Check Condition of Tools and Equipment

Lesson CLASSIFICATION OF FUNCTIONAL

1 AND NON-FUNCTIONAL TOOLS

What’s In
Baking is a science that requires accurate measurement which is needed to
perform the process. Your ingredient measurements need to be exact to get the
chemical reactions you need and hit that perfect, consistent result every time you bake.
So let’s check your understanding on measuring liquid and dry ingredients accurately.

What is it?

In baking, one's tool can lead to either satisfying success or frustrating failure.
Most of the tools help you in the cooking and baking process and speed up your time in
preparation which make baking an enjoyable experience. Not only should the tools and
equipment be of the right kind, but they should be efficient as well.
Checking the Condition of Baking Tools and Equipment
Functional Non-Functional
- are those that are in good condition and - are those that are not able to perform
can perform its regular functions. its regular function because of impaired
and damage part.

Methods of Identifying Non-Functional Tools and Equipment

1. Visual inspection refers to the process of looking over a piece of tool or
equipment using the naked eye to look for defects.
2. Functionality is the quality of being useful. Vibration or extra noise from the
operation of equipment would mean problem on parts and accessories started to
develop.
 3. Performance is the process of carrying out or accomplishing a task so when
there is something wrong with the performance of either baking tools or
equipment they need immediate repair or maintenance.
SPECIFICATION OF TOOLS
Different tools perform different task. Use the right tools for the right task.
Characteristics
Tools and Equipment Functions
Functional Non-Functional
Measuring Tools
1. Liquid Measuring Measure  With clear, imprinted  Measurement
Cup liquid measurement markings fade
ingredients. markings that won't over time or peel
fade over time or off
peel off
 Have comfortable  Broken handle
handle and a good and spout
spout for pouring the
liquid ingredients.
2. Dry Measuring Cup Measure dry  With clear, etched  Measurement
ingredients. measurement markings fade
markings that won't over time or peel
fade over time or off
peel off

Measure both  With clear, etched Measurement

dry and liquid measurement markings fade
ingredients in markings that won't over time
small fade over time or
quantity. peel off
 Well-shaped spoon Warp spoon
head heads

3. Measuring Spoons
Mixing Tools
 Use for  Wide and shallow Narrow
mixing which effectively
ingredients keep the splashes in
together in. the bowl
 No cracks as well as Has cracks and
chips around the chips
edges

1. Mixing Bowl
2. Pastry Blender/ Use to cut fat  With a soft grip Handle was
Pastry Cutter into dry handle broken and slip
ingredients to off easily which
create flaky cause hand
biscuits, fatigue
scones and  Curved blades that Disconnected
pie crusts. are heavy duty and narrow metal
durable strips or wires
3. Rubber Scraper Ideal for  Firm handle Broken handle
scraping the  Strong and flexible Silicone split and
last bit of edge melted tips
batter or
dough out of
a pan or for
folding
together wet
and dry
ingredients.
4. Whisk Use to blend  With easy grip Broken handle
ingredients handle
smooth or to  Has stiff wires. Wire loops joined
incorporate at the end was
air into a loose
mixture, in a
process
known
as whisking 
or whipping.
 Use for  Spoon handle is Broken handle
stirring comfortable to hold,
sauces and stir and cook with.
for mixing  Intact wood Wood is
ingredients in damaged
cooking.

5. Wooden Spoon
6. Spatula Use to slide  Heat resistant, thin  Cracking
under food and flexible enough patterns
like burgers, to slide under food. and damage
cookies or
pancakes.

7. Electric or Stand The tool that  Comes with more Attachments

Mixer has two useful attachments won’t function
removable to handle a range of
metal beaters tasks and with
and variable different speeds.
speeds which  Ergonomic and easy Rubber or
makes mixing to hold (rubber or silicone grips is
up dough and silicone grips). damage
batters much
easier and
quicker.
Use to grip  Scalloped ends hold Burn edges
and lift on tight
objects and  Rubberized handle Broken handle
keep your is comfortable and
hands and cool in your hands.
food safe and
whole.

8. Tong
Forming and Portioning Tools
1. Rolling Pin Use to shape  It has lighter weight Has crack
and flatten and easy to grip.
dough.

2. Bench or Dough Useful for  Have straight Deformed

Scraper getting any stainless steel
stuck-on flexible blades for
messes off simple, efficient
your counter, cutting.
band used for
portioning
dough.
Cooking Tools
1. Bakeware Consists of  Versatile, durable, Deformed
cooking handy, elegant
vessels and efficient 
intended for
use in an
oven.

