FBS

2. BAKING
TOOLS
AND
EQUIPMENT

3. OBJECTIVES:
At the end of the lesson, the student will
be able to;
1. Identify the different types of baking
tools;
2. Understand the difference between
tools and equipment;
3. Appreciate the importance of tools
and equipment in baking.

4. Pre-test

5. Answers:
1. Strainer
2.Tube Center Pan
3.Grater
4. Pastry Pins

6. BAKING WARES:
-are made of glass or
metal containers for
batter and dough
with various sizes
and shapes.

7. CAKE PANS:
-comes in different sizes
And shapes and may be
round square rectangular
or heart shaped.

8. 1.) TUBE CENTER PAN:
-Deeper than a round pan
and with a hollow center, it
is removable which is used
to bake chiffon type cakes.

10. 2. MUFFIN PAN:
-has 12 formed cups
for baking muffins and
cup cakes.

12. 3.) POP OVER PAN:
-is used for cooking
pop over.

14. 4.) JELLY ROLL PAN:
- Is shallow rectangular
pan used for baking
rolls

16. 5.) BUNDT PAN:
- Is a round pan with
scalloped sides used
for baking elegant and
special cakes.

18. 6.) CUSTARD CUP:
-Is made of porcelain
or glass used for
baking individual
custard.

20. 7.) GRIDDLE PANS:
-are used to bake
griddles

22. 8.) LOAF PAN:
- Is used to bake loaf
bread.

24. 9.) BISCUIT AND
DOUGHNUT
CUTTER:
- Is used to cut and
shape biscuit or
doughnut.

26. 10.) CUTTING
TOOLS:
- Include a knife and
chopping board that are
used to cut glazed fruit, nut,
or other ingredients in
baking.

28. 10.) ELECTRIC
MIXER:
- Is used for different
baking procedure for
beating, stirring, and
blending.

30. 11.) FLOUR SIFTER:
- Is used for sifting
flour.

31. 12.) GRATER:
- Is used to grate
cheese, chocolate, and
other fresh fruits.

33. 13.) KITCHEN
SHEARS:
- Are used to slice rolls
and delicate cakes.

35. 14.) MEASURING
CUPS:
-consist of two types namely:
a.) A graduated cup with
fractions (1, ¾, 2/3, ½, 1/3, ¼,
1/8) marked on each side.

36. b.) A measuring glass
made of transparent
glass or plastic is more
accurate for measuring.

38. 15.) MEASURING
SPOONS:
-. consist of a set of
measuring spoons used to
measure small quantities of
ingredients

40. 16.) MIXING BOWL:
-comes in graduated
sizes and has sloping
sides used for mixing
ingredients.

42. 17.) MORTAR AND
PESTLE:
- Is used to pound or
ground ingredients.

44. 18.) PARING KNIFE:
- Is used to pare or cut
fruits and vegetables
into different sizes.

46. 19.) PASTRY BAG:
- A funnel shaped
container of icing or
whipped cream.

48. 20.) PASTRY
BLENDER:
- Has a handle and with wire
which is used to cut fate or
shortening in the preparation
of pies, biscuits or doughnuts.

50. 21.) PASTRY TIP:
- Is a pointed metal or
plastic tube connected to
the opening of the pastry
and is used to form
desired designs.

52. 22.) PASTRY
BRUSH:
- Is used in greasing
pans or surface of
pastries and breads.

54. 23.) PASTRY
WHEEL:
- Has a blade knife
used to cut dough
when making pastries.

56. 24.) ROTARY EGG
BEATER:
- Is used in beating
eggs or whipping
cream.

58. 25.) ROLLING PIN:
- Is used to flatten or
roll dough.

60. 26.) RUBBER
SCRAPER:
- Is used to remove
bits of food inside of
the bowl.

62. 27.) SPATULA:
- Comes in different sizes;
small spatula are used to
remove muffins and molded
cookies from pans which is
5-6 inches

63. -large spatula for icing
or frosting cakes;
flexible blade is used
for various purposes.

65. 28.) STRAINER:
- Is used to strain or sift
dry ingredients.

67. 29.) TIMER:
- Is used in timing
baked products, the
rising of yeast and to
check the doneness
of cakes.

69. 30.) WEIGHING
SCALE:
- Is used to measure
ingredients in large
quantities.

71. 31.) UTILITY TRAY:
- Is used to hold
ingredients in large
quantities.

73. 32.) WIRE WHISK:
- Is used to beat or
whip egg whites or
cream.

75. 33.) WOODEN SPOON:
- Is also called mixing spoon
which comes in various sizes
suitable for different types of
mixing.

77. OTHER
BAKING TOOLS
AND
EQUIPMENTS

78. 1.) CAKE DÉCOR
(CYLINDRICAL)
- Is used on decorating or
designing cake and other
pastry products.

82. 2.) COOKIE PRESS:
- is used to mold and
shape cookies.

83. OVENS:
- The workhorses of the
bakery and pastry shop and
are essential for producing
the bakery products.

84. SEVERAL KIND OF
OVENS:
A.) Deck Oven
1.) Rack Oven
2.) Mechanical Oven
3.) Convection Oven

85. 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 the oven.

87. *DECK OVEN
:also called as
STACK OVEN:
- Because several may
be stacked on top of
one another.

88. 1.) RACK OVEN:
- Is a large oven into
which entire racks full
of sheet pans can be
wheeled for baking.

90. 2.) MECHANICAL
OVEN:
- The food is in motion
while it bakes in this
type of oven.

92. 3.) CONVECTION
OVEN:
- Contains fans that
circulate the air and
distribute the heat rapidly
throughout the interior.

94. OTHER
BAKING
EQUIPMENT:

95. *DUTCH OVEN:
-is a thick-walled
cooking pot with a
tight-fitting lid.
-called as “casserole
dishes”

98. The class do the activity, provided with rubrics:
Find out how well you performed by referring to the
rubrics below:
PERFORMANCE LEVEL
How well did you perform? Find out by
accomplishing the Scoring Rubric honestly and
sincerely. Remember it is your learning that is at
stake.

99. PERFORMANCE LEVEL
How well did you perform? Find out by accomplishing the Scoring Rubric honestly and
sincerely. Remember it is your learning that is at stake.
PERFORMANCE CHECKLIST
1 2 3 4 5
Identify some types of Baking Pan
and Its uses
Differentiate the tools and
equipment and its functions
Understand the value of using right tools
and equipment in baking.
Can take a list of different tools needed in
baking

100. Tools/ Equipment Uses
Assessment
Direction: Fill in the table with an appropriate ingredient
in cake making.

142. Assignment:
Pls. study in advance about the types of special papres that
use in baking.
Answer the following:
1. Give at least 3 types of special papers use in baking
2. What are the difference of those three papers?
3. Is thiere a relivance of that paper in baking?