This document discusses various baking tools and equipment as well as types of ovens. It describes pastry brushes, baking sheets, whisks, piping bags, dough blenders, pastry wheels, cooling racks, and palette knives. It also mentions pastry boards, tarlet tins, deck ovens, rack ovens, mechanical ovens, convection ovens, Dutch ovens, range ovens, pizza ovens, and toaster ovens. The document provides technical terms for dough and splatter and gives instructions for preheating an oven by removing items, adjusting shelves, checking the required temperature, and waiting for the oven to fully preheat.

1. LESSON 2 Part 2
BAKING TOOLS
AND EQUIPMENT

2. 16. PASTRY BRUSHES – they are used for glazing and brushing the tops of pastries.
17. BAKING SHEET – this is a flat, rigid sheet of metal on which cookies, breads, biscuits
and others are baked.
18. WHISK – this is commonly used to whip egg whites into a firm foam tom make
meringue or to whip cream into whipped cream.
19. PIPING/PASTRY BAG – this is used to create design on cakes.
20.DOUGH BLENDER – this is used to cut shortening into dry pastry ingredients.
21. PASTRY WHEEL – this is used to cut strips of dough and at the same time avoid
“dragging” dough along with the blade of a knife.
22. COOLING RACK – this is where the freshly baked cakes, cookies and breads cool
uniformly.
23. PALATTE KNIFE – this helps with mixing pastry into dough and for levelling off the
tops of mixtures.

3. 24. PASTRY BOARD – this flat, smooth board is good for rolling cookie dough out to in
even thickness.
25. TARLET TIN – this is used for making individual tarts.
26. OVENS – these are enclosed spaces in which food is heated, usually by hot air.
1. DECK OVEN – this is designed to have one or more baking chambers allowing large
volumes of products to be baked.
2. RACK OVEN – this consists of a chamber, perhaps two to three meters high, that is
heated by electric elements or gas burners.
3. MECHANICAL OVEN – this typed is well suited for the following types of applications:
drying, curing, baking and many other process.
KINDS OF OVEN

4. 4. CONVECTION OVEN – this uses a fan which is usually located on the back side of the
oven. The purpose of the fan is to force the heated air inside of the oven
and circulate it around the item being cooked.
5. DUTCH OVEN – this is a three-legged pot made of iron and is used with open fire. It is
the outdoor type of oven which can make cooking a little faster
especially with frying, steaming or even roasting.
6. RANGE OVEN – this is the type which has become so famous nowadays because aside
from being cheaper, they are
7. PIZZA OVEN – this is especially built for baking pizza and bread which require moderate
but consistent heat inside.
8. TOASTER OVEN – this is typically a small electric kitchen appliance designed to toast
multiple types of bread products.

5. 1. Open the oven to make sure everything has been removed. Some things often left in
ovens are baking and leftover dishes.
2. Rearrange the shelf levels put the oven shelves into the position that you need them to
be in for the cooking before oven gets hot.
3. Check the preheat level required by your recipe. Turn on the oven and set it to the
correct temperature.
4. Wait until the oven reaches the desired temperature before placing food inside. Most
modern ovens have a setting that lets you either see the current temperature or beeps
when ready. If you have an old style oven, the best is to wait for 15minutes to allow the
oven to be fully heated.
HOW TO PREHEAT OVEN

6. DOUGH – a mixture that consists essentially of flour or meal and a
and is stiff enough to knead or roll.
SPLATTER - a splash of liquid mud.
TECHNICAL TERMS

7. PASTRY BRUSHES BAKING SHEET WHISK PASTRY BAG

8. DOUGH BLENDER PASTRY WHEEL COOLING RACK

9. PALETTE KNIFE
PASTRY BOARD
TARLET TIN

10. DECK OVEN RACK OVEN MECHANICAL OVEN CONVECTION OVEN

11. DUTCH OVEN RANGE OVEN PIZZA OVEN TOASTER OVEN