BAKING TOOLS AND EQUIPMENT

BAKER’S VOCABULARY

a. Bake – a cooking method wherein food is cooked using dry heat, normally in an oven

b. Beat – to mix ingredients together using fast, circular movement with spoon, fork, wire whisk
or electric mixer.

c. Blend – to mix together two or more ingredients.

d. Dissolve– to mix a dry substance into a liquid until the solids disappear.

e. Knead – to work a dough with the heels of one’s hands, pressing, folding, and turning it to
achieve a uniform mixture.

f. Melt– to turn solid food, like sugar, butter, or chocolate, into liquid by the application of
heat.

g. Mix–to combine two or more ingredients until no one ingredient can be identified from the
other

h. Preheat – to heat an oven to a desired temperature before the food to be cooked is placed
inside.

i. Sprinkle – to scatter small drops or particles of an ingredient such as flour or sugar over surface

j. Stir– to mix ingredients with spoon using a figure eight or circular motion.

k. Whisk– to incorporate air into a mixture using a wire whisk or electric mixer.

1. BAKING PANS AND SHEETS

a. Baking Pan

- flat pans with straight sides that are at least ¾ inch high

b. Baking and Cookie sheets

- flat, rectangular metal pans, often with at least one rolled-up edge, where cookies
arranged in rows when baked.

2. MIXING TOOLS

a. Mixing bowl- a glass, ceramic or stainless steel bowl used for combining ingredients,
whipping cream or eggs, proofing dough, or food storing or serving food

b. Stand Mixer

– a mixer that is mounted on a stand.

c. Hand-held mixer

– used for quick or small jobs like beating egg yolk, whipping cream or egg whites and
making cake frosting

3. MEASURING TOOLS

a. Measuring spoons

- Used to measure small amounts of ingredients and to pour liquids.

b. Dry measuring Cups

-have a straight edge to level dry ingredients such as flour and sugar.

c. Liquid measuring cups -

for measuring water, milk, and other liquid Ingredients.

c. Ruler – for measuring pans and pastry dough, and for cutting cookies into uniform sizes

d. Scales – for weighing ingredients by volume, digital or mechanical.

a. Rubber or silicone spatula – for stirring, scraping batter from the sides and bottom of a mixing
bowl.

b. Whisk – for mixing together wet or dry ingredients.

c. Wooden spoon- for stirring almost anything, including hot liquids.

5. PIE AND PASTRY TOOLS

a. Bench or board scarper

- Used for cleaning surfaces on which dough was worked, loosening the dough while it is knead,
cutting dough and scoring.

b. Bowl scraper – used for scraping batter, dough or frosting out of a mixing bowl.

c. Flour duster – used to dust a work surface with flour and to lightly sprinkle confectioner’s sugar
or cocoa on the top of baked goods

d. Flour sifter – used to sift dry ingredients such as flour, confectioner’s sugar and cocoa powder.

e. Metal spatula – for turning or removing baked goods from a baking pan or sheet

f. Non-stick baking mat – silicon mats used to line cookie sheets

g. Parchment Paper

– also known as baking paper

- Used to line baking sheets before baking cookies

• Pastry blender or cutter

- For cutting butter or other solid fats into dry ingredients when making pie crusts, scones, or
biscuits

• Pastry Brush

- For brushing liquid ingredients such as melted butter, egg wash or milk onto pastries or breads

• Pastry board

- Used to roll out perfectly shaped pie or pizza crusts, sugar cookies and bread dough

• Pastry mat

- A non-stick mat used for rolling out dough, usually with measurement markings.

• Pastry crimper – used to seal the top and bottom crust of a pie together or to finish the
edge of a single-crust pie or tart pastry shell

• Pastry docker – used to poke holes in pastry dough to prevent over rising

• Pastry wheel – used to cut strips of pastry

• Pie vent - device placed in the center of pies to allow steam and bubbling juices to escape
from inside the pie

6.Cutting tools

a. Chef’s knife – for cutting, chopping and slicing

b. Paring knife – for peeling and paring fruits, cutting fruit into small pieces.

c. Serrated bread knife – for cutting and slicing both hard and soft breads

7. ELECTRIC APPLIANCES

a. Blender – for chopping, mixing, pureeing, whipping and emulsifying food

b. Food processor- for chopping, dicing ,mixing, and pureeing

c. Juicer – for separating the juice from the flesh of fruits and vegetable

8. OVEN

a. Conventional oven

- has a fan that circulates hot air uniformly around the food being cooked

b. Rack oven

– consist of a two – to – three – meter – high chamber, heated by electric or gas burners,
with steel racks that have casters at the bottom and supporting a vertical array of shelves

c. Mechanical oven

– has a mechanism that rotates through the oven keeping the food in motion while being
cooked

