The document provides an overview of a bread and pastry module for students at Palawan State University. It includes the module's learning outcomes which are to prepare baking tools and equipment for specific purposes, familiarize students with various equipment, and teach measurements. The document also defines various baking terms and lists different types of ovens and their uses as well as the tools and equipment used in baking. It provides sample questions for students to classify tools and explain the importance of the bread and pastry course for hospitality students.
The document discusses bread and pastry baking tools and equipment. It begins by providing background on the origins of bread making. It then lists the learning outcomes, which are to prepare tools for specific baking purposes, familiarize with equipment, and learn table of weights and measures. The bulk of the document defines and describes various baking tools and their uses, as well as different types of ovens used in baking. It concludes by providing exercises for students to complete.
Baking is a method of cooking that uses dry heat in an enclosed space. Typically done in an oven, baking occurs when heat makes contact with dough or batter and causes the starches in the dish to change form.
Here are the tools and equipment needed for the butter cake recipe:
1. Mixing bowl
2. Electric mixer or whisk
3. Measuring cups
4. Measuring spoons
5. Sifter or flour sifter
6. Cake pan
7. Oven
8. Cooling rack
9. Knife (to remove cake from pan)
10. Spatula (to frost or spread icing if needed)
This document provides information about tools and equipment used in bread and pastry production. It begins with a pre-test to assess knowledge of various baking tools. It then defines and provides images of over 30 different tools used in preparatory work, measuring, mixing, cutting and baking. It also describes three main types of ovens - deck ovens, rack ovens and convection ovens. Finally, it classifies the tools and equipment into categories like ovens, preparatory tools, measuring tools, mixing tools and cutting tools. The purpose is to build knowledge of the various tools needed for quality bread and pastry production.
Bread and Pastry For Grade 7 ExploratoryJudith694462
This document provides information about tools and equipment used in bread and pastry production. It begins by introducing the lesson topic of bread and pastry production tools. It then provides a pre-test to assess prior knowledge. The document proceeds to define and provide images of various baking tools like mixing bowls, pastry blenders, loaf pans, etc. It also covers types of ovens like deck ovens and convection ovens. The document concludes by classifying the various tools and equipment into categories like measuring tools, mixing tools, and cutting tools.
This document provides information about the Bread and Pastry Production NC II course offered by the Asian Technological Skills Institute. The course aims to develop skills in bread and pastry production, as well as preparing and presenting desserts and petits fours according to industry standards. It covers 5 core competencies and provides descriptions and images of various baking tools and equipment used for measuring, cutting, mixing, blending, cooking, and baking bread and pastry products.
This document provides information about the Bread and Pastry Production NC II course offered by the Asian Technological Skills Institute. The course aims to develop skills in bread and pastry production, as well as preparing and presenting desserts and petits fours according to industry standards. It covers 5 core competencies and provides details on various baking tools and equipment used for measuring, cutting, mixing, blending, cooking, and baking bread and pastry products.
This document provides an overview of a home economics course module that focuses on fundamentals of baking. The 10-hour course has no prerequisites and aims to teach 21st century skills. The instructor, Ms. Lialanie S. Sibulo, graduated from Central Bicol State University of Agriculture-Sipocot Campus and passed her licensure exam in 2018. She is currently pursuing her master's degree. The module will present baking concepts and tools in an interactive way using illustrative examples to guide exercises.
The document discusses bread and pastry baking tools and equipment. It begins by providing background on the origins of bread making. It then lists the learning outcomes, which are to prepare tools for specific baking purposes, familiarize with equipment, and learn table of weights and measures. The bulk of the document defines and describes various baking tools and their uses, as well as different types of ovens used in baking. It concludes by providing exercises for students to complete.
Baking is a method of cooking that uses dry heat in an enclosed space. Typically done in an oven, baking occurs when heat makes contact with dough or batter and causes the starches in the dish to change form.
Here are the tools and equipment needed for the butter cake recipe:
1. Mixing bowl
2. Electric mixer or whisk
3. Measuring cups
4. Measuring spoons
5. Sifter or flour sifter
6. Cake pan
7. Oven
8. Cooling rack
9. Knife (to remove cake from pan)
10. Spatula (to frost or spread icing if needed)
This document provides information about tools and equipment used in bread and pastry production. It begins with a pre-test to assess knowledge of various baking tools. It then defines and provides images of over 30 different tools used in preparatory work, measuring, mixing, cutting and baking. It also describes three main types of ovens - deck ovens, rack ovens and convection ovens. Finally, it classifies the tools and equipment into categories like ovens, preparatory tools, measuring tools, mixing tools and cutting tools. The purpose is to build knowledge of the various tools needed for quality bread and pastry production.
