Week 1: Lesson 1

BAKING TOOLS & EQUIPMENT AND THEIR USES

INTRODUCTION
This Module dwells with the baking tools and equipment in baking their uses,
functions and classification. A well-equipped cooking environment is the cook's best
friend either it be the home or restaurant. When you have the right kitchen tools, you
feel at ease and stay focus on preparing the meal. It is an important tool that will help
you in making the delicious and fresh bakery products. They come in various sizes and
materials.
OBJECTIVES
1. Prepare baking tools and equipment for specific baking purposes.
2. Classify baking tools and equipment.
3. Identify baking tools and equipment based on their uses.
VOCABULARY LIST
1. 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 250oF – 450oF.
2. BATTER – a flour mixture that can be stirred or poured
3. CONVECTION OVEN – stove in which a fan circulates heated air through the oven
for fast, even cooking.
4. DISCARD to get rid of as of being no further use
5. DOUGH a flour mixture that can be rolled or kneaded
6. DUTCH OVEN a brick oven
7. IGNITER the carboned rod used to initiate the discharge in an ignition tube
8. MICROWAVE OVEN – an oven that utilizes electromagnetic energy below the
magnetic spectrum
9. MIXING to bring together into uniform mass
10. PRE-HEAT to heat (an oven, for example) before hand
11. SIFT separating course particles in the ingredient by passing through a sieve or
sifter
PRE-TEST
DIRECTION: Match column A with Column B. Write the letters of your answer on the
space before the number.
A B
1. It is used for cutting fat with flour in the preparation of pies a. mixing bowl
and pastries.
2. It is used for cutting biscuits or doughnuts. b. pastry blender

3. It has sloping sides used for mixing ingredients and comes c. utility tray
in graduated sizes.
4. It is used for cutting dough when making pastries. d. doughnut cutter

5. It is used to hold ingredients. e. pastry wheel

3| PRACTICE PERSONAL HYGIENE PROTOCOLS AT ALL TIMES

WHAT’S NEW?
VIEW ONLINE VIDEO: Learn by viewing on the “Most Essential Baking Equipment &
Their Uses” https://www.youtube.com/watch?v=J3CkrJ9vPJQ Then do Self-Check 1.1 to
know your level of understanding.

READ LESSON INFORMATION closely and find out how much you can remember. Then
do Self-Check 1.1, Enrichment Activity1.2, Remember Activity 1.3 and Task Sheet 1.4 to
know how much you have learned.
BAKING TOOLS AND EQUIPMENT THEIR USES AND CLASSIFICATION
Baking is a sophisticated method of cooking food. It requires special tools and
equipment in order to bring out the best results.
To prepare for baking, familiarize yourself with the following baking tools, utensils
and equipment classified according to their use.
BAKING TOOLS
MEASURING
DESCRIPTION/FUNCTION/USES APPEARANCE
TOOLS
LIQUID Graduated 2-cup capacity used for
MEASURING measuring liquid and is made of
URN transparent Pyrex Glass or plastic
with pouring lip.

DRY A marked cups used to measured

MEASURING ingredients such as flour and
CUP sugar. They are either made of
plastic, aluminum, or stainless
steel: 1 SET (1 cup, ¾ cup, 2/3
cup, ½ cup, 1/3 cup, ¼ cup, 1/8
cup).
MEASURING Set of spoons used to measure
SPOONS small amounts of ingredients.
They are made of either plastic,
aluminum, or stainless steel: 1
SET (1tbsp., ½ tbsp., 1 tsp, ½
tsp, ¼ tsp, 1/8 tsp).

SCALE An instrument used to measure

(dietetic) the weight of the items or
ingredients. Maximum weight
capacity; 2 kg, graduated by
grams; removable and washable
tray.

