BREAD AND PASTRY

PRODUCTION

D A I S Y P. PA N I L A G A
INSTRUCTOR
 Lesson 3:

BAKING
TOOLS/EQUIPMENT
AND ITS USES
 Transparent Glass or • Measuring Cups or Dry
Measuring Cup
Plastic Cup
- With a headspace - Usually made of
above, graduated into 1, stainless or plastic (in
¾, 2/3, ½, 1/3, and ¼ 1, ¼, ½, ¾, 2 cups) used
used for measuring liquid for measuring dry
ingredients. ingredients.
•MEASURING SPOON •WEIGHING SCALE
- A tablespoon, - Used for weighing
teaspoon, one-half small amounts of
teaspoon and one-
ingredients.
fourth teaspoon are
used for measuring
small quantities of
ingredients.
•MIXING BOWL •WOODEN SPOON/
- Used for general MIXING SPOON
mixing. They should - Used to cream
be large enough to together butter and
allow for easy mixing sugar and for mixing
and for rising in case batter or dough.
of yeast bread.
•RUBBER SCRAPER •FLOUR SIFTER
- Used to remove sticky - Used to remove
ingredients from
foreign objects of the
measuring cups and
flour, also used to
down the sided of the
incorporate air into the
mixing bowl. It is also
flour and ensure
used to turn batter in
accurate measurement.
baking pans.
•ROLLING PIN •PARING KNIFE
- Used to flatten dough for - Used for
bread, biscuits and pastries. removing the skin
The handle of the rolling pin
should be comfortable to
of fruits and
grasp and should turn freely vegetables.
with plenty of room for
fingers.
•KITCHEN KNIFE/ • STRAIGHT SPATULA/
CHEF’S KNIFE PALETTE KNIFE
- Used for chopping - Used to removed
large quantities of nuts, muffins/ dough from pans.
fruits, or vegetables. Spread sandwich fillings,
put icing on cakes and turn
cookies.
•OFFSET SPATULA
- A broad- bladed
implement bent to keep the
hand off hot surfaces. It is
used for turning and lifting
eggs, pan cakes and meats
on griddles, grills, sheet pans
like and also used to scrape
and clean griddles.
•KITCHEN SHEAR/
SCISSOR
- Needed in cutting sticky
or juicy foods. The scissors
are dipped in hot water
occasionally to prevent the
blades from sticking
together. Also used for
cutting fancy coffee cakes
and rolls.
•BENCH SCRAPER/ •GRATER/
DOUGH CUTTER SHREDDER
- Broad, rectangular stiff
piece of metal or plastic - Needed to prepare
used to cut pieces of such ingredients as
dough and to scrape cheese, fruit peels
workbenches. and fresh coconuts
•BISCUIT OR COOKIE
CUTTER •PASTRY BLENDER
- Used to form biscuits - Used to form
and cookies into various biscuits and cookies
shapes. into various shapes.
•PASTRY WHEEL •WIRE WHISK
- Used to cut strips of
dough. The use of this
- A device with
utensil prevents dough loops of stainless
from being “dragged steel wire fastened
along” the blade of a to a handle.
knife when one is used.
 • PASTRY BRUSH
•PASTRY BAG AND
TIPS - Used for greasing baking
pans and tops of pastry
- A funnel-like or cone shape products.
cloth or plastic bag with an open
end that can be fitted with metal
or plastic tips of varying sizes
and designs used for shaping
,piping or decorating with
materials such as cake icing,  FORK
whipped cream duchesse
potatoes and soft dough. - Used to toss the flour
mixture in pastries.
 •HAND MIXER & •CAKE RACK/
STAND MIXER COOLING RACK
- Used for beating - Used for cooling
eggs and cream in a cakes and other baked
fast and efficient products without
“steaming” the bottom
manner.
crust.
 •SAUCE PAN
•BAKING SHEET - Used in cooking
- Used to bake cookies, meat and vegetables
biscuit and breads on. as well as fillings for
pies, bread and other
baked products.
•ZESTER •DOUBLE BOILER
- Used for scalding milk
- A small fine toothed metal and cooking the filling
grater often mounted on a
wooden or plastic handle to for cakes so that these
remove the zest or colored do not get burned.
portions of citrus peels in
