This document discusses baking tools, utensils, and methods. It identifies various tools used in baking like mixing bowls, rolling pins, pastry cutters, baking sheets, and measuring cups. It explains the uses of tools like spiral whisks for beating and electric mixers for creaming ingredients. Baking methods like sifting, creaming, folding, beating, kneading, and whipping are also defined. The creaming method for making cake is outlined as creaming fat and sugar, adding eggs, and folding in flour. Proper use of tools and following baking methods are emphasized for good results.

2. • Knowledge about baking
ingredients and their
functions is important in
baking.
• Each ingredient has a
specific function in any
baked product.
• The important ingredients
in baking are flour,
shortening, eggs, leavening
agents, sugar, and some
flavorings.

3. LESSON 2
BAKING TOOLS AND
BAKING METHODS
Ms. Krizzia Nova G. Tangonan

4. Objectives:
• identify the baking
tools and utensils;
• determine the uses
of each tool; and
• recognize the baking
methods and
techniques.

5. Baking tools that are correct
in size and shape should be
used since baking requires
precision and exact
measurement of
ingredients.
1. Medium mixing bowl
2. Large mixing bowl
3. Small mixing bowl
4. Spiral whisk
5. Electric beater
6. Rotary beater
1. Pastry cutters
2. Biscuit cutters
3. Rolling pin
4. Pastry blender
5. Cooling rack
6. Pastry board
Baking Tools
and utensils

6. 1. Patty tin
2. Baking sheets
3. Square in
4. Round sandwich tin
5. Swiss roll tin
6. Loaf tin
7. Deep round tin
1. Sieve
2. Measuring spoons
3. Pastry brush
4. Scraper
5. Skewers
6. Palette knife
7. Wooden spoon

7. Uses of some
baking tools

8. 1. Spiral whisk
It is used for beating egg
whites and for stirring
sauces.
2. Electric hand mixer
It is used for creaming, beating
egg whites, mixing cake batters
and icings.

9. 3. Pastry and biscuit
cutters
It is used for shaping doughs
and pastries
4. Rolling pin
It is used for shaping and
flattening doughs

10. 5. Pastry blender
It is used to cut in shortening
(solid fat) into flour to obtain
flaky texture of pies and
pastries.
6. Cooling rack
It is used for cooling cookies
and cakes until ready for icings
and frostings.
5. Pastry blender
It is used to cut in shortening
(solid fat) into flour to obtain
flaky texture of pies and
pastries.

11. 7. Baking tins (pans)
It may be varied in shapes and
sizes like square, round, loaf,
muffin, and rectangle.
8. Spatula
It is used in spreading frostings
and icings on cake.

12. 9. Sifter or Sieve
It is a stainless mesh or screen
for sifting flour or other
ingredients before measuring.
10. Measuring cups
It is used for accurate
measurement of ingredients.

13. 11. Measuring Spoons
It comes in sets of individual
spoons measuring 1
tablespoon, 1 teaspoon, ½
teaspoon, and ¼ teaspoon.
12. Mixing bowls
It is available in different sizes.
Bowls for easy mixing should
be large enough.

14. 13. Pastry brush
It has soft bristles, for
brushing dough with milk
or egg and for greasing
pans.
14. Utility tongs
These are gadgets for holding
baked goods and other food.

15. 15. Wooden spoons
It is used for mixing batters.

16. Baking
Methods and
Techniques
The appearance and
character of the final
products are affected by
mixing specified
ingredients.

17. 1. Sifting separates coarse
particles by passing
through a sieve.
3. Cutting in is mixing fat
and flour with the use of a
pastry blender or two knives
in a scissors-like manner.
2. Creaming is the rubbing
of one or two ingredients
against a bowl with the
help of wooden spoon or
electric mixer.

18. 4. Folding is working two
ingredients very gently to
retain air in the mix.
5. Cutting and folding
involve cutting vertically
into mixture with a rubber
scraper or spoon and
turning over and over by
gliding the spoon across
the bottom of the mixing
bowl at each turn.
6. Beating incorporates air
into the mixture by
mechanical agitation.

19. 7. Kneading is to
manipulate by pressure
alternating with folding and
stretching.
8. Whipping is to beat eggs
and cream to fill them air
and make them thick and
fluffy.
9. Stirring is often done by
rotating a wooden spoon
through a mixture as needed.
10. Scalding is heating
below boiling point in a
double boiler.

20. How to make a cake mixture by creaming method?
1. Cream the fat and sugar using either (a) a wooden spoon or (b) a
cake mixer.
2. Beat the egg lightly. Add the
beaten egg a little at a time to
the creamed mixture. Beat well
after each addition.
3. Lightly fold in the flour using a
metal spoon. Do not stir or beat

21. Identify the tools and method
being described in each item.

22. These are gadgets for holding
baked goods and other food.
utility tongs

23. It is used in spreading
frostings and icings on cake.
Spatula

24. It is used to cut in shortening
(solid fat) into flour to obtain
flaky texture of pies and
pastries.
Pastry blender

25. It is used for beating egg
whites and for stirring
sauces.
Spiral whisk
Spiral whisk

26. It is used for shaping and
flattening doughs.
Rolling pin

27. It is a mixing method that separates
coarse particles by passing through a
sieve.
Sifting

28. It is a mixing method that incorporates
air into the mixture by mechanical
agitation.
Beating

29. It is a mixing method that is often
done by rotating a wooden spoon
through a mixture as needed
Stirring

30. It is a mixing method that beats eggs
and cream to fill them air and make
them thick and fluffy.
Whipping

31. It is a mixing method that is
manipulated by pressure alternating
with folding and stretching.
Kneading

32. • Baking utensils, tools, and
equipment should be used
accurately and
appropriately to obtain
good results in baking.
• To bake successfully, the
baking methods required
in a recipe should be
strictly followed.
Summary

33. Thank you!