25. consist of two types namely:
a. A graduated cup with fractions
(1,3/4, 2/3, ½,1/3,1/4,1/6) marked on
each side.
b. A measuring glass made of
transparent or plastic is more accurate
for measuring.
8. MEASURING CUPS
38. 21. 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 and frosting cakes; flexible blade
is used for various purposes.
46. 1. Cake Decorator (Cylindrical)- is used
in decorating or designing cake and
other pastry products.
2. Cookie Press- is used to mold and
shape cookies.
47. 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.
48. A. DECK OVENS- 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.
49. RACK OVEN
It is a large oven into which entire
racks full of sheet pans can be
wheeled for baking.
50. MECHANICAL OVEN
The food is in motion while it bakes . Its
a most common types are a revolving
oven, in which its 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 .
51. 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.
52. OTHER BAKING EQUIPMENT
Dutch Oven is a thick-walled (usually
cast iron) cooking pot with a light –
fitting lid. It 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 Sac, as traditional
Balkan cast-iron oven.