BASIC BAKING TOOLS AND EQUIPMENT AND THEIR USES

1. Whisk – used to beat egg whites or cream. It is also used to whisk or stir wet and dry ingredients together.
2. Spatula – is used to remove baked cookies from a cookie sheet.
3. Rubber Scraper – has a wooden or plastic handle with a flexible rubber paddle –shaped end.
4. Wooden spoon – made of wood, used to stir ingredients.
5. Pastry Blender – also known as dough blender. Used to cut butter or other fat into dry ingredients.
6. Rolling Pin – used to flatten pie pastry, cookie dough and bread dough.
7. Baking stone – a large flat stone placed at the bottom of the oven.
8. Mortar and Pestle – a small round, heavy bowl while a pestle is a round headed crusher that is placed inside the
bowl.
9. Cookie cutter – are typically made of tin, stainless steel, aluminium, plastic or copper. Used to cut cookie dough in
specific distinctive shapes.
10. Mixing Bowls – are large bowls used for mixing ingredients.
11. Cutting Board – used to chopping ingredients.
12. Cookie and Baking Sheets – designed for placing cookies, they have small rim on the short sides for easy
gripping.
13. Measuring Cups for dry ingredients – used to measure flour and any dry ingredients.
14. Measuring Cups for liquid ingredients – used to measure volume of liquid.
15. Measuring spoons – used to measure small amount of liquid and dry ingredients.

OTHER BAKING TOOLS AND EQUIPMENT

1. Food processor – is similar to blender in some ways. The main difference of the food processor from a blender is
that it uses interchangeable blades and disks instead of fixed blade.
2. Digital Scale – used to measure large volume of ingredients in big bakeshop.
3. Oven – a chamber or enclosed compartment for heating, baking and roasting food.
4. Conventional Oven – Cooking is primarily done through radiant heat. It is consist of metal box with several heating
elements both on its upper and lower portion.
5. Convection Oven – similar to conventional oven the main difference is that there is a fan inside to create current
of air inside the oven.
6. Microwave Oven – it heats food quickly and is often used in reheating foods.
7. Conveyor Oven – A type of oven that moves products through heated box and baked food in transit. It processes
large number of products without interruption or human intervention.
8. Rack Oven – It is made – up to 2 to 3 meter high chamber heated by electric element or gas burners.

MATERIALS IN BAKING

1. Cheese Cloth – a fine cotton mesh which helps in filtering the pulp out of the juices. It catches the residue, thus
making a liquid clean for cooking.
2. Glass Jars and Containers – useful in baking because they prolong the freshness of the ingredients and provide
convenient access when needed.
3. Hot Pad – a thick cloth or glove that is used to protect hands when holding and lifting heavy or heated objects or
tools especially when removing pan from the oven.

CLASSIFICATION OF BAKING TOOLS AND EQUIPMENT

1. Mixers – or mixing tools are used to hold and mix ingredients well.
a. Hand Mixer – is an electric handled mixing tool which is essential for blending, mixing, beating and whipping.
b. Stand Mixer – offers hand free operation.
MIXING TOOLS : bowls, large spoons, spatulas, whisks, electric and hand mixers, pastry blenders, wooden
spoons and scrapers.
2. Pans
a. Cookie and Baking Sheets – This pan is perfectly designed for placing rows of cookies. It is commonly made
from metal with short sides and long flat edges.
b. Jelly Roll Pan – much like a cookie sheet but with raised edges usually about an inch high.
c. Layer Cake Pan – can be rectangular, square or rounded. The best cake pan is made up of aluminium.
d. Loaf Pan – also termed as bread pan.
e. Muffin Pan and Baking Cups – Muffin cups is usually rectangular in shape with six or 12 cups made of metal,
most common are aluminium. Used to bake both muffins and cupcakes. Baking Cups are paper or foil cups
that are used to line muffin or cupcake pans. These hols the batter for easy release of baked cakes from the
pan.
f. Spring foam Pans – normally round with expandable sides secured by a clamp and a removable bottom.
When the clamp and a pan has been opened, the sides expand thus releasing the bottom.
g. Tube Pan – ensures that the cakes are baked evenly through the heat it conducts at the center of the cake.
h. Bundt Pans – This is a ring – shaped pan with fluted and scalloped sides, designed for baking elegant and
special cakes.
 i. Tart Pan – comes in round, square and rectangular shape with fluted edge and removable bottom.
3. Measuring tools – used to accurately measure baking ingredients.
a. Dry Measurement – used to measure dry and solid ingredients.
b. Liquid Measurement – used to measure liquid items like milk, water, oil, melted butter and fruit juices.
4. Shaping Tools – used to mold the shapes and sizes of materials in baking.
Shaping tools include pastry boards, cookie cutters, dough stamps, chocolate molds and metal molds.
a. Pastry Board – a good tool used in chopping and shaping baking ingredients before adding them to the
cookie dough.
b. Cookie Cutters – Used to cut rolled cookie dough into shapes before baking.
c. Dough Stamps – are used to create decorative patterns on rolls..
d. Chocolate molds – used in creating different shapes of chocolate.
e. Cookie Press – consists of a cylinder with a plunger on one end which is used to extrude cookie dough
through a small hole at the other end.

