STANDARDS FOR TOOLS and EQUIPMENT

1. Equipment must be easily cleaned.

2. All food contact surfaces must be non-toxic, nonabsorbent, corrosion, resistant and non-
reactive.
3. All food contact surfaces must be smooth, that is, free of pits, cracks and bolts.
4. Internal corners and edges must be rounded and smooth; external corners and angles
must be smooth and sealed.
5. Coating materials must be nontoxic and easily cleaned; coating must resist chipping and
cracking.
6. Waste and waste liquids must be easily removed.

BASIC HAND TOOLS

WOODEN Method for mixing

MIXING
SPOONS

RUBBER Used to remove

SCRAPER sticky ingredients or
batter mixtures. Also
called rubber spatula.

ROLLING PIN A solid elongated

wood with handles at
both ends used to
flatten dough or
patty.
 DOUGH A tool with a sharp
CUTTER edge used to cut
dough.

GREATER Used to grate or

shred foods such as
carrots and cheese.

PASTRY BAG A cone -shaped or

plastic bag with an
open end used for
shaping and
decorating icings, for
filling pastries.

BALOON / A cluster of stiff

RIGID wires used for
WHISK/ mixing and blending
WIRE WHIP or whipping foams
and cream
 ZESTER Used for removing
the zest from citrus
fruits

PASTRY Used to apply

BRUSHES coating into bake
ware onto glaze food
before and after
cooking or baking.

BLOW Tool used for

TORCH caramelizing and
controlled browning
of various pastry
items.

PEEL Wooden or metal

thin, flat board with a
long thin handles,
used for inserting and
removing breads
from deck ovens.

ICING COMB Used for decorating

icings and other
pastry and decorative
items
 CUTTERS Cookie cutters and
pastry cutters, used
for croissants.

TURN TABLE/ Used for holding

LAZY SUSAN cakes for decorating.

BREAD Used to lame or

SLASHED slashed the surface of
bread dough before
baking.

BREAD Used to slice of

KNIFE divide breads and
pastries

MEASURING TOOLS AND PORTIONING DEVICES

MEASURING Used to measure
CUPS wet and dry
ingredients.
MEASURING Consist of a set
SPOONS of measuring
spoons used to
measure small
quantities of
ingredients.

LADDLES Useful for

portioning liquids
such as sauces,
custards and
syrup
PORTION Useful for
SCOOPS portioning muffin
batters, and
cookie dough or
other soft foods.

SCALES

Necessary to determine the weight of an ingredient or a portion of food.

PORTION SCALE Round dial and

single flat tray.
Calibrated in
grams, ounces or
pounds.

ELECTRONIC Digital readouts

SCALES and an automatic
BALANCE Two-tray and
SCALE free weights
counter balance

SUGAR Called candy and

THERMOMETER flat thermometer

CHOCOLATE Used for

THERMOMETER tempering
chocolate.

INFRARED- Monitor the

SENSOR surface
THERMOMETER temperature of
food during
cooking, holding,
and temperature
of goods at
receiving and in
storage.

TIMERS Portable kitchen

timers are useful
for any busy chef
 COOKWARE AND BAKE-WARE

MATERIALS and HEAT CONDUCTION

Different metals conduct heat diff. rates and thicker layers. Important considerations when choosing cookware or
bake-ware.

STAINLESS Hard, durable

STEEL metal useful for
holding foods for
low temperature
cooking.

ALUMINUM Conducts heat

best. Soft metal
and should be
treated with care
to avoid dents.

CERAMICS Used for baking

dishes but should
not be used over
direct flame
because It easily
cracked.

NONSTICK Slippery,
COATINGS nonreactive that
prevents foods
from sticking and
allows the use of
less fat in cooking.
POTS Used for making
sauces, custard
fillings or boiling
or simmering
foods.

PANS Used generally for

sautéing, frying or
reducing liquids.
Include for
making pancakes
and crepes.

COMMON BAKE-WARE

SHEET PANS Shallow

rectangular tray
with 1 inch all
four sides.
2 standard size: 18
x 26 inches full
size and 13 x 18
inches half size

TART PANS Round, square or

rectangular in
shape. Fluted
edges and
removable
bottoms.
 ROUND With or with-out
CAKE PAN coating. Several
sizes, ideal for
cakes are 8.5 to
9.5 inches, or 9.5
to 10.5 inches.

