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bread and pastry production tools and equipment.pptx

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The document discusses baking tools and equipment. It begins with an overview of common baking pans like cake pans, muffin pans, and loaf pans. It then lists and describes 27 different tools used in baking, including measuring cups and spoons, mixing bowls, spatulas, whisks, and ovens. It concludes with discussing a motivational video and outlining group and individual activities for students to identify baking tools, their functions, and how the knowledge can be applied.

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bread and pastry production tools and equipment.pptx
bread and pastry production tools and equipment.pptx
bread and pastry production tools and equipment.pptx
GOOD MORNING! Motivational Video
bread and pastry production tools and equipment.pptx
Group Activity: • The class will be grouped into 5 • They will draw 5 pictures of tools and equipment • They will collaborate with each other, and discuss what are the tools and equipment in the picture • They will also give the function of each tool. • Choose group’s presenter to present the output. • 5 mins time allotted for the activity
BAKING WARES are made of glass or metal containers for batter and dough with various sizes and shapes.
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.
bread and pastry production tools and equipment.pptx
bread and pastry production tools and equipment.pptx
bread and pastry production tools and equipment.pptx
bread and pastry production tools and equipment.pptx
Biscuit and Doughnut Cutter is used to cut and shape biscuit or doughnut.
3. CUTTING TOOLS include a knife and chopping board that are used to cut glazed fruit, nuts, or other ingredients in baking.
4. ELECTRIC MIXER is used for different baking procedure for beating, stirring and blending.
5. FLOUR SIFTER is used for sifting flour.
6. GRATER is used to grate cheese, chocolate, and other fresh fruits .
7. KITCHEN SHEARS are used to slice rolls and delicate cakes.
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. 8. MEASURING CUPS
bread and pastry production tools and equipment.pptx
9. MEASURING SPOONS consist of a set of measuring spoons used to measure small quantities of ingredients.
10. MIXING BOWL- comes in graduated sizes and has sloping sides used for mixing ingredients .
11. MORTAR AND PESTLE-is used to pound or ground ingredients .
12. PARING KNIFE- is used to pare or cut fruits and vegetables into different sizes.
13. PASTRY BAG- a funnel shaped container of icing or whipped cream.
14. PASTRY BLENDER- has a handle and with wire which used to cut fat or shortening in the preparation of pies, biscuits or doughnuts.
15. PASTRY BRUSH- is used in greasing pans or surface of pastries and breads.
16. PASTRY TIP- is a pointed metal or plastic tube connected to the opening of the pastry and is used to form desired designs.
17. PASTRY WHEEL- has a blade knife used to cut dough when making pastries.
18. ROTARY EGG BEATER- is used in beating eggs or whipping cream.
20.RUBBER SCRAPER- is used to remove bits of food inside of the bowl .
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.
22. STRAINER- is used to strain or sift dry ingredients.
23. TIMER- is used to in timing baked products, the rising of yeast and to check the doneness of cakes.
24. WEIGHING SCALE- is used to measure ingredients in large quantities.
25. UTILITY TRAY- is used to hold ingredients together.
26. WIRE WHISK- is used to beat or whip egg whites or cream.
27. WOODEN SPOON- is also called mixing spoon which comes in various sizes suitable for different types of mixing.
OTHER BAKING
MOTIVATIONAL VIDEO
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.
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.
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 .
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.
OTHER BAKING EQUIPMENT 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.
bread and pastry production tools and equipment.pptx
bread and pastry production tools and equipment.pptx
bread and pastry production tools and equipment.pptx
bread and pastry production tools and equipment.pptx
QUESTIONS: • How can you use the knowledge gained from our discussion? • Site situation that you can use the knowledge in your daily living.
• Written QUIZ • 2nd Short Quiz
Lets have this game! • Grouped into 2 • This game is called charade, • Each group will draw 10 questions, and each member will try to act the answer in the question given to them, they will be given 1 minute for each question.
Laboratory Activity! • There will be 15 tools and materials in each group • Each group is tasked to identify the tools and materials in their assigned table based on what they have learned in the discussion. • After identifying, they will give its’ uses and functions. • 15 mins time allotted in the laboratory activity • 5 mins time preparation • Present in a creative manner (Song, Poem, and etc) • 1 points for every correct answer (x2 – function & uses) • Additional 5 points for the Best group presentation.
Individual Activity Conduct individual activity: How can you use the knowledge gained from our discussion? • Site situation that you can use the knowledge in your daily living.
LABORATORY • Individual Actual Quiz – Oral Quiz

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bread and pastry production tools and equipment.pptx