Finishing, Cooling and Decorating Tools

1. Piping Bags and Cake  Piping bags are Torn paper bags
Tips decorating made of durable
tools used in materials and can be
adding used with a variety
designs and of tips.
decoration on
iced caked.
2. Pastry Brush Use for  Handle hardwearing Broken handle
applying and designed for
sauces and comfort of use
other liquids to
 Has firmly held Bristles fall out or
dishes before
bristles and flexible. loosen
and during the
cooking
process.

Essential Kitchen Tools and Equipment

1. Paring Knife A small,  Blades are simple, Dull blades
short-bladed sharp and precise
knife, used  Most grade knives Rusty
for intricate are high-carbon
cutting, stainless steel; they
peeling, don’t rust or
mincing, deteriorate.
dicing and  Light, comfortable Slip off
coring foods and balanced in your
like apples. hand.
With its broad  Made with blades Damage edge
and sharp that are either forged
blade, it is a or stamped.
multi-purpose
knife used for
a cutting and
chopping.

2. Chef’s Knife
3. Serrated Knife Ideal for  Used much like a Dull and
cutting bread. small saw with a damaged
They're back-and-forth
distinguished motion
by the saw-
like
appearance
of the blade's 
edge. 
 4. Chopping Board A durable  Keep counters clean Cracked wood
board on and provide an extra
which to layer, keeping
place marble and other
material for materials safe from
cutting. scrapes, scratches
and stains.

5. Grater Also known  Easy to grip and has Dull blades

as a a comfortable handle
shredder, and sharp etched
used to grate blades.
foods into
fine pieces.

6. Vegetable Peeler It consist of a  Metal blade with a Dull and

metal blade slot sharp edge damaged
with a slot attached to a handle
sharp edge
attached to a
handle, used
to remove the
outer layer of
fruits and
vegetables. 
7. Can Opener A mechanical  Securely latches Dull
device used onto cans and cuts
to open tin through their lids
cans.  with utmost ease.
 Spinning knob is Loose bearing
comfortable to turn
and requires little
effort.
Importance of Safety Use of Tools and Equipment
Frequent use and continuous operation leads to bakery tools and equipment
failures which affects the overall productivity of the bakery. 
1. Great service
 If the bakery is doing well, service and quality of baked products keep
customers happy and satisfied. However, these essential aspects of the bakery
are greatly impacted by the quality of essential baking tools and equipment.
2. Sanitation
Sanitation is not only a major factor in food safety, it directly relates to the
longevity of the equipment like refrigerators and ovens. A cleaner equipment will
operate more reliably for a longer time than a neglected and messy equipment.
3. Safety
Some kitchen tools and equipment are hazardous or dangerous and it can
do harm when not handled and stored properly.
4. Save energy costs
You should check whether or not your baking equipment is running as
efficiently as it could be. New machinery provides the best performance with the
lowest amount of energy consumption possible. If your oven is old or has been
treated roughly, it will not work as well as it should be working. It will consume
more electricity and put out less heat. Make sure to get your equipment checked
every once in a while to prevent unnecessary costs.

