-April 6, 2021
Mindanao State University
BINIDAYAN COMMUNITY HIGH SCHOOL
Pagalamatan, Binidayan Lanao Del Sur
(School ID No. 600166)
TLE
3rd Quarter
LESSON 2: Use of Tools and Baking Equipment: Performing Mensuration and Calculation
At the end of the lesson, you should be able to:
Name the preparatory and measuring tools used in baking;
Identify the tools according to their uses.
discuss the table of weights and measures in baking;
convert one unit of measurement to another
L 2.1 PREPARATORY TOOLS AND MEASURING 8. Rolling pin – it is cylindrical in shape used to roll out various
TOOLS types of dough when making food items such as bread, pastries and
cookies
1. Flour sifter – it has a mesh bottom used to sift dry ingredients like
flour or powdered sugar
9. Spatula –is built with a thin, flexible stainless-steel blade and
comes in different sizes; small spatulas used to remove muffins and
molded cookies; large spatula used for icing or frosting cakes;
flexible blade is used for various purposes.
2. Grater – usually made of stainless steel and is used to grate
cheese, chocolate, and other fresh fruits quickly and easily
10. Strainer – it is used to strain away liquid from other ingredients
and can also be used as sifter
3. Mortar and pestle - is used to pound or grind ingredients o that
the essence of the substance is released into the food being prepared
11. Utility Tray – multi-purpose tray usually used to hold ingredients
or tools together, like transferring from one place to another.
4. Pastry bag – it is a cone shaped bag that has a small opening on
one end and a large opening on the opposite end use for application
of icing
Measuring tools – a very important tool in baking that is
used in measuring ingredients
5. Pastry brush – it is used to grease baking pans or to brush off the 1. Measuring cups – used for both dry and wet ingredients. Plastic or
excess crumbs from the surface of the cake to help prevent them from metal individual cups for single measures which are usually 1, ¾ , 2 /
getting into the frosting 3, ½, 1 /3, ¼, 1 /8 cup.
6. Pastry cloth – it is a large cloth made from a heavier weight cotton 2. Measuring cups (for liquid ingredients) – also called measuring
material and is used for rolling out pastry dough with a rolling pin. glass used for more accurate measuring. Can range in sizes that
Flour is spread on the cloth so it will be non-sticky for the dough. measure from 1teaspoon or 5 milliliters to 8 cups or 2 liters.
7. Pastry tips – also known as decorating tips, these are nozzles 3. Measuring spoon – spoon-shaped utensil used for both dry and
placed at the end of the pastry bag where the filling is forced through liquid ingredients, also used to measure small quantities of
ingredients
Prepared by: Indira S. Olama 3rd Quarter Module 1 Week 2
THIRD QUARTER TLE 8 March 30-April 6, 2021
Mindanao State University
BINIDAYAN COMMUNITY HIGH SCHOOL
Pagalamatan, Binidayan Lanao Del Sur
(School ID No. 600166)
4. Timer – used to measure unit of time for baking or preparation of
food 5. Weighing Scale - is used to measure large weight of ingredients
L2.2 Standard Table of Weights and Measures in Baking
Prepared by: Indira S. Olama 3rd Quarter Module 1 Week 2
THIRD QUARTER TLE 8 March 30-April 6, 2021
Mindanao State University
BINIDAYAN COMMUNITY HIGH SCHOOL
Pagalamatan, Binidayan Lanao Del Sur
(School ID No. 600166)
Work Sheet 2
INSTRUCTION: Write your answers on the provided sheet.
Directions: Read the questions carefully. Encircle the letter of the 4.How many pounds is equivalent 2 kilos?
best answer. 2pts each A. 4.39 B. 4.40 C. 4.41 D. 4.42
1. It is used for accurate measuring of liquid ingredients.
A. Measuring cup C. Measuring spoon 5.How many quarts is equivalent to 4 cups?
B. Measuring glass D. Measuring temperature B. 1 B. 2 C. 3 D. 4
2. This is a funnel shaped container of icing or whipped cream.
Activity 1
A. Pastry bag C. Pastry cloth Proper use of preparatory tools and measuring tools will lead us to an
B. Pastry brush D. Pastry tips accurate preparation and measuring of ingredients before the baking
3. This tool is used to measure small quantities of ingredients both process. 10pts
dry and liquid.
A. Measuring cup C. Measuring spoon Reflection: Answer the following questions.
B. Measuring glass D. Measuring temperature 1. How do you prepare yourself for the future?
________________________________________________________
4. What tool is used to strain or sift dry ingredients?
___________________
A. Flour sifter C. Pastry bag ________________________________________________________
B. B. Grater D. Strainer ___________________
5. What tool is used to flatten or roll the dough? 2. Why do we need to measure the weight of our decisions?
A. Rolling pan C. Rolling pin ________________________________________________________
B. Rolling pen D. Rolling pot ________________________________________________________
______________________________________
Directions: Convert the equivalent of the given measurement.
Activity 2
Encircle the letter of the best answer. 2 pts each
Directions: Write a short essay about the importance of standard table
1. What is the equivalent of 3 tablespoons to teaspoon?
of weights and measures in baking. 10 pts
B. 8 B. 9 C. 10 D. 11
________________________________________________________
________________________________________________________
2. What is the equivalent of 4 cups to pint?
________________________________________________________
B. 1 B. 2 C. 3 D. 4
________________________________________________________
________________________________________________________
3.What is the equivalent of 2 cups to tablespoons?
________________________________________________________
A.30 B. 31 C. 32 D. 33
_________________________________
Cut this sheet Cut this sheet Cut this sheet Cut this sheet Cut this sheet
ANSWER SHEET: GRADE _________
WORKSHEET 2
Name:__________________________________________ Sec:_____________ Date:___________Score_____
TEST I TEST II TEST I TEST II
1. 6. 1. 1. 1.
2. 7. 2. 2. 2.
3. 8. 3. 3. 3.
4. 9. 4. 4. 4.
5. 10. 5. 5. 5.
ACTIVITY 1 ACTIVITY 2
Prepared by: Indira S. Olama 3rd Quarter Module 1 Week 2
THIRD QUARTER TLE 8 March 30-April 6, 2021
Mindanao State University
BINIDAYAN COMMUNITY HIGH SCHOOL
Pagalamatan, Binidayan Lanao Del Sur
(School ID No. 600166)
WORKSHEET 2 TLE 8
KEY ANSWERS:
PRE-TEST POST-TEST
1)C. 32 1) B. 9
2)D. 4.42 2) B. 2
3)B. 9 3) C.32
4)A. 1 4) D. 4.42
5)B. 2 5) A. 1
Prepared by: Indira S. Olama 3rd Quarter Module 1 Week 2