4| FOR EDUCATIONAL PURPOSES ONLY – NOT FOR SALE: 8-Bread & Pastry
 MIXING,
BLENDING,
DESCRIPTION/FUNCTION/USES APPEARANCE
and CUTTING
TOOLS
SCRAPERS A bench scraper, also called a
(dough dough scraper, is a small rectangle
cutter) of stainless steel with a handle
along one of the long edges. It is
used for cutting and portioning
dough and for scraping tabletops.
A bowl scraper is a piece of plastic
about the same size, but with one
curved edge and no handle. It is
used for scraping out the contents
of mixing bowls.

SIEVE A round metal screen supported in

a stainless-steel hoop frame. It is
used for sifting flour and other dry
ingredients. Also called a drum
sieve or tamis (pronounced tah-
mee).

CUTTERS Many types of cutters are used in

the pastry department.
a. COOKIE CUTTERS and PASTRY
CUTTERS, available in many
shapes, cut decorative shapes
by stamping them from rolled-
out dough.
b. ROLLER CUTTERS have a
handle on each end, like a
rolling pin, and are rolled over
rolled-out dough to cut
repetitive shapes quickly and
efficiently, with minimal loss of
dough to trimmings and
scraps. Roller cutters are often
used for croissants.
ROLLER A tool that pierces holes in rolled-
DOCKER out dough to prevent bubbling
during baking. It consists of a
handle attached to a rotating tube
fitted with rows of spikes.

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MIXING The most useful mixing bowls are
BOWLS made of stainless steel and have
round bottoms. They are used for
general mixing and whipping.
ROLLING Many types of rolling pin are used
PINS in the bakeshop for rolling out
doughs. Perhaps the most
versatile pin, used for most
general rolling tasks, is simply a
solid hardwood rod, about 2
inches (5 cm) thick and 20 inches
(50 cm) long.
BOWL KNIFE Also called a STRAIGHT SPATULA
or PALETTE KNIFE, this tool has a
long, flexible blade with a rounded
end. Used mostly for spreading
icing on cakes and for mixing and
bowl scraping. A variant with an
angled blade is called an OFFSET
SPATULA.
PEEL A thin, flat wooden board or steel
sheet with a long handle, used for
inserting and removing hearth
breads from deck ovens. Because
they are thinner than traditional
wooden peels, steel peels are
easier to slide under baked loaves.

BRUSHES Pastry brushes are used to brush

items with egg wash, glaze, and
so on. Oven brushes are used to
clean excess flour from deck
ovens.

TURNTABLE A round, flat disk that swivels

freely on a pedestal base. Used for
holding cakes for decorating.

6| FOR EDUCATIONAL PURPOSES ONLY – NOT FOR SALE: 8-Bread & Pastry
ICING COMB A small plastic tool, usually
triangular, with serrated edges in
various patterns, for decorating
icings and other pastry and
decorative items.

PASTRY BAG A cone-shaped cloth or plastic bag

with an open end that can be
fitted with metal or plastic tubes
or tips of various shapes and sizes.
Used for shaping and decorating
with items such as icing; for filling
certain kinds of pastries and other
items, such as éclairs; and for
portioning creams, fillings, and
doughs. Use of the pastry bag and
tubes for decorative work.
BLOWTORCH A tool used for caramelizing and
controlled browning of various
pastry items, and for caramelizing
the sugar topping of CRÈME
BRÛLÉE. Butane or propane is
used as fuel, depending on the
model.
CHINOIS and A chinois is a conical strainer with
CHINA CAP a fine mesh, used mostly for
straining sauces. A china cap is
also a conical strainer, but it is
made of perforated steel, so it
does not strain as finely. A china
cap is usually lined with several
layers of cheesecloth if the liquid
must be well strained.

WHIP Loops of stainless-steel wire

fastened to a handle. Also called
WHISK.

STRAINER A round-bottomed, cup-shaped

tool made of screen mesh or
perforated metal, with a handle on
one side. Used for separating
solids from liquids, such as
draining the juice from fruit.

