The document discusses baking tools and equipment. It identifies 29 different tools used in baking including ovens, mixing tools, cutting tools, pans, and preparatory tools. It also classifies baking tools and equipment into 7 categories: ovens, other baking equipment, preparatory tools, measuring tools, cutting tools, baking pans, and mixing tools. Each tool plays an important role in the baking process and proper use of tools results in accurate outputs.
The document discusses baking tools and equipment. It identifies 29 different tools used in baking including ovens, mixing tools, cutting tools, pans, and preparatory tools. It also classifies baking tools and equipment into 7 categories: ovens, other baking equipment, preparatory tools, measuring tools, cutting tools, baking pans, and mixing tools. Each tool plays an important role in the baking process and proper use of tools results in accurate outputs.
The document discusses baking tools and equipment. It identifies 29 different tools used in baking including ovens, mixing tools, cutting tools, pans, and preparatory tools. It also classifies baking tools and equipment into 7 categories: ovens, other baking equipment, preparatory tools, measuring tools, cutting tools, baking pans, and mixing tools. Each tool plays an important role in the baking process and proper use of tools results in accurate outputs.
The document discusses baking tools and equipment. It identifies 29 different tools used in baking including ovens, mixing tools, cutting tools, pans, and preparatory tools. It also classifies baking tools and equipment into 7 categories: ovens, other baking equipment, preparatory tools, measuring tools, cutting tools, baking pans, and mixing tools. Each tool plays an important role in the baking process and proper use of tools results in accurate outputs.
At the end of the lesson, the learners should be able to:
1. identify different baking tools and equipment.
2. explain the uses of the baking tools and equipment.
Introduction
Baking tools and equipment make the preparation and cooking of each recipe easier. It helps an individual in the kitchen to operate and prepare food more efficiently. There are many kinds of kitchen tools and equipment at home, in the market and at the mall. Being fully equipped with the right tools in the kitchen are the basic steps to successful cooking and baking, whether you are a seasoned chef or just new in the kitchen. Thus, the culture of maintenance or what to do with each tool and equipment after use must be learned. Using the appropriate tools and equipment will result in the accuracy of the output or finished product. Each tool and kitchen utensil plays an important role in the baking process.
Learning Proper
Baking Tools and Equipment and their Uses
1. Baking wares – are made of glass or metal containers for batter and dough with various sizes and shapes.
Cake pans - comes in different sizes and shapes and may be round square rectangular or heart shaped.
a. Tube center pan – deeper than a round pan
and with a hollow center, it is removable which is used to bake chiffon type cakes
b. Muffin pan - has 12 formed cups for baking
muffins and cupcakes c. Pop over pan – is used for cooking pop over d. Jelly roll pan – is shallow rectangular pan used for baking rolls
e. Bundt pan – is a round pan with scalloped sides
used for baking elegant and special cakes
f. Custard cup – is made of porcelain or
glass used for baking individual custard g. Griddle pans – are used to bake griddles
h. Loaf Pan – is used to bake loaf bread
2. Biscuit and doughnut cutter – is used to cut and shape a biscuit or doughnut.
3. Cutting tools – include a knife and
chopping board that are used to cut glazed fruit, nuts, or other ingredients in baking.
4. Electric mixer – is used for different baking procedures
for beating, stirring and blending. 5. Flour sifter – is used for sifting flour.
6. Grater – is used to grate cheese, chocolate, and other
fresh fruits.
7. Kitchen shears - are used to slice rolls and delicate
cakes. 8. Measuring cups –consist of two types namely: a. A graduated cup with fractions (1, 3/4, 2/3, ½, 1/3, ¼, 1/8) marked on each side. b. A measuring glass made of transparent glass or plastic is more accurate for measuring. 9. Measuring spoons – consist of a set of measuring spoons used to measure small quantities of ingredients.
10. Mixing bowl – comes in graduated sizes and has
sloping sides used for mixing ingredients.
11. Mortar and Pestle – is used to pound or ground
ingredients.
12. Paring knife – is used to pare or cut fruits and
vegetables into different sizes. 13. Pastry bag – a funnel shaped container of icing or whipped cream
14. Pastry blender – has a handle and with wire which I
used to cut fat or shortening in the preparation of pies, biscuits or doughnuts.
15. Pastry brush – is used in greasing pans or surface of
pastries and breads. 16. 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.
18. Rotary egg beater – is used in beating eggs or
whipping cream.
19. Rolling pin – is used to flatten or roll the dough.
20. Rubber scraper – is used to remove bits of food inside of the bowl. 21. Spatula – comes in different sizes; small spatulas are used to remove muffins and molded cookies from pans which are 5 to 6 inches; large spatulas for icing or frosting cakes; flexible blades are used for various purposes.
22. Strainer – is used to strain or sift dry ingredients.
23. Timer – is used to in timing baked products, the rising
of yeast and to check the doneness of cakes. 24. Weighing scale –is used to measure ingredients in large quantities. 25. Utility tray – is used to hold ingredients together.
26. Wire whisk – is used to beat or whip egg whites or
cream.
27. Wooden spoon – is also called a mixing spoon which
comes in various sizes suitable for different types of mixing. 28. Cake decorator (Cylindrical) – is used in decorating or designing cake and other pastry products. 29. Cookie press – is used to mold and shape cookies.
Ovens
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. Several kinds of ovens are used in baking.
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 the 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 ovens for baking bread are equipped with a steam ejector.
1. RACK OVEN is a large oven into which entire racks full of sheet pans can be wheeled for baking.
1. 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 a steam ejector.
3. 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
Dutch oven is a thick-walled (usually cast iron) cooking pot with a tight-fitting lid. Dutch ovens 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 Sač, a traditional Balkan cast-iron oven, and are related to the South African Potjie and the Australian Bedourie oven.
Classification of Baking Tools and Equipment
A. OVENS E. MIXING TOOLS
Convection ovens Mixing Bowls
Rotary ovens Wooden spoon Deck or Cabinet Rubber scraper Microwave Oven Electric and handy mixer Rotary egg beater
Baking tools and equipment make the preparation and cooking of each recipe easier. It helps an individual in the kitchen to operate and prepare food more efficiently. There are many kinds of kitchen tools and equipment at home, in the market and at the mall. Being fully equipped with the right tools in the kitchen are the basic steps to successful cooking and baking, whether you are a seasoned chef or just new in the kitchen. Thus, the culture of maintenance or what to do with each tool and equipment after use must be learned. Using the appropriate tools and equipment will result in the accuracy of the output or finished product. Each tool and kitchen utensil plays an important role in the baking process.
Tools and equipment used in baking are classified as to: Ovens, preparatory tools, measuring tools, cutting tools and baking pans. Self-Progress Test
Activity No. 1
Direction: Read the given recipe carefully and list down all the tools that you need to prepare in order to finish the activity.
1. Sift the dry ingredients together except the sugar.
2. In a large bowl, cream the shortening until light and fluffy. 3. Blend eggs one at a time and beat well after each addition. 4. Add vanilla to the milk. 5. Add dry ingredients and liquid ingredients alternately to the creamed mixture, beginning and ending with dry ingredients. 6. Bake at 375 for 20 t0 30 minutes. 7. Cool the cake, invert and the paper lining.
Directions: Classify the baking tools and equipment into the following categories you listed above. Classifying the tools will help you to gather and organize the materials during the actual preparation. Measuring Tools Mixing tools Baking tools Activity No. 3
Directions: Classify the following tools based on their usage. Write the letter of your answer in the space before the number.
A. Baking equipment D. Cutting
B. Preparation E. Measuring C. Mixing F. Baking Pans
_____ 1. Custard cups _____ 9. Spatula
_____ 2. Flour sifter _____10. Pastry blender _____ 3. Bread toaster _____11. Rolling pin _____ 4. Wooden spoon _____12. Weighing scale _____ 5. Muffin pan _____13. Macaroon molder _____ 6. Grater _____14. Bundt pan _____ 7. Set of measuring spoon _____15. Pastry brush _____ 8. Electric or handy mixer References:
Cruz, Duran et.al.1998. Home Economics IV. Manila. Adriana Publishing Co. Inc. Lallemand. “Pie Crust Production.” Lallemand Baking Update. Vol 2. No.3. 1996.
Lauterbach, Sharon and Albrecht, Julie. “NF94-186 Functions of Baking Ingredients.”
Historical Materials from University of Nebraska-Lincoln Extension. Paper 411. 1994. Retrieved from http://digitalcommons.unl.edu/extensionhist/411 on January 20, 2013. Mavantas, Victoria T.2002 Food Management and Service II., Quezon City. Phoenix Publishing House Inc., Merriam-Webster. 2013. Retrieved from http://www.merriam-webster.com/dictionary on January 20, 2013.
Talde, Julieta D. Culinary Arts. Quezon City. Phoenix Publishing House Inc., 1995 Internet Sources: My Stock Vector.com Graphic & Animation.gif About.com. Culinary Arts
