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baking tools and equipment.pptx

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RAMONVENEZUELA1

Baking tools and equipment come in a variety of shapes and sizes to facilitate different baking needs. Common tools include various pans for cakes, muffins, and breads. Cutting tools such as knives and dough cutters prepare ingredients. Mixing bowls, whisks, and spoons combine ingredients. Preparation tools like sifters, graters, pastry bags, and brushes ready ingredients. Measuring cups and spoons ensure accurate amounts. Ovens, such as deck ovens and rack ovens, cook the baked goods. A variety of tools help bakers produce quality baked goods.

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baking tools and equipment.pptx
baking tools and equipment.pptx
baking tools and equipment.pptx
baking tools and equipment.pptx
BAKING WARES are made of glass or metal containers for batter and dough with various sizes and shapes.
A. BAKING PANS
1.Cake pans comes in different sizes and shapes and may be round , square, rectangular or heart shaped.
1.1. TUBE CENTER PAN is deeper than a round pan and with hollow center, it is removable which is used to bake chiffon type cakes.
1.2. MUFFIN PAN has 12 formed cups for baking muffins and cup cakes.
1.3. POP OVER PAN is used for cooking pop over.
1.4. JELY ROLL PAN is shallow rectangular pan used for baking rolls.
1.5. BUNDT PAN is a round pan with scalloped sides used for baking elegant and special cakes.
1.6. CUSTARD CUP is made of porcelain or glass used for baking individual custard.
1.7. GRIDDLE PANS are used to bake griddles.
1.8. LOAF PAN is used to bake loaf bread.
baking tools and equipment.pptx
baking tools and equipment.pptx
baking tools and equipment.pptx
baking tools and equipment.pptx
B. CUTTING TOOLS
Knife and Chopping Board used to cut glazed fruit, nuts, or other ingredients in baking.
Biscuit and Doughnut Cutter is used to cut and shape biscuit or doughnut.
3. KITCHEN SHEARS are used to slice rolls and delicate cakes.
PARING KNIFE- is used to pare or cut fruits and vegetables into different sizes. PARING KNIFE
PASTRY BLENDER- has a handle and with wire which used to cut fat or shortening in the preparation of pies, biscuits or doughnuts. Pastry Blender
17. PASTRY WHEEL- has a blade knife used to cut dough when making pastries. PASTRY WHEEL
C. MIXING TOOLS
18. ROTARY EGG BEATER- is used in beating eggs or whipping cream. ROTARY EGG BEATER
ELECTRIC MIXER is used for different baking procedure for beating, stirring and blending.
10. MIXING BOWL- comes in graduated sizes and has sloping sides used for mixing ingredients . MIXING BOWL
26. WIRE WHISK- is used to beat or whip egg whites or cream. WIRE WHISK
WOODEN SPOON- is also called mixing spoon which comes in various sizes suitable for different types of mixing. WOODEN SPOON
RUBBER SCRAPER- is used to remove bits of food inside of the bowl . RUBBER SCRAPER
D. PREPARATION TOOLS
FLOUR SIFTER is used for sifting flour.
GRATER is used to grate cheese, chocolate, and other fresh fruits .