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 BAKING
DESCRIPTION/FUNCTION/USES APPEARANCE
TOOLS
SHEET PAN A shallow, rectangular pan (1
inch/25 mm deep) for baking
sheet cakes, cookies, rolls, and
other baked goods.
a. FULL SHEET pan measures 18
× 26 inches (46 × 66 cm).
b. HALF-SHEET pans are 13 × 18
inches (33 × 46 cm).
c. PERFORATED SHEET pans are
the same size, but the bottom
is full of tiny holes.
PAN EXTENDERS are metal or
fiberglass frames that fit inside
sheet pans.
BABA MOLD A small thimble-shaped mold for
making babas.

LOAF PAN A rectangular pan, usually with

slightly flared sides, used for
baking loaf breads. Loaf pans can
also be used for molding
refrigerated and frozen desserts. A
special type of loaf pan is the
PULLMAN PAN, which has straight,
not flared sides, and a removable
lid, for baking Pullman loaves of
bread.
BANNETON A bentwood basket, available in
various shapes, for holding and
giving shape to certain hearth
bread doughs as they proof.
Similar canvas-lined baskets are
also available.
HOTEL PAN A rectangular pan usually made of
stainless steel. Designed to hold
foods in service counters. Also
used for baking and steaming, and
often for baked items such as
bread pudding.
CAKE PANS Most cake pans are round, but
other shapes, such as hearts, are
available for specialty cakes. Cake
pans come in many sizes.

BARQUETTE A small boat-shaped mold for

petits fours and small tartlets.

8| FOR EDUCATIONAL PURPOSES ONLY – NOT FOR SALE: 8-Bread & Pastry
PIE PAN Shallow pan with sloping sides,
used for baking pies. Disposable
aluminum pie pans are usually
used in retail bakeshops.

CHARLOTTE The classic charlotte mold is

MOLD round, tapered, and flat-bottomed,
with two handles near the top rim.
Except for the Apple Charlotte,
which is baked in this mold, classic
charlottes are made with a
Bavarian cream filling and
refrigerated until set, not baked.
TUBE PAN A deep cake pan with a tube in
the center. The tube promotes
even baking of angel food cakes
and similar items.

MADELEINE A special baking pan with shell-

PAN shaped indentations, used for
baking madeleines.

BUNDT PAN It is generally used for baking

coffee cakes and sweet cakes,
known as Bundt Cakes. When the
mixture of cake ingredients is
baked, the cake is shaped into the
decorative form of the pan.
SAVARIN Small ring-shaped or doughnut-
MOLD shaped metal mold for baking
savarins.

MUFFIN PAN Metal baking pan with cup-shaped

indentations for baking muffins
Pans are available for making
muffins in several sizes.

SPRINGFORM Cake pan with a removable

PAN bottom. Used primarily for baking
cheesecakes and other items too
delicate to be easily and cleanly
removed from standard cake pans.

TART PAN A shallow (1 inch/2.5 cm deep)

metal pan, usually with fluted
sides, used for baking tarts.

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 PETIT FOUR Tiny metal molds in a variety of
MOLDS shapes, used for baking an
assortment of little tartlets,
financiers, and other petit-fours.

CHOCOLATE Used for all sorts of chocolate

MOLDS work, from large display pieces to
bite-size truffles.

