Baking is a method of preparing food that uses dry heat, normally in an oven, but can also be done

in hot ashes, or on hot stones. The most common baked item is bread but many other types of foods
are baked.[1] Heat is gradually transferred "from the surface of cakes, cookies, and breads to their
center. As heat travels through, it transforms batters and doughs into baked goods and more with a
firm dry crust and a softer centre".[2] Baking can be combined with grilling to produce a
hybrid barbecue variant by using both methods simultaneously, or one after the other. Baking is
related to barbecuing because the concept of the masonry oven is similar to that of a smoke pit.

As nouns the difference between batter and butter

 is that batter is a beaten mixture of flour and liquid (usually egg and milk), used for baking (eg
pancakes, cake, or yorkshire pudding) or to coat food (eg fish) prior to frying or batter can be an
incline on the outer face of a built wall or batter can be (baseball) the player attempting to hit the
ball with a bat while butter is (uncountable) a soft, fatty food

Dough ( /doʊ/ (help·info)) is a thick, malleable, sometimes elastic, paste made out of

any grains, leguminous or chestnut crops. Dough is typically made by mixing flour with a small
amount of water and/or other liquid, and sometimes includes flour yeast or other leavening agentsas
well as other ingredients such as various fats or flavorings.

BAKING TOOLS

1. Measuring cups – they are used to measure dry and liquid ingredients. It consist of two types
namely
2. Measuring spoons – consist of a set of spoons with different sizes for measuring small
quantities of liquid or dry ingredients. a. Liquid measuring cup (graduated glass) - are sold
individually and made from clear glass or plastic, with measures indicated on the outside of
the cup. b. Dry measuring cup - allows you to fill the cup to the top and then "level off" or
remove any extra with a straight edge knife or metal spatula. Available in nested sets of 4 to
8 cups. Made of metal or plastic, these cups do not have a pouring spout.
3. Cake Turntable - makes cake decorating easier in every step of the process, from leveling
and torting the cake layers and icing the layered cake to combing the sides of your cake and
creating detailed borders along the base and top edge sand icing work along the sides
4. Decorating / Pastry tips- are pointed metal or plastic tube connected to the opening of the
pastry bag and is used to form desired designs.
5. Pastry bag / Piping bag- a funnel shaped container for icing or whipped cream
6. Rolling pin -is used to flatten or roll the dough.
7. Pastry wheel / Pie cutter -round blade knife used to cut dough when making pastries
8. Rubber scrapper -is used to remove bits of food on sides of the bowl.
9. Palette knife- is an extra long knife with an extremely flexible steel blade. It allows you to
cleanly turn over drop scones or biscuits, spread cream, icing and cake fillings and to smooth
toppings for baked dishes. Also known as spatula.
10. Cake stand with tier a round platform on a pedestal for displaying a cake with different levels.
11. Cake pillar provides an essential structural support for tiered cakes.
12. Sauce pan a small deep cooking pan with a handle.
 13. Chopping board, color coded – A different chopping board is needed for each type of food
that is used. This cuts down the chance of contaminating one food with the bad bacteria of
another. a. GREEN - Working with and preparing vegetables and fruits should be done using
a green board. b. WHITE - use these boards for dairy products.
14. Scale- is used to measure ingredients for accurate measurements.
15. Grater- is used to grate cheese, chocolate, and other fresh fruits.
16. Wooden Spoon – is also called mixing spoon which comes in various sizes suitable for
different types of mixing.
17. Beaters - is used in beating eggs or whipping cream
18. Mixing bowl - comes in graduated sizes and has sloping sides; used for mixing ingredients
19. Wire whisks -is used to beat or whip egg whites or cream.
20. Muffin pan -has formed cups for baking muffins and cup cakes
21. Loaf pan- is used to bake loaf bread.
22. Round pan in a wide variety of sizes, including professional layer cake pans in heights from 1
to 4 inches.
23. Sheet pan- a flat, rectangular metal pan used in an oven. It is often used for baking bread
rolls, pastries and flat products such as cookies, sheet cakes, swiss rolls and pizza
24. Flour sifter/ Strainer/sieve- used to separate and break up clumps in dry ingredients such as
flour, as well as to aerate and combine them.
25. Double boiler- a saucepan with a detachable upper compartment heated by boiling water in
the lower one.
26. Pastry brush -is used for greasing pans or surface of pastries and pastries.
27. Timer -is used to in timing baked products, the rising of yeast and to check the doneness of
cakes.
28. Electric Hand mixer- For creaming , beating egg whites, mixing cake batters and icings.
29. Pastry or biscuit cutters- For shaping dough and pastries
30. 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.
31. Cooling rack -For cooling cakes until ready for icings and frosting.
32. Wooden spoons- For mixing batters. They come in different weights sizes and shape.

BAKING EQUIPMENTS
1. Ovens are the workhorses of the bakeshop and are essential for producing the bakery products.
Ovens are enclosed spaces in which food is heated, usually by hot air.
A. 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. 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.
B. Rack oven is a large oven into which entire racks full of sheet pans can be wheeled for
baking.
C. 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. The heat source is located in the bottom, underneath the
deck, or floor of the oven.
D. Convection oven contains fans that circulate the air and distribute the heat rapidly throughout.
. E. Wood fired oven also known as PUGON is oven that uses wood for cooking foods.
Mixer -A mixer with attachment is equipment which uses a gear-driven mechanism to rotate a
set of beaters in a bowl containing the food to be prepared. It automates the repetitive tasks of
stirring, whisking or beating. When the beaters are replaced by a dough hook, a mixer may also
be used to knead.
Upright freezer -used to freezer that is tall rather than wide; use lower the temperature and thus
slow down spoilage
Mechanical dough cutter -mechanical operated machine used to cut regular and uniform size of
dough. Cut of dough wary on the type of dough cutter.
MIXER -equipment which uses a gear-driven mechanism to rotate a set of beaters in a bowl
containing the food to be prepared.