Baking Tools and Equipment

TLE

1. UNIT I BREAD AND PASTRY PRODUCTION LESSON 1 BAKING TOOLS AND EQUIPMENT

2. BAKING Refers to cooking in dry heat, especially in an oven, where the temperature is uniform as hot air circulates to cook cake, pie, cookie or bread.

3. 1. For Measuring and/or Weighing 1. Set of Measuring Cups - for measuring dry ingredients; made of aluminum , stainless steel or plastic. 1/8 cup to 2 cup sizes

4. 2 . Set of Measuring Spoons – made of metal or plastic, it is uses to measure small quantities of liquid and dry ingredients. 1/8 teaspoon to 1 tablespoon sizes

5. 3. Graduated Measuring Cups – for measuring liquid ingredients. 1 cup to 8 cups sizes

6. 4 . Dietetic Scale – this is used in measuring ingredients in small quantity, it requires measurements in grams rather than kilos.

7. 5 . Weighing Scale – used to weigh food such as flour and sugar in large quantities.

8. 6. Thermometer/Timer – used to identify the temperature needed for baking.

9. 2. FOR CUTTING, MIXING, AND BLENDING

10. 2 . For Cutting, Mixing and Blending 1 . Grater – used for grating cheese and other food.

11. 2. Dough Cutter – used to scrape and cut bread dough.

12. 3. Pastry Blender – used to mix a hard solid fat into flour in order to make pastries.

13. 4. Hand Mixer – it is handed mixing and blending tool that has removable metal beaters and variable speeds.

14. 5 . Electric Mixer – it is a kitchen appliance used to beat, mix or whip beater.

15. 6. Mixing Machine – a more powerful stand mixer machine.

16. 7. Flour Sifter – a container in which flour is sifted.

17. 8. Rolling Pin – a long round cylinder used to roll out dough or crush cracker crumbs.

18. 9. Whisk Beater – It is used to blend ingredients smooth or to incorporate air into mixture, in a process known as whisking or whipping.

19. 10. Rubber Scraper – It is used to remove bits of food at the sides of the bowl.

20. 11. Wooden Spoon – used for stirring sauces and for mixing ingredients in cooking and made up of wood.

21. 12.Kitchen Shears – this utensil is made with a plastic or rubber-coated handle which is often textured allowing for ease of cutting and gripping.

22. 13. Cookie Cutter – a device with sharp edges for cutting cookie dough into a particular shape.

23. 14. Mixing Bowls – these are used to hold ingredients you are mixing, beating or whipping.

24. 15. Mixing Spoons – these are used in food preparation to measure , mix, stir, and toss ingredients.

25. 16. Chopping Board – a wooden or plastic board on which food (meats and vegetables) are cut.

26. KNIVES: 1. PARING KNIFE This small knife can be used for peeling and trimming, cutting, and turning, garnishes and creative work, including fruit and vegetable carving.

27. 2 . SERRATED KNIFE It is ideal for cutting bread and fruit.

28. 3. KITCHEN KNIFE Used in general food preparation.

29. 4 . CLEAVER KNIFE a large, usually rectangular knife, with a very heavy, thick blade which narrow to a sharp edge. It is primarily used for splitting or “cleaving” meat and bone.

30. 3. FOR BAKING AND COOKING

31. BAKING PANS 1. Loaf pan - It is used to bake loaf bread. 2. Jelly Roll Pan- This is a very shallow, rectangular pan used to bake thin cakes or bars.

32. 3. RECTANGULAR PAN- This is a flat metal pan used for baking bread rolls, pastries, and flat cookies, sheet cakes, bars. Swiss rolls and pizzas. 4. ROUND PAN- It is used to bake cakes and pizzas.

33. 5 . SQUARE PAN- This ideal for sheet cakes, gingerbread, and brownies, and can also be used as a small roasting pan. 6. TUBE-CENTER PAN- This is a round pan with a hollow projection in the middle, used for baking or molding food in the shape of a ring.

34. 7 . MUFFIN PAN- This is used for muffins and cupcakes. 8 . PIE PAN- This is shallow metal dish with sloping sides for holding and shaping dough and filling of a pie, in which pies are baked.

35. 9. COOKIE SHEETS- Are baking sheets that have one raised edge. 10. GRIDDLE PAN- Have raised that emulate the searing marks left on the food by an outdoor grill.