BAKING EQUIPMENT
OVENS
Ovens are, of course, the workhorses of the bakery and pastry shop. They are
essential for producing breads, cakes, cookies, pastries, and other baked items. Ovens
are enclosed spaces in which food is heated, usually by hot air (except in the case of
Microwave Ovens, which are not especially useful in a bakeshop). Several kinds of oven
are used in baking.
1. WOOD-FIRED OVENS. Wood-fired brick ovens are similar in function to deck ovens in
that items are baked directly on the oven floor. These ovens are used in some
operations that produce artisan breads, as well as in some restaurants that serve
pizzas and similar items. A wood fire built inside the oven generates the heat. The
fire heats the thick brick floor and walls, which retain enough heat to bake foods.
GAS-FIRED ovens are similar, but the heat in them is easier to control.
2. DECK OVEN. Deck ovens are so called because the items to be baked—either on
sheet pans or, in the case of some breads, freestanding—are
placed directly on the bottom, or deck, of the oven. There are no
racks for holding pans in deck ovens. Deck ovens are also called
stack ovens because several may be stacked on top of one
another. Breads baked directly on the floor of the oven rather
than in pans are often called hearth breads, so another name for
these ovens is HEARTH OVENS. Deck ovens for baking bread are
equipped with steam injectors
3. RACK OVEN. A rack oven is a large oven into which entire racks full of sheet pans can
be wheeled for baking. Normal baker’s racks hold 8 to 24
full-size sheet pans, but racks made specifically to go into
rack ovens usually hold 15 to 20 pans. Rack ovens hold 1 to
4 of these racks at once. The ovens are also equipped with
steam injectors. Although this usage is not strictly correct,
you may hear the term rack oven used for conventional
ovens, such as those found in restaurant ranges, because
the pans are placed on racks rather than directly on the
bottom, as in deck ovens.

10 | FOR EDUCATIONAL PURPOSES ONLY – NOT FOR SALE: 8-Bread & Pastry
4. MECHANICAL OVEN. In a mechanical oven, the food is in motion while it bakes. The
most common type is a revolving oven, in which the mechanism
is like that of a FERRIS WHEEL. This mechanical action eliminates
the problem of hot spots, or uneven baking, because the
mechanism rotates the foods throughout the oven. Because of
their size, mechanical ovens are especially useful in high-volume
operations. Revolving ovens can be equipped with steam
injectors. Each of the multiple trays in such an oven holds one or
more sheet pans. The operator loads one tray at a time through
the narrow door in the front.
5. CONVECTION OVEN. Convection ovens contain fans that circulate the air and
distribute the heat rapidly throughout the interior. The forced air
makes foods cook more quickly at lower temperatures. However,
the strong forced air can distort the shape of items made with
batters and soft doughs, and the airflow may be strong enough
to blow baking parchment off sheet pans.
MIXERS
Mixers of various types are essential tools in the bakeshop.
While small quantities of doughs and batters can be mixed by
hand, commercial baking in any quantity would be next to
impossible without power mixers.
Two main types of mixer are used in small and medium-size bakeshops: vertical
and spiral.
1. VERTICAL MIXER. Also called a planetary mixer, the vertical mixer is the most
common type used in baking, as well as in cooking.
The term planetary is descriptive of the motion of
the beater attachment. Just as a planet spins on
its axis while revolving around the sun, so too does
the beater attachment spin on its axis while
rotating in an orbit to reach all parts of the
stationary bowl. Tabletop mixers range in capacity
from 5 to 20 quarts (4.75 to 19 L). Floor models
are available as large as 140 quarts (132 L). Vertical mixers have
three main mixing attachments:
a. The PADDLE is a flat blade used for general mixing.
b. The WIRE WHIP is used for such tasks as beating egg foams
and cream.
c. The DOUGH ARM or HOOK is used for mixing
and kneading yeast doughs. Dough hooks may be
standard J-hooks or spiral hooks.

Be sure to use the right-size attachment for the bowl. Using a 40-quart paddle
with a 30-quart bowl could cause serious damage the equipment. Make sure both the
bowl and the mixing attachment are firmly in place before turning on the machine.
Always turn off the machine before scraping down the bowl or inserting a scraper,
spoon, or hand into the bowl.

