MODULE 4

BAKING TOOLS AND EQUIPMENTS

Learning Outcomes:

After completing this module, you should be able to:

1. Identify the different uses of baking tools and equipment.

2. Familiarize the tools and equipment used in baking.

Learning Instructions:

https://www.slideshare.net/lehrerjan/baking-tools-and-equipment-and-their-uses

Lesson 1 – Baking Tools and Equipment

Lesson 2 – Table Measurements and their Equivalent

Weights and Measures

The main course, vegetables, and starch food items need to be measured and quantified before
doing prep work, very critical in the study of cooking the concept of weight and measurement. A
cook needs to know the importance of measuring everything before starting prep-work to prevent
overproduction that leads to food spoilage. There are three known measurement formats used in
the industry and all of the food items used are based on;

1. Weight - it referred to the mass or heaviness of a substance and expressed regarding grams,
ounces, bushels, and liters.

2. Volume - it referred to the space occupied by the substance and expressed in cups, gallon,
teaspoon, fluid ounces, bushels and liters.

3. Counts - it is commonly used in purchasing to indicate the actual quantity and count of an
individual item.

Measurement systems used worldwide in the other hand includes

a. US System - it is commonly used only for western countries and uses pounds or weights
and cups for volume.
b. Metric System - it is the most widely used measurement system in the world in which
kilograms, grams, liters and meter are the basic units of weight, volume, and length
respectively.
Knowledge of the standards of Purchasing and Controlling cost is the key to understanding
measurement, yield and forecasting concepts. Standard means the quality characteristics of a
particular food item or what a product should be, these are very critical in doing mis-en-place
and market listing, and they are the follows:
● Standard purchasing
specifications
● Standard portion size
● Standard yield

1. Standard Purchasing Specification - every product acquired and brought in the market
should have good specification characteristics. Specification means explicit description or
characteristics found in particular food items of a certain quality and quantity. e.g. when
purchasing food items one must first check the;

· Freshness and good quality of the product

· Expiration date and packaging
· Exact weight and
· Its excellent characteristics or features.

Standard Portion size - refers to the exact weight of a food item used in a menu item.
Common examples of these are pre-portioned meat items, starch foods, vegetables, herbs
and spices and other grocery ingredients that need to be portioned to standardize the food
items preparation and quality taste.

2. Standard Yield - refers to the net of weight food item after it has been processed from
Raw As Purchased(AP) to Ready to Eat (RTE), or simply the changes that occur in food from its
raw state to its cook state. There are different tests done to determine the standard yield of a
product, and they are;
a. Cook loss
b. Cook gain
c. Butchers Test
d. Perishability tests and
e. Canned food test

Yield- the total number of amounts of a product made from a specific recipe, also the
amount of a food item after the cleaning and processing.

3. Standard recipe - it refers to the exact ingredients and procedure used to prep and cook a
particular finished product. It also includes the title of the recipe, yield, and preparation and
cooking time, some formats even have nutritive content for people with special needs in terms of
meal restrictions to count their calorie intake, certain recipes today put into consideration also the
wellness factor of the consumer. A case in point is hospital meals which required utmost care
and exactness in measurements.

Recipe Abbreviations

Approx.. =Approximate

tsp or t =teaspoon

Tbsp or T =Tablespoon

c =cup

pt =pint

qt =quart

gal =gallon

wt =weight

oz =ounce

lb or # =pound

g =gram

kg =kilogram

vol =volume

ml =milliliter
 L =Liter

fl. oz. =fluid ounce

No. or # =number

in. or ‘ =inches

℉ =degree Fahrenheit

℃ =degree Celsius

Equivalent Weights Fraction to Decimal Equivalents

16 oz =1 lb =1,000lb ⅛ =0.125

12 oz =¾ lb =0.0750lb ¼ =0.250

8 oz =½ lb =0.500lb ⅓ =0.333

4 oz =¼ lb =0.250lb ⅜ =0.375

1 oz =1/16lb =0.063lb ½ =0.500

⅝ =0.625

⅔ =0.666

¾ =0.750

⅞ =0.875

Metric Equivalent by Weight Ladles Portion Servers

1 oz =28.25g Ladle fl. oz Approximate Measure

4 oz =113.4g 1oz =⅛ cup

8 oz =226.8g 2 oz =¼ cup

16 oz =453.6g 3 oz =⅜ cup

1 lb =453.6g 4 oz =½ cup

2 lb =907.2g 6 oz =¾ cup

2.2lb =1 kg (1000kg) 8 oz =1 cup

12 oz =1 ½ cup

Volume Equivalent for Liquids

60 drops =1 tsp
1 tbsp =3 tsp =0.5 fl oz
⅛ cup =2 tbsp =1 fl oz
¼ cup =4 tbsp =2 fl oz
⅓ cup =5 tbsp+1tsp =2.65 fl oz
⅜ cup =6 tbsp =3 fl oz
½ cup =8 tbsp =4 fl oz
⅝ cup =10 tbsp =5 fl oz
⅔ cup =10 tbsp + 2 tsp =5.3 fl oz
¾ cup =12 tbsp =6 fl oz
⅞ cup =14 tbsp =7 fl oz
1 cup =16 tbsp =8 fl oz
½ pint =1 cup =8 fl oz
1 pint =2 cups =16 fl oz
1 quart =2 pint =32 fl oz
1 gallon =4 qt =128 fl oz

Lesson 3

Techniques in Measuring Ingredients

One of the keys to successful baking is the correct measurement of ingredients. One should
not follow the amounts stated in a recipe but also measure them in the right way. Dry and
liquid ingredients are measured differently.

Dry ingredients like flour and sugar are measured in a nested measuring cup which come
in a set of 4 (1 cup, 1/2 cup, 1/3 cup and ¼ cup). Sugar and all-purpose flour are measured by
dipping the cups into the ingredients until filling them, leveling it off with a spatula. For cake
flour and confectioner’s sugar, ingredients are spooned onto the cup then leveled off.
 Liquid ingredients are poured into spouted glass measuring cups placed on a flat surface.
Measurement is read at eye level.

Small quantities of dry and liquid ingredients are measured using spoons measuring 1
tablespoon, 1 teaspoon, ½ teaspoon, ¼ teaspoon or 1/8 teaspoon. Dry ingredients are leveled
off with a spatula.

Shortening is measured by pressing down firmly into the measuring cup to make sure
there are no air spaces.

Brown sugar is also packed firmly to ensure proper measurement. When the cup is
inverted the measured sugar should retain the shape of the cup.

Butter need not be measured in cups. One bar of butter is already 1 cup so if you need ½
cup just divide the bar into 2, for 1/3 into 3, and so on.