QUARTER 1 - Lesson 1 - Use Tools and Bakery Equipment

BREAD AND
PASTRY
PRODUCTION
It covers 4 common competencies:
1. Use of tools and Bakery Equipment;

2. Mensuration and calculation;
3. Maintain tools and equipment; and
4. Practice occupational health and safety
procedures.
Lesson 1 – Using Tools and Bakery Equipment
LO1 – Prepare of Tools and Equipment for Specific Baking Purposes.
Lesson 2 – Performing Mensuration and Calculation

LO1 – Familiarize oneself with the table of weights and measures in baking.
LO2 - Basic mathematical operations in calculating weights and measures.
LO3 – Measure dry and liquid ingredients accurately.
Lesson 3 – Maintaining Tools and Equipment
LO1 – Check condition of tools and equipment.
LO2 – Perform basic preventive.
LO3 – Store tools and equipment.
Lesson 4 – Practice Occupational Health and Safety Procedures
LO1 – Identify hazards and risks.
LO2 – Evaluate hazards and risks.
LO3 – Control Hazard's and risks.
LO4 – Maintain occupational health and safety awareness.
LESSON 1:
USE TOOLS AND BAKERY
EQUIPMENT
LO1: Baking Tools and Equipment and Their Uses
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.
1. Tube Center Pan – deeper than a round pan and with a hollow center, it is removable which is used
to bake chiffon type cakes.
CAKE PANS
2. MUFFIN PAN – has 12 formed cups for 3. POP OVER PAN – is used for cooking
baking muffins and cup cakes. pop over.
CAKE PANS
4. JELLY ROLL PAN – is shallow 5. BAUNDT PAN – is a round pan with

rectangular pan used for baking rolls. scalloped sides used for baking elegant and
special cakes.
CAKE PANS
6. CUSTARD CUP – is made of 7. GRIDDLE PANS – are used to bake griddles.

porcelain or glass used for baking
individual custard.
CAKE PANS
8. LOAF PAN – is used to bake loaf bread.

Tube Center Pan JELLY ROLL PAN BAUNDT PAN GRIDDLE PANS
MUFFIN PAN POP OVER PAN CUSTARD CUP LOAF PAN

2. BISCUIT AND DOUGHNUT CUTTER 3. CUTTING TOOLS
- is used to cut and shape biscuit or doughnut. - Include a knife and chopping board that are used to
cut glazed fruit, nut, or other ingredients in baking.
4. ELECTRIC MIXER 5. FLOUR SIFTER
- Is used for different baking procedure for - Is used for sifting flour.
beating, stirring, and blending.
6. GRATER 7. KITCHEN SHEARS
- Is used to grate cheese, chocolate, and other - Are used to slice rolls and delicate cakes.
fresh fruits.
8. MEASURING CUPS 9. MEASURING SPOONS
- consist of two types namely: - consist of a set of measuring spoons used to
measure small quantities of ingredients.
a) A graduated cup with fractions (1, ¾, 2/3, ½, 1/3,
¼, 1/8) marked on each side.
b) A measuring glass made of transparent glass or
plastic is more accurate for measuring.
10. MIXING BOWL 11. MORTAR and PESTLE
- comes in graduated sizes and has sloping sides - Is used to pound or ground ingredients.
used for mixing ingredients.
12. PARING KNIFE 13. PASTRY BAG
- Is used to pare or cut fruits and vegetables into - A funnel shaped container of icing or whipped cream.
different sizes.
14. PASTRY BLENDER 15. PASTRY BRUSH
- Has a handle and with wire which is used to cut fat - Is used in greasing pans or surface of pastries and breads.
or shortening in the preparation of pies, biscuits or
doughnuts.
16. PASTRY TIP 15. PASTRY WHEEL
- Is a pointed metal or plastic tube connected to the - Has a blade knife used to cut dough when making
opening of the pastry and is used to form desired pastries.
designs.
18. ROTARY EGG BEATER 19. ROLLING PIN
- Is used in beating eggs or whipping cream. - Is used to flatten or roll dough.
20. RUBBER SCRAPER 21. SPATULA
- Is used to remove bits of food inside of the bowl. - Comes in different sizes; small spatula are used to remove
muffins and molded cookies from pans which is 5-6 inches;
large spatula for icing or frosting cakes; flexible blade is used
for various purposes.
22. STRAINER 23. TIMER
- Is used to strain or sift dry ingredients. - Is used in timing baked products, the rising of yeast and to
check the doneness of cakes.
24. WEIGHING SCALE 25. UTILITY TRAY
- Is used to measure ingredients in large quantities. - Is used to hold ingredients together.
26. WIRE WHISK 27. WOODEN SPOON
- Is used to beat or whip egg whites or cream. - Is also called mixing spoon which comes in various sizes
suitable for different types of mixing.
OTHER BAKING TOOLS
1. CAKE DECORATOR (CYLINDRICAL) 2. COOKIE PRESS

