The document provides information on baking tools and equipment used in baking and pastry production. It describes various measuring tools, mixing tools, cutting tools, baking pans, ovens and other kitchen appliances. It also discusses how to properly store and clean baking tools to maintain them. Cleaning materials mentioned include borax, baking soda, detergent, cleanser, vinegar and bleach which can be used to disinfect and remove stains from tools and equipment. Maintaining tools is important for success in baking.
It was taken from the module of grade 7 and 8 as part of the exploratory courses being offered by the DepEd. I'm hoping that this would be a great help on your part, most especially when students need to see those kitchen tools in just simply form in pictures.
It was taken from the module of grade 7 and 8 as part of the exploratory courses being offered by the DepEd. I'm hoping that this would be a great help on your part, most especially when students need to see those kitchen tools in just simply form in pictures.
Cookery 7/8 Lesson 1: Basic Kitchen Tools and EquipmentBenandro Palor
CONTENT STANDARD
* Identify kitchen tools and equipment based on their uses
* Use kitchen tools and equipment in accordance to their function
* Kitchen Tools
* Types of Kitchen Knives
* Kitchen Equipment
Cookery 7/8 Lesson 1: Basic Kitchen Tools and EquipmentBenandro Palor
CONTENT STANDARD
* Identify kitchen tools and equipment based on their uses
* Use kitchen tools and equipment in accordance to their function
* Kitchen Tools
* Types of Kitchen Knives
* Kitchen Equipment
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.
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
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Baking Tools and Equipment
1. UNIT I
BREAD AND PASTRY
PRODUCTION
LESSON 1
BAKING TOOLS AND EQUIPMENT
2. BAKING
•Refers to cooking in dry heat,
especially in an oven, where
the temperature is uniform as
hot air circulates to cook cake,
pie, cookie or bread.
3. 1. For Measuring and/or Weighing
1. Set of Measuring Cups - for measuring dry
ingredients; made of aluminum , stainless steel or
plastic.
1/8 cup to 2 cup sizes
4. 2. Set of Measuring Spoons – made of metal
or plastic, it is uses to measure small quantities of
liquid and dry ingredients.
1/8 teaspoon to 1 tablespoon sizes
17. 8. Rolling Pin – a long round cylinder used
to roll out dough or crush cracker crumbs.
18. 9. Whisk Beater – It is used to blend
ingredients smooth or to incorporate air into
mixture, in a process known as whisking or
whipping.
19. 10. Rubber Scraper– It is used to remove bits
of food at the sides of the bowl.
20. 11. Wooden Spoon – used for stirring
sauces and for mixing ingredients in cooking
and made up of wood.
21. 12.Kitchen Shears – this utensil is made
with a plastic or rubber-coated handle which
is often textured allowing for ease of cutting
and gripping.
22. 13. Cookie Cutter – a device with sharp
edges for cutting cookie dough into a
particular shape.
23. 14. Mixing Bowls – these are used to hold
ingredients you are mixing, beating or
whipping.
24. 15. Mixing Spoons – these are used in
food preparation to measure , mix, stir, and
toss ingredients.
25. 16. Chopping Board – a wooden or plastic
board on which food (meats and vegetables) are
cut.
26. KNIVES:
1. PARING KNIFE
•This small knife can be
used for peeling and
trimming, cutting, and
turning, garnishes and
creative work, including
fruit and vegetable
carving.
29. 4. CLEAVER KNIFE
• a large, usually
rectangular knife, with a
very heavy, thick blade
which narrow to a sharp
edge. It is primarily used
for splitting or “cleaving”
meat and bone.
31. BAKING PANS
1. Loaf pan - It is
used to bake loaf
bread.
2. Jelly Roll Pan-
This is a very shallow,
rectangular pan used
to bake thin cakes or
bars.
32. 3. RECTANGULAR
PAN- This is a flat metal
pan used for baking
bread rolls, pastries, and
flat cookies, sheet
cakes, bars. Swiss rolls
and pizzas.