Bread and Pastry For Grade 7 ExploratoryJudith694462
This document provides information about tools and equipment used in bread and pastry production. It begins by introducing the lesson topic of bread and pastry production tools. It then provides a pre-test to assess prior knowledge. The document proceeds to define and provide images of various baking tools like mixing bowls, pastry blenders, loaf pans, etc. It also covers types of ovens like deck ovens and convection ovens. The document concludes by classifying the various tools and equipment into categories like measuring tools, mixing tools, and cutting tools.
This document provides information about the Bread and Pastry Production NC II course offered by the Asian Technological Skills Institute. The course aims to develop skills in bread and pastry production, as well as preparing and presenting desserts and petits fours according to industry standards. It covers 5 core competencies and provides descriptions and images of various baking tools and equipment used for measuring, cutting, mixing, blending, cooking, and baking bread and pastry products.
This document provides information about the Bread and Pastry Production NC II course offered by the Asian Technological Skills Institute. The course aims to develop skills in bread and pastry production, as well as preparing and presenting desserts and petits fours according to industry standards. It covers 5 core competencies and provides details on various baking tools and equipment used for measuring, cutting, mixing, blending, cooking, and baking bread and pastry products.
This document provides an overview of a home economics course module that focuses on fundamentals of baking. The 10-hour course has no prerequisites and aims to teach 21st century skills. The instructor, Ms. Lialanie S. Sibulo, graduated from Central Bicol State University of Agriculture-Sipocot Campus and passed her licensure exam in 2018. She is currently pursuing her master's degree. The module will present baking concepts and tools in an interactive way using illustrative examples to guide exercises.
The document describes various types of baking equipment and ovens. It lists 27 different baking tools used for tasks like mixing, cutting, rolling, piping, and more. It also describes four main types of commercial ovens used in bakeries: deck ovens, rack ovens, mechanical ovens, and convection ovens. Deck ovens bake items directly on the oven floor while rack ovens hold full sheets of pans. Mechanical ovens rotate items for even baking and convection ovens use fans to rapidly distribute heat. Dutch ovens are thick-walled cooking pots used as casserole dishes.
The document discusses various tools and equipment used in baking, including their purposes. It identifies baking pans, mixing tools like electric mixers and whisks, preparatory tools like flour sifters and spatulas, measuring tools like measuring cups and spoons. It also mentions cake stands and pastry brushes. The document emphasizes the importance of using proper tools for baking and taking care of equipment. It provides an example butter cake recipe and asks students to list the tools needed.
Baking and homey and industrial equipment of bakingChaitee Dutta
The document summarizes baking equipment used in both home and industrial baking. For home baking, it lists various measuring, mixing, shaping, and decorating tools. For industrial baking, it describes larger-scale equipment used for mixing, proving, shaping, baking, cooling, packaging and storing large volumes of baked goods. Key industrial equipment includes mixers, proving cabinets, scaling equipment, deck/rack/traveling ovens, cooling racks, and automated packaging lines.
Lesson2 baking tools and equipment and their functionsArmilyn Patawi
The document discusses various baking tools and equipment, their functions, and types of ovens. It identifies measuring cups and spoons used to measure dry and wet ingredients. Mixers are described as equipment that uses beaters to prepare foods. Various pans and tools are outlined like rolling pins, cooling racks, and pastry brushes that aid in baking processes. Finally, different oven styles are covered such as deck, convection, and wood fired ovens used to bake goods.
This document provides information on tools and equipment used in baking, including their definitions and uses. It discusses various baking wares like cake pans, muffin pans, and loaf pans. It also outlines different cutting, mixing, and measuring tools. Finally, it describes various oven types like deck ovens, rack ovens, mechanical ovens, and convection ovens that are used in commercial bakeries.
Bread and Pastry Production Tools and EquipmentErnieCabalu
This document lists and describes various tools and equipment used in baking. It discusses different types of ovens including deck ovens, rack ovens, convection ovens, and rotary ovens. It also provides details on many essential baking tools such as measuring cups and spoons, mixing bowls and utensils, pans for cakes, muffins, and breads, knives, spatulas, sifters, and more. Having the proper tools makes baking easier and leads to better results.
The document provides a history of baking from ancient times to modern age. It discusses how baking originated in ancient Egypt and Greece, where they would bake breads, pastries and honey cakes. It then discusses how the Romans adopted baking practices and developed basic pastries. The modern age brought technical advancements like commercial ovens. Finally, it outlines the roles of various positions in a baking kitchen brigade, including pastry chefs, confectioners, glaciers, decorators and boulangers.
1. The document discusses various types of baking equipment used in commercial bakeries and pastry shops including various pans for baking cakes, muffins, breads and more.
2. It describes different types of ovens used for baking such as deck ovens, rack ovens, mechanical ovens, and convection ovens.