  • 6. Group Activity: • The class will be grouped into 5 • They will draw 5 pictures of tools and equipment • They will collaborate with each other, and discuss what are the tools and equipment in the picture • They will also give the function of each tool. • Choose group’s presenter to present the output. • 5 mins time allotted for the activity
  • 7. BAKING WARES are made of glass or metal containers for batter and dough with various sizes and shapes.
  • 8. 1. Cake pans comes in different sizes and shapes and may be round , square, rectangular or heart shaped.
  • 9. 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.
  • 10. 1.2. MUFFIN PAN has 12 formed cups for baking muffins and cup cakes.
  • 11. 1.3. POP OVER PAN is used for cooking pop over.
  • 12. 1.4. JELY ROLL PAN is shallow rectangular pan used for baking rolls.
  • 13. 1.5. BUNDT PAN is a round pan with scalloped sides used for baking elegant and special cakes.
  • 14. 1.6. CUSTARD CUP is made of porcelain or glass used for baking individual custard.
  • 15. 1.7. GRIDDLE PANS are used to bake griddles.
  • 16. 1.8. LOAF PAN is used to bake loaf bread.
  • 21. Biscuit and Doughnut Cutter is used to cut and shape biscuit or doughnut.
  • 22. 3. CUTTING TOOLS include a knife and chopping board that are used to cut glazed fruit, nuts, or other ingredients in baking.
  • 23. 4. ELECTRIC MIXER is used for different baking procedure for beating, stirring and blending.
  • 24. 5. FLOUR SIFTER is used for sifting flour.
  • 25. 6. GRATER is used to grate cheese, chocolate, and other fresh fruits .
  • 26. 7. KITCHEN SHEARS are used to slice rolls and delicate cakes.
  • 27. 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. 8. MEASURING CUPS
  • 29. 9. MEASURING SPOONS consist of a set of measuring spoons used to measure small quantities of ingredients.
  • 30. 10. MIXING BOWL- comes in graduated sizes and has sloping sides used for mixing ingredients .
  • 31. 11. MORTAR AND PESTLE-is used to pound or ground ingredients .
  • 32. 12. PARING KNIFE- is used to pare or cut fruits and vegetables into different sizes.
  • 33. 13. PASTRY BAG- a funnel shaped container of icing or whipped cream.
  • 34. 14. PASTRY BLENDER- has a handle and with wire which used to cut fat or shortening in the preparation of pies, biscuits or doughnuts.
  • 35. 15. PASTRY BRUSH- is used in greasing pans or surface of pastries and breads.
  • 36. 16. PASTRY TIP- is a pointed metal or plastic tube connected to the opening of the pastry and is used to form desired designs.
  • 37. 17. PASTRY WHEEL- has a blade knife used to cut dough when making pastries.
  • 38. 18. ROTARY EGG BEATER- is used in beating eggs or whipping cream.
  • 39. 20.RUBBER SCRAPER- is used to remove bits of food inside of the bowl .
  • 40. 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.
  • 41. 22. STRAINER- is used to strain or sift dry ingredients.
  • 42. 23. TIMER- is used to in timing baked products, the rising of yeast and to check the doneness of cakes.
  • 43. 24. WEIGHING SCALE- is used to measure ingredients in large quantities.
  • 44. 25. UTILITY TRAY- is used to hold ingredients together.
  • 45. 26. WIRE WHISK- is used to beat or whip egg whites or cream.
  • 46. 27. WOODEN SPOON- is also called mixing spoon which comes in various sizes suitable for different types of mixing.
  • 49. 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.
  • 50. 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.
  • 51. 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.
  • 52. RACK OVEN It is a large oven into which entire racks full of sheet pans can be wheeled for baking.
  • 53. 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 .
  • 54. 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.
  • 55. OTHER BAKING EQUIPMENT 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.
  • 60. QUESTIONS: • How can you use the knowledge gained from our discussion? • Site situation that you can use the knowledge in your daily living.
  • 61. • Written QUIZ • 2nd Short Quiz
  • 62. Lets have this game! • Grouped into 2 • This game is called charade, • Each group will draw 10 questions, and each member will try to act the answer in the question given to them, they will be given 1 minute for each question.
  • 63. Laboratory Activity! • There will be 15 tools and materials in each group • Each group is tasked to identify the tools and materials in their assigned table based on what they have learned in the discussion. • After identifying, they will give its’ uses and functions. • 15 mins time allotted in the laboratory activity • 5 mins time preparation • Present in a creative manner (Song, Poem, and etc) • 1 points for every correct answer (x2 – function & uses) • Additional 5 points for the Best group presentation.
  • 64. Individual Activity Conduct individual activity: How can you use the knowledge gained from our discussion? • Site situation that you can use the knowledge in your daily living.
  • 65. LABORATORY • Individual Actual Quiz – Oral Quiz