T.L.E.

8
BREAD & PASTRY PRODUCTION
Pre-test
Direction: Match column A with Column B. Write the letters only.
A. B
1. used for baking loaf bread a. wooden spoon
2. has sloping sides used for mixing ingredients and b. pastry blender
comes in graduated sizes
3. a stack oven c. mixing bowls
4. used for cutting biscuit or doughnuts d. pastry wheel
5. used to hold ingredients together e. spatula
6. it is also called mixing spoon f. egg beater
7. used for cutting fat with flour in the preparation of g. doughnut cutter
pies and pastries
8. used for beating eggs or whipping cream h. deck oven
9. use for cutting dough when making pastries i. loaf pan
10. used for icing cakes j. utility tray
 What is 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 degree F- 450 degree F.

What is the first thing we need in order to bake?

- we need baking tools and equipment.
LESSON 1:

USE OF TOOLS AND BAKERY EQUIPMENT

OBJECTIVES
1. Prepare tools and equipment for specific
baking purposes;
2. Classify the different baking tools and
equipment according to their uses; and
3. Demonstrate how to light an oven
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.

1. Tube center pan – deeper than a round pan and with

a hollow center, it is removable which is used
to bake chiffon type cakes

2. Muffin pan - has 12 formed cups for baking muffins

and cup cakes
3. Pop over pan – is used for cooking pop over

4. Jelly roll pan – is shallow rectangular pan used for

baking rolls

5. Bundt pan – is a round pan with scalloped sides

used for baking elegant and special cakes
7. Custard cup – is made of porcelain or glass used for
baking individual custard

8. Griddle pans – are used to bake griddles

9. Loaf Pan – is used to bake loaf bread

2. Biscuit and doughnut cutter
– is used to cut and shape 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

procedure 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 scrapper – is used to remove bits of food in

of the bowl.

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 or frosting
cakes; flexible blade is 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 mixing spoon which comes

in various sizes suitable for different types of mixing.
 OTHER BAKING

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

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 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.
1. RACK OVEN
is a large oven into which entire racks full of sheet
pans can be wheeled for baking.
2. 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.
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.
Activity # 1
Direction: Read the given recipe carefully and list down all the tools that you
need to prepare in order to finish the activity.

BUTTER CAKE

Ingredients: Procedure:
3 1/4 cups cake flour 1. Sift the dry ingredients together except the sugar.
1 ¾ cups sugar 2. In a large bowl, cream the shortening until light and fluffy.
1 cup butter 3. Blend eggs one at a time and beat well after each addition.
1 cup milk 4. Add vanilla to the milk.
8 eggs 5. Add dry ingredients and liquid ingredients alternately to the
creamed mixture, beginning and ending with dry ingredients.
1 tsp. vanilla
6. Bake at 375 for 20 t0 30 minutes.
4 tsp. baking powder
7. Cool the cake, invert and the paper lining.
List down the tools and equipment needed.
1. ___________________ 6. ________________
2. ___________________ 7. ________________
3. ___________________ 8. ________________
4. ___________________ 9. ________________
5. ___________________ 10. _______________
Activity # 2
HOW TO LIGHT OR OPERATE AN OVEN

LO1 : PREPARE TOOLS AND EQUIPMENT FOR SPECIFIC BAKING PURPOSE

Materials, Tools and Equipment : Match or Igniter, oven

Procedure :
1. Hold a lighted match or igniter safely near the burner tube of the oven.
2. At the same time push and turn the oven knob in a counterclockwise direction
towards the desired oven temperature setting.

REMINDER:
Should the initial lighting fail, turn to its “OFF” position immediately and
allow the accumulated to be dispersed before re- ignition.
Always close the oven door gently and with care. Letting the door to slam
may affect the rise of the cake being baked.
How do we classify baking tools and equipment?

Baking tools and equipment are classified

base on their usage or function.
CLASSIFICATION OF BAKING TOOLS & EQUIPMENT

BAKING PREPARATORY MEASURING

EQUIPMENT TOOLS TOOLS

MIXING CUTTING
BAKING PANS
TOOLS TOOLS
CLASSIFICATION OF BAKING TOOLS & EQUIPMENT

BAKING PREPARATORY
EQUIPMENT TOOLS

- Rotary oven
- Utility tray
- Convection oven
- Flour sifter
- Bread toaster
- Spatula
CLASSIFICATION OF BAKING TOOLS & EQUIPMENT

MEASURING MIXING
TOOLS TOOLS

- Measuring cups - Wooden spoon

- Weighing scale - Mixing bowls
- timer - Rubber scrapper
CLASSIFICATION OF BAKING TOOLS & EQUIPMENT

CUTTING
BAKING PANS
TOOLS

- Pastry blender - Center tube pan

- Paring knife - Jelly roll pan
- Chopping boards - Bundt pan
 How Much Have You Learned?
Directions: Copy and answer on your notebook. 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. Convection oven ____ 11. Wooden spoon

____ 2. Bundt pan ____ 12. Electric egg beater
____ 3. Set of measuring spoon ____ 13. Weighing scale
____ 4. Custard cups ____ 14. Bread toaster
____ 5. Chopping board ____ 15. Pastry brush
____ 6. Flour sifter ____ 16. Rolling pin
____ 7. Kitchen shears ____ 17. Grater
____ 8. Pastry tips ____ 18. Muffin Pan
____ 9. Rotary egg beater ____ 19. Biscuit & doughnut cutter
____10. Timer ____ 20. Mixing bowl