This document provides information on various baking tools and methods. It lists common tools used in baking such as whisks, mixers, cutters, pans, spoons, brushes and describes their purposes. It also outlines key baking techniques including sifting, creaming, cutting-in, folding, beating, kneading and whipping ingredients as well as scalding and the creaming method for making simple cakes.

2. Baking Tools & Methods
Reina Mariz Pascua-Baguio

3. Baking Tools

4. Spiral Whisk
This is used for beating egg
whites and for stirring
sauces.

5. Electric Hand Mixer
This is used for creaming, beating
egg whites, mixing cake batters and
icings.

6. Pastry or Biscuit Cutters
This is used for shaping
dough and pastries.

7. Rolling Pin
This is for shaping
and flattening
dough. The rolling
pin is rolled from
the center to the
edge and repeated
several times until
the desired shape
is obtained.

8. 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.

9. Cooling Rack
This is for
cooling cakes
until ready
for icings and
frostings.

10. Baking Tins (Pans)
These may be made of
aluminum, stainless,
copper, or heat
resistant equipment
like Pyrex glass. They
are in varied shapes
and sizes.

11. Spatula
• It resembles a knife with
a flexible metal blade. It
is used in spreading
frostings and icings on
cakes.

12. Sifter or Sieve
This is a
stainless mesh
or screen for
sifting flour or
other
ingredients
before
measuring.

13. Measuring Cups
This is for accurate measurement
of ingredients. It is usually a set of
individual cups graduated in
fractions of ¾, ½, ¼ and so on.
Liquid ingredients are usually
measured using liquid measuring
cup made of transparent glasses or
plastic cups.

14. Measuring Spoons
These come in sets of
individual spoons
measuring 1 tbsp., 1 tsp.,
½ tsp, and ¼ tsp.

15. Mixing Bowls
These are available in
different sizes. Bowls for
easy mixing should be
large enough. They are
usually made of metal,
glass, or ceramics.

16. Pastry Brush
• This has soft bristles
which are used for
brushing dough with
milk or egg and for
greasing pans.

17. Utility Tongs
These are gadgets
for holding baked
goods and other
food.

18. Wooden Spoons
These are for mixing batters. They come in different weights,
sizes, and shapes.

19. Baking
Methods & Techniques

20. Sifting
This separates coarse particles by passing through a sieve. In
the process, air is incorporated.

21. Creaming
This is the rubbing of one or two ingredients against a bowl
with the help of a wooden spoon or electric mixer. The cream
mixture should have smooth and grainy particles.

22. Cutting In
• This is mixing fat and flour with the use of a pastry blender
or two knives in a scissor-like manner. This method cuts fat
into small pieces. It is usually used for pastries and biscuits.

23. Folding
• This is working with two ingredients very gently to retain air
in the mix. It can be done by hand, an electric mixer, or a
rubber scraper.

24. Cutting and Folding
• These involve cutting vertically into the mixture with a
rubber scraper or spoon and turning over and over by
gliding the spoon across the bottom of the missing bowl at
each turn.

25. Beating
This incorporates air into the mixture by mechanical
agitation. It can be done with a fork, whip, egg beater, or
electric mixer.

26. Kneading
• This is to manipulate by pressure alternating with folding
and stretching.

27. Whipping
This is to beat eggs and cream to them with air and make
them thick and fluffy.

28. Stirring
• This is often done by
rotating a wooden spoon
through a mixture as
needed.

29. Scalding
• This is heating below boiling point which may be done in a
double boiler.

30. How to Make
a Simple Cake
Creaming Method

31. Creaming Method