Baking Tools & Methods

Mr. Marvin G. Salvador, LPT, M.A.Ed.

Baking Tools
Spiral Whisk

This is used for beating

egg whites and for stirring
sauces.
Electric Hand Mixer

This is used for creaming, beating

egg whites, mixing cake batters and
icings.
Pastry or Biscuit Cutters

This is used for

shaping dough and
pastries.
Rolling Pin
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.
Pastry Blender
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.
Cooling Rack

This is for
cooling cakes
until ready
for icings
and
frostings.
Baking Tins (Pans)

These may be made

of aluminum,
stainless, copper, or
heat resistant
equipment like Pyrex
glass. They are in
varied shapes and
sizes.
Spatula
• It resembles a knife
with a flexible metal
blade. It is used in
spreading frostings and
icings on cakes.
Sifter or
Sieve
This is a
stainless mesh
or screen for
sifting flour or
other
ingredients
before
measuring.
Measuring Cups
This is for accurate measurement
of ingredients. It is usually a set
of individual cups graduated in
fractions of ¾, ½, ¼ and so on.
Liquid ingredients are usually
measured using liquid measuring
cup made of transparent glasses or
plastic cups.
Measuring Spoons
These come in sets of
individual spoons
measuring 1 tbsp., 1 tsp.,
½ tsp, and ¼ tsp.
Mixing Bowls
These are available in
different sizes. Bowls for
easy mixing should be
large enough. They are
usually made of metal,
glass, or ceramics.
 Pastry Brush
• This has soft bristles
which are used for
brushing dough with
milk or egg and for
greasing pans.
Utility Tongs
These are gadgets
for holding
baked goods and
other food.
Wooden Spoons
These are for mixing batters. They come in different
weights, sizes, and shapes.
Baking
Methods & Techniques
Sifting
This separates coarse particles by passing through a sieve. In
the process, air is incorporated.
Creaming
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.
Cutting In
• 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.
 Foldin
•g 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.
Cutting and 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.
Beating
This incorporates air into the mixture by mechanical
agitation. It can be done with a fork, whip, egg beater,
or electric mixer.
Kneading
• This is to manipulate by pressure alternating with
folding and stretching.
Whipping
This is to beat eggs and cream to them with air and
make them thick and fluffy.
Stirring
• This is often done by
rotating a wooden spoon
through a mixture as
needed.
Scalding
• This is heating below boiling point which may be done in
a double boiler.
How to Make
a Simple
Cake
Creaming Method
Creaming Method