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1

UNIT I
BREAD AND PASTRY
PRODUCTION
LESSON 1
BAKING TOOLS AND EQUIPMENT

2

BAKING
•Refers to cooking in dry heat,
especially in an oven, where
the temperature is uniform as
hot air circulates to cook cake,
pie, cookie or bread.

3

1. For Measuring and/or Weighing
1. Set of Measuring Cups - for measuring dry
ingredients; made of aluminum , stainless steel or
plastic.
1/8 cup to 2 cup sizes

4

2. Set of Measuring Spoons – made of metal
or plastic, it is uses to measure small quantities of
liquid and dry ingredients.
1/8 teaspoon to 1 tablespoon sizes

5

3. Graduated Measuring Cups – for
measuring liquid ingredients.
1 cup to 8 cups sizes

6

4. Dietetic Scale – this is used in
measuring ingredients in small quantity, it
requires measurements in grams rather than
kilos.

7

5. Weighing Scale – used to weigh food
such as flour and sugar in large quantities.

8

6. Thermometer/Timer– used to
identify the temperature needed for baking.

9

2. FOR CUTTING, MIXING, AND
BLENDING

10

2. For Cutting, Mixing and Blending
1. Grater– used for grating cheese and other
food.

11

2. Dough Cutter– used to scrape and
cut bread dough.

12

3. Pastry Blender– used to mix a hard
solid fat into flour in order to make pastries.

13

4. Hand Mixer– it is handed mixing
and blending tool that has removable
metal beaters and variable speeds.

14

5. Electric Mixer– it is a kitchen appliance
used to beat, mix or whip beater.

15

6. Mixing Machine – a more powerful
stand mixer machine.

16

7. Flour Sifter – a container in which flour
is sifted.

17

8. Rolling Pin – a long round cylinder used
to roll out dough or crush cracker crumbs.

18

9. Whisk Beater – It is used to blend
ingredients smooth or to incorporate air into
mixture, in a process known as whisking or
whipping.

19

10. Rubber Scraper– It is used to remove bits
of food at the sides of the bowl.

20

11. Wooden Spoon – used for stirring
sauces and for mixing ingredients in cooking
and made up of wood.

21

12.Kitchen Shears – this utensil is made
with a plastic or rubber-coated handle which
is often textured allowing for ease of cutting
and gripping.

22

13. Cookie Cutter – a device with sharp
edges for cutting cookie dough into a
particular shape.

23

14. Mixing Bowls – these are used to hold
ingredients you are mixing, beating or
whipping.

24

15. Mixing Spoons – these are used in
food preparation to measure , mix, stir, and
toss ingredients.

25

16. Chopping Board – a wooden or plastic
board on which food (meats and vegetables) are
cut.

26

KNIVES:
1. PARING KNIFE
•This small knife can be
used for peeling and
trimming, cutting, and
turning, garnishes and
creative work, including
fruit and vegetable
carving.

27

2. SERRATED KNIFE
•It is ideal for
cutting bread
and fruit.

28

3. KITCHEN KNIFE
•Used in general
food preparation.

29

4. CLEAVER KNIFE
• a large, usually
rectangular knife, with a
very heavy, thick blade
which narrow to a sharp
edge. It is primarily used
for splitting or “cleaving”
meat and bone.

30

3. FOR BAKING AND COOKING

31

BAKING PANS
1. Loaf pan - It is
used to bake loaf
bread.
2. Jelly Roll Pan-
This is a very shallow,
rectangular pan used
to bake thin cakes or
bars.

32

3. RECTANGULAR
PAN- This is a flat metal
pan used for baking
bread rolls, pastries, and
flat cookies, sheet
cakes, bars. Swiss rolls
and pizzas.
4. ROUND PAN- It is used
to bake cakes and
pizzas.

33

5. SQUARE PAN- This
ideal for sheet cakes,
gingerbread, and brownies,
and can also be used as a
small roasting pan.
6. TUBE-CENTER PAN-
This is a round pan with a
hollow projection in the
middle, used for baking or
molding food in the shape
of a ring.

34

7. MUFFIN PAN- This
is used for muffins and
cupcakes.
8. PIE PAN- This is
shallow metal dish
with sloping sides for
holding and shaping
dough and filling of a
pie, in which pies are
baked.

35

9. COOKIE
SHEETS- Are baking
sheets that have one
raised edge.
10. GRIDDLE PAN-
Have raised that
emulate the searing
marks left on the
food by an outdoor
grill.

36

11. BUNDT PAN – A tube-
shaped baking pan with a
decorative indented
curvature on the bottom of
the pan that make a design
on the top of the cake
when it is unmolded.
12. CUSTARD PAN- A
round or oblong pan used to
bake custard recipes.

