TLE reviewer: d.

Jelly roll pan – is a shallow rectangular

Baking Tools, Equipment & Its pan used for baking rolls.
e. Bundt pan – is a round pan with
Uses scalloped sides used for baking elegant and
special cakes.
Unlocking of Difficulties: f. Griddle pans – are used to bake griddles.
g. Loaf Pan – is used to bake loaf bread.
 Baking – the process of cooking food by 2. Biscuit and doughnut cutter – is
indirect heat or dry heat in a confined used to cut and shape biscuits or
space as in a heated oven using gas, doughnuts.
electricity, charcoal, wood, or oil at a 3. Cutting tools – include a knife and
temperature from 250- 450 ℉ chopping board that are used to cut glazed
 Batter – a flour mixture that can fruit, nuts, or other ingredients in baking.
o be stirred or poured. 4. Electric mixer – is used for the
 Convection oven – stove in which different baking procedures for beating,
 a fan circulates heated air stirring, and blending.
 through the oven for fast, even 5. Flour sifter – is used for sifting flour.
 cooking. 6. Grater – is used to grating cheese,
 Dough – a flour mixture that can chocolate, and other fresh fruits.
 be rolled or kneaded. 7. Kitchen shears - are used to slice
 Discard – to get rid of as of being rolls and delicate cakes.
 no further use. 8. Measuring cups –consist of two types
 Dutch oven – a brick oven. namely:
 Igniter – the carborundum rod a. A graduated cup with fractions (1,
 used to initiate the discharge in an 3/4, 2/3, ½, 1/3, ¼, 1/8) marked on
 ignition tube. each side.
 Microwave oven – an oven that b. A measuring glass made of
 utilizes electromagnetic energy transparent glass or plastic is more
 below the magnetic spectrum. accurate for measuring.
 Mixing – to bring together into a 9. Measuring spoons – consist of a set of
 uniform mass measuring spoons used to measure small
 Pre-heat – to heat (an oven, for quantities of ingredients.
example) beforehand 10. Mixing bowl – comes in graduated sizes
 Sift – separating coarse particles and has sloping sides used for mixing
 in the ingredient by passing ingredients.
 through a sieve or sifter  11. Mortar and Pestle – is used to pound or
ground ingredients.
12. Paring knife – is used to pare or cut
fruits
“Baking Tools and Equipment and vegetables into different
and its Uses” sizes.
13. Pastry bag – a funnel-shaped container
1. Baking wares – are made of glass or of
metal containers for batter and dough of icing or whipped cream.
various sizes and shapes. 14. Pastry blender – has a handle and with
a. Tube center pan – deeper than a round wire which I used to cut fat or
pan and with a hollow center, it is shortening in the preparation of pies,
removable and is used biscuits or doughnuts.
to bake chiffon-type cakes. 15. Pastry brush – is used in greasing pans
b. Muffin pan - has 12 formed cups for or
baking muffins and cupcakes. surface of pastries and slices of bread.
c. Pop over the pan – is used for cooking 16. Pastry tip- is a pointed metal or plastic
pop tube connected to the opening of the
pastry and is used to form desired
 designs. “kinds of ovens used in baking”
17. Pastry wheel – has a blade knife used to
cut dough when making pastries. 1. RACK OVEN - is a large oven into
18. Rotary egg beater – is used in beating which
eggs entire racks full of sheet pans can
or whipping cream. be
19. Rolling pin – is used to flatten or roll the wheeled for baking.
dough. 2. MECHANICAL OVEN - the food is in
20. Rubber scraper – is used to remove bits motion
of while it bakes in this type of oven. The
food inside of the bowl. most
21. Spatula – comes in different sizes; small common types are a revolving oven, in
spatula is used to remove muffins and which
molded cookies from pans which is 5 his mechanism is like that of a Ferris
to wheel.
6 inches; large spatula for icing or 3. CONVECTION OVEN - contains fans
frosting cakes; the flexible blade is that
used circulate the air and distribute the heat
for various purposes. rapidly throughout the interior. Strong
22. Strainer – is used to strain or sift dry forced air can distort the shape of the
ingredients. products made with batter and soft
23. Timer – is used to in timing baked dough.
products, the rising of yeast,
and to
check the doneness of cakes.
24. Weighing scale –is used to measure
ingredients in large quantities. OTHER BAKING EQUIPMENT
25. Utility tray – is used to hold ingredients Dutch oven - is a thick-walled (usually cast
together. iron) cooking pot with a tight-fitting lid.
26. Wire whisk – is used to beat or whip egg Dutch ovens have been used as cooking
whites or cream. vessels for hundreds of years. They are
27. Wooden spoon – is also called mixing called “casserole dishes” in English speaking
spoon which comes in various sizes countries other than the USA, and cocottes
suitable for different types of mixing. in French, They are similar to both the
28. Cake decorator (Cylindrical) – is used in Japanese tetsunabe and the Sač, a
decorating traditional Balkan cast-iron oven, and are
or designing the cake and other pastry related to the South African Potjie and the
products. Australian Bedourie oven.
29. Cookie press – is used to mold and
shape cookies. Classification of Baking Tools and
30.Ovens - are the workhorses of the Equipment:
bakery and pastry A. Measuring Tools
shop and are essential for producing the B. Baking Pan
bakery C. Cutting Tools
products. Ovens are enclosed spaces in D. Other Baking Equipment
which food is E. Mixing Tools