OVEN Convection, Rotary, Deck or Cabinet, Microwave

OTHER BAKING EQUIPMENT Bread toaster, Double broiler, Dutch Oven
PREPARATORY TOOLS Flour sifter, grater, pastry brush, spatula, rolling pin, pastry
cloth, pastry tips, utility tray
MEASURING TOOLS Measuring cups for dry ingredients, measuring spoons,
weighing scale, measuring cup for liquid ingredients, timer,
candy thermometer.
MIXING TOOLS Mixing bowls, wooden spoon, rubber scraper, electric and
handy mixer, rotary egg beater.
CUTTING TOOLS Pastry blender, pastry wheels, biscuit and doughnut cutter,
kitchen shears, chopping boards, paring knife, serrated
knife and bread knife
BAKING PANS Tube pan, muffin pan, cake pans, jelly roll pan, bundt pan,
custard cup, griddle pans, pop over pans, macaroon
molders, baking sheets.

L -2 STANDARD TABLES OF WEIGHTS AND MEASURES

STANDARD MEASURES EQUIVQLENT MEASURE

1 TSP 1/3 TBSP
1 ½ TSP ½ TBSP
3 TSP 1 TBSP, ½ FL OZ.
1 TBSP 3 TSP ,1/2 FL OZ
2TBSP 1/8 C. 1 FL. OZ
3TBSP 1 JIGGER; 1 ½ FL OZ
4 TBSP ¼ C; 2 FL OZ
5 TBSP PLUS 1 TSP 1/3 C
8 TBSP ½ C; 4 FL. OZ
10 TBSP PLUS 2 TSP 2/3 C
12 TBSP ¾ C; 6 FL. OZ
16 TBSP 1 C; ½ PT; 8 FL OZ

1/8 C 2TBSP; 1 FL OZ
¼C 4 TBSP ; 2 FL. OZ
1/3 C 5 TBSP; PLUS 1 TSP
3/8 C ¼ C PLUS 2 TBSP
½C 8 TBSP ; 4 FL. OZ
2/3 C 10 TBSP PLUS 2 TSP
5/8 C ½ C PLUS 2 TBSP
¾C 12 TBSP; 6 FL. OZ
7/8 C ¾ C PLUS 2 TBSP
1C 16 TBSP; ½ PT; 8 FL OZ
2C 1 PT, ½ QT; 16 FL OZ; 1 LBS
3C 2 PT; 1 QT; 32 FL OZ
8C 4 PT; 2QT; ½ GAL;64 FL OZ
16 C 8 PT; 4QT; 1 GAL;128 FL OZ

1 OZ 28 GRAMS
4 OZ (1/4 LBS) 113 GRAMS
8 OZ (1/2 LBS) 227 GRAMS
16 OZ ( 1 LBS) 454 GRAMS
2.2 LBS 1 KL
½ PT 1 C; 8 FL OZ
1 PT 2 C; ½ QT,16 FL OZ
½ QT 2 C; 1 PT; 16 FL OZ
1 QT 4 C; 2 PT; 32 FL OZ
2 QT 8 C;4 PT;1/2 GAL;64 FL OZ
4 QT 16 C;8 PT; 1 GAL;128 FL OZ

