BAKING TOOLS AND METHODS

TLE
BAKING TOOLS HELP THE
BAKING PROCESS BY PROVIDING
THE BAKER WITH A MEANS TO
MEASURE INGREDIENTS, MIX
THEM, BAKE THEM IN THE OVEN,
AND DECORATE THE FINISHED
BAKERY PRODUCTS.

BAKING TOOLS
WHISK

USED FOR BEATING EGG

WHITES AND FOR
STIRRING SAUCES.

MOST COMMON BAKING TOOLS

THIS IS USED FOR
CREAMING, BEATING
EGG WHITES, MIXING
CAKE BATTERS AND
ICINGS.

ELECTRIC HAND MIXER THIS

THIS IS USED FOR
SHAPING DOUGH
AND PASTRIES.

PASTRY OR BISCUIT CUTTER

THIS IS FOR SHAPING AND
FLATTENING DOUGH. THE
ROLLING PIN IS ROLLED FROM
THE CENTER TO THE EDGE AND
REPEATED SEVERAL TIMES UNTIL
THE DESIRED SHAPE IS
OBTAINED.

ROLLING PIN
THIS TOOL WITH A WOODEN
HANDLE AND ROUNDED
STEEL BLADES IS USED TO CUT
IN SHORTENING (SOLID FAT)
INTO FLOUR TO OBTAIN
FLAKY TEXTURE OF PIES AND
PASTRIES.

PASTRY BLENDER
THIS IS FOR COOLING
CAKES UNTIL READY FOR
ICINGS AND FROSTINGS.

COOLING RACK
THIS MAY BE MADE OF
ALUMINUM, STAINLESS,
COPPER, OR HEAT
RESISTANT EQUIPMENT
LIKE PYREX GLASS. THEY
ARE IN VARIED SHAPES AND
SIZES.

BAKING TINS (PANS)

THIS RESEMBLE A KNIFE
WITH A FLEXIBLE METAL
BLADE. IT IS USED IN
SPREADING FROSTINGS
AND ICINGS ON CAKES.

SPATULA
THIS IS A STAINLESS MESH
OR SCREEN FOR SIFTING
FLOUR OR OTHER
INGREDIENTS BEFORE
MEASURING.

SIFTER OR SIEVE
THIS IS FOR LIQUID
INGREDIENTS
MEASUREMENT USUALLY
MADE OF TRANSPARENT
GLASSES OR PLASTIC CUPS.

MEASURING CUPS
THIS IS FOR FOR ACCURATE
MEASUREMENT OF
INGREDIENTS. IT IS USUALLY A
SET OF INDIVIDUAL CUPS
GRADUATED IN FRACTIONS
OF ¾, ½, ¼ AND SO ON.

MEASURING CUPS
THESE COME IN SETS OF
INDIVIDUAL SPOONS
MEASURING 1 TBSP., 1
TSP., ½ TSP, AND ¼ TSP.

MEASURING SPOONS
THESE ARE AVAILABLE IN
DIFFERENT SIZES. BOWLS
FOR EASY MIXING SHOULD
BE LARGE ENOUGH. THEY
ARE USUALLY MADE OF
METAL, GLASS, OR
CERAMICS.

MIXING BOWLS
THIS HAS SOFT BRISTLES
WHICH ARE USED FOR
BRUSHING DOUGH
WITH MILK OR EGG
AND FOR GREASING
PANS.

PASTRY BRUSH
THESE ARE GADGETS FOR
HOLDING BAKED GOODS
AND OTHER FOOD.

UTILITY TONGS
THESE ARE FOR MIXING
BATTERS. THEY COME IN
DIFFERENT WEIGHTS, SIZES,
AND SHAPES.

WOODEN SPOONS
BAKING METHODS
& TECHNIQUES
THIS SEPARATE COARSE
PARTICLES BY PASSING
THROUGH A SIEVE. IN THE
PROCESS, AIR IS
INCORPORATED.

SIFTING
THIS IS THE RUBBING OF ONE OR
TWO INGREDIENTS AGAINST A
BOWL WITH THE HELP OF A
WOODEN SPOON OR ELECTRIC
MIXER. THE CREAM MIXTURE
SHOULD HAVE SMOOTH AND
GRAINY PARTICLES.

CREAMING
THIS IS MIXING FAT AND FLOUR WITH
THE USE OF A PASTRY BLENDER OR TWO
KNIVES IN A SCISSOR-LIKE MANNER. THIS
METHOD CUTS FAT INTO SMALL PIECES.
IT IS USUALLY USED FOR PASTRIES AND
BISCUITS.

CUTTING IN
THIS IS WORKING WITH TWO
INGREDIENTS VERY GENTLY TO
RETAIN AIR IN THE MIX. IT CAN
BE DONE BY HAND, AN
ELECTRIC MIXER, OR A RUBBER
SCRAPER.

FOLDING
THESE INVOLVE CUTTING
VERTICALLY INTO THE MIXTURE
WITH A RUBBER SCRAPER OR
SPOON AND TURNING OVER AND
OVER BY GLIDING THE SPOON
ACROSS THE BOTTOM OF THE
MISSING BOWL AT EACH TURN.

CUTTING AND FOLDING

THIS IS TO MANIPULATE BY
PRESSURE ALTERNATING
WITH FOLDING AND
STRETCHING.

KNEADING
THIS IS TO BEAT EGGS AND
CREAM TO THEM WITH AIR
AND MAKE THEM THICK
AND FLUFFY.

WHIPPING
THIS IS OFTEN DONE BY
ROTATING A WOODEN
SPOON THROUGH A
MIXTURE AS NEEDED.

STIRRING
THIS IS HEATING BELOW
BOILING POINT WHICH
MAY BE DONE IN A
DOUBLE BOILER.

SCALDING
ASSIGNMENT

• How to Make a Simple Cake Creaming Method