heated, usually by hot air. F. Preparatory Tools
G. Ovens
Accurate Measurement of  Liquid ingredients. Liquid measuring
cup -- a glass or plastic cup with
Ingredients graduated markings on the side.
Place the cup on a flat, level surface.
 Unlocking of Difficulties Hold the cup firmly and pour the
desired amount of liquid into the
1. Confectioner sugar – very fine or
powdered sugar. cup. Lean over and view the liquid at
eye level to make sure it is the
2. Granulated sugar – sugar in
granular form. proper amount.
- Liquids should be poured into
3. Sift – separating coarse particles in
the ingredient by passing through the cup to the desired level. Cup
should stand on a flat surface.
a sieve or sifter.
4. Shortening – butter or fat etc. is  Check and calibrate
timers/thermometers, scales, and
used to make pastry or cake crispier
or flakier. other measuring devices according
to the manufacturer’s manual
5. Lump – a firm irregular mass.
before using.
 Ingredients that are measured by
Ingredients that are measured by volume and by weight demand
standardized measuring tools and
volume or by weight demand
standardized measuring tools and equipment.
 Do not shake the dry measuring cup
equipment. Accurate techniques
in measuring are as important as to level off dry ingredients.
 It is easier to weigh fat, butter,
the tools for measuring.
Therefore, always observe the margarine if bought in pre-measured
sticks. If fat does not come in pre-
following procedures.
measured sticks, use a scale to
weigh the needed amount.
 Spring scales should be adjusted so
that pointer is at zero (0). Place pan,
Measuring Ingredients Correctly
bowl, or piece of waxed paper on
the scale to hold ingredients to be
 Rice and flour. Fill the cup to
overflowing, level-off with a spatula measured.
 When using balance scales, place
or with a straight-edged knife.
 Sifted flour. Most cake recipes call the pan on the left-hand side of the
balance and the pan weight on the
for sifted flour. In this case, sift flour
2 or 3 times. Spoon into the cup right-hand side. Add the required
weights to the right-hand side and
overflowing, level off with a spatula.
 Refined sugar. Sift sugar once to adjust the beam on the bar so that
the total is the weight needed. 
take out lumps, if any. Spoon into
the cup and level off with a spatula.
Do not pack or tap the sugar down. 
 Brown sugar.
- Pack into the cup just enough to
hold its shape when turned out
off the cup. Level off with a
spatula before emptying.
- Level a measuring spoon with a
straight edge of a knife to
measure small amounts of salt,
pepper, leavening agents, or
solid fats.
 Types/Kinds/ and modifications of bread, but cakes
now cover a wide range of
Classification of Bakery preparations.
Products 3. Bun a bread roll of various shapes
and flavorings, typically sweetened
Unlocking of Difficulties: and often containing dried fruit. "a
currant bun“ Bun a sweet or plain
1. Baking – the process of cooking small bread especially: a round roll.
food by indirect heat or dry 4. Pastry is a dough of flour, water,
heat in a confined space as in a and shortening that may be savory
heated oven using gas, or sweetened. Sweetened pastries
electricity, charcoal, wood, or oil are often described as bakers’
at a temperature from 250 confectionery. The word "pastries"
of- 450 oF  suggests many kinds of baked
2. Batter – a flour mixture that can products made from ingredients
be stirred or poured. such as flour, sugar, milk, butter,
3. Dough – a flour mixture that can shortening, baking powder, and
be rolled or kneaded. eggs.
- Pastry a dough of flour,
A bakery is one store that is shortening, and water, used as a
hard to resist because bread, cake, base and covering in baked
and pastries are everyone's comfort dishes such as pies.
food. People of all ages and races 5. Biscuit  a dry and crisp or hard
eat bread. Thus, they patronize the bread in thin, flat cakes, made
bakery in their area. Consequently, without yeast or other raising
you develop loyal customers who, agents; a cracker. · a cookie.
by word of mouth, spread the good 6. Cookies is a baked or cooked snack
news about your products. or dessert that is typically small, flat
and sweet. It usually contains flour,
sugar, egg, and some type of oil,
Types/Kinds/Classification of fat, or butter. It may include other
Bakery Products ingredients such as raisins, oats,
1. Bread. chocolate chips, nuts, etc.
2. Cakes. - Cookies - a small sweet cake,
3. Bun. typically round and flat and
4. Pastries. having a crisp or chewy
5. Biscuits. texture.
6. Cookies. 7. Doughnut - A piece of sweet fried
7. Doughnuts. dough that is often shaped like a
8. Crackers. ring. Something that has a round
9. Bagels shape like a doughnut
- Doughnut - Although they come
in a variety of shapes and
1. Bread is a staple food prepared flavors, American doughnuts
from a dough of flour and water, are typically round in shape,
usually by baking. Throughout often with a hole in the center.
recorded history, it has been a Made of fried dough and eaten
prominent food in large parts of the as a snack or dessert.
world. 
2. Cake is a form of sweet food made
from flour, sugar, and other
ingredients, that is usually baked. In
their oldest forms, cakes were
8. Crackers - something that makes a
cracking or snapping noise.
a dry thin crispy baked bread
product that may be
leavened or unleavened.

9. Bagels - popular breakfast items,

are usually made of yeast
wheat dough and come in the form of a
ring.