Bread and Pastry Production (Baking Tools and Equipment and their Uses )
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Bread and Pastry Production (Baking Tools and Equipment and their Uses ) plus the Evaluation by Mary Krystle Dawn D. Sulleza
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Bread and Pastry Production (Baking Tools and Equipment and their Uses )
- 3. BAKING WARES: -are made of glass or metal containers for batter and dough with various sizes and shapes.
- 4. CAKE PANS: -comes in different sizes And shapes and may be round square rectangular or heart shaped.
- 5. 1.) TUBE CENTER PAN: -Deeper than a round pan and with a hollow center, it is removable which is used to bake chiffon type cakes.
- 7. 2. MUFFIN PAN: -has 12 formed cups for baking muffins and cup cakes.
- 9. 3.) POP OVER PAN: -is used for cooking pop over.
- 11. 4.) JELLY ROLL PAN: - Is shallow rectangular pan used for baking rolls
- 13. 5.) BUNDT PAN: - Is a round pan with scalloped sides used for baking elegant and special cakes.
- 15. 6.) CUSTARD CUP: -Is made of porcelain or glass used for baking individual custard.
- 17. 7.) GRIDDLE PANS: -are used to bake griddles
- 19. 8.) LOAF PAN: - Is used to bake loaf bread.
- 21. 2.) BISCUIT AND DOUGHNUT CUTTER: - Is used to cut and shape biscuit or doughnut.
- 23. 3.) CUTTING TOOLS: - Include a knife and chopping board that are used to cut glazed fruit, nut, or other ingredients in baking.
- 25. 4.) ELECTRIC MIXER: - Is used for different baking procedure for beating, stirring, and blending.
- 27. 5.) FLOUR SIFTER: - Is used for sifting flour.
- 28. 6.) GRATER: - Is used to grate cheese, chocolate, and other fresh fruits.
- 30. 7.) KITCHEN SHEARS: - Are used to slice rolls and delicate cakes.
- 32. 8.) MEASURING CUPS: -consist of two types namely: a.) A graduated cup with fractions (1, ¾, 2/3, ½, 1/3, ¼, 1/8) marked on each side.
- 33. b.) A measuring glass made of transparent glass or plastic is more accurate for measuring.
- 35. 9.) MEASURING SPOONS: - consist of a set of measuring spoons used to measure small quantities of ingredients.
- 37. 10.) MIXING BOWL: -comes in graduated sizes and has sloping sides used for mixing ingredients.
- 39. 11.) MORTAR AND PESTLE: - Is used to pound or ground ingredients.
- 41. 12.) PARING KNIFE: - Is used to pare or cut fruits and vegetables into different sizes.
- 43. 13.) PASTRY BAG: - A funnel shaped container of icing or whipped cream.
- 45. 14.) PASTRY BLENDER: - Has a handle and with wire which is used to cut fate or shortening in the preparation of pies,
- 47. 16.) PASTRY TIP: - Is a pointed metal or plastic tube connected to the opening of the pastry and is used to form desired designs.
- 49. 15.) PASTRY BRUSH: - Is used in greasing pans or surface of pastries and breads.
- 51. 17.) PASTRY WHEEL: - Has a blade knife used to cut dough when making pastries.
- 53. 18.) ROTARY EGG BEATER: - Is used in beating eggs or whipping cream.
- 55. 19.) ROLLING PIN: - Is used to flatten or roll dough.
- 57. 20.) RUBBER SCRAPER: - Is used to remove bits of food inside of the bowl.
- 59. 21.) SPATULA: - Comes in different sizes; small spatula are used to remove muffins and molded cookies from pans which is 5-6 inches
- 60. -large spatula for icing or frosting cakes; flexible blade is used for various purposes.
- 62. 22.) STRAINER: - Is used to strain or sift dry ingredients.
- 64. 23.) TIMER: - Is used in timing baked products, the rising of yeast and to check the doneness of cakes.
- 66. 24.) WEIGHING SCALE: - Is used to measure ingredients in large quantities.
- 68. 25.) UTILITY TRAY: - Is used to hold ingredients in large quantities.
- 70. 26.) WIRE WHISK: - Is used to beat or whip egg whites or cream.
- 72. 27.) WOODEN SPOON: - Is also called mixing spoon which comes in various sizes suitable for different types of mixing.
- 75. 1.) CAKE DÉCOR (CYLINDRICAL) - Is used on decorating or designing cake and other pastry products.
- 79. 2.) COOKIE PRESS: - is used to mold and shape cookies.
- 80. OVENS: - The workhorses of the bakery and pastry shop and are essential for producing the bakery products.
- 81. SEVERAL KIND OF OVENS: A.) Deck Oven 1.) Rack Oven 2.) Mechanical Oven 3.) Convection Oven
- 82. 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,
- 84. *DECK OVEN :also called as STACK OVEN: - Because several may be stacked on top of one another.
- 85. 1.) RACK OVEN: - Is a large oven into which entire racks full of sheet pans can be wheeled for baking.
- 87. 2.) MECHANICAL OVEN: - The food is in motion while it bakes in this type of oven.
- 89. 3.) CONVECTION OVEN: - Contains fans that circulate the air and distribute the heat rapidly throughout the
- 92. *DUTCH OVEN: -is a thick-walled cooking pot with a tight-fitting lid. -called as “casserole dishes”
- 95. A. OVENS: *Convection Ovens *Rotary Ovens * Deck or Cabinet * Microwave Oven
- 96. B. OTHER BAKING TOOLS: * Bread Toaster * Double Broiler * Dutch Oven
- 97. C. PREPARATORY TOOLS: * Flour Sifter *Grater * Pastry Tips *Spatula * Pastry Brush * Utility Tray * Rolling Pin * Pastry Cloth
- 98. D.) MEASURING TOOLS: * Measuring Cups * Measuring Spoons *Weighing Scale *Measuring cups for liquid ingredients *Timer
- 99. E.) MIXING TOOLS: *Mixing Bowls *Wooden Spoon *Rubber Scraper *Electric and Handy Mixer *Rotary Egg Beater
- 100. F.) CUTTING TOOLS *Pastry Blender *Pastry Wheel *Kitchen Shears *Chopping Boards *Paring Knife *Biscuit and Doughnut Cutter
- 101. G.) BAKING PANS: *Tube Center Pan *Cake Pans *Jelly Roll Pan *Muffin Pan *Custard Cup *Bundt Pan *Griddle Pans *Pop Over Pan *Macaroon molders *Baking Sheets