3. The document also lists other baking tools and equipment used in commercial bakeries like measuring cups and spoons, mixing bowls, spatulas, whisks, and more.
This document lists and describes various tools and equipment used in bread and pastry production. It details 27 different baking tools such as cake pans, muffin pans, mixing bowls, whisks, spatulas, rolling pins, and timers. It also describes 3 main types of ovens - deck ovens, rack ovens, and convection ovens. Deck ovens bake items directly on the oven floor while rack ovens can hold entire racks of sheet pans. Convection ovens contain fans to circulate air for even baking. The document provides details on each tool or piece of equipment's purpose and use.
GRADE 12 BAKING TOOLS AND EQUIPMENT.pptxMaryLouSal1
ABSTRACTION
Personal hygiene and proper food handling could keep bacteria all the way down to small number. Keeping food at its appropriate temperature will prevent bacteria to multiply.
Personal hygiene, keeping food, equipment, and work area clean are some sanitary measures to be followed in preparing food. Unsanitary practices and improper handling of food may lead to food contamination or infection, poisoning and death.
Workers Personal Hygiene
• Do not wear jewelry and accessories before getting
down
to work.
• Keep hands and nails clean.
• Use appropriate work outfit like apron, headbands or hairnet and cozy shoes.
4
• Keep sick persons out of the kitchen.
Proper Hand Washing
Washing is an effective way to avoid pathogens from spreading. Germs are a general term for coronavirus-like microbes and viruses. By touching another person it can spread. You can also get infected if you touch contaminated items or surfaces and then touch your face-mouth, eyes and nose. Family members play a critical role in battling COVID 19 by adoption.
Steps to wash hands:
1. Wash your hands (warm or cold) with clean running water, and apply soap.
2. Rub your hands together to make a lather and clean them well; make sure your hands are scrubbed between your fingers and under your nails.
3. Keep your hands rubbed for at least 20 seconds.
4. Well clean your hands under cold water.
5. Clean air, or use a clean towel to dry your face.
Facilities
• Thoroughly sanitize all laboratory supplies, tools
and utensils before and after use;
• All materials, utensils and appliances should
air dry to prevent dust build-up and corrosion to rust.
• Get garbage disposed of periodically.
5
Practical Ways of Keeping Food Clean
• Food should be prepared with hands clean.
• Do not sneeze or cough while handling food.
• Items drop to the ground should be cleaned thoroughly
before
reusing.
• Store the food in a very clean , dry place to keep it fresh.
• Clean containers, bottles and ingredient-containing bags before opening.
• Enclosed containers should be used for storing
the dry and liquid ingredients. Check for its
safety from time to time.
• Separate fresh vegetables from other foodstuffs before they are stored.
• Keep the food at temperature appropriate between 15 ° C and 52 ° C (60 °
F and 125 ° F) because bacteria will multiply
most quickly. Keep cooking hot until served. 60 ° C or 140 ° F is an appropriate warm-food temperature where bacteria can not grow. Keep
it cold until served. 4 ° C or 40 ° F is an adequate
temperature for cold or refrigerated food.
6
Keeping the Work Laboratory Area Clean
• Maintain the floor area clean and free of waste,
water and grease.
• Cabinets should be kept dry, clean, and tightly
closed to keep the rodents and insects away.
• Check the dishwashing area and clean it where
necessary.
• After using these, clean the tables.
BAKING TOOLS, UTENSILS AND EQUIPMENT IN MAKING BREAD, COOKIES, MUFFINS AND BISCUITS AND THEIR USES
1. Baking wares – are produce
Baking tools and equipment come in a variety of shapes and sizes to facilitate different baking needs. Common tools include various pans for cakes, muffins, and breads. Cutting tools such as knives and dough cutters prepare ingredients. Mixing bowls, whisks, and spoons combine ingredients. Preparation tools like sifters, graters, pastry bags, and brushes ready ingredients. Measuring cups and spoons ensure accurate amounts. Ovens, such as deck ovens and rack ovens, cook the baked goods. A variety of tools help bakers produce quality baked goods.
This document lists and describes various types of baking equipment. It discusses different types of cake pans including tube pans, muffin pans, pop over pans, and bundt pans. It also mentions tools used in baking such as measuring cups and spoons, mixing bowls, spatulas, whisks, and wooden spoons. Finally, it describes various types of ovens used in baking including deck ovens, rack ovens, mechanical ovens, and convection ovens.
The document discusses various types of baked goods and mixing techniques used in bakery products. It begins by describing different types of breads such as soft rolls, hard rolls, and quick breads like muffins and biscuits. It then discusses the different kinds of dough used in baking, including lean dough and rich dough. The document outlines various mixing procedures and techniques employed in bakeries such as the straight dough method, sponge dough method, and no-knead dough method. It concludes by discussing best practices for baking including proper measurement, ingredient preparation, and maintaining optimal oven temperature.