1 TSP 5 ML
2 TSP 10 ML
1 TBSP 15 ML
¼C 59 ML
1/3 C 79 ML
½C 118 ML
1C 236 ML
4 C (1 QT) .944 L
1.06 QT 1L
4 QT 3.8 L

OVEN TEMPERATURE

COOL 200 F
VERY SLOW 250 – 300 F
SLOW 300 -325 F
MODERATELY SLOW 325 -350 F
MODERATE 350 -375 F
MODERATELY HOT 375 -400 F
HOT 400 -450 F
VERY HOT 450 – 475 F
EXTREMELY HOT 475 – 550 F OR GREATER

FORMULA:

F = ( C X 1.8 ) + 32 C = ( F – 32 ) (5)/ 9

CONVERSION / SUBSTITUTION OF WEIGHT AND MEASURE

U.S STANDARD MEASURE MULTIPLY BY METRIC MEASURE

OZ 28.3495 G
LB 0.454 KG
TSP 4.93 ML
TBSP 14.79 ML
FL OZ 29.573 ML
C 236.59 ML
0.236 L
PT 473.18 ML
0.473 L
QT 946.36 ML
0.94636 L
GAL 3.776 L

METRIC MEASURE MULTIPLY BY US STANDARD MEASURE

GRAMS 0.035273 OUNCES
MILLILITERS 0.0338 OUNCES
LITERS 1.056688 QUARTS

L 3 MEASURING DRY AND LIQUID INGREDIENTS

Measuring Cups & Spoons - 2 types of measuring cups: a. measuring cup for dry ingredients b. measuring cup for
liquid ingredients.
TIPS FOR MEASURING DRY INGREDIENTS
Flour – sifted the flour, to ensures that only the finest particles are used in the recipe. After sifting, use a spoon or scoop
the flour from its storage container and into measuring cup. Do not use the measuring cup to scoop the flour from the
container since this will result to incorrect measurement. When filling the cup, do not shake or pack the flour but rather
use the back of a knife or other flat utensils to level off the flour
Baking powder/Baking soda – Measure carefully. Too much or too little can cause your cake to fall or prevent it from
rising. As with the flour, sift these ingredients first to incorporate air and get accurate measurements. Stir the contents of
the container first, then lightly scoop with a measuring spoon.
White Sugar – Use measuring spoon or cup to scoop it directly out of its bag or container until over flowing. Level off with
flat utensils. White sugar is also sifted to free it from foreign particles and to break the lumps.
Brown Sugar – is essentially white sugar with the addition of molasses, thus it is more moist and dense. To measure it,
pack it down into the cup and pat it down with a utensil. The goal is for the sugar to retain the shape of the measuring cup
when added to the other ingredients.
TIPS FOR MEASURING LIQUID INGREDIENTS
Water – Use glass measuring cup. Bend down to view the liquid in the cup and make sure the meniscus of the liquid rest
right on the line of the measuring cup.
Solid Fat – spoon shortening into a measuring cup for dry ingredients. Pack it down solid and be sure to work out all air
bubbles otherwise you will have an inaccurate measure. Pack the cup slightly more than full. Level off.