Others….

a. Pie weights – dried beans and uncooked rice on parchment paper can also be used as pie
weights

b. Rolling pin – for rolling the pie

• Dowel rolling pin

• Ball bearing rolling pin

• Rolling pin rings or spacers

c. Wire cooling rack – used when drizzling icing or chocolate on top of cookies, cakes, or pastries

d. Cheesecloth –loosely woven cotton gauze used for straining

e. Kitchen timer – keeps track of time for baking

f. Kitchen torch – used for caramelizing the sugar topping for desserts, or browning meringues

g. Kitchen towel

– used for cleaning the work surface and mopping up spills.

h. Strainer

• Mesh strainer or sieve

- Used for straining, sifting, ricing, or pureeing

• Colander

– bowl- shaped used for straining foods or ingredients with large particles

i. Mortal and pestle

– a small, round-headed crusher for grinding ingredients

j. Pot holder and oven mitts – protects the hands from hot objects
k. Slotted spoon

l. Tongs

m. Thermometer

• Cooking or baking Thermometer

• Oven thermometer

BREAD AND PASTRY MAKING

1. Cookie, Cake, and Bread Pans

a. Cookie and Baking Sheets

- All purpose pans can be used for every thing from baking cookies.

- Perfectly designed for placing row of cookies if they are rimless and made of flat metal
sheets

b. Jelly Roll Pans

- baking sheets with raised edge all around, usually1/2 to 1 inch

- They are most often used to make bar cookies, shortbread, sponge cakes, and sheet cake

- Ex : Bar cookies, sponge cakes

c. Layer cake pans

- Used for basic cake recipes especially the traditional round layer cake pans

- 8 or 9 inches diameter

d. Loaf pans

- Bread recipes like banana bread.

- Most quick bread like banana cake and zucchini bread are baked in loaf pans usually made
of metal,stone, glass and ceramic

- Sizes 9 ¼ x 5 ¼ x 2 ½ inches

- Sizes 8 ½ x 4 ¼ x 2 ½ inches

e. Muffin Pans and Baking Cups

- To bake both muffins and cup cakes.

- Used to bake dinner rolls or individual brownies

- 12 cups or 24 cups

- Mini, standard and jumbo

f. Sheet cake pans

- - sheet cake pan is a rectangular pan which measures 13x 9x 2inch rectangular pan
replaces the typical two-layer cake in baking a single layer sheet cake.

h. Spring Form Pans

- cheesecakes, delicate tortes

- Normally round, with expendable sides that are secure with clamp and have a removable
bottom
 - Clamp is opened, the sides expand an d release the bottom

h. Square Baking Pans

- Used for many bar cookie and brownie recipes and some small cakes

- 8 or 9 inches at least 2 or 2 ½ inches deep

- Fruit dessert - baked custard

- Baked custards, bread puddings

i. Tube Pans

• Angel Food Cake Pans

- Used to bake angel cake.

- Should not be non stick, allowing the cake to raise by clinging to the sides of the pan and
almost doubling in size during baking.

- Does not collapse while cooling

. Bundt Pans

- Is a ring-shaped pan fluted sides where a Bundt cake is baked

• Fluted Tube Pans

- Fancier cakes are produced in these pans than a basic layer cake

- Bavaria shape like

- Kugelhopf Pans

- A european cake which is sweet yeast cakes studded with raisins ,nuts, and candied fruits ,
and has a round pyramid shape whenthe cake is unmolded

j. Pie and tart Pans

• Traditional Pie Pans

- 9 inch and the pie pastry and ingredient normally fit in 9 x ½ inch pie pan is mostly
required of pie recipes

- Pyrex pan

- Excellent heat conductor and they allow the button crust to brown wee.

. Deep Dish Pie Pans

- Used for a larger amount of pie filling

- Ceramic and stone ware

- Fluted tops enable the creation

- Of a beautiful edge with minimal effort

• Flan Rings

- Metal ring with no fluting around the sides and no bottom

- Are used to shape opening faced tarts, pastry shells and some candies

. Tart Pans

- round, square, or rectangular shapes and are used when a larger quantity of pie fillig is
made
 • Tart Pans

- round, square, or rectangular shapes and are used when a larger quantity of pie fillig is made

• Tarte Tatin Pan

-it is used for a caramelized upside-down apple tart or a classic French dessert

2. SPECIALTY PANS, MOLDS, AND DISHES

a. Baba Molds

-used for individual parfaits, mousses and ice cream desserts

-cylindrical-shaped molds