37

COOKING GADGETS/WARE
1.OVENPROOF GLASSWARE
2.SAUCEPAN
3.CASSEROLE
4.FRYING PAN
5.DOUBLE BROILER
6.STEAMER

38

BAKING EQUIPMENT
1. Native Oven- consists of
earthenware pot and stove.
Inside the pot is a metal disk
that catches the heat from
the pot’s bottom and diffuses
it upward to the food. The
food is placed on an iron-
wire-rack that stands at the
center inside the pot.

39

2. Portable Oven – has a
glass door that allows
one to see the cooking
inside and a thermostat
near the door that
regulate the
temperature. Heating is
done by simply putting
the oven on the top of an
electric or gas stove.

40

3. Oven in
Electric/Gas
Range – this is
the oven
component of a
gas/electric
range below the
top of the stove.

41

4. Deck Oven –
baked products
are placed on
sheet pans or
directly on the
floor of the oven.
Products may be
stacked on top of
one another.

42

5. Rack Oven –
a large oven
consisting of a
number of
racks where
sheets are
placed.

43

6. Mechanical
Oven – an oven
with a mechanism
that rotates
inside so that
baked products
are in one motion
as they are being
baked.

44

7. Convection Oven
– baked products
are cooked from
heated air that
circulates in the
interior of the oven.
A turbo broiler
operates in the
same principle.

45

8. Dutch Oven –
a cooking pot
with a tight
fitting cover. It
usually made of
thick cast iron
and is used for
cooking.

46

Other Tools and Equipment:
1.Pastry bag 7. Cookie press
2.Cake decorator 8. Ring mold
3.Icing bag 9. Pastry cloth
4.Spatula 10. Cooking press
5.Cooling rack
6.Utility trays

47

1. Pastry bag 2. Cake decorator 3. Icing bag
4. Spatula 5. Cooling rack 6. Utility trays

48

7. Cookie press 8. Ring mold
9. Pastry cloth 6. Cooking press

49

CLASSIFICATION OF BAKING TOOLS AND
EQUIPMENT
1. BASICS- these are primary tools that
are needed for a start on baking lessons.
Examples:
Graduated Measuring cup mixing bowls
Individual Measuring Cup knives
Set of measuring spoons forks
Mixing Bowls sifter

50

2. CONVENIENCE- these are tools
which facilitate the baking process.
Examples:
Spatula Kitchen Shears
Pastry Cloth Grater
French Knife electric mixer

51

3. SPECIALIZED- these are tools and
equipment used for special recipes or
for special purposes.
Examples:
Tube center pan
Griddles
Waffle baker

52

KINDS OF OVEN
1.KEROSENE OVEN
2.CHARCOAL OVEN
3.TIN OVEN
4.PORTABLE GLASS FRONT
5.GAS OR ELECTRIC RANGE

53

6. WONDER OVEN
7. TURBO BROILER

54

HOW TO TAKE CARE OF BAKING
TOOLS AND EQUIPMENT?

55

Sample inventory of baking tools and equipment
QUANTITY DESCRIPTION GOOD NEEDS REPAIR NEEDS
REPLACEMENT
TO BE
CONDEMNED
1 Portable electric
mixer
- Brand: Imarflex

1 Microwave Oven
- Brand : Standard


56

Proper storage of tools and equipment

57

TYPES AND USES OF
CLEANSING
MATERIALS/DISINFECTANTS

58

1. Borax or washing soda
•Disinfects and
removes stains
and odors
•Can kill molds
and mildew

59

2. Baking soda
•Disinfects
and removes
stains and
odors.

60

3. Liquid detergent/bar soap
•Removes
grease, grimes,
and dirt in pots,
pans and
kitchen tools
and
equipment.

61

4. cleanser
•Used for
scrubbing
surfaces with
stubborn dirt
and acts as an
abrasive cleaner.

62

5. sponge
•Removes food
debris in plates,
pots, pans, and
other kitchenware
•Does not scratch
the surface

63

6. Scrubbing pad
•Comes in
different sizes
and textures.

64

7. vinegar
•It is a disinfectant
and deodorizer,
used for cleaning
microwave oven
and other
appliances.

65

8. Lemon juice
•It can be mixed
with baking soda
to form a
cleaning paste
for pots and pans
and kitchenware.

66

9. Sodium hypochlorite
•Commonly known as
“CLOROX”.
•It is commonly used
for cleaning,
disinfecting and
bleaching clothes,
linens and towels.

