Measuring Cups- they are used to measure
dry and liquid ingredients. It consist of two
types namely:
a. A graduated cup- with measurements (1,
3/4, 2/3, ½, 1/3, ¼, 1/8) marked on each

b. A measuring glass - is made of transparent
glass or plastic is used for measuring liquid

.2. Measuring Spoons-consist of a set of spoons with different sizes for measuring small quantities of ingredients.

Weighing scale – is used to measure ingredients for accurate measurements.c. .

Timer. the rising of yeast and to check the doneness of used to in timing baked products. .d.

PREPARATION TOOLS a. Sifter. .is used to strain or sift dry ingredients.B.

Grater. chocolate.b. and other fresh used to grate cheese. .

. Pastry used for greasing pans or surface of pastries and pastries.c.

Rolling Pins. Pastry a pointed metal or plastic tube connected to the opening of the pastry bag and is used to form desired designs. .d. used to flatten or roll the dough.

 f. flexible blade is used for various purposes. Spatula. Small spatula are used to remove muffins and molded cookies from pans which is 5 to 6 inches.comes in different sizes. Large spatula for icing or frosting cakes. .

comes in graduated sizes and has sloping sides. MIXING TOOLS 1.C. Mixing Bowls. . used for mixing ingredients.

Rotary egg beater. mixing and used in beating eggs or whipping cream. Electric used for beating. . c.

e. .is used to remove bits of food on sides of the bowl. Rubber also called mixing spoon which comes in various sizes suitable for different types of mixing. Wooden Spoon.d.

Wire Whisk.f. .is used to beat or whip egg whites or cream.

.made of wires held together by a handle. Pastry Blender. CUTTING TOOLS a.D. used for cutting in solid fat or shortening in the preparation of pies. biscuits or doughnuts.

Biscuit and doughnut cutter – is used to cut and shape biscuit or doughnut. .round blade knife used to cut dough when making pastries.b. c. Pastry Wheel.

. Paring Knife.are used for various cutting used to pare or cut fruits and vegetables into different sizes.d. e. Kitchen Shears.

It is used to bake chiffon type cakes. BAKING WARES/PANS a.deeper than a round pan and it has a hollow center which is removable. Tube pan.E. .

Muffin pan. . Pop-over pan. c.b.has formed cups for baking muffins and cup used for cooking pop over.

Jelly roll pan. a shallow rectangular pan used for baking rolls. .d. Bundt pan – is a round pan with scalloped sides used for baking elegant and special cakes. made of porcelain or glass used for baking. Griddle pans – are used to bake griddles. Custard cup. .f.

Loaf pan. .is used to bake loaf bread.h.

usually by hot air. Ovens are enclosed spaces in which food is heated. OVENS . .F.are the workhorses of the bakeshop and are essential for producing the bakery products.

are so called because 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. Deck oven for baking bread are equipped with steam ejector. Deck Ovens . Breads are baked directly on the floor of the oven and not in pans.a. This is also called STACK OVEN because several may be stacked on top of one another. .


is a large oven into which entire racks full of sheet pans can be wheeled for baking. Rack oven . .b.

The most common types are a revolving oven.The food is in motion while it bakes in this type of oven. Mechanical oven . The mechanical action eliminates the problem of hot spots or uneven baking because the mechanism rotates throughout the oven. It can also be equipped with steam ejector . Because of its size it is especially used in high volume operations.3. in which his mechanism is like that of a Ferris wheel.


4.contains fans that circulate the air and distribute the heat rapidly throughout . Convection oven .

Tamayao Bread and Pastry Production Teacher . Lea Queen M.Mrs.