TLE

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