67

REFLECT
1. How is familiarity with baking tools and equipment
related to success in baking?
2. What will happen

More Related Content

Baking Tools and Equipment

  • 1. UNIT I BREAD AND PASTRY PRODUCTION LESSON 1 BAKING TOOLS AND EQUIPMENT
  • 2. BAKING •Refers to cooking in dry heat, especially in an oven, where the temperature is uniform as hot air circulates to cook cake, pie, cookie or bread.
  • 3. 1. For Measuring and/or Weighing 1. Set of Measuring Cups - for measuring dry ingredients; made of aluminum , stainless steel or plastic. 1/8 cup to 2 cup sizes
  • 4. 2. Set of Measuring Spoons – made of metal or plastic, it is uses to measure small quantities of liquid and dry ingredients. 1/8 teaspoon to 1 tablespoon sizes
  • 5. 3. Graduated Measuring Cups – for measuring liquid ingredients. 1 cup to 8 cups sizes
  • 6. 4. Dietetic Scale – this is used in measuring ingredients in small quantity, it requires measurements in grams rather than kilos.
  • 7. 5. Weighing Scale – used to weigh food such as flour and sugar in large quantities.
  • 8. 6. Thermometer/Timer– used to identify the temperature needed for baking.
  • 9. 2. FOR CUTTING, MIXING, AND BLENDING
  • 10. 2. For Cutting, Mixing and Blending 1. Grater– used for grating cheese and other food.
  • 11. 2. Dough Cutter– used to scrape and cut bread dough.
  • 12. 3. Pastry Blender– used to mix a hard solid fat into flour in order to make pastries.
  • 13. 4. Hand Mixer– it is handed mixing and blending tool that has removable metal beaters and variable speeds.
  • 14. 5. Electric Mixer– it is a kitchen appliance used to beat, mix or whip beater.
  • 15. 6. Mixing Machine – a more powerful stand mixer machine.
  • 16. 7. Flour Sifter – a container in which flour is sifted.
  • 17. 8. Rolling Pin – a long round cylinder used to roll out dough or crush cracker crumbs.
  • 18. 9. Whisk Beater – It is used to blend ingredients smooth or to incorporate air into mixture, in a process known as whisking or whipping.
  • 19. 10. Rubber Scraper– It is used to remove bits of food at the sides of the bowl.
  • 20. 11. Wooden Spoon – used for stirring sauces and for mixing ingredients in cooking and made up of wood.
  • 21. 12.Kitchen Shears – this utensil is made with a plastic or rubber-coated handle which is often textured allowing for ease of cutting and gripping.
  • 22. 13. Cookie Cutter – a device with sharp edges for cutting cookie dough into a particular shape.
  • 23. 14. Mixing Bowls – these are used to hold ingredients you are mixing, beating or whipping.
  • 24. 15. Mixing Spoons – these are used in food preparation to measure , mix, stir, and toss ingredients.
  • 25. 16. Chopping Board – a wooden or plastic board on which food (meats and vegetables) are cut.
  • 26. KNIVES: 1. PARING KNIFE •This small knife can be used for peeling and trimming, cutting, and turning, garnishes and creative work, including fruit and vegetable carving.
  • 27. 2. SERRATED KNIFE •It is ideal for cutting bread and fruit.
  • 28. 3. KITCHEN KNIFE •Used in general food preparation.
  • 29. 4. CLEAVER KNIFE • a large, usually rectangular knife, with a very heavy, thick blade which narrow to a sharp edge. It is primarily used for splitting or “cleaving” meat and bone.
  • 30. 3. FOR BAKING AND COOKING
  • 31. BAKING PANS 1. Loaf pan - It is used to bake loaf bread. 2. Jelly Roll Pan- This is a very shallow, rectangular pan used to bake thin cakes or bars.
  • 32. 3. RECTANGULAR PAN- This is a flat metal pan used for baking bread rolls, pastries, and flat cookies, sheet cakes, bars. Swiss rolls and pizzas. 4. ROUND PAN- It is used to bake cakes and pizzas.
  • 33. 5. SQUARE PAN- This ideal for sheet cakes, gingerbread, and brownies, and can also be used as a small roasting pan. 6. TUBE-CENTER PAN- This is a round pan with a hollow projection in the middle, used for baking or molding food in the shape of a ring.
  • 34. 7. MUFFIN PAN- This is used for muffins and cupcakes. 8. PIE PAN- This is shallow metal dish with sloping sides for holding and shaping dough and filling of a pie, in which pies are baked.