This document discusses different types of cookies including drop cookies, bar cookies, rolled cookies, molded cookies, pressed cookies, and refrigerated cookies. It describes the basic ingredients used in baking cookies such as flour, shortening, eggs, liquid, sugar, and leavening agents. Methods for mixing cookies are also outlined along with baking tools, tips for preventing common baking issues, and causes of poor quality cookies.
This document provides information about different types of cookies including drop cookies, bar cookies, rolled cookies, molded cookies, pressed cookies, and refrigerated cookies. It discusses basic cookie ingredients like flour, shortening, eggs, liquid, sugar, and leavening agents. Baking tools, mixing methods, tips for baking cookies, and causes of poor quality cookies are also outlined.
The document discusses baking tools and equipment. It begins with an overview of common baking pans like cake pans, muffin pans, and loaf pans. It then lists and describes 27 different tools used in baking, including measuring cups and spoons, mixing bowls, spatulas, whisks, and ovens. It concludes with discussing a motivational video and outlining group and individual activities for students to identify baking tools, their functions, and how the knowledge can be applied.
bread and pastry production tools and equipment.pptxSheryldeVilla2
The document discusses baking tools and equipment. It begins with an overview of common baking pans like cake pans, muffin pans, and loaf pans. It then lists and describes 27 different tools used in baking, including measuring cups and spoons, mixing bowls, spatulas, whisks, and ovens. It concludes with discussing a motivational video and outlining group and individual activities for students to identify baking tools, their functions, and how the knowledge can be applied.
This document is a learning module on bread and pastry production for grades 7 and 8 students in the Philippines. It covers 4 lessons: (1) use of tools and bakery equipment, (2) mensuration and calculation, (3) maintenance of tools and equipment, and (4) occupational health and safety procedures. Lesson 1 defines various baking tools and equipment and their uses, including baking wares, biscuit and doughnut cutters, cutting tools, electric mixers, flour sifters, graters, kitchen shears, and measuring cups and spoons.
This document provides a learning module on bread and pastry production for grades 7 and 8 students. It covers 4 lessons: 1) use of tools and bakery equipment, 2) mensuration and calculation, 3) maintenance of tools and equipment, and 4) occupational health and safety procedures. Lesson 1 defines various baking tools and equipment and their uses. It provides an information sheet listing different tools such as mixing bowls, measuring cups, rolling pins, etc. and describes their purposes. Students are asked to identify the tools needed for a sample butter cake recipe. The lesson teaches students how to prepare tools and equipment for specific baking purposes.
tools and bakery equipment
Performance Criteria
1
2
3
4
5
1. Identifies baking tools and equipment based on their uses
2. Prepares tools and equipment for specific baking purpose
3. Demonstrates proper handling and use of tools and equipment
4. Applies safety measures in using tools and equipment
5. Cleans and stores tools and equipment properly after use
Overall Rating:
1= Needs Improvement
2= Developing
3= Satisfactory
4= Very Good
5= Excellent
Comments:
BREAD AND PASTRY PRODUCTION NC II
K
The document describes various types of baking equipment and ovens. It lists 27 different baking tools used for tasks like mixing, cutting, rolling, piping, and more. It also describes four main types of commercial ovens used in bakeries: deck ovens, rack ovens, mechanical ovens, and convection ovens. Deck ovens bake items directly on the oven floor while rack ovens hold full sheets of pans. Mechanical ovens rotate items for even baking and convection ovens use fans to rapidly distribute heat. Dutch ovens are thick-walled cooking pots used as casserole dishes.
The document discusses various tools and equipment used in baking, including their purposes. It identifies baking pans, mixing tools like electric mixers and whisks, preparatory tools like flour sifters and spatulas, measuring tools like measuring cups and spoons. It also mentions cake stands and pastry brushes. The document emphasizes the importance of using proper tools for baking and taking care of equipment. It provides an example butter cake recipe and asks students to list the tools needed.
Baking and homey and industrial equipment of bakingChaitee Dutta
The document summarizes baking equipment used in both home and industrial baking. For home baking, it lists various measuring, mixing, shaping, and decorating tools. For industrial baking, it describes larger-scale equipment used for mixing, proving, shaping, baking, cooling, packaging and storing large volumes of baked goods. Key industrial equipment includes mixers, proving cabinets, scaling equipment, deck/rack/traveling ovens, cooling racks, and automated packaging lines.