4. ROUND PAN- It is used
to bake cakes and
pizzas.
33. 5. SQUARE PAN- This
ideal for sheet cakes,
gingerbread, and brownies,
and can also be used as a
small roasting pan.
6. TUBE-CENTER PAN-
This is a round pan with a
hollow projection in the
middle, used for baking or
molding food in the shape
of a ring.
34. 7. MUFFIN PAN- This
is used for muffins and
cupcakes.
8. PIE PAN- This is
shallow metal dish
with sloping sides for
holding and shaping
dough and filling of a
pie, in which pies are
baked.
35. 9. COOKIE
SHEETS- Are baking
sheets that have one
raised edge.
10. GRIDDLE PAN-
Have raised that
emulate the searing
marks left on the
food by an outdoor
grill.
36. 11. BUNDT PAN – A tube-
shaped baking pan with a
decorative indented
curvature on the bottom of
the pan that make a design
on the top of the cake
when it is unmolded.
12. CUSTARD PAN- A
round or oblong pan used to
bake custard recipes.
38. BAKING EQUIPMENT
1. Native Oven- consists of
earthenware pot and stove.
Inside the pot is a metal disk
that catches the heat from
the pot’s bottom and diffuses
it upward to the food. The
food is placed on an iron-
wire-rack that stands at the
center inside the pot.
39. 2. Portable Oven – has a
glass door that allows
one to see the cooking
inside and a thermostat
near the door that
regulate the
temperature. Heating is
done by simply putting
the oven on the top of an
electric or gas stove.
41. 4. Deck Oven –
baked products
are placed on
sheet pans or
directly on the
floor of the oven.
Products may be
stacked on top of
one another.
42. 5. Rack Oven –
a large oven
consisting of a
number of
racks where
sheets are
placed.
43. 6. Mechanical
Oven – an oven
with a mechanism
that rotates
inside so that
baked products
are in one motion
as they are being
baked.
44. 7. Convection Oven
– baked products
are cooked from
heated air that
circulates in the
interior of the oven.
A turbo broiler
operates in the
same principle.
45. 8. Dutch Oven –
a cooking pot
with a tight
fitting cover. It
usually made of
thick cast iron
and is used for
cooking.
46. Other Tools and Equipment:
1.Pastry bag 7. Cookie press
2.Cake decorator 8. Ring mold
3.Icing bag 9. Pastry cloth
4.Spatula 10. Cooking press
5.Cooling rack
6.Utility trays
47. 1. Pastry bag 2. Cake decorator 3. Icing bag
4. Spatula 5. Cooling rack 6. Utility trays
49. CLASSIFICATION OF BAKING TOOLS AND
EQUIPMENT
1. BASICS- these are primary tools that
are needed for a start on baking lessons.
Examples:
Graduated Measuring cup mixing bowls
Individual Measuring Cup knives
Set of measuring spoons forks
Mixing Bowls sifter
50. 2. CONVENIENCE- these are tools
which facilitate the baking process.
Examples:
Spatula Kitchen Shears
Pastry Cloth Grater
French Knife electric mixer
51. 3. SPECIALIZED- these are tools and
equipment used for special recipes or
for special purposes.
Examples:
Tube center pan
Griddles
Waffle baker
52. KINDS OF OVEN
1.KEROSENE OVEN
2.CHARCOAL OVEN
3.TIN OVEN
4.PORTABLE GLASS FRONT
5.GAS OR ELECTRIC RANGE
54. HOW TO TAKE CARE OF BAKING
TOOLS AND EQUIPMENT?
55. Sample inventory of baking tools and equipment
QUANTITY DESCRIPTION GOOD NEEDS REPAIR NEEDS
REPLACEMENT
TO BE
CONDEMNED
1 Portable electric
mixer
- Brand: Imarflex
1 Microwave Oven
- Brand : Standard