TLE REVIEWER BAKING TOOLS

MEASURING TOOLS – are used to take accurate

measurements
BAKING – is a dry heat method where an item
baked in hot, dry air in a closed oven where air can MEASURING SPOON
circulate freely around the food. This applies to
bread, pastries, and another bakery good. - used to measure small amounts of liquid or
dry ingredients
BAKER – is called to a person who prepares baked - comes in different sizes of tablespoons and
good as a profession teaspoons
BREAD – are savory chewy =, with well developed LIQUID MEASURING
gluten, made with higher protein flour and extensive
kneading of the dough. - also called as graduated measuring cup
- used to measure liquid ingredients
PASTRY – are generally sweet, with a tender or - has a pouring spout to avoid spilling
flaky texture, made by using lower protein flour and - heat proof glass
avoiding kneading. - place on a leveled surface and check at eye
HISTORY OF BAKING level for accurate measuring

IT ALL STARTED IN THE ROMAN EMPIR DRY MEASURING

- Pastry cooking became an occupation for - used to measure dry ingredients

Romans - usually come in sets, with individual
- Roman loved festivity and celebration thus measures for 1/4, 1/3, 1/2 and 1 cup
they often baked - scoop up or spoon ingredient, and then run
- They baked bread in an oven with its own a straight edge across to level off excess
chimney and had mills to grind grain into ingredient (leveling)
flour
TIMER
- Eventually, because of Rome, the art of
baking became known throughout Europe - a device that keeps track of the time
and eventually spread to the eastern parts - ensures perfect baking
of Asia
KITCHEN SCALE
ADVANTAGES
- is a weighing device used to measure
- Enhances the flavor and aroma of food amount of dry ingredients
- Can expand the possibilities of making food - before using the scale, check that the
healthier needle is on zero when it is empty
- Baked products are easy to digest
OVEN THERMOMETER
- Adds variety to our meals
- used to measure the internal temperature of
DISADVANTAGE
an oven
- Slow method of cooking and takes a longer - prevents the food to over/undercook
time
PREPARATORY TOOLS - are used to prepare
- Specific equipment (an oven) is needed to
ingredients before baking the desired baked good
bake
METAL SPATULA
BAKING TIPS FOR BEGINNERS
- used for spreading frostings and icings
- ALWAYS USE THE PRECISE AMOUNT
- also used in leveling off dry ingredients
OF INGREDIENT
when measuring
- MAKE SURE YOUR INGREDIENTS ARE
AS FRESH AS POSSIBLE SIFTER
- USE THE CORRECT TOOLS FOR THE
JOB - is used to remove lumps in flour, sugar and
- DON’T CROWD YOUR OVEN WITH other dry ingredients
MULTIPLE PANS – THIS CAUSES - also used for dusting bakery products with
UNEVEN BAKING powdered sugar
- BEFORE YOU BEGIN BAKING PASTRY BRUSH
SOMETHING, PULL OUT ALL OF YOUR
INGREDIENTS - is used for greasing pans or glazing the
surface of pastries and breads
EGG SEPERATOR COOKIE CUTTER

- used to separate the egg yolk from the - used for dividing, portioning or cutting
white cookie dough in different shapes
PASTRY BAG DOUGH CUUTER

- a funnel shaped container for icing or - used for scraping, cutting and slicing bread
whipped cream dough
PASTRY TIP GRATER

