MODULE 2

 
EXPLORATORY COURSE FOR
BREAD AND PASTRY NC II
Lesson 1 Use Tools and Bakery Equipment

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 SPECIFIC OBJECTIVES:

 Identify the tools and equipment needed in baking;

 Classify of tools and equipment
 Observe proper maintenance in handling the tools and equipment in
baking.
MOTIVATION

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DEFINITION OF TERMS
 
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
Batter – a flour mixture that can be stirred or poured
Convection oven – stove in which a fan circulates heated air through the oven for
fast, even cooking.
Discard – to get rid of as of being no further use
Dough – a flour mixture that can be rolled or kneaded
Dutch oven – a brick oven
Igniter – the carborundum rod used to initiate the discharge in an ignitron tube
Microwave oven – an oven that utilizes electromagnetic energy below the magnetic
spectrum
Mixing – to bring together into uniform mass
Pre-heat – to heat (an oven, for example) before hand
Sift – separating course particles in the ingredient by passing through a sieve or
 
BAKING TOOLS AND EQUIPMENT AND THEIR USES
 
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.