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2. SPIRAL MIXER. Spiral mixers are designed for doughs and heavy batters and are
used primarily for making large quantities of yeast doughs for
breads and bagels. Unlike vertical mixers, spiral mixers do not have
interchangeable bowls and agitator arms. The agitator arm is in the
shape of a spiral, and both the bowl and the spiral arm rotate to
develop the dough quickly and efficiently. In a
typical model, the bowl may be set to rotate in either direction.
Dough capacities range from 5 to 30 pounds (2.3 to 14 kg) for
small machines to more than 500 pounds (230 kg) in large
machines.
a. FIXED-BOWL MIXERS. These have a nonremovable bowl. The dough must be
lifted out by hand.
b. REMOVABLE-BOWL MIXERS. These have a bowl that may be removed from
the machine, usually on a wheeled trolley. They are useful for high-volume
operations, because a new bowl of ingredients may be wheeled into place as
soon as the earlier batch is removed.
c. TILT MIXERS. On these machines, the entire machine tilts up to deposit the
finished dough onto a tray or another container.
3. HORIZONTAL MIXER. Horizontal mixers are large, industrial-size machines capable of
handling as much as several thousand pounds of dough at a
time. Each model is designed to work best with a specific
range of products, such as bread doughs, pastry doughs, or
soft doughs and batters. Beater or agitator designs differ for
each of these specialized models.
Many horizontal mixers are equipped with water jackets that
surround the mixing container. Water of the desired
temperature is circulated through the jacket, enabling the
operator to control the dough temperature with great
precision.
DOUGH-HANDLING EQUIPMENT
1. DOUGH FERMENTATION TROUGH. This item is used to hold mixed
yeast doughs during fermentation. Small operations might simply use
large mixing bowls on stands instead.
2. DIVIDER. Dividers cut scaled pieces of dough into equal portions by
means of a die or cutter attached to a hydraulic or
mechanical lever assembly. For example, a divider may
cut a 3-pound piece of dough (called a press) into 36
pieces, 1 1⁄3 ounces each, for making dinner rolls. After
they are divided, the individual pieces must be rounded by
hand.
3. DIVIDER-ROUNDER. This machine divides the
dough, as does a simple divider, and it then automatically rounds the
individual portions, greatly speeding makeup of the dough products.

12 | FOR EDUCATIONAL PURPOSES ONLY – NOT FOR SALE: 8-Bread & Pastry
4. DOUGH SHEETER. A sheeter rolls out portions of dough into sheets of uniform
thickness. It consists of a canvas conveyor belt that
feeds the dough through a pair of rollers. To make thin
sheets, the dough usually must be passed through the
rollers several times. The operator decreases the space
between the rollers after each pass.

5. MOLDER. A molder rolls

and forms pieces of bread dough for standard loaves,
baguettes, and rolls, eliminating the need to perform these
tasks by hand.
6. PROOFER. A proofer is a special box in which the ideal
conditions for fermenting yeast doughs can
be created. The box maintains a preset warm temperature and
humidity level appropriate to the specific dough.
7. RETARDER. Chilling or
refrigerating yeast dough slows or
retards the rate of fermentation so
the dough can be stored for later
baking. A retarder is a refrigerator
that maintains a high level of
humidity to prevent the dough
from drying out or crusting.

8. RETARDER-PROOFER. This machine is, as its name suggests, a combination retarder

and proofer. A dough can be retarded for a preset time, after which
the machine switches to proofing mode and warms up to a second
preset temperature and humidity level. For example, breakfast
breads can be made up the previous day, held, and be fully proofed
and ready to bake when the shop opens the next morning.

9. COOLING RACK. A wire rack used to hold baked goods while cooling.
The rack allows air circulation around the items.

13 | PRACTICE PERSONAL HYGIENE PROTOCOLS AT ALL TIMES

WHAT IS IT? SELF-CHECK
ACTIVITY 1.1 – IDENTIFYING THE DIFFERENT BAKING TOOLS AND EQUIPMENT
DIRECTION: Read the given recipe carefully and list down all the tools that you need to
prepare to finish the activity. Write your answer on the given answer sheet or send your
answer to the online application used by your teacher.
BUTTER CAKE
INGREDIENTS:
3 1/4 cups cake flour 1 ¾ cups sugar
1 cup butter 1 cup milk
8 eggs 1 tsp. vanilla
4 tsp. baking powder
PROCEDURE:
1. Sift the dry ingredients together except the sugar.
2. In a large bowl, cream the shortening until light and fluffy.
3. Blend eggs one at a time and beat well after each addition.
4. Add vanilla to the milk.
5. Add dry ingredients and liquid ingredients alternately to the creamed mixture,
beginning and ending with dry ingredients.
6. Bake at 375 for 20 t0 30 minutes.
7. Cool the cake, invert and remove the paper lining.
ANSWER SHEET:
NAME OF TOOLS & EQUIPMENT FUNCTION/USES

