BAKING TOOLS AND EQUIPMENT IN BREAD AND PASTRY PRODUCTION

Handout #1

A. Baking wares - made of glass or metal containers for

batter and dough with various sizes and shapes S. Rolling pin – is used to flatten or roll the dough
T. Rubber scrapper – used to remove bits of dough or batter
A.1 Cake pans - comes in different sizes and shapes from a board or mixing bowl
and may be round square rectangular or heart shaped. U. Spatula – comes in different sizes; small spatula is used to
remove muffins and molded cookies from pans which is 5 to
A.1.1 Tube center pan – deeper than a round pan and 6 inches; large spatula for icing or frosting cakes; flexible
with a hollow center used to bake chiffon cakes blade is used for various purposes
A.1.2 Muffin pan - has 12 formed cups for baking V. Strainer – used to strain or sift dry ingredients
muffins and cupcakes W. Baking Timer – used to in timing baked products, the rising
A.1.3 Pop over pan – used for cooking pop over of yeast and to check the doneness of cakes
A.1.4 Jelly roll pan – shallow rectangular pan used for X. Weighing scale – used to measure ingredients in large
baking rolls quantities
A.1.5 Bundt pan – a round pan with scalloped sides Y. Utility tray – used to hold ingredients together
used for baking elegant and special cakes Z. Wire whisk – used to beat or whip egg whites or cream
A.1.6 Custard cup – made of porcelain or glass used AA. Wooden spoon – also called mixing spoon which comes in
for baking individual custard various sizes suitable for different types of mixing
A.1.7 Griddle pans – used to cook pancakes, bacons BB. Cake decorator (Cylindrical) – used in decorating or
A.1.8 Loaf Pan – used to bake loaf bread designing cake and other pastry products
CC. Cookie press – used to mold and shape cookies
B. Biscuit and doughnut cutter – is used to cut and shape
biscuit or doughnut PICTURES
C. Cutting tools – include a knife and chopping board that are A.1.1 A.1.2 A.1.3 A.1.4 A.1.5
used to cut glazed fruit, nuts, or other ingredients in baking
D. Electric mixer – used for different baking procedure such as
beating, stirring and blending
E. Flour sifter – used to pass dry ingredients on a mesh to
loosen particles A.1.6 A.1.7 A.1.8
F. Grater – used to shred food into finer pieces
G. Kitchen shears - used to slice rolls and delicate cakes
H. Measuring cups –consist of two types namely:
a. A graduated cup with fractions (1, 3/4, 2/3, ½, 1/3, ¼, 1/8)
b. A measuring glass made of transparent glass or plastic is B. C. D. E.
more
accurate for measuring.
I. Measuring spoons – consist of a set of measuring spoons
used to measure small quantities of ingredients
J. Mixing bowl – comes in graduated sizes and has sloping
sides F. G. H. I.
used for mixing ingredients
K. Mortar and Pestle – used to pound or ground ingredients
L. Paring knife – used to cut fruits and vegetables into
different sizes
M. Pastry bag – a funnel shaped container of icing or whipped J. K. L. M.
cream
N. Pastry blender – used to mix a hard (solid) fat into flour in
order to make pastries
O. Pastry brush – used in greasing pans or surface
P. Pastry tip- a pointed metal or plastic tube connected to the N. O. p. Q.
opening of the pastry used to form desired designs
Q. Pastry wheel – has a blade knife used to cut dough when
making pastries
R. Rotary egg beater – used in beating eggs or whipping
cream
R. S. T. U. 1.2 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 the 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.

V. W. X. Y.

1.3 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
Z. AA. BB. CC.
dough.

OVENS
Ovens are the w orkhorses 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. 1.4 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
1. DECK OVENS are so called because the items to be baked hundreds of years. They are called “casserole dishes” in English
are placed directly on the bottom, or deck of oven. This is also called speaking countries other than the USA, and cocottes in French, They
STACK OVEN because several may be stacked on top of are similar to both the Japanese tetsunabe and the Sač, a traditional
one another. Breads are baked directly on the floor of the oven and Balkan cast-iron oven, and are related to the South African Potjie and
not in pans. Deck oven for baking bread are equipped with steam the Australian Bedourie oven.
ejector.

1.1
1.1 RACK OVEN is a large oven into which entire racks full
of sheet pans can be wheeled for baking.