Lesson2 baking tools and equipment and their functionsArmilyn Patawi
The document discusses various baking tools and equipment, their functions, and types of ovens. It identifies measuring cups and spoons used to measure dry and wet ingredients. Mixers are described as equipment that uses beaters to prepare foods. Various pans and tools are outlined like rolling pins, cooling racks, and pastry brushes that aid in baking processes. Finally, different oven styles are covered such as deck, convection, and wood fired ovens used to bake goods.
This document provides information on tools and equipment used in baking, including their definitions and uses. It discusses various baking wares like cake pans, muffin pans, and loaf pans. It also outlines different cutting, mixing, and measuring tools. Finally, it describes various oven types like deck ovens, rack ovens, mechanical ovens, and convection ovens that are used in commercial bakeries.
Bread and Pastry Production Tools and EquipmentErnieCabalu
This document lists and describes various tools and equipment used in baking. It discusses different types of ovens including deck ovens, rack ovens, convection ovens, and rotary ovens. It also provides details on many essential baking tools such as measuring cups and spoons, mixing bowls and utensils, pans for cakes, muffins, and breads, knives, spatulas, sifters, and more. Having the proper tools makes baking easier and leads to better results.
The document provides a history of baking from ancient times to modern age. It discusses how baking originated in ancient Egypt and Greece, where they would bake breads, pastries and honey cakes. It then discusses how the Romans adopted baking practices and developed basic pastries. The modern age brought technical advancements like commercial ovens. Finally, it outlines the roles of various positions in a baking kitchen brigade, including pastry chefs, confectioners, glaciers, decorators and boulangers.
1. The document discusses various types of baking equipment used in commercial bakeries and pastry shops including various pans for baking cakes, muffins, breads and more.
2. It describes different types of ovens used for baking such as deck ovens, rack ovens, mechanical ovens, and convection ovens.
3. The document also lists other baking tools and equipment used in commercial bakeries like measuring cups and spoons, mixing bowls, spatulas, whisks, and more.
This document lists and describes various tools and equipment used in bread and pastry production. It details 27 different baking tools such as cake pans, muffin pans, mixing bowls, whisks, spatulas, rolling pins, and timers. It also describes 3 main types of ovens - deck ovens, rack ovens, and convection ovens. Deck ovens bake items directly on the oven floor while rack ovens can hold entire racks of sheet pans. Convection ovens contain fans to circulate air for even baking. The document provides details on each tool or piece of equipment's purpose and use.
GRADE 12 BAKING TOOLS AND EQUIPMENT.pptxMaryLouSal1
ABSTRACTION
Personal hygiene and proper food handling could keep bacteria all the way down to small number. Keeping food at its appropriate temperature will prevent bacteria to multiply.
Personal hygiene, keeping food, equipment, and work area clean are some sanitary measures to be followed in preparing food. Unsanitary practices and improper handling of food may lead to food contamination or infection, poisoning and death.
Workers Personal Hygiene
• Do not wear jewelry and accessories before getting
down
to work.
• Keep hands and nails clean.
• Use appropriate work outfit like apron, headbands or hairnet and cozy shoes.
4
• Keep sick persons out of the kitchen.
Proper Hand Washing
Washing is an effective way to avoid pathogens from spreading. Germs are a general term for coronavirus-like microbes and viruses. By touching another person it can spread. You can also get infected if you touch contaminated items or surfaces and then touch your face-mouth, eyes and nose. Family members play a critical role in battling COVID 19 by adoption.
Steps to wash hands:
1. Wash your hands (warm or cold) with clean running water, and apply soap.
2. Rub your hands together to make a lather and clean them well; make sure your hands are scrubbed between your fingers and under your nails.
3. Keep your hands rubbed for at least 20 seconds.
4. Well clean your hands under cold water.
5. Clean air, or use a clean towel to dry your face.
Facilities
• Thoroughly sanitize all laboratory supplies, tools
and utensils before and after use;
• All materials, utensils and appliances should
air dry to prevent dust build-up and corrosion to rust.
• Get garbage disposed of periodically.
5
Practical Ways of Keeping Food Clean
• Food should be prepared with hands clean.
• Do not sneeze or cough while handling food.
• Items drop to the ground should be cleaned thoroughly
before
reusing.
• Store the food in a very clean , dry place to keep it fresh.
• Clean containers, bottles and ingredient-containing bags before opening.
• Enclosed containers should be used for storing
the dry and liquid ingredients. Check for its
safety from time to time.
• Separate fresh vegetables from other foodstuffs before they are stored.
• Keep the food at temperature appropriate between 15 ° C and 52 ° C (60 °
F and 125 ° F) because bacteria will multiply
most quickly. Keep cooking hot until served. 60 ° C or 140 ° F is an appropriate warm-food temperature where bacteria can not grow. Keep
it cold until served. 4 ° C or 40 ° F is an adequate
temperature for cold or refrigerated food.