thin strips.
•TONG •BREAD KNIFE
- Used for gripping - Used to cut
and lifting foods, of bread and other
which they are many baked products.
forms adapted to
their specific use.
•PAPER CUPS •MORTAR AND
- Are paper or foil cups that PESTLE
are used to line muffin or
cupcake pans. It holds the - Used for grinding
batter for easy release of spice and seeds.
baked cakes from pans.
•OVEN MITT/ HOT •MUFFIN PAN
PADS - Give muffin their
- Insulated fabric round cupcake shape
gloves used to protect and uniform size. It is
also used for baking
hands when handling coffee cakes, clover leaf
hot items. rolls and puffs.
•CAKE PAN
- Used for baking cakes.
They come in different sizes
and shapes- round, square,
rectangular, loaf shape,
heart shape and tube.
•TUBE CENTER
PAN
- Deeper than a round
pan and with hollow
center, it is removable
which is used to bake
chiffon type cakes.
 •JELLY ROLL PAN •BUNDT PAN
-A shallow rectangular -Round pan with
pan used for baking scalloped sides used for
rolls. baking elegant and
special cakes.
 •Custard Cups
•LOAF PAN - Made of
- An oblong or porcelain or glass
rectangular pan used to used for baking
hold bread dough in individual custard.
baking.
 OVEN
Are the workhorses of the bakery and
pastry shop and are essential for producing
the bakery products. Ovens are enclosed
spaces in which food is heated, usually by
hot air.
•DECK OVEN
- The items to be baked either on
sheet pans or in the case of some
bread freestanding are placed
directly on the bottom, or deck of
oven. This is also called STACK OVEN
because several may be stacked on
top of one another.
•RACK OVEN
-It is a large oven into
which entire racks full
of sheet pans can be
wheeled for baking.
• MECHANICAL OVEN
- The food is in motion while it bakes.
It’s a most common types are a
revolving oven, in which its
mechanism is like that of a Ferris
wheel. The mechanical action
eliminates the problem of hot spots or
uneven baking because the
mechanism rotates throughout the
oven.
•DUTCH OVEN
- A thick-walled (usually
cast iron) cooking pot
with a light –fitting lid. It
have been used as
cooking vessels for
hundreds of years. They
are called “casserole
dishes” in English
speaking countries other
than the USA.
•CONVECTION OVEN
- Contains fans that circulate the air and
distribute the heat rapidly throughout the
interior. Strong forced air can distort the shape
of the products made with batter and soft
dough.
Things to consider about ovens:
• Look for a size suitable for your kitchen. Measure available
space. It should have at least 10 centimeters allowance from
all sides. The bigger the oven the bigger the allowance.
• Your kitchen should be well ventilated to remove excess hot
air.
• For big ovens, an exhausted fan is required.
• Gas fired or electric ovens are both suitable for baking.
• Preheating takes 20 to 40, depending the size of the oven.
When desired temperature is achieved, that is the time to
put your cake, and must maintain that temperature
throughout the baking process.
• For proper baking all ovens should have THERMOSTAT CONTROL. It is a
device that controls the temperature inside the oven. It automatically
turns off when desired temperature is achieved. And automatically turns
on when it falls below desired the temperature.
• Even though there is a thermometer dial outside the oven, an extra
OVEN THERMOMETER will show the exact heat in degrees (Fahrenheit or
Centigrade/Celsius) inside the oven. Place or hang it inside the oven.
• Look closely on the thermometer dial outside the oven if it is Fahrenheit
or Centigrade. Usually ovens with maximum temperature of 250 are in
Centigrade/Celsius. And an oven with maximum temperature of 500-600
is in Fahrenheit. See chart for conversion.