13. PASTRY BAG- a funnel shaped container of icing or whipped cream. PASTRY BAG
16. PASTRY TIP- is a pointed metal or plastic tube connected to the opening of the pastry and is used to form desired designs. PASTRY TIP
15. PASTRY BRUSH- is used in greasing pans or surface of pastries and breads. PASTRY BRUSH
USED TO FLATTEN OR ROLL DOUGH ROLLING PIN
21. SPATULA- comes in different sizes; small spatula are used to remove muffins and molded cookies from pans which is 5 to 6 inches; large spatula for icing and frosting cakes; flexible blade is used for various purposes. SPATULA
22. STRAINER- is used to strain or sift dry ingredients. STRAINER
25. UTILITY TRAY- is used to hold ingredients together. UTILITY TRAY
11. MORTAR AND PESTLE-is used to pound or ground ingredients . MORTAR AND PESTLE
MEASURING TOOLS
consist of two types namely: a. A graduated cup with fractions (1,3/4, 2/3, ½,1/3,1/4,1/6) marked on each side. b. A measuring glass made of transparent or plastic is more accurate for measuring. MEASURING CUPS
baking tools and equipment.pptx
MEASURING SPOONS consist of a set of measuring spoons used to measure small quantities of ingredients.
23. TIMER- is used to in timing baked products, the rising of yeast and to check the doneness of cakes. TIMER
24. WEIGHING SCALE- is used to measure ingredients in large quantities. WEIGHING SCALE
OTHER BAKING TOOLS AND EQUIPMENT
1. Cake Decorator (Cylindrical)- is used in decorating or designing cake and other pastry products. 2. Cookie Press- is used to mold and shape cookies.
OVENS Are the workhorses of the bakery and pastry shop and are essential for producing the bakery products. Ovens are enclosed spaces in which food is heated, usually by hot air.
KIND OF OVENS
A. DECK OVENS- the items to be baked either on sheet pans or in the case of some bread freestanding are placed directly on the bottom, or deck of oven. This is also called STACK OVEN because several may be stacked on top of one another. Breads are baked directly on the floor of the oven and not in pans. Deck oven for baking bread are equipped with steam ejector.
baking tools and equipment.pptx
RACK OVEN It is a large oven into which entire racks full of sheet pans can be wheeled for baking.
MECHANICAL OVEN The food is in motion while it bakes . Its a most common types are a revolving oven, in which its mechanism is like that of a Ferris wheel. The mechanical action eliminates the problem of hot spots or uneven baking because the mechanism rotates throughout the oven .
MECHANICAL OVEN
CONVECTION OVEN Contains fans that circulate the air and distribute the heat rapidly throughout the interior. Strong forced air can distort the shape of the products made with batter and soft dough.
Dutch Oven is a thick-walled (usually cast iron) cooking pot with a light –fitting lid. It have been used as cooking vessels for hundreds of years. They are called “casserole dishes” in English speaking countries other than the USA, and cocottes in French. They are similar to both the Japanese tetsunabe and the Sac, as traditional Balkan cast- iron oven.
baking tools and equipment.pptx