- Is used on decorating or designing cake and other pastry - is used to mold and shape cookies.
products.
OVENS
- The workhorses of the bakery and pastry shop and are essential for producing the bakery products. Ovens are
enclosed spaces in which food is heated, usually by hot air.
SEVERAL KIND OF OVENS
A. DECK OVENS
- Are so called because the items to be baked
either on sheet pans or in case of some bread
freestanding are placed directly on the bottom,
or deck of oven. This is also called STACK OVEN
because several may be stacked on top of one
another. Breads are baked directly on the floor
of the oven and not in pans. Deck oven for
baking bread are equipped with steam ejector.
2. MECHANICALOVEN
1. RACK OVEN - The most common types are a revolving oven, In
- is a large oven into which entire racks which his mechanism is like that of a Ferris wheel.
full of sheet pans can be wheeled for The mechanical action eliminates the problem of hot
baking. spots or uneven baking because the mechanism
rotates throughout the oven.
3. CONVECTION OVEN
- Contains fans that circulate the air and distribute the heat rapidly throughout the interior.
Strong forced air can distort the shape of the products made with batter and soft dough.
OTHER BAKING EQUIPMENT
DUTCH OVEN
- Is a thick-walled cooking pot with a tight-fitting lid. Dutch ovens have been used as cooking vessels for hundreds of
years. They are called “casserole dishes” in English speaking countries other than the USA, and cocottes in French, They
are similar to both the Japanese tetsunabe and the Sac, a traditional Balkan cast-iron oven, and are related to the South
African Potjie and the Australian Bedourie oven.
CLASSIFICATION OF BAKING TOOLS AND EQUIPMENT
A. OVENS D. MEASURING TOOLS F. CUTTING TOOLS
Convection ovens Measuring cups Pastry blender
Rotary ovens Measuring spoons Pastry wheel
Deck or Cabinet Weighing scale Biscuit and doughnut cutter
Microwave Oven Measuring cups for liquid ingredients Kitchen shears
Timer Chopping boards
B. OTHER BAKING Paring knife
EQUIPMENT
Bread toaster
Double boiler
Dutch oven
E. MIXING TOOLS G. BAKING PANS
C. PREPARATORY TOOLS Mixing Bowls Tube center pan
Flour sifter Wooden spoon Muffin pan
Grater Rubber scrapper Cake pans (round, square, rectangle,
Pastry brush Electric and handy mixer or heart shaped)
Spatula Rotary egg beater Jelly roll pan
Rolling pin Bundt pan
Pastry cloth Custard cup
Pastry tips Griddle pans
Utility tray Pop over pans
Macaroon molders
Baking sheets
THANK YOU
FOR
LISTENING!

QUARTER 1 - Lesson 1 - Use Tools and Bakery Equipment

Uploaded by

Copyright:

Available Formats

QUARTER 1 - Lesson 1 - Use Tools and Bakery Equipment

Uploaded by

Document Information

Original Title

Copyright

Available Formats

Share this document

Share or Embed Document

Sharing Options

Did you find this document useful?

Is this content inappropriate?

Copyright:

Available Formats

QUARTER 1 - Lesson 1 - Use Tools and Bakery Equipment

Uploaded by

Copyright:

Available Formats

BREAD AND

1. Use of tools and Bakery Equipment;

Lesson 2 – Performing Mensuration and Calculation

4. JELLY ROLL PAN – is shallow 5. BAUNDT PAN – is a round pan with

6. CUSTARD CUP – is made of 7. GRIDDLE PANS – are used to bake griddles.

8. LOAF PAN – is used to bake loaf bread.

MUFFIN PAN POP OVER PAN CUSTARD CUP LOAF PAN

1. CAKE DECORATOR (CYLINDRICAL) 2. COOKIE PRESS

SEVERAL KIND OF OVENS

You might also like