MAJOR AND MINOR

INGREDIENTS
 COMMON TOOLS AND EQUIPMENT USED
IN BAKING
• Baking requires complete tools and equipment that are
of good quality and in good working condition.

• The use of correct tools and equipment in baking

ensures success in baking
THE FOLLOWING ARE NECESSARY TOOLS AND
EQUIPMENT USED IN BAKING
• Scale –most ingredients are measured by weight so
accurate scale is very important.
• Measuring Cups – these cups have standard
measurement.
• a. Graduated cups – with fraction marks such as 1,
¾,2/3, ½, 1/3, and ¼ is used for measuring liquid.
• b. Set of four cups with fractional parts such as 1, ½,
1/3, ¼, and 1/8 are appropriate for measuring dry
ingredients.
• Measuring Spoons – these are used for measuring
small quantities.
A set of measuring spoon labeled in 1/8t, 1/4t, 1/2t,
1t, ½ T,and 1T.
• Oven Thermometer – this is used to test the
accuracy of oven temperature.
• Electric Mixer – a motor powered device used to
stir and blend mixture in baking.
• Bread knife – used to cut and slice breads and
cakes.
• Mixing Bowl –this is where ingredients are
being mixed. It comes in different sizes.
• Pastry bag and tubes – used for shaping and
decorating items such as cake icing, whipped
cream, and soft dough.
• Pastry blender – used to cut-in shortening and
flour when preparing pastries.
• Pastry brush – used for brushing egg wash to
pastries and to remove crumbs of the cake.
• Pastry wheel – used for cutting strips of roll-out
dough and baked pizzas.
• Rolling Pin – usually made of wood used to
flatten the dough.
• Rotary whisk – stainless blades, which rotate when the
handle is turned. It is use to aerate egg whites and
stiffen double cream.
• Rubber Scraper – used in scraping out the ingredients
that stick to the sides of bowls and pans. It is also used
in cutting and folding egg white or whipped cream.
• Spatula – Used for spreading icing on cakes and used
also to level off dry ingredients.
• Offset spatula – used for turning and lifting eggs,
pancakes, and meat on griddles, grills, and sheet
pans.
• Strainer – used for removing foreign materials and
lumps in dry ingredients.
• Wire whip – used for general mixing, stirring, and
beating especially heavy liquids.
• Oven – may be electric or gas operated.
• Baking Pans – the size and shape of a
baking pan have standard measurements which are
needed for specific area.
• Baking or Cookie sheet – a flat metal sheet on
which food to be baked specially cookies, biscuits, and
breads are placed.
• Muffin Pan – this kind of pan give muffins and
cupcakes rounded shape and uniform sizes.
• Loaf pan – a kind of pan used in baking loaf breads
and butter type cakes.
ASSIGNMENT

• Collect any bakery product recipe and able to

classify ingredients as to whether Major or
Minor.