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baking tools and equipment.pptx

  • 5. BAKING WARES are made of glass or metal containers for batter and dough with various sizes and shapes.
  • 7. 1.Cake pans comes in different sizes and shapes and may be round , square, rectangular or heart shaped.
  • 8. 1.1. TUBE CENTER PAN is deeper than a round pan and with hollow center, it is removable which is used to bake chiffon type cakes.
  • 9. 1.2. MUFFIN PAN has 12 formed cups for baking muffins and cup cakes.
  • 10. 1.3. POP OVER PAN is used for cooking pop over.
  • 11. 1.4. JELY ROLL PAN is shallow rectangular pan used for baking rolls.
  • 12. 1.5. BUNDT PAN is a round pan with scalloped sides used for baking elegant and special cakes.
  • 13. 1.6. CUSTARD CUP is made of porcelain or glass used for baking individual custard.
  • 14. 1.7. GRIDDLE PANS are used to bake griddles.
  • 15. 1.8. LOAF PAN is used to bake loaf bread.
  • 21. Knife and Chopping Board used to cut glazed fruit, nuts, or other ingredients in baking.
  • 22. Biscuit and Doughnut Cutter is used to cut and shape biscuit or doughnut.
  • 23. 3. KITCHEN SHEARS are used to slice rolls and delicate cakes.
  • 24. PARING KNIFE- is used to pare or cut fruits and vegetables into different sizes. PARING KNIFE
  • 25. PASTRY BLENDER- has a handle and with wire which used to cut fat or shortening in the preparation of pies, biscuits or doughnuts. Pastry Blender
  • 26. 17. PASTRY WHEEL- has a blade knife used to cut dough when making pastries. PASTRY WHEEL
  • 28. 18. ROTARY EGG BEATER- is used in beating eggs or whipping cream. ROTARY EGG BEATER
  • 29. ELECTRIC MIXER is used for different baking procedure for beating, stirring and blending.
  • 30. 10. MIXING BOWL- comes in graduated sizes and has sloping sides used for mixing ingredients . MIXING BOWL
  • 31. 26. WIRE WHISK- is used to beat or whip egg whites or cream. WIRE WHISK
  • 32. WOODEN SPOON- is also called mixing spoon which comes in various sizes suitable for different types of mixing. WOODEN SPOON
  • 33. RUBBER SCRAPER- is used to remove bits of food inside of the bowl . RUBBER SCRAPER
  • 35. FLOUR SIFTER is used for sifting flour.
  • 36. GRATER is used to grate cheese, chocolate, and other fresh fruits .
  • 37. 13. PASTRY BAG- a funnel shaped container of icing or whipped cream. PASTRY BAG
  • 38. 16. PASTRY TIP- is a pointed metal or plastic tube connected to the opening of the pastry and is used to form desired designs. PASTRY TIP
  • 39. 15. PASTRY BRUSH- is used in greasing pans or surface of pastries and breads. PASTRY BRUSH
  • 40. USED TO FLATTEN OR ROLL DOUGH ROLLING PIN
  • 41. 21. SPATULA- comes in different sizes; small spatula are used to remove muffins and molded cookies from pans which is 5 to 6 inches; large spatula for icing and frosting cakes; flexible blade is used for various purposes. SPATULA
  • 42. 22. STRAINER- is used to strain or sift dry ingredients. STRAINER
  • 43. 25. UTILITY TRAY- is used to hold ingredients together. UTILITY TRAY
  • 44. 11. MORTAR AND PESTLE-is used to pound or ground ingredients . MORTAR AND PESTLE
  • 46. consist of two types namely: a. A graduated cup with fractions (1,3/4, 2/3, ½,1/3,1/4,1/6) marked on each side. b. A measuring glass made of transparent or plastic is more accurate for measuring. MEASURING CUPS
  • 48. MEASURING SPOONS consist of a set of measuring spoons used to measure small quantities of ingredients.
  • 49. 23. TIMER- is used to in timing baked products, the rising of yeast and to check the doneness of cakes. TIMER
  • 50. 24. WEIGHING SCALE- is used to measure ingredients in large quantities. WEIGHING SCALE
  • 51. OTHER BAKING TOOLS AND EQUIPMENT
  • 52. 1. Cake Decorator (Cylindrical)- is used in decorating or designing cake and other pastry products. 2. Cookie Press- is used to mold and shape cookies.
  • 53. OVENS Are the workhorses of the bakery and pastry shop and are essential for producing the bakery products. Ovens are enclosed spaces in which food is heated, usually by hot air.
  • 55. A. DECK OVENS- the items to be baked either on sheet pans or in the case of some bread freestanding are placed directly on the bottom, or deck of oven. This is also called STACK OVEN because several may be stacked on top of one another. Breads are baked directly on the floor of the oven and not in pans. Deck oven for baking bread are equipped with steam ejector.
  • 57. RACK OVEN It is a large oven into which entire racks full of sheet pans can be wheeled for baking.
  • 58. MECHANICAL OVEN The food is in motion while it bakes . Its a most common types are a revolving oven, in which its mechanism is like that of a Ferris wheel. The mechanical action eliminates the problem of hot spots or uneven baking because the mechanism rotates throughout the oven .
  • 60. CONVECTION OVEN Contains fans that circulate the air and distribute the heat rapidly throughout the interior. Strong forced air can distort the shape of the products made with batter and soft dough.
  • 61. Dutch Oven is a thick-walled (usually cast iron) cooking pot with a light –fitting lid. It have been used as cooking vessels for hundreds of years. They are called “casserole dishes” in English speaking countries other than the USA, and cocottes in French. They are similar to both the Japanese tetsunabe and the Sac, as traditional Balkan cast- iron oven.