36. 11. BUNDT PAN – A tube-shaped baking pan with a decorative indented curvature on the bottom of the pan that make a design on the top of the cake when it is unmolded. 12. CUSTARD PAN- A round or oblong pan used to bake custard recipes.

37. COOKING GADGETS/WARE OVENPROOF GLASSWARE SAUCEPAN CASSEROLE FRYING PAN DOUBLE BROILER STEAMER

38. BAKING EQUIPMENT 1 . Native Oven- consists of earthenware pot and stove. Inside the pot is a metal disk that catches the heat from the pot’s bottom and diffuses it upward to the food. The food is placed on an iron-wire-rack that stands at the center inside the pot.

39. 2. Portable Oven – has a glass door that allows one to see the cooking inside and a thermostat near the door that regulate the temperature. Heating is done by simply putting the oven on the top of an electric or gas stove.

40. 3. Oven in Electric/Gas Range – this is the oven component of a gas/electric range below the top of the stove.

41. 4. Deck Oven – baked products are placed on sheet pans or directly on the floor of the oven. Products may be stacked on top of one another.

42. 5. Rack Oven – a large oven consisting of a number of racks where sheets are placed.

43. 6. Mechanical Oven – an oven with a mechanism that rotates inside so that baked products are in one motion as they are being baked.

44. 7. Convection Oven – baked products are cooked from heated air that circulates in the interior of the oven. A turbo broiler operates in the same principle.

45. 8. Dutch Oven – a cooking pot with a tight fitting cover. It usually made of thick cast iron and is used for cooking.

46. Other Tools and Equipment: Pastry bag 7. Cookie press Cake decorator 8. Ring mold Icing bag 9. Pastry cloth Spatula 10. Cooking press Cooling rack Utility trays

47. Pastry bag 2. Cake decorator 3. Icing bag 4 . Spatula 5 . Cooling rack 6. Utility trays

48. 7. Cookie press 8. Ring mold 9 . Pastry cloth 6. Cooking press

49. CLASSIFICATION OF BAKING TOOLS AND EQUIPMENT BASICS- these are primary tools that are needed for a start on baking lessons . Examples: Graduated Measuring cup mixing bowls Individual Measuring Cup knives Set of measuring spoons forks Mixing Bowls sifter

50. 2. CONVENIENCE- these are tools which facilitate the baking process. Examples: Spatula Kitchen Shears Pastry Cloth Grater French Knife electric mixer

51. 3. SPECIALIZED- these are tools and equipment used for special recipes or for special purposes. Examples: Tube center pan Griddles Waffle baker

52. KINDS OF OVEN KEROSENE OVEN CHARCOAL OVEN TIN OVEN PORTABLE GLASS FRONT GAS OR ELECTRIC RANGE

53. 6. WONDER OVEN 7. TURBO BROILER

54. HOW TO TAKE CARE OF BAKING TOOLS AND EQUIPMENT?

55. Sample inventory of baking tools and equipment QUANTITY DESCRIPTION GOOD NEEDS REPAIR NEEDS REPLACEMENT TO BE CONDEMNED 1 Portable electric mixer - Brand: Imarflex  1 Microwave Oven - Brand : Standard 

56. Proper storage of tools and equipment

57. TYPES AND USES OF CLEANSING MATERIALS/DISINFECTANTS

58. 1. Borax or washing soda Disinfects and removes stains and odors Can kill molds and mildew

59. 2. Baking soda Disinfects and removes stains and odors.

60. 3. Liquid detergent/bar soap Removes grease, grimes, and dirt in pots, pans and k itchen tools and equipment.

61. 4. cleanser Used for scrubbing surfaces with stubborn dirt and acts as an abrasive cleaner.

62. 5. sponge Removes food debris in plates, pots, pans, and other kitchenware Does not scratch the surface

63. 6. Scrubbing pad Comes in different sizes and textures.

64. 7. vinegar It is a disinfectant and deodorizer, used for cleaning microwave oven and other appliances.

65. 8. Lemon juice It can be mixed with baking soda to form a cleaning paste for pots and pans and kitchenware.

66. 9. Sodium hypochlorite Commonly known as “CLOROX”. It is commonly used for cleaning, disinfecting and bleaching clothes, linens and towels.

67. REFLECT How is familiarity with baking tools and equipment related to success in baking? What will happen