- is a pointed metal or plastic tube connected - is used to grate cheese, chocolate, and
to the opening of the pastry bag used to other fresh fruits
form desired designs
BAKEWARE - are used to hold runny batters, and
MIXING TOOLS - are used for mixing, blending, thick solid masses of food
stirring, and beating during baking activity
BAKING PANS
RUBBER SPATULA
- comes in different sizes and shapes and
- a broad, flat, flexible blade used to mix, may be round square rectangular or heart
spread, lift material or to remove bits of food shaped
inside the bowl
MUFFIN TARY
WOODEN SPOON
- has formed cups for baking muffins and
- a long-handled spoon used for combining cupcakes
ingredients - has 6 or 12 cup-shaped slots
- does not conduct heat; best used for stirring
JELLY ROLL PAN
hot mixtures
WHISK - a shallow, rectangular pan used to bake thin
cakes or bars
- used for beating and mixing ingredients and - used for baking cake rolls
for incorporating air into the mixture
TUBE PAN
MIXING BOWL
- used for baking or molding food in the
- comes in different sizes shape of a ring
- this is where all the ingredients to be mixed - has detachable sides to help invert a
are put together delicate cake
- best for baking chiffon and sponge cakes
ROLLIN PIN
BUNDT PAN
- a cylinder used for rolling out and flattening
dough, pastry, or other uncooked food - have fluted sides that give cakes a
decorative sculpted shape
PASTRY BLENDER
COOKIE SHEET
- used to mix a hard solid fat (shortening,
butter, lard) into flour - baking sheets that has one raised edge
- is used by pressing down on the items to be - used for baking cookies and cream puffs
mixed
PIE PAN
CUTTING TOOLS - are used for cutting during
baking activities - used for baking pies
- a shallow metal dish with sloping sides for
PASTRY CUTTER holding the filling and shaping the dough of
- used for cutting pastry dough as it is being a pie
formed and prepared for baking TART PAN
- consist of a single wheel or two small
wheels attached to a handle - used for baking tarts

CHEF KNIFE SPRINGFORM PAN

- used for cutting most ingredients in baking - used for baking cheesecakes and mousses
such as chocolate bars, fruits, cheese, and - has a detachable side to remove the baked
others product easily
 - contains fans that circulate the air and
distribute the heat rapidly throughout the
BREAD LOAF PAN
interior
- used for baking loaf breads, banana cakes,
DUTCH OVEN
cookie bars and others
- a cooking pot with a tight-fitting cover
CUSTARD CUP
- usually made of thick cast iron
- a small glass bowl used to prepare and
PROPER MEASURING OF INGREDIENTS
serve food
- used for baking gelatinous dishes such as DRY INGREDIENTS
flans and custards
- Dry ingredients such as flour and sugar are
RAMEKINS measured in plastic or metal measuring
cups.
- a small porcelain or ceramic vessel
- Dry measuring cups are designed to
- can handle a lot of heat
overflow, then level the ingredient off with a
- often used for crème brûlée straight-edged utensil.
- the small surface area and deep sides allow
soufflés to puff up and rise to perfection LIQUID INGREDIENTS
when baking
- Liquids are measured in transparent glass
OTHER BAKING TOOLS or translucent plastic measuring cups/jugs.
- Liquid measuring cups have a spout for
COOLING ROCK
pouring and have space between the top
- used to hold the baked products after and the rim of the cup so that liquids do not
bringing them out from the oven for cooling spill while transferring.
purposes SMALL AMOUNT
DOUBLE BOILER - mall amounts of ingredients are measured
- consists of two saucepans- a smaller one using plastic or metal measuring spoons.
fitting into a larger one. - Dry and liquid ingredients, including fats
- boiling water in the bottom pan gently heats may be measured using measuring spoons.
the food in the upper pan INGREDIENTS CAN BE MEASURED BY:
BAKING EQUIPMENT - machinery needed by WEIGHT - the amount of heaviness or mass
bakers to efficiently prepare baked products
VOLUME - heaviness or mass the amount of space
HAND MIXER a substance occupies in a 3-D object
- operated by electricity HOW TO MEASURE DRY INGREDIENTS
- used in mixing (FLOUR, GRANULATED SUGAR OR WHITE
- mostly used when making meringue, icing, SUGAR)
and frosting
1. Fluff the flour in the canister before
STAND MIXER scooping.
2. Spoon the flour into the measuring cup.
- a stationary electric mixer for heavy-duty
3. Do not tap or press the spatula. Do not
work
scoop directly from canister
OVEN 4. Instead, level it off using a straight edge
spatula
- is an equipment used for baking dough and
batter in dry heat to produce bakery (POWDERED SUGAR, SIFTED SUGAR)
products
1. Fluff the sugar in the canister before
DECK OVEN scooping.
2. Sift the powdered sugar into another bowl
- baked products are placed on sheet pans or 3. Spoon the sifted sugar into the measuring
directly on the floor of the oven spoon or cup.
RACK OVEN 4. Level it off using a straight edge spatula.