WHAT’S MORE? ENRICHMENT

ACTIVITY 1.2 – classification of baking tools/equipment
DIRECTION: Classify the baking tools and equipment into the following categories.
Classifying the tools will help you to gather and organize the materials during the actual
preparation.

MEASURING TOOLS MIXING TOOLS BAKING TOOLS

14 | FOR EDUCATIONAL PURPOSES ONLY – NOT FOR SALE: 8-Bread & Pastry
WHAT I HAVE LEARNED? – REMEMBER
ACTIVITY 1.3
TITLE: ROLE PLAYING
PERFORMANCE OBJECTIVE: Given the Task Sheet 1.1; Demo role-play or make a
power point presentation on the function/uses of baking tools and equipment. (For
PowerPoint Presentation Send it to the online app used by your teacher. Supplies and
Materials: Baking Ingredients, Baking Tools and Equipment
STEPS/ PROCEDURES:
1. Group or Individual Performance.
2. Choose 5 from the following tools/equipment which are available in your home,
then demo-role play the function/uses or Make a PowerPoint Presentation and send
it to the online application used by your teacher.
a. wire whisk e. Electric mixer
b. rubber scraper f. Pastry blender
c. wooden spoon g. Dough cutter
d. rolling pin h. knife
ASSESSMENT METHOD: Performance Criteria Checklist
LEARNER’S NAME: DATE:

Competency: Prepare Bakery Products TEST ATTEMPT:

USES BAKERY TOOLS/EQUIPMENT 1st 2nd 3rd

DIRECTIONS: The class will OVER-ALL EVALUATION

be divided into 5 groups. Each 4 The group/student has demonstrated and
group will prepare a skit identified baking tools and equipment.
demonstrating the proper use 3 The group/student has demonstrated and
baking tools and equipment. identified 2-3 baking tools and equipment.
4 = 92 - 95 2 The group/student has demonstrated and
3 = 89 – 91 identified 1-2 baking tools and equipment.
2 = 85 - 88 1 Can perform satisfactorily but requires
considerable assistance and or supervision
WHAT I CAN DO? PERFORMANCE TASK
ACTIVITY 1.4
DIRECTION: Identify and give the uses and function of the following:

15 | PRACTICE PERSONAL HYGIENE PROTOCOLS AT ALL TIMES

POST-TEST
DIRECTION: Match column A with Column B. Write the letters only. Write your answer
on the space before the number.
A B
1. Cut scaled pieces of dough into equal portions by a. Scale
means of a die or cutter.
2. Measure the weight of the items or ingredients. b. Madeleine
Pan
3. Loops of stainless-steel wire fastened to a handle. c. Divider
Also called WHISK.
4. A wire rack used to hold baked goods while cooling. d. Whip
The rack allows air circulation around the items.
5. A special baking pan with shell-shaped indentations. e. Cooling
Rack

WHAT’S MORE TO DO? ADDITIONAL ACTIVITIES

DO THE FOLLOWING:
1. Prepare Griddle Cake or Pan Cake and do it with the help of your loving mother. Look
for tools that can substitute the following:
a. Measuring Cup
b. Measuring Spoon
c. Griddle Pan
Make a report on how you made the Griddle Pan.
2. Do online research on Standard Table of Weights and Measures, Conversion
Substitutions of weights and measures and Oven Temperatures.
3. How do you convert degrees Centigrade to degrees Fahrenheit and Fahrenheit to
Centigrade?

16 | FOR EDUCATIONAL PURPOSES ONLY – NOT FOR SALE: 8-Bread & Pastry