LESSON

Using of Tools
and
Bakery Equipment
The learners Content
Standard

demonstrate an
understanding of the use
and maintenance of
equipment in cookery.
The learners independently
use and maintain tools,
equipment, and materials in
cookery according to
standard operating
procedures.
 OBJECTIVES

Prepare tools and

equipment for specific
baking purposes.
 DEFINITION OF TERMS
A. Baking – The Process Of Cooking Food By Indirect
Heat Or Dry Heat In A Confined Space As In Heated
Oven Using Gas, Electricity, Charcoal, Wood, Or Oil At
A Temperature From 250 Of- 450 Of.
B. Batter – A Flour Mixture That Can Be Stirred Or Poured.
C. Convection Oven – Stove In Which A Fan Circulates
Heated Air Through The Oven For Fast, Even Cooking.
D. Discard – To Get Rid Of As Of Being No Further Use.
E. Dough – A Flour Mixture That Can Be Rolled Or
Kneaded.
F. Dutch Oven – A Brick Oven.
G. Igniter – The Carborundum Rod Used To Initiate
The Discharge In An Ignitron Tube.
H. Microwave Oven – An Oven That Utilizes Electro
magnetic Energy Below The Magnetic Spectrum.
I. Mixing – To Bring Together Into Uniform Mass.
J. Pre-heat – To Heat (An Oven, For Example)
Before Hand.
K. Sift – Separating Course Particles In The Ingredient
By Passing Through A Sieve Or Sifter.
Types and Uses of
Tools & Equipment
 1. BAKING WARES
are made of glass or
metal containers for
batter and dough with
various sizes and shapes.
 CAKE PANS
comes in different sizes
and shapes and may
be round square
rectangular
or heart shaped.
1. TUBE CENTER PAN – deeper
than a round pan and with a
hollow center, it is removable
which is used to bake chiffon.
2. MUFFIN PAN - has 12 formed
cups for baking muffins and
cup cakes.
3. POP OVER PAN – is used for
cooking pop over.
4. JELLY ROLL PAN – is shallow
rectangular pan used for
baking rolls.
5. CUSTARD CUP – is made of
porcelain or glass used for
baking individual custard.
6. LOAF PAN – is used to bake
loaf bread.
 2. BISCUIT AND
DOUGHNUT CUTTER
is used to cut and
shape biscuit or
doughnut.
 3. CUTTING TOOLS
include a knife and
chopping board that
are used to cut glazed
fruit, nuts, or other
ingredients in baking.
 4. ELECTRIC MIXER
is used for different
baking procedure for
beating, stirring and
blending.
 5. STRAINER
Is Used To Strain Or
Sift Dry Ingredients
 6. GRATERS
is used to grate
cheese, chocolate,
and other fresh fruits.
7. KITCHEN SHEARS
Are Used To Slice
Rolls And Delicate
Cakes.
8. FLOUR SIFTER
is used for sifting
flour.
 9. MEASURING CUP
kitchen utensil used
primarily to measure
the volume of liquid or
bulk solid baking
ingredients
 10. MEASURING
SPOON
are used to measure
smaller quantities of
liquid and dry
ingredients. They are
also standardized and
come in different sizes.
 11. MIXING BOWL
comes in graduated
sizes and has sloping
sides used for mixing
ingredients.
12. MORTAR AND
PESTLE
Is Used To Pound
Or Ground
Ingredients.
13. PARING KNIFE
Is Used To Pare Or
Cut Fruits And
Vegetables Into
Different Sizes.
 14. PASTRY BAG
A Funnel Shaped
Container Of Icing
Or Whipped
Cream
15. PASTRY BLENDER
Has A Handle And
With Wire Which I
Used To Cut Fat Or
Shortening In The
Preparation Of Pies,
Biscuits Or
Doughnuts.
 16. PASTRY BRUSH
Is Used In Greasing
Pans Or Surface Of
Pastries And Breads.
 17. PASTRY TIP
Is A Pointed Metal
Or Plastic Tube
Connected To The
Opening Of The
Pastry And Is Used To
Form Desired
Designs.
 18. PASTRY WHEEL
Has A Blade Knife
Used To Cut Dough
When Making
Pastries.
 19. ROTARY EGG
BEATER
Is Used In Beating
Eggs Or Whipping
Cream.
 20. ROLLING PIN
Is Used To Flatten Or
Roll The Dough.
 21. RUBBER
SCRAPPER
Is Used To Remove
Bits Of Food In Side
Of The Bowl.
 22. SPATULA
Comes In Different
Sizes; Small Spatula
Are Used To Remove
Muffins And Molded
Cookies From Pans
 23. TIMER
Is Used To In Timing
Baked Products, The
Rising Of Yeast And
To Check
The Doneness Of
Cakes.
24. WEIGHING SCALE
Is Used To Measure
Ingredients In Large
Quantities.
25. UTILITY TRAY
Is Used To Hold
Ingredients
Together.
 26. WIRE WHISK
Is Used To Beat Or
Whip Egg Whites
Or Cream.
27. WOODEN SPOON
Is Also Called Mixing
Spoon Which Comes
In Various Sizes
Suitable For Different
Types Of Mixing.
 28. RACK OVEN
Is A Large Oven Into
Which Entire Racks
Full Of Sheet Pans
Can Be Wheeled For
Baking.
 29. MECHANICAL
OVEN
The Food Is In Motion
While It Bakes In This
Type Of Oven.
 30. CONVECTION
OVEN
Contains Fans That
Circulate The Air And
Distribute The Heat
Rapidly Throughout The
Interior.