6
Keeping the Work Laboratory Area Clean
• Maintain the floor area clean and free of waste,
water and grease.
• Cabinets should be kept dry, clean, and tightly
closed to keep the rodents and insects away.
• Check the dishwashing area and clean it where
necessary.
• After using these, clean the tables.
BAKING TOOLS, UTENSILS AND EQUIPMENT IN MAKING BREAD, COOKIES, MUFFINS AND BISCUITS AND THEIR USES
1. Baking wares – are produce
Baking tools and equipment come in a variety of shapes and sizes to facilitate different baking needs. Common tools include various pans for cakes, muffins, and breads. Cutting tools such as knives and dough cutters prepare ingredients. Mixing bowls, whisks, and spoons combine ingredients. Preparation tools like sifters, graters, pastry bags, and brushes ready ingredients. Measuring cups and spoons ensure accurate amounts. Ovens, such as deck ovens and rack ovens, cook the baked goods. A variety of tools help bakers produce quality baked goods.
This document lists and describes various types of baking equipment. It discusses different types of cake pans including tube pans, muffin pans, pop over pans, and bundt pans. It also mentions tools used in baking such as measuring cups and spoons, mixing bowls, spatulas, whisks, and wooden spoons. Finally, it describes various types of ovens used in baking including deck ovens, rack ovens, mechanical ovens, and convection ovens.
The document discusses various types of baked goods and mixing techniques used in bakery products. It begins by describing different types of breads such as soft rolls, hard rolls, and quick breads like muffins and biscuits. It then discusses the different kinds of dough used in baking, including lean dough and rich dough. The document outlines various mixing procedures and techniques employed in bakeries such as the straight dough method, sponge dough method, and no-knead dough method. It concludes by discussing best practices for baking including proper measurement, ingredient preparation, and maintaining optimal oven temperature.
This document discusses different types of cookies including drop cookies, bar cookies, rolled cookies, molded cookies, pressed cookies, and refrigerated cookies. It describes the basic ingredients used in baking cookies such as flour, shortening, eggs, liquid, sugar, and leavening agents. Methods for mixing cookies are also outlined along with baking tools, tips for preventing common baking issues, and causes of poor quality cookies.
This document provides information about different types of cookies including drop cookies, bar cookies, rolled cookies, molded cookies, pressed cookies, and refrigerated cookies. It discusses basic cookie ingredients like flour, shortening, eggs, liquid, sugar, and leavening agents. Baking tools, mixing methods, tips for baking cookies, and causes of poor quality cookies are also outlined.
The document discusses baking tools and equipment. It begins with an overview of common baking pans like cake pans, muffin pans, and loaf pans. It then lists and describes 27 different tools used in baking, including measuring cups and spoons, mixing bowls, spatulas, whisks, and ovens. It concludes with discussing a motivational video and outlining group and individual activities for students to identify baking tools, their functions, and how the knowledge can be applied.
bread and pastry production tools and equipment.pptxSheryldeVilla2
The document discusses baking tools and equipment. It begins with an overview of common baking pans like cake pans, muffin pans, and loaf pans. It then lists and describes 27 different tools used in baking, including measuring cups and spoons, mixing bowls, spatulas, whisks, and ovens. It concludes with discussing a motivational video and outlining group and individual activities for students to identify baking tools, their functions, and how the knowledge can be applied.
This document is a learning module on bread and pastry production for grades 7 and 8 students in the Philippines. It covers 4 lessons: (1) use of tools and bakery equipment, (2) mensuration and calculation, (3) maintenance of tools and equipment, and (4) occupational health and safety procedures. Lesson 1 defines various baking tools and equipment and their uses, including baking wares, biscuit and doughnut cutters, cutting tools, electric mixers, flour sifters, graters, kitchen shears, and measuring cups and spoons.
This document provides a learning module on bread and pastry production for grades 7 and 8 students. It covers 4 lessons: 1) use of tools and bakery equipment, 2) mensuration and calculation, 3) maintenance of tools and equipment, and 4) occupational health and safety procedures. Lesson 1 defines various baking tools and equipment and their uses. It provides an information sheet listing different tools such as mixing bowls, measuring cups, rolling pins, etc. and describes their purposes. Students are asked to identify the tools needed for a sample butter cake recipe. The lesson teaches students how to prepare tools and equipment for specific baking purposes.
tools and bakery equipment
Performance Criteria
1
2
3
4
5
1. Identifies baking tools and equipment based on their uses
2. Prepares tools and equipment for specific baking purpose
3. Demonstrates proper handling and use of tools and equipment
4. Applies safety measures in using tools and equipment
5. Cleans and stores tools and equipment properly after use
Overall Rating:
1= Needs Improvement
2= Developing
3= Satisfactory
4= Very Good
5= Excellent
Comments:
BREAD AND PASTRY PRODUCTION NC II
K
1. Palawan State University
College of Community Resources Development
Quezon, Campus
Quezon, Palawan
S.Y. 2021-2022
S.Y. 2020-2021
BREAD AND PASTRY
MODULE 1
TABLE OF CONTENTS
Definition of Terms
Baking tools and baking equipment and their uses
Ovens
INTRODUCTION
The bread making process originated in ancient times. As long ago as 2,000 BC the Egyptians
knew how to make fermented bread. The practice was to use a little old dough, or leaven, to
"start" the new dough. These two doughs were mixed together and allowed to ferment (rise)
for some hours before baking.
