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Lesson2 baking tools and equipment and their functions

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BAKING TOOLS AND EQUIPMENT AND FUNCTIONS

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Lesson2 baking tools and equipment and their functions

  1. 1. BAKING TOOLS AND EQUIPMENT AND THEIR FUNCTIONS A.S PATAWI
  2. 2. Learning Objectives: The students should be able to: Identify the different baking tools and equipment and their function. Familiarize with the functions of baking tools and equipment
  3. 3. Introduction From the start, the dough mixture was poured on a heated stones to bake it. Nowadays, there are many kinds of baking tools and equipment out in the market that can be used and utilized in the kitchen. Using these tools and equipment appropriately can lead each and everyone to be successful in baking. Thus, proper handling and used must be observed in the use of different baking tools and equipment.
  4. 4. 1. Measuring cups – they are used to measure dry and liquid ingredients. It consist of two types namely
  5. 5. Measuring spoons – consist of a set of spoons with different sizes for measuring small quantities of liquid or dry ingredients. a. Liquid measuring cup (graduated glass) - are sold individually and made from clear glass or plastic, with measures indicated on the outside of the cup. b. Dry measuring cup - allows you to fill the cup to the top and then "level off" or remove any extra with a straight edge knife or metal spatula. Available in nested sets of 4 to 8 cups. Made of metal or plastic, these cups do not have a pouring spout.
  6. 6.  Cake Turntable - makes cake decorating easier in every step of the process, from leveling and torting the cake layers and icing the layered cake to combing the sides of your cake and creating detailed borders along the base and top edge sand icing work along the sides
  7. 7. Decorating / Pastry tips are pointed metal or plastic tube connected to the opening of the pastry bag and is used to form desired designs.
  8. 8. Pastry bag / Piping bag a funnel shaped container for icing or whipped cream
  9. 9. Rolling pin is used to flatten or roll the dough.
  10. 10. Pastry wheel / Pie cutter round blade knife used to cut dough when making pastries
  11. 11. Rubber scrapper is used to remove bits of food on sides of the bowl.
  12. 12. Palette knife is an extra long knife with an extremely flexible steel blade. It allows you to cleanly turn over drop scones or biscuits, spread cream, icing and cake fillings and to smooth toppings for baked dishes. Also known as spatula.
  13. 13. Cake stand with tier a round platform on a pedestal for displaying a cake with different levels.
  14. 14. Cake pillar provides an essential structural support for tiered cakes.
  15. 15. Sauce pan a small deep cooking pan with a handle.
  16. 16. Chopping board, color coded – A different chopping board is needed for each type of food that is used. This cuts down the chance of contaminating one food with the bad bacteria of another. a. GREEN - Working with and preparing vegetables and fruits should be done using a green board. b. WHITE - use these boards for dairy products.
  17. 17. Scale is used to measure ingredients for accurate measurements.
  18. 18. Grater is used to grate cheese, chocolate, and other fresh fruits.
  19. 19. Wooden Spoon – is also called mixing spoon which comes in various sizes suitable for different types of mixing.
  20. 20. Beaters is used in beating eggs or whipping cream
  21. 21. Mixing bowl comes in graduated sizes and has sloping sides; used for mixing ingredients
  22. 22. Wire whisks is used to beat or whip egg whites or cream.
  23. 23. Muffin pan has formed cups for baking muffins and cup cakes
  24. 24. Loaf pan is used to bake loaf bread.
  25. 25. Round pan in a wide variety of sizes, including professional layer cake pans in heights from 1 to 4 inches.
  26. 26. Sheet pan a flat, rectangular metal pan used in an oven. It is often used for baking bread rolls, pastries and flat products such as cookies, sheet cakes, swiss rolls and pizza
  27. 27. Flour sifter/ Strainer/sieve used to separate and break up clumps in dry ingredients such as flour, as well as to aerate and combine them.
  28. 28. Double boiler a saucepan with a detachable upper compartment heated by boiling water in the lower one.
  29. 29. Pastry brush is used for greasing pans or surface of pastries and pastries.
  30. 30. Timer is used to in timing baked products, the rising of yeast and to check the doneness of cakes.
  31. 31. Electric Hand mixer For creaming , beating egg whites, mixing cake batters and icings.
  32. 32. Pastry or biscuit cutters For shaping dough and pastries
  33. 33. Pastry Blender This tool with a wooden handle and rounded steel blades is used to cut in shortening( solid fat) into flour to obtain flaky texture of pies and pastries.
  34. 34. Cooling rack For cooling cakes until ready for icings and frosting.
  35. 35. Wooden spoons For mixing batters. They come in different weights sizes and shape.
  36. 36. BAKING EQUIPMENTS
  37. 37. 1. Ovens are the workhorses of the bakeshop and are essential for producing the bakery products. Ovens are enclosed spaces in which food is heated, usually by hot air.
  38. 38. A. Deck Ovens 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.
  39. 39. B. Rack oven is a large oven into which entire racks full of sheet pans can be wheeled for baking.
  40. 40. C. 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. The heat source is located in the bottom, underneath the deck, or floor of the oven.
  41. 41. D. Convection oven contains fans that circulate the air and distribute the heat rapidly throughout.
  42. 42. E. Wood fired oven also known as PUGON is oven that uses wood for cooking foods.
  43. 43. Mixer A mixer with attachment is equipment which uses a gear-driven mechanism to rotate a set of beaters in a bowl containing the food to be prepared. It automates the repetitive tasks of stirring, whisking or beating. When the beaters are replaced by a dough hook, a mixer may also be used to knead.
  44. 44. Upright freezer -used to freezer that is tall rather than wide; use lower the temperature and thus slow down spoilage
  45. 45. Mechanical dough cutter mechanical operated machine used to cut regular and uniform size of dough. Cut of dough wary on the type of dough cutter.
  46. 46. Thanks for listening!
  47. 47. 1. It is used to remove bits of food on sides of the bowl. Rubber scraper 2. equipment which uses a gear-driven mechanism to rotate a set of beaters in a bowl containing the food to be prepared. MIXER 3. For creaming , beating egg whites, mixing cake batters and icings. Hand mixer. 4. is used for greasing pans or surface of pastries and pastries. Pastry brush 5. For mixing batters. They come in different weights sizes and shape. Wooden spoon
  48. 48. 6. is an extra long knife with an extremely flexible steel blade. – PALETTE KNIFE 7. For shaping dough and pastries. PASTRY CUTTER 8. For cooling cakes until ready for icings and frosting. COOLING RACK 9. is used to grate cheese, chocolate, and other fresh fruits. GRATER 10. used to separate and break up lumps in dry ingredients .STRAINER 11. round blade knife used to cut dough when making pastries or pies. PASTRY WHEEL PIE CUTTER 12. has formed cups for baking muffins and cup cakes. MUFFIN PAN 13. are pointed metal or plastic tube connected to the opening of the pastry bag and is used to form desired designs. .PASTRY TIP
  49. 49. 14. is used to measure ingredients for accurate measurements. SCALE 15. This tool with a wooden handle and rounded steel blades is used to cut in shortening( solid fat) into flour to obtain flaky texture of pies and pastries. PASTRY BLENDER 16. is used to bake loaf bread. LOAF PAN 17. is used to beat or whip egg whites or cream. WHIRE WHISK 18. comes in graduated sizes and has sloping sides; used for mixing ingredients MIXING BOWL 19. is used to flatten or roll the dough. ROLLING PIN 20. a round platform on a pedestal for displaying a cake with different levels. CAKE STAND WITH TIER

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