Safety Measures in the Use of Tools and Equipment

A well-equipped kitchen makes cooking easier, and knowing the best way to use
and care for your tools and equipment makes baking safer.
A. Inspect Your Tools and Equipment
Never use a damaged or defective tool and equipment. Here are some ways to
keep your ovens, mixers and other equipment functioning smoothly:
1) Follow a Regular Cleaning Schedule
Clean your baking equipment regularly. Equipment failure is usually
caused by a lack of cleaning. Not only it is unsanitary to leave particles of flour,
pieces of dough and baking oils in the machine, it can also cause a buildup
that impairs proper function. Make sure the equipment are cleaned after every
shift, and institute a weekly or monthly in-depth cleaning schedule.
 2) Clean with the Right Products
Make sure you follow the manufacturer’s recommendations. Don’t try out a
new cleaning product until you’re sure it can be used with your baking
equipment. Many equipment warranties are conditional, based on whether
maintenance instructions were followed correctly. If it’s proven that the
equipment’s problems are due to user error, you could lose warranty coverage.
3) Perform Preventive Maintenance
Inspect your equipment during the in-depth cleaning sessions and check
on all the visible parts. If you see that some pieces are worn, loose or need
oiling, take care of it right then. Taking care of the little issues will help prevent
larger problems.
4) Stock Up on Spare Parts
It’s not a bad idea to order backup spare parts for your oven or mixer.
Whether it’s a belt or blade, having a supply can help shorten the time your
bakery equipment is idle. You won’t have to wait for the part to arrive — you’ll
just have to call a repair service and hopefully get same-day results.
5) Follow Manufacturer Usage Instructions
Make sure you fully read the operational manual and closely follow the
manufacturer’s guidelines.
B. Pick the Right Tool
Make sure you are using the correct tool for the task at hand.
C. Wear Your Cooking Outfit (Apron and Hairnet)
To hygienically prepare food and prevent accident like burns.
D. Don’t Alter Your Tools
Never remove guards or disable safety devices on tools and equipment.
E. Handle with Care
All tools and equipment used in the kitchen area should be washed, rinsed, and
sanitized after each use to ensure the safety of food served. Make sure to disassemble
removable parts from equipment.
F. Unplug and Disconnect
Don’t leave electric power tools plugged in when not in use.
G. Keep Your Workspace Clean
A cluttered floor can lead to accidental trips or falls which can be extremely
dangerous when working with kitchen tools and equipment.
H. Get Trained Up
Make sure you are thoroughly trained on the proper use of the tools required for
the task at hand.
I. Store All Tools and Equipment Properly
Make sure tools and equipment are in their designated places. Put frequently
used items in conveniently accessible locations.

Assessment

Direction: Read each questions carefully and write the letter of the best answer.
1. Tools and equipment are identified according to .
A. Specification B. Size C. Brand D. Price
2. This tool helps to cut fat into dry ingredients to create flaky biscuits, scones and pie
crusts.
A. Sifter b. Potato masher c. Pastry blender d. Slotted spoon
3. The following tools are used for forming and portioning EXCEPT ONE;
A. Mechanical scoop B. Rolling pin
C. Cookie cutter D.Paring knife
4. Which of the following statement about maintenance of tools is NOT true?
A. Functional baking tools and equipment are what keeps production rolling.
B. Functional baking tools and equipment are what keeps the bakery open.
C. Maintenance is important to prolong the life of the tools and equipment.
D. Frequent use and continuous operation leads to equipment failures which will not
affect overall productivity of the bakery.
5. All of the following are characteristics of a good knife EXCEPT ONE;
A. Cuts food easier, quicker, neater, and with less chance of injury
B. Made of high-carbon stainless steel; they don’t rust or deteriorate
C. Metal structure continued up through the handle
 D. Heavy and sturdy
6. Which essential aspect of your bakery will be greatly affected if your baking tools and
equipment goes wrong?
A. Sanitation B. Safety C. Great service D. Energy cost
7. Mr. Roldan opens a bakery recently. What tip on the use of equipment would you give
him so that he could get the most for his money?
A. Make sure to get the equipment checked every year
B. Never use a damaged or defective tool and equipment.
C. Make sure he uses the correct tool for the task at hand.
D. Try out a new cleaning product for the equipment he uses
8. Which safety measure in the use of baking tools and equipment does the situation
applies? “Electric power tools were unplugged when not in use.”
A. Pick the right tools B. Don’t alter your tools
C. Handle with care D. Unplug and disconnect
9. It's best to use mixing bowls made of glass or a nonreactive material like
.
A. Plastic B. Aluminium C. Stainless steel D. Brass
10. Electric or handheld mixing and blending tool has _________________removable metal
beaters and variable speeds. 
A. 1 B. 2 C. 3 D. 4
11. This was done to prolong the life and use of the tools and equipment.
A. Care B. Check C. Maintenance D. Repair
12. A well-equipped kitchen makes cooking easier and knowing the best way to use and
care for your tools makes baking _________________.
A. Fun b. Safer c. Enjoyable d. Happy
13. It is not only major factor in food safety but it also relates to the longevity of the
equipment.
A. Sanitation B. Disinfectant C. Purifier D. Sterilization
14. Most kitchen tools and equipment are _________________ and it can do harm when not
handled and stored properly.
A. Hazardous B. Made of metal C. Expensive D. Useful
15. A cluttered _________________ can lead to accidental trips or falls which can be
extremely safe when working with kitchen tools and equipment.
A. Room B. Wall C. Table D. Floor