BAKING TOOLS

AND
EQUIPMENT
 Liquid measuring cup

 used for measuring liquid ingredients.

Individual Measuring Cups or Dry
Measuring Cups
 used for measuring dry ingredients.
 Measuring Spoon

 used for measuring small quantities of ingredients..

 Weighing Scale

 Used for weighing small amounts of ingredients.

 Mixing Bowl

 Used for general mixing. They should be large enough to allow for easy mixing
and for rising in case of yeast bread.
Wooden Spoon/ Mixing Spoon

 Used to cream together butter and sugar and for mixing batter or dough.
 Rubber Scraper

 Used to remove sticky ingredients from measuring cups and down the sided of
the mixing bowl
 Flour Sifter

 Used to remove foreign objects of the flour, also used to incorporate air into the
flour and ensure accurate measurement
 Rolling Pin

 Used to flatten dough for bread, biscuits and pastries. The handle of the rolling
pin should be comfortable to grasp and should turn freely with plenty of room for
fingers
Straight Spatula/Palette Knife

 Used to removed muffins/ dough from pans. 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.
Bench Scraper/Dough Cutter

 piece of metal or plastic used to cut pieces of dough and to scrape

workbenches. .
 Wire Whip/ Whisk

•A device with loops of stainless steel wire fastened to a handle. Used to beat batter
or egg.
 Performance Task No.2
Let’s Practice our counting/conversion skills.
Study the Conversion for measuring cup and spoon and be ready for out first virtual recitation.
Measuring Cup Measuring Spoon
1 cup – 250 ml/g 1 Tablespoon – 15 g
½ cup – 125 ml/g
1/3 cup – 80 ml/g ½ Tablespoon – 7.5g
¼ cup – 60 ml/g 1 teaspoon – 5 g
1/8 cup – 30 ml/g ½ teaspoon – 2.5g
¼ teaspoon - 1.25
1/8 teaspoon - .6