2. Baking Tools and Equipment and their
Uses
CAKE PAN- comes in different sizes and shapes and
may be round square rectangular or heart shaped.
LESSON 2
1. BAKING WARE
are made of glass or metal container for batter and
dough with various sizes and shapes.
3. CAKE PAN
Deeper than a round
pan and with a
hollow center, it is
removable which is
used to bake chiffon
type cakes.
• TUBE CENTER PAN
4. CAKES PAN
has 12 formed cup for
baking muffins and
cup cakes.
• MUFFIN PAN
23. Has a handle and with
wire which I used to cut
fat or shortening in the
preparation of pies,
biscuits or doughnuts.
14. Pastry blender
24. Is used in greasing pans
or surface of pastries
and breads.
15.Pastry brush
25. Is a pointed metal or
plastic tube connected to
the opening of the pastry
and is used to form
desired designs.
17. Pastry tip
26. Has a blade knife used to
cut dough when making
pastries.
17. Pastry wheel
27. Is used in beating eggs
or whipping cream.
18. Rotary egg beater
28. Is used to flatten or roll
the dough.
19. Rolling pin
29. Is used to remove bits
of food in side of the
bowl.
20. Rubber scrapper
30. 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 or frosting
cakes; flexible blade is used for
various purposes.
21. Spatula c
31. Is used to strain or
sift dry ingredients.
22. Strainer
32. Is used to in timing baked
products, the rising of
yeast and to check the
doneness of cakes.
23. Timer
33. Is used to measure
ingredients in large
quantities.
24. Weighing scale
34. Is used to hold
ingredients together.
25.Utility tray
35. A large whisk is perfect for
blending big quantities of
liquid ingredients, as well as
being a great makeshift
“sifter” for dry ingredients. A
large whisk also gently folds
sugar into beaten egg whites
without deflating them.
26. Whisks
36. Is also called mixing
spoon which comes
in various sizes
suitable for different
of mixing.
27. Wooden spoon
37. Is used in decorating
or designing cake and
other pastry products.
Cake decorator
(Cylindrical)
38. Is used to mold and
shape cookies.
Cookie press
39. A large whisk is perfect for
blending big quantities of
liquid ingredients, as well as
being a great makeshift “sifter”
for dry ingredients. A large
whisk also gently folds sugar
into beaten egg whites without
deflating them.
Cooling rack
41. OVEN
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. Several kinds
of ovens are used in baking.
43. DECK OVEN
• are so called because 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.
47. MECHANICAL OVEN
• . The food is in motion while it bakes in this type of oven. The most
common types are a revolving oven, in which his 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. Because
of its size it is especially used in high volume operations. It can also be
equipped with steam ejector.
49. CONVENTION 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.
51. Dutch oven
• is a thick-walled (usually cast iron) cooking pot with a tight-fitting lid. Dutch
ovens 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
