CO QAH + MELC LW

Course Outline & Quality Assured HANDOUT No. 3

Handouts paired with MELC- Based Bread and Pastry Production NCII
Learner’s Worksheet

MELC: 1. Prepare and Produce Bakery Products (TLE_HEBP9-12PB-Ia-F-1)

1.3 Use appropriate equipment according to required bakery products and standard operating
procedures (TLE_HEBP9- 12BP-IIa-g-4)
Semester: 1st Week No. 3 Day: 1-4
LESSON: Prepare and Produce Bakery Products

TOPIC 1: Baking Tools and Their Functions in Baking

Key Concepts:
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 and Equipment:

Name of the Baking Tools Uses and Functions

Measuring Tools
Accuracy in baking matters. Baking measurements matter. Baking is a science and if one ingredient
is off by half an ounce, the whole recipe could possibly (not always!) be in danger.

An instrument used to measure the weight of

LIQUID-MEASURING CUP the items or ingredients?

A transparent calibrated cup used to measure

liquid ingredients.

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DRY-MEASURING CUPS

A set of marked cups used to measure dry

ingredients such as flour and sugar. They are
either made of plastic, aluminium, or stainless
steel.
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MEASURING SPOONS

A set of spoons used to measure small amounts

of ingredients.

https://www.kitchencraft.co.uk/categories/baking/weighing-measuring/
measuring-cups-spoons/5-piece-measuring-spoon-set-cwmspoonset.htm

DIETETIC SCALE

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MIXING TOOLS
 is a critical process because the quality of the final product and its attributes are derived by the
quality of the mix.
ELECTRIC MIXER

A motor-powered device used to stir and

blend mixtures used in baking

It makes the process a whole lot easier: it

mixes ingredients quickly, efficiently, and
thoroughly.

ROTARY EGG BEATER

A handheld device for beating eggs, cream,

and other liquids.

WOODEN SPOON

A tool used for mixing and stirring flour

mixtures.

RUBBER SCRAPER

A tool used, for mixing and scraping mixture

on the side of a bowl.

Baking Utensils
are the tools you can hold in your hand and helps baker to work on some routine unskilled
activity.
ROLLING
PIN
A solid elongated wood with handles at both
ends that is used to flatten dough or pastry.

FLOUR SIFTER
Made from stainless steel or plastic. It is