BAKING TOOLS

AND EQUIPMENT

TEMPERATURE USE
FOR DIFFERENT
TYPES OF CAKE
TEST
TEMPERATURE USE
FOR DIFFERENT
TYPES OF CAKE
 BAKING TOOLS
AND EQUIPMENTS
GET ONE HALF
LENGTHWISE AND
IDENTIFY THE
FOLLOWING DICTATED
QUESTIONS:
BAKING TEMPERATURE AND TIME
CAKE TYPES TEMPERATURE TEMPERATURE MINUTES
(F) (C)

CUPCAKE 350-375 177-190 15 to 25

LAYER CAKE 350-375 177-190 20 to 35

LOAF CAKE 350 177 45 to 60

ANGEL FOOD
AND 350 177 50 to 60
SPONGE
CUPCAKE LAYER CAKE SPONGE CAKE

LOAF CAKE ANGEL FOOD CAKE

IMPORTANCE OF
PREHEATING AN OVEN
IT IS IMPORTANT TO PREHEAT YOUR OVEN
BEFORE BAKING. BAKING ITEMS DEPEND ON
THE CORRECT OVER TEMPERATURE TO HELP
THEM RISE PROPERLY. ALL BAKED RECIPES
ARE TESTED IN PREHEATED OVENS. PLACE
THE OVEN RACKS AT THE PROPER LEVEL
FIRST, AND THEN SET THE TEMPERATURE
STARTED IN THE RECIPE.
CLASSIFICATIO
OF CAKES
HIGH-FAT OR
SHORTENED
CAKE – A TYPE OF
CAKE WHICH CONTAINS
A HIGH PECENTAGE OF
FAT OR SHORTENING
LOW-FAT OR FOAM-
TYPE CAKES – ALSO
KNOWN AS
UNSHORTENED CAKE
WHICH CONTAINS LESS
THAT 5% FAT
MODIFIED
SPONGE CAKE –
COMBINATION OF
SHORTENED CAKE AND
FOAM-TYPE CAKE
ICING
SPATULA – IS
USED TO APPLY
AND SPREAD ICING,
FROSTING AND
BUTTER CREAM.
MIXING BOWL –
IS A DEEP HOLLOW
DISH USED FOR
MIXING BAKING
INGREDIENTS.
RUBBER SCRAPPER
– IS A FLAT TOOL USED TO
SCRAPE ANY MIXTURE
AND COLLECT EVERY BIT
OF THE MIXTURE OUT OF
A BOWL.
LIQUID MEASURING
CUP – IS A TRANSPARENT
CUP WITH LINES. CALLED
MAKER LINES, TO INDICATE
THE VOLUME OF LIQUID.
SIZE VARIES FROM ¼ TO 5
CUPS OR FOR VOLUMES
ABOUT 50 ML AND ABOVE.
MEASURING
CUPS – ARE A SET
OF MARKED CUPS
USED TO MEASURE
BOTH LIQUID AND
DRY INGREDIENTS.
MEASURING
SPOONS – ARE A SET OF
SPOONS WITH AMOUNT
INDICATED IN THE HANDLE
USED IN MEASURING
SMALL AMOUNTS OF LESS
THAN ¼ CUPS.
GRATER – IS A
DEVICE MADE OF METAL
WITH HOLES
SURROUNDED BY SHARD
EDGES USED TO GRATE
FOOD INTO SMALL
PIECES LIKE CHEESE.
CHOPPING
BOARD – IS A
TOOL USUALLY
MADE OF WOOD OR
PLASTIC USED FOR
CUTTING
INGREDIENTS.
CAKE PAN
– IS A
CONTAINER
USED IN
BAKING CAKES
SIFTER – IS A
TOOL USED TO
SEPARATE COARSE
PARTICLES OF
SUGAR AND
FLOUR
CAN OPENERS
– ARE USED IN
OPENING CANNED
INGREDIENTS LIKE
MILK.
ROTARY EGG
BEATER – IS A
HANDLED DEVICE
USED IN BEATING
EGGS, CREAM, AND
OTHER LIQUIDS.
THERMOMETER
– IS A DEVICE USED
IN MONITORING THE
TEMPERATURE OF
THE OVEN.
WIRE WHISK – IS A
KITCHEN TOOL IN THE
FORM OF STIFF THIN
WIRE LOOPS ATTATCH TO
A HANDLE USED TO
BLEND INGREDIENTS
TOGETHER.
ANGEL FOOD
CAKE PAN – IS
A CONTAINER
PRIMARILY USED
IN BAKING ANGEL
FOOD CAKE.
ANGEL FOOD
CAKE KNIFE –
IS A TOOL USED
FOR CUTTING
ANGEL FOOD CAKE
PARCHMENT
PAPER – IS A
WATERPROOF AND
GREASE RESISTANT
PAPER PLACED IN
THE BOTTOM OF THE
PAN .
PASTRY BRUSH – IS
ALSO KNOWN AS BASTING
BRUSH SIMILAR TO A SMALL
PAINT BRUSH AND IS USED TO
SPREAD BUTTER, OIL OR GLAZE
FOR FOOD OR FOR COATING
BAKING PANS WITH GREASE
OR SHORTENING
COOLING
RACK – IS A
LAYERED TOOL
MADE OF WIRES
WITH SHORT LEGS
USED FOR COOLING
BAKED PRODUCTS.
BAKING
SHEAR – IS
USED I N CUTTING
PARCHMENT
PAPER USED IN
BAKING
WEIGHING
SCALE – IS A
DEVICE USE IN
MEASURING
INGREDIENTS
SMART
SCALE – A
DEVICE USE IN
MEASURING
INGREADIENTS.
OVEN – IS AN
ENCLOSED
COMPARTMENT
USED FOR BAKING.
REFRIGIRATOR
OR COOLER –
ARE APPLIANCES
USED FOR COOLING
CAKES.
BLENDER – IS A
DEVICE USED IN
BLENDING OR MIXING
INGREDIENTS
THOROUGHLY.
MIXER – A
MIXING TOOLS
USED FOR
STIRRING,
WHISKING OR
BEATING.