L-4 Checking Conditions of Tools and Equipment

Rolling pin – Check if it still has a smooth and stick- resistant surface. It must have enough weight to flatten a ball of
dough without exerting too much pressure, The handle of the rolling pin should be checked.
Baking Stone – Check that no piece of plastic has been melted into baking stone. Remember that any soft material that
gets too close to a hot baking stone can fuse the surface and may hinder you from baking great cakes.
Pastry Blender – Check if the metal blades are still good and sturdy so they could still cut shortening or heavy butter.
handle must be straight and not curved for a more comfortable handling.
Mortar and Pestle – washed thoroughly before using the tools. It is recommended to dry the mortar and pestle with a
dish cloth and have them placed in a well ventilated area to air dry completely.
Whisk – Types of whisks a. French Wisk – which is commonly used for multitude of tasks of mixing, deglazing,
emulsifying and beating. B. Balloon Whisks – is suitable for mixing dry ingredients like powder and flour and breaking up
chunks. C. Ball Whisks – is best for gravies and sauces.
Baking Pan – choose a baking pan that are typically made from aluminium( an excellent heat conductor), or an
aluminium – steel combination. Less common are stainless steel pans. Sweet baked goods whose sugar helps them
brown are best cooked in silicone pan. Clear glass pan allows you to see how well the crust is browning as the product
bakes. Ceramic or stone ware is sometimes disadvantageous because it does not conduct heat as quickly as metal
pan. Good baking pan when the distribution of heat to the pan is even and proper and easy to clean.
Cutting Boards – Select board with width less than the width of place where you usually wash it to ensure that your clean
up goes quickly.
Oven – check if the oven is easy to operate and the fan work too.
Measuring Cups – Choose measuring cup that is easy to grip handles to make pouring and mixing ingredients easy.
Measuring Glass should be made of clear glass or plastic and have clear measurement markings on the side.
Mixing Bowls – Check or use mixing bowls that fits to the job. It is best for beating, stirring multiple ingredients. Types of
mixing bowls a. Stainless steel bowls – are all around choice, they are light weight and durable, it can be heated but
tend to dent easily and are not microwave safe. They are best for beating egg whites because they will give greater
volume and stability. B. Crockery bowls – are very attractive and normally oven – safe but they are heavier. C. Copper
bowls – are beautiful and expensive but are not recommended for beating egg whites into meringue, because a chemical
reaction the egg protein and the copper, they are often used when making candy and sugar since it is an excellent heat
conductor. D. Acrylic bowls – come in fun colors and are lightweight but may not be microwave safe.
Tongs – choose heat safe metal tongs, with a heat proof handle, that lock closed because they’re easier to store.
Bowl Scrapper – A flexible plastic and rubber bowl scraper is useful for everything from sweeping all of the batter out of
the bowl in one scoop or cutting cinnamon bun dough to scraping bits of piecrust crumbs off the counter. Choose one
that’s flexible enough to curve easily to the shape of your bowl.

L- 5 Types and Uses of Cleaning Materials/ Disinfectants

Kitchen Cleaning Materials – used in the kitchen before, during and after the cooking or baking process. They are
usually come in spray bottles. They are good for removing bacteria and stain from cabinetry, countertops and appliances.
Dishware Cleaning Materials – dishwashing detergent can easily clean dishes. It is best for washing dishes as they can
not create foam which reduces water pressure in automatic dishwashers..
Wood Cleaning Materials _ Dusting, cleaning and maintaining good appearance of wood throughout the house is vital.
In giving surface smooth and dust free appearance, duster sprays are known to be effective.
Disinfectants – are substances applied to objects to destroy microorganisms living on them. It is used in cleaning sinks,
floor, toilets, drains, door knobs and even garbage cans.
TYPES OF DISINFECTANTS
BLEACH – products are `known to be effective at killing large variety of bacteria.
FORMALDEHYDE – good against bacteria but it needs to be contact with the surface `for 2 to 12 hours.
HYDROGEN PEROXIDE – also effective in fighting against bacteria and viruses and usually poured on open wounds in
the skin to disinfect or prevent future infection.
ALCOHOL – disinfectant most commonly for medical purposes.
HALOGENATED TERTIARY AMINES – do not only kill virus and bacteria but also algae and fungus.
NATURAL CLEANING MATERIALS
VINEGAR - is a form of acetic acid formed through fermentation of sugar or starch. It is also used in removing stain by
mixing 1 teaspoon of vinegar, 1 teaspoon of liquid dish soap and cup of warm water, sprayed.
LEMON – it can provide some antibacterial and antiseptic properties for cleaning.
BAKING SODA - is good in cleaning and deodorizing.
MAINTENANCE OF BAKING TOOLS AND EQUIPMENT
WOODEN UTENSILS – must not be soaked into water unless water is warm and soapy. Be sure to rinse them with clear
hot water and dry them thoroughly to avoid these wooden tools to expand and contract when they dry.
BAKING PANS – use hot water, soap when cleaning, to remove pan grease or left over food. Rinse them with clear hot
water and dry them thoroughly.
BAKING HAND TOOLS – use warm soapy water when cleaning. Wash other hand tools thoroughly with hot water and
detergent and rinse with clear water and dry.
VERTICAL MIXER – be sure to switch off the main power. All attachments like mixing bowl must also be washed with
soapy water and must be rinsed with clear water. Use dampened cloth dipped in warm soapy water that is partially dry.