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.

1. Bread and Pastry Production

2. Lesson 1:
Use tools and bakery equipment

3. List down 10
examples of basic
tools and
equipment for
baking
Basic tools and equipment for baking
1. Wooden spoon
2. Spatula
3. Flour sifter
4. Measuring cup
5. Rolling pin
6. Mixing bowl
7. Oven
8. Electric mixer
9. Cake pan
10.Muffin pan

4. BAKING WARES

5. Cake pans - comes in different sizes and shapes and may be
round square rectangular or heart shaped.
Tube Center Pan
Muffin pan
deeper than a round
pan and with a hollow
center, it is removable
which is used to bake
chiffon type cakes
has 12 formed cups for baking
muffins and cup cakes

6. Cake pans - comes in different sizes and shapes and may be
round square rectangular or heart shaped.
POP OVER PAN
JELLY ROLL PAN
is used for
cooking pop
over is shallow rectangular pan
used for baking rolls

7. Cake pans - comes in different sizes and shapes and may be
round square rectangular or heart shaped.
Bundt pan
Custard cup
is a round pan with
scalloped sides used for
baking elegant and
special cakes
is made of porcelain or glass used
for baking
individual custard

8. Cake pans - comes in different sizes and shapes and may be
round square rectangular or heart shaped.
Griddle pans Loaf Pan
are used to bake
griddles, Griddles
make biscuits and
English muffins
used to bake loaf
bread

9. 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.

10. Electric mixer – is used for different
baking procedure for beating, stirring and
blending
Flour sifter – is used for sifting flour.

11. Grater – is used to grate cheese,
chocolate, and other fresh fruits.
Kitchen shears - are used to slice rolls
and delicate cakes.

12. 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.

13. Measuring spoons – consist of a set of
measuring spoons used to measure small
quantities of ingredients.
Mixing bowl – comes in graduated sizes and
has sloping sides used for mixing ingredients.

14. Mortar and Pestle – is used to pound or
ground ingredients.
Paring knife – is used to pare or cut fruits
and vegetables into different sizes.

15. 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.

16. 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.

17. Pastry wheel – has a blade knife used
to cut dough when making pastries.
Rotary egg beater – is used in beating
eggs or whipping cream.

18. Rolling pin – is used to flatten or roll
the dough.
Rubber scrapper – is used to remove
bits of food in side of the bowl.

19. 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.

20. 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.

21. Weighing scale –is used to measure
ingredients in large quantities.
Utility tray – is used to hold ingredients
together

22. 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

23. Cake decorator (Cylindrical) – is used in
decorating or designing cake and other pastry
products.
Cookie press – is used to mold and shape
cookies

24. 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.
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.

25. RACK OVEN is a large oven into which entire racks full
of sheet pans can be wheeled for baking

26. 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.

27. 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.

28. Microwave oven
an oven that utilizes
electromagnetic energy below the
magnetic spectrum

29. Igniter
the carborundum rod used to
initiate the discharge in an
ignitron tube

31. 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 oF- 450 oF

32. Batter
a flour mixture that
can be stirred or
poured

33. Pre-heat
to heat (an oven, for example)
before hand

34. Dough
a flour mixture that can be rolled
or kneaded

35. Mis en place
Mise en place means to have all your
ingredients prepared and organized before you
even begin cooking.
Steps in Mis en place
Know your recipe: necessary ingredients,
cookware, and baking times
Prepare your ingredients: clean, chop, mince…
whatever is required
Arrange your ingredients: appropriate size bowls,
positioned logically
Prepare your workstation: set the oven
temperature, clean the utensils
Arrange your tools: similar logic applied to
cookware and necessary equipment

36. Sift
separating course particles in the
ingredient by passing through a
sieve or sifter

37. Mixing
to bring together into uniform
mass

38. Kneading
kneading is a process in the
making of bread or dough, used to
mix the ingredients and add
strength to the final product.

39. Creaming Method
the initial and most important
step in the recipe and involves
beating fat/s and sugar together
until the mixture is light in color
and his increased in volume.
It is important for creating air,
needed for leavening and thus
helps to produce light and fluffy
cakes.

40. Stiff Peaks
Stiff or firm peaks stand
straight up when the
beaters are lifted.
(Medium-stiff peaks are
just stiff enough to stand
up firmly but with a slight
curl at the tip.)

41. Frosting
Frosting is a whipped topping
that is placed on cakes and
cupcakes. It is usually made
by whipping butter and sugar
together until it's light and
fluffy and can be flavored
with vanilla beans and cocoa
powder.

42. Gluten
It acts like a binder, holding food
together and adding a “stretchy”
quality
Think of gluten as the miraculous
net that holds bread together;
it helps dough rise by trapping gas
bubbles during fermentation and
gives bread its unique texture.