  • 35. 9. COOKIE SHEETS- Are baking sheets that have one raised edge. 10. GRIDDLE PAN- Have raised that emulate the searing marks left on the food by an outdoor grill.
  • 36. 11. BUNDT PAN – A tube- shaped baking pan with a decorative indented curvature on the bottom of the pan that make a design on the top of the cake when it is unmolded. 12. CUSTARD PAN- A round or oblong pan used to bake custard recipes.
  • 38. BAKING EQUIPMENT 1. Native Oven- consists of earthenware pot and stove. Inside the pot is a metal disk that catches the heat from the pot’s bottom and diffuses it upward to the food. The food is placed on an iron- wire-rack that stands at the center inside the pot.
  • 39. 2. Portable Oven – has a glass door that allows one to see the cooking inside and a thermostat near the door that regulate the temperature. Heating is done by simply putting the oven on the top of an electric or gas stove.
  • 40. 3. Oven in Electric/Gas Range – this is the oven component of a gas/electric range below the top of the stove.
  • 41. 4. Deck Oven – baked products are placed on sheet pans or directly on the floor of the oven. Products may be stacked on top of one another.
  • 42. 5. Rack Oven – a large oven consisting of a number of racks where sheets are placed.
  • 43. 6. Mechanical Oven – an oven with a mechanism that rotates inside so that baked products are in one motion as they are being baked.
  • 44. 7. Convection Oven – baked products are cooked from heated air that circulates in the interior of the oven. A turbo broiler operates in the same principle.
  • 45. 8. Dutch Oven – a cooking pot with a tight fitting cover. It usually made of thick cast iron and is used for cooking.
  • 46. Other Tools and Equipment: 1.Pastry bag 7. Cookie press 2.Cake decorator 8. Ring mold 3.Icing bag 9. Pastry cloth 4.Spatula 10. Cooking press 5.Cooling rack 6.Utility trays
  • 47. 1. Pastry bag 2. Cake decorator 3. Icing bag 4. Spatula 5. Cooling rack 6. Utility trays
  • 48. 7. Cookie press 8. Ring mold 9. Pastry cloth 6. Cooking press
  • 49. CLASSIFICATION OF BAKING TOOLS AND EQUIPMENT 1. BASICS- these are primary tools that are needed for a start on baking lessons. Examples: Graduated Measuring cup mixing bowls Individual Measuring Cup knives Set of measuring spoons forks Mixing Bowls sifter
  • 50. 2. CONVENIENCE- these are tools which facilitate the baking process. Examples: Spatula Kitchen Shears Pastry Cloth Grater French Knife electric mixer
  • 51. 3. SPECIALIZED- these are tools and equipment used for special recipes or for special purposes. Examples: Tube center pan Griddles Waffle baker
  • 52. KINDS OF OVEN 1.KEROSENE OVEN 2.CHARCOAL OVEN 3.TIN OVEN 4.PORTABLE GLASS FRONT 5.GAS OR ELECTRIC RANGE
  • 53. 6. WONDER OVEN 7. TURBO BROILER
  • 54. HOW TO TAKE CARE OF BAKING TOOLS AND EQUIPMENT?
  • 55. Sample inventory of baking tools and equipment QUANTITY DESCRIPTION GOOD NEEDS REPAIR NEEDS REPLACEMENT TO BE CONDEMNED 1 Portable electric mixer - Brand: Imarflex  1 Microwave Oven - Brand : Standard 
  • 56. Proper storage of tools and equipment
  • 57. TYPES AND USES OF CLEANSING MATERIALS/DISINFECTANTS
  • 58. 1. Borax or washing soda •Disinfects and removes stains and odors •Can kill molds and mildew
  • 59. 2. Baking soda •Disinfects and removes stains and odors.
  • 60. 3. Liquid detergent/bar soap •Removes grease, grimes, and dirt in pots, pans and kitchen tools and equipment.
  • 61. 4. cleanser •Used for scrubbing surfaces with stubborn dirt and acts as an abrasive cleaner.
  • 62. 5. sponge •Removes food debris in plates, pots, pans, and other kitchenware •Does not scratch the surface
  • 63. 6. Scrubbing pad •Comes in different sizes and textures.
  • 64. 7. vinegar •It is a disinfectant and deodorizer, used for cleaning microwave oven and other appliances.
  • 65. 8. Lemon juice •It can be mixed with baking soda to form a cleaning paste for pots and pans and kitchenware.
  • 66. 9. Sodium hypochlorite •Commonly known as “CLOROX”. •It is commonly used for cleaning, disinfecting and bleaching clothes, linens and towels.
  • 67. REFLECT 1. How is familiarity with baking tools and equipment related to success in baking? 2. What will happen