°C = °F-32 X 5/9 °F = °C x 9/5 + 32

If using a fan-forced oven , your cooking time may be a little quicker, so

start checking your food a little earlier
• Don’t totally rely on the temperature dial or knob when setting
your desired temperature, like 350 F, it is not always accurate.
Sometimes it will be hotter than 350 F, so adjust it a little lower or
vice versa. Then is when an oven thermometer will come in handy.
• When your cake burns easily on the base, try putting a cookie
sheet underneath. This usually happens in small ovens, when the
heat is almost too close to your cake.
• When your cake burns on the top surface, lower wire rack.
• After baking, turn off the fire and let the oven door open to cool.
• Clean as needed. Don’t forget to pull the plug when cleaning an
electric oven, so as to prevent shock.
• When your oven needs repair, don’t just call any technician, he
must be company trained. So whatever the brand of your oven is,
call the company repair service. Don’t forget to ask for a warranty
after repair.
• Always check gas tank for leaks. LPG smells pungent.
• Keep this in mind “Safety First”. And don’t forget to
inform your helpers and assistants working with you
about the safety precautions.
• It is a MUST to install 2 units of fire extinguishers in
your kitchen. Just in case the other one fails to
extinguish you still have another one. Place it where
anybody can see it right away.
• Turbo broilers are another type of oven; it is called a
convection oven. You can also use this to bake your
cakes.
• An oven toaster is quite small and has no thermostat
control. It is not advisable to use this for baking.
How to light the Oven?
 PROCEDURE:
1. Hold a lighted match or igniter safely near the
burner tube of the oven.
2. At the same time push and turn the oven knob in a
counterclockwise direction towards the desired
oven temperature setting.
REMINDER: Should the initial lighting fail, turn to its
“OFF” position immediately and allow the accumulated
to be dispersed before re- ignition. Always close the
oven door gently and with care. Letting the door to
slam may affect the rise of the cake being baked.
OVEN DO’S & DONT’S
1. Do pre-heat the oven 15 to 20 minutes before baking.
2. Do put the oven rack at the center of the oven for
proper heat distance.
3. Don’t let the pans touch the sides of the oven or touch
each other.
4. Don’t put the pans one on top of the other when
baking with 2 racks. Stagger them so heat will circulate.
5. Don’t open the door until at least half of the baking
time has passed. Do use an oven thermometer to make
sure you are baking at the proper temperature.
6. Do clean up any spill on the oven floor so they won’t
burn when oven is used again.
 OVEN TEMPERATURES (°F)
Very low 225°F to 275°F
Low 300°F to 325°F
Medium 350°F to 375°F
Hot 400°F to 425°F
Very Hot 450°F to 475°F
Broil 500°F
 PREVENTIVE
MAINTENANCE
TECHNIQUE AND
PROCEDURE
 Establishing a preventive maintenance
program helps to ensure that all equipment and
tools function as intended. Failure to perform
maintenance activities during production may
increase the risk of microbial contamination.
Preventive maintenance includes periodic
examination and maintenance of tools and
equipment. Saving money is one good reason in
performing preventive maintenance.
 PREVENTIVE
MAINTENANCE PRACTICE
 CUTTING TOOLS
1. Sharpen knives frequently including folding knives
and disinfect before use.
2. Replace knives if damaged or if they cannot
otherwise be maintained in sanitary condition.
3. Frequently inspect cutting blades before and
during operation for damage, product residue
build up or cleaning needs.
4. Remove the blades and clean separately, and
remaining parts are disassembled (if possible)
and cleaned on regular basis.
5. Store them in their designated places.
HANDY TOOLS
1. Protect all handy tools from dirt, rust and
corrosion by air drying them.
2. Wash and dry utensils with a clean dry rag
before storing them.
3. Rinse tools and utensils in very hot clean
water to sterilize them.
4. Have a periodic inspection and cleaning of
tool.
 EQUIPMENT
For longer and efficient use of baking equipment the following pointers will
be helpful:
1. Cleaning the Range
2. Switch off and remove the electric plug to allow the range to cool before
cleaning.
3. Remove and wipe food particles, burnt sediments and grease away from
top of the range.
4. Clean the parts thoroughly particularly those that are removable. Clean
the burners with a dry brush or with a clean dry cloth.
5. Remove the grates before cleaning the entire oven. Scrape the food
particles carefully. Wash and dry the removable parts very well.
Cleaning the mixer
1. Remove the detachable parts.
2. Wash the beaters and bowls after use.
3. Wipe the parts with dry cloth thoroughly.
 PROPER STORAGE OF TOOLS
AND EQUIPMENT
The proper care and storage of tools and
equipment are not only the concern of
the management but of the workers who
use the equipment.
Importance of proper storage of tools and
equipment

1. It is an important factor for safety and health

as well as good business.
2. Improves appearance of general-shop and
construction areas.
3. Reduces overall tool cost through
maintenance.
4. This also ensures that tools are in good repair
at hand.
5. Teaches workers principles of (tool)
accountability.
Pointers to follow in storing tools and
equipment:
• Have a designated place for each kind of tools.
• Label the storage cabinet or place correctly for immediate
finding.
• Store them near the point of use.
• Wash and dry properly before storing.
• Store knives properly when not in use with sharp edge down.
• Put frequently used items in conveniently accessible locations.
• Gather and secure electrical cords to prevent entanglement or
snagging.
• Cutting boards should be stored vertically to avoid moisture
collection.
• Metal equipment can be stacked on one another after drying
such as storage dishes and bowls.
• Make sure the areas where you are storing the equipment are
clean, dry and not overcrowded.
 Thank You!

Reminder:
Exam will follow after discussing the Topic.