- a large oven consisting of several racks HOW TO MEASURE LIQUID INGREDIENTS

(BROWN SUGAR)
where sheets are placed
1. Break up any clumps with a fork.
CONVENTION OVEN
2. Spoon the brown sugar and put it into the
measuring cup until full.
 3. Pack it down or press firmly using a spoon. gal. = Gallon
4. Level off to remove excess with a straight
L. = Liter
edge spatula
5. The brown sugar must retain the shape of ml. = Milliliter
the measuring cup.
WEIGHT
HOW TO MEASURE SMALL AMOUNT OF DRY
INGREDIENTS (BAKING SODA, BAKING g. = Gram
POWDER, SALT, YEAST) kg. = kilogram
1. Do not measure on top of your bowl. mcg. Or ug. = Microgram
2. Scoop the powder ingredient to heaping
3. Level it off using a straight edge spatula. mg. = Milligram

HOW TO MEASURE MOIST INGREDIENTS oz. = Ounce

(BUTTER, SHORTENING, LARD, MARGARINE,
lb. = Pound
PEANUT BUTTER, HONEY)
TEMPERATURE
1. Spray the cup with cooking spray or put
cling wrap on the cup. C = Celsius
2. Spoon the solid fat from the container and
put it into the measuring cup until full. F = Fahrenheit
3. Pack it down or press it firmly using a TIME
spoon.
4. Level off to remove the excess with a hr. = Hour
straight edge spatula.
min. = minutes
HOW TO MEASURE LIQUID INGREDIENTS
sec. = Second.
(WATER, MILK, OIL)
1. Place the measuring cup on a flat level
surface.
2. Pour the liquid until it reached the desired
amount.
3. Stoop to check the measurements at eye
level.
HOW TO MEASURE SMALL AMOUNT OF
LIQUID INGREDIENTS (VANILLA, EXTRACT,
LEMON, FOOD COLORING)
1. Hold the measuring spoon over an extra BAKING INGREDIENTS AND THEIR FUNCTIONS
bowl.
2. Pour the liquid ingredient into the spoon FLOUR
until full.
- Gives structure to baked products
3. Then, carefully pour the measured liquid
- Gluten is protein found in the flour that fives
ingredient into the mixing bowl.
strength, elasticity and the ability to rise
WEIGHT, MEASUREMENT, AND EQUIVALENT - Gluten gives the dough its shapes
ABBREVIATIONS TYPES OF FLOUR
- The use of abbreviations allows easier 1. Bread flour
reading to the baker while it saves time and - high amount of gluten
space when writing recipes/cook books for a - Used for breads
writer. - Creamy in color
VOLUME - Rough and granular

t. or tsp = Teaspoon 2. All purpose flour

- Combination of bread and cake flour
T. Tbsp = Tablespoon
sources
c. = Cup - Suitable for almost any baking purpose
- Has medium gluten strength
pt. = Pint
qt. = Quart 3. Cake flour
- Also called as soft flour
fl. Or oz. = Fluid Ounce
 - Weak flour used for tender and delicate - Thich form of sugar
baked products 2. Honey
- Least amount of protein - Natural sugar syrup
- Expensive

4. Self rising flour

- Contains baking powder and salt

5. Rye flour
- Has a distinctive flavor
- Contains gluten

SUGAR

- Responsible for the attractive golden brown

color of baked products
- Gives moisture to cake, chewiness to
cookies, life to the yeast, add sweetness
and aroma to baked product
EFFECTS OF SUGAR

- It tenderizes the gluten

- It makes browner, crisper crust
- It helps baked product stay fresh longer
because it retains moisture
TYPES OF SUGAR
1. Granulated sugar
- Commonly found on the table at home –
table sugar
- Also known as refined sugar (molasses has
been refined out)

2. Superfine sugar
- Also known as caster sugar
- Used in making delicates or smooth
desserts
- Easy to dissolve

3. Powdered sugar
- Confectioner sugar
- Used in making frosting and icing

4. Brown sugar
- Soft sugar has moisture content
- Color – light to dark brown
- Has not been completely refined; still has
molasses

5. Washed sugar
- Unwhitened crystals which is one step
needed to complete refining process

6. Muscovado
- Dry rather than moist
- Sweetener often used for coffee and tea
- Healthiest sugar

TYPES OF LIQUID SWEETENER

1. Molasses
- Concentrated sugarcane juice