RECTANGLE 9 inches x 13
CAKE PANS inches by 2 ½
inches.

SQUARE 9 inches x 9inches

CAKE PANS by 2 inches. Ideal
for preparing
brownies, bars and
slices.
JELLY-ROLL 1 inch (2.544 cm)
PANS deep. Handy for
many uses like
baking cookies,
coffee cakes and
rolled cakes.

TUBE PANS
-it has a
hollow cone in
the middle to
bring heat to
the center.

FLAN RINGS Looks like a

or RING bottomless cake
MOLDS pans.
-used to mold or
to contain
mousses and ice
creams before
chilling and are
still categorized as
a cake pan.

SPRING Removable
FORM PANS bottom and sides
that releases with
the flip of a spring
mechanism.
MUFFIN To make it
PANS possible to bake a
number of
individual pastries
at one time.

LOAF PANS Ideal for any

cakes recipes and
loaf bread

STRAINER AND SIEVES

CHINA CAP
-allows liquid
to filter
through small
openings.

SKIMMER
and SPIDER
-used to
remove food
or impurities
from liquid.
CHEESECLO Loosely woven
TH cotton gauze used
for straining liquid
and sauces and for
draining cream
and cheese
products.

FOOD MILL Purees and strains

food at the same
time.

DRUM Used for straining

SIEVE or thick purees to
TAMIS remove seeds

PROCESSING EQUIPMENT

SLICER Used to cut

 breads, cheese and
ever raw foods
into uniform
slices.

MANDOLIN Manually operated

E slicer. Used to
make julienne and
waffle cut slices

FOOD Used to puree, to

PROCESSOR chop, and to
emulsify sauces.

BLENDER Used as a food

processor.
IMMERSION Used to puree a
BLENDER or soft food or blend
HAND directly in a
BLENDER container.
ELECTRIC : 3 common
MIXER mixing
attachments

WHIP
used for whipping
eggs or cream
PADDLE for
general mixing
DOUGH HOOK
for kneading
breads

HEAVY EQUIPMENT

TYPES OF OVEN
CONVECTION This tends to
OVEN cook food more
quickly and
evenly.

CONVENTIO- This type of

NAL OVEN oven have a
heating element
located at the
unit bottom or
floor.
SPECIALTY Designed for
DECK OVEN artisan bread
bakeries have
steam-injecting
installed.

WOOD More traditional

BURNING and provides the
OVEN aromas and
flavors
associated with
brick ovens. An
ancient practice
of baking in a
curved interior
chamber.

MICROWAVE Electrically
OVEN powered oven
used to cook or
reheat food.
 COOK STOVES

BROILER The heat source

is above the
food.

SALAMANDE A small
R overhead broiler
primarily used
to finish or top-
browns foods.

DEEP-FAT Used to cook

FRYERS foods in a large
amount of hot
fat
 REFRIGIRATORS AND FREEZERS

WALK-IN Large room

REFRIGERATOR sized capable
S and FREEZERS of holding
hundreds of
pounds of
food on
adjustable
shelves

REACH-IN Maybe
REFRIGERATOR individual
S and FREEZERS units or parts
of a bank of
units, each
with shelves
approximatel
y the size of
a full sheet
pan.
 SAFETY EQUIPMENT

FIRE Must be
EXTINGUISHERS placed within
sight of and
easily
reached from
the work
areas in
which fires
are likely to
occur.

CLASSES OF FIRE EXTINGUISHERS

VENTILATION Commonly
SYSTEMS installed in
cooking
equipment to
remove
vapors, heat
and smoke.
A properly
operating
hood makes
the kitchen
more
comfortable
for the staff
and reduces
the danger of
fire.
FIRST AID KITS Should be
stored in a
clearly
marked box,
conspicuousl
y located
need food
preparation
areas. It
should
include first-
aid kit
manual,
bandages,
gauze
dressings,
adhesive
tape,
antiseptics,
scissors, cold
packs and
other
supplies

LEARNING ACTIVITY:
Name:
Course/Year/Sec:
Date:
Rating:

1. What are the most basic tools and equipment you realized that are commonly used in
baking most of the time?

Hand tools Heavy Equipment Bake-wares

2. Draw at least 3 (three) hand tools and 3 (three) baking equipment which are practical and easy
to use during baking.