Tube Center Pan- Is a deeper than a round pan and with hollow center,it is removable

which is used to bake chiffon type cakes.

Muffin Pan- Has 12 formed cups for baking muffins.

Pop Over Pan- Is used for baking pop over.

Jelly Roll Pan- Is shallow rectangular pan used for baking rolls.

Bundt Pan- Is a round pan with scalloped sides used for baking elegant and special
cakes.

Custard Cup-Is made of porcelain or glass used for baking individual custard.

Griddle Pan- Are used to bake griddles.

Loaf Pan-Is used to bake loaf bread.

Pastry Wheel- It has a blade lenife used to cut dough when making pastries.

Cutting Tools-Include a knife chopping board that are used to cut glazed fruit nuts or
other ingredients in baking.

Electric Mixer-Is used for different baking procedure for beating,stirring,and blending.
Flour Sifter-Is used for sifting flour.

Grater-Is used to grate cheese,chocolate, and other fresh fruits.

Kitchen Shears-Are used to slice and delicate cakes or other juicy food.

Measuring Cups- Consist of two types namely:

a.) A graduated cup with fractions (1,3/4,2/3,1/2,1/3,1/4,1/6) marked on each side.

b.) A measuring glass made of transparent or plastic is more accurate for measuring.

Measuring Spoons- Consist of a set of measuring spoons used to measure small

quantities of ingredients.

Biscuit and Doughnut Cutter -Used to cut and shape dough into biscuits or doughnuts.

Pastry Bag- A funnel shape container of icing or whipped cream,this is used to force
food through a pastry tip.

Pastry Tip- Is a pointed metal or plastic tube attached to the opening of the pastry bag
and used to form desired designs.

Pastry Brush-Is used to greeze pans or to brush the surface of pastries and bread.

Pastry Blender- A tool with handles and wire,it is used to cut fat or shortening when
preparing pies,biscuit,and coves.

Rubber Scraper- Is a rubber or pliable plastic scraper used to remove sticky ingredients
and mixture from the sides of a bowl or measuring cup.

Weighing Scale- This equipment is used to measure large quantities of ingredients.

Rotary Egg Beater- This is used for beating eggs or whipping cream.

Mixing Bowl-It comes in graduated sizes and has sloping sides used for mixing
ingredients.
Tube Center Pan Muffin Pan

Pop Over Pan Jelly Roll Pan

Bundt Pan
Custard Cup

Griddle Pan
Loaf Pan Pastry Wheel

Cutting Tools Electric Mixer

Flour Sifter Grater

 Kitchen Shears

Measuring Cup for Dry Ingredients

Measuring Cup for Liquid Ingredients

Measuring Spoons
Pastry Bag Pastry Tip

Biscuit and Doughnut Cutter Weighing Scale

Mixing Bowl
Kinds of Oven

Deck Oven- are so called because the items to be baked either on sheet pans or in the
case of some bread free standing are placed directly on the bottom, or deck of oven is
also called Stock 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.

Rack Oven- is a large oven into which entire racks full of sheet pans can be wheeled for
baking.

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 Femis
Wheel. The mechanical action eliminates the problem of hot spots or uneven baking
because the mechanism rotates throughout the oven. It is especially used in high
volume operations.it can also be equipped with steam ejector.

Convection Oven- contains fan that circulate the air and distributes the heat rapidly
throughout the interior. Strong forced air can distort the shape of the products made with
butter and soft dough.

Dutch Oven- is a thicked-walled (usually cost iron) cooking pot with a tight-filting lid
have been used for cooking vessels for hundred 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 tetsunable and the sac, a traditional Balkan cast-iron
oven, and are related to the South African Potjie and the Australian Bedoure Oven.

Deck Oven Rack Oven

BPP
Baking Tools and Equipment
Mechanical Oven Convection Oven

Dutch Oven

Student:

Shara Mae Q. Llona Anislag National High School

Subject Teacher: Anislag Daraga Albay

Czyra L. Lleva
Kinds of Oven
Deck Oven- are so called because the items to be baked either on sheet pans or in the case of
some bread free standing are placed directly on the bottom, or deck of oven is also called Stock
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.

Rack Oven- is a large oven into which entire racks full of sheet pans can be wheeled for baking.

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 Femis Wheel. The mechanical
action eliminates the problem of hot spots or uneven baking because the mechanism rotates
throughout the oven. It is especially used in high volume operations.it can also be equipped
with steam ejector.

Convection Oven- contains fan that circulate the air and distributes the heat rapidly throughout
the interior. Strong forced air can distort the shape of the products made with butter and soft
dough.

Dutch Oven- is a thicked-walled (usually cost iron) cooking pot with a tight-filting lid have been
used for cooking vessels for hundred 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 tetsunable and the sac, a traditional Balkan cast-iron oven, and are related to the
South African Potjie and the Australian Bedoure Oven.

Deck Oven Rack Oven

Measuring Cups
Mechanical Oven Convection Oven

Dutch Oven

Anislag National High School Anislag Daraga Albay

BPP
Baking Tools and
Equipment