LEARNING OUTCOMES
At the end of this module students should be able to:
Prepare tools and equipment for specific baking purposes.
Familiar with the equipment for baking.
Familiarize yourself with the table of weights and measures in baking
2. Palawan State University
College of Community Resources Development
Quezon, Campus
Quezon, Palawan
S.Y. 2021-2022
S.Y. 2020-2021
Using of Tools and Bakery Equipment
Definition of Terms
What Do You Need to Know?
BAKING TOOLS AND EQUIPMENT AND THEIR USES
Baking – the process of cooking food by indirect heat or
dry heat in a confined space as in heated oven using gas,
electricity, charcoal, wood, or oil at a temperature from 250
F- 450 f.
Butter – a flour mixture that can be stirred or poured
Convection oven – stove in which a fan circulates heated
air through the oven for fast, even cooking.
Discard – to get rid of as of being no further use
3. Palawan State University
College of Community Resources Development
Quezon, Campus
Quezon, Palawan
S.Y. 2021-2022
S.Y. 2020-2021
Dough – a flour mixture that can be rolled or kneaded
Dutch oven – a brick oven
Igniter - the carborundum rod used to initiate the discharge
in an ignitron tube
Microwave oven – an oven that utilizes electromagnetic
energy below the magnetic spectrum.
Mixing – to bring together into uniform mass
4. Palawan State University
College of Community Resources Development
Quezon, Campus
Quezon, Palawan
S.Y. 2021-2022
S.Y. 2020-2021
Pre-heat – to heat (an oven, for example) before
hand
Sift – separating course particles in the ingredient by
passing through a sieve or sifter
BAKING TOOLS AND EQUIPMENT AND THEIR USES
Baking wares – are made of glass or metal containers for batter and dough with various sizes
and shapes.
Cake pans - comes in different sizes and shapes and may be round square rectangular or
heart shaped.
Tube center pan – deeper than a round pan and with a
hollow center, it is removable which is used to bake chiffon
type cakes
5. Palawan State University
College of Community Resources Development
Quezon, Campus
Quezon, Palawan
S.Y. 2021-2022
S.Y. 2020-2021
Muffin pan - has 12 formed cups for baking muffins and cup
cakes
Pop over pan – is used for cooking pop over
Jelly roll pan – is shallow rectangular pan used for baking
rolls
Custard cup – is made of porcelain or glass used for
baking individual custard
6. Palawan State University
College of Community Resources Development
Quezon, Campus
Quezon, Palawan
S.Y. 2021-2022
S.Y. 2020-2021
Griddle pans – are used to bake griddles
Loaf Pan – is used to bake loaf bread
Biscuit and doughnut cutter – is used to cut and shape biscuit
or doughnut.
Cutting tools – include a knife and chopping board that are used
to cut glazed fruit, nuts, or other ingredients in baking.
Electric mixer – is used for different baking procedure for
beating, stirring and blending.
7. Palawan State University
College of Community Resources Development
Quezon, Campus
Quezon, Palawan
S.Y. 2021-2022
S.Y. 2020-2021
Flour sifter – is used for sifting flour.
Grater – is used to grate cheese, chocolate, and other fresh fruits.
Kitchen shears - are used to slice rolls and delicate cakes.
Measuring cups –consist of two types namely
A graduated cup with fractions (1, 3/4, 2/3, ½, 1/3, ¼, 1/8)
marked on each side.
A measuring glass made of transparent glass or plastic is
more accurate for measuring.
Mixing bowl – comes in graduated sizes and has sloping sides
used for mixing ingredients
8. Palawan State University
College of Community Resources Development
Quezon, Campus
Quezon, Palawan
S.Y. 2021-2022
S.Y. 2020-2021
Mortar and Pestle – is used to pound or ground ingredients.
Paring knife – is used to pare or cut fruits and vegetables into
different sizes.
Pastry bag – a funnel shaped container of icing or whipped
cream
Pastry blender – has a handle and with wire which I used to
cut fat or shortening in the preparation of pies, biscuits or
doughnuts.
9. Palawan State University
College of Community Resources Development
Quezon, Campus
Quezon, Palawan
S.Y. 2021-2022
S.Y. 2020-2021
Pastry brush – is used in greasing pans or surface of pastries
and breads.
Pastry tip- is a pointed metal or plastic tube connected to the
opening of the pastry and is used to form desired designs.
Pastry wheel – has a blade knife used to cut dough when
making pastries.
Rotary egg beater – is used in beating eggs or whipping
cream.
Rolling pin – is used to flatten or roll the dough.
10. Palawan State University
College of Community Resources Development
Quezon, Campus
Quezon, Palawan
S.Y. 2021-2022
S.Y. 2020-2021
Rubber scrapper – is used to remove bits
of food in side of the bowl.
Spatula – comes in different sizes; small spatula are used to
remove muffins and molded cookies from pans which is 5 to
6 inches; large spatula for icing or frosting cakes; flexible
blade is used for various purposes.
Strainer – is used to strain or sift dry ingredients.
Timer – is used to in timing baked products, the rising of yeast
and to check the doneness of cakes.
Weighing scale –is used to measure ingredients in large
quantities.
11. Palawan State University
College of Community Resources Development
Quezon, Campus
Quezon, Palawan
S.Y. 2021-2022
S.Y. 2020-2021
Utility tray – is used to hold ingredients together.
Wire whisk – is used to beat or whip egg whites or cream
Wooden spoon – is also called mixing spoon which comes in
various sizes suitable for different types of mixing.
Cake decorator (Cylindrical) – is used in decorating or
designing cake and other pastry products.
Cookie press – is used to mold and shape cookies.
12. Palawan State University
College of Community Resources Development
Quezon, Campus
Quezon, Palawan
S.Y. 2021-2022
S.Y. 2020-2021
OVENS
Ovens are the workhorses 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.
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.
RACK OVEN is a large oven into which entire racks full of sheet
pans can be wheeled for baking.
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.
13. Palawan State University
College of Community Resources Development
Quezon, Campus
Quezon, Palawan
S.Y. 2021-2022
S.Y. 2020-2021
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 dough.
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 hundreds of years. They are called “casserole dishes” in
English speaking countries other than the USA, and cocottes in French, they are similar to
both the Japanese tetsunabe and the Sač, a traditional Balkan cast-iron oven, and are related
to the South African Potjie and the Australian Bedourie oven.
14. Palawan State University
College of Community Resources Development
Quezon, Campus
Quezon, Palawan
S.Y. 2021-2022
S.Y. 2020-2021
Answer the following questions in a separate sheet of paper. Once done, you can submit it
thru messenger. Don’t forget to write your name.
Direction: Read the given recipe carefully and list down all the tools that you need to prepare
in order to finish the activity.
BUTTER CAKE
Ingredients:
3 1/4 cups cake flour 1 ¾ cups sugar
1 cup butter 1 cup milk
8 eggs 1 tsp. vanilla
4 tsp. baking powder
Procedure:
1. Sift the dry ingredients together except the sugar.
2. In a large bowl, cream the shortening until light and fluffy.
3. Blend eggs one at a time and beat well after each addition.
4. Add vanilla to the milk.
5. Add dry ingredients and liquid ingredients alternately to the creamed mixture, beginning
and ending with dry ingredients.
6. Bake at 375 for 20 t0 30 minutes.
7. Cool the cake, invert and the paper lining.
List down the tools and equipment needed.
1. ____________
2. ____________
3. ____________
4. ____________
5. ____________
6. ____________
7. ____________
8. ____________
9. ____________
10. ____________
15. Palawan State University
College of Community Resources Development
Quezon, Campus
Quezon, Palawan
S.Y. 2021-2022
S.Y. 2020-2021
Learning Activities/Exercises
Answer the following questions in a separate sheet of paper. Once done, you can submit it
thru messenger. Don’t forget to write your name.
Directions:Classifythe followingtoolsbasedontheirusage.Write the letterof youranswerinthe
space.
A. Bakingequipment
B. Cutting
C. Preparation
D. Measuring
E. Mixing
F. BakingPans
1. __________Spatula
2. __________Flour sifter
3. __________Pastry blender
4. __________Bread toaster
5. __________Rolling pin
6. __________Weighing scale
7. __________Muffin pan
8. __________Macaroon molder
9. __________Grater
10. __________Bundt pan
11. __________Set of measuringspoon
12. __________Pastry brush
13. __________Electric or handymixer
As a student of Hospitality Management Program, what is the importance of taking
Bread and Pastry course?
REFERENCE:
K TO 12 BREAD AND PASTRYLEARNINGMODULE.pdf
CRITERIA POINTS
Content (Relevance of Topic) 5pts
Organization (Unity of thought, flow of discussion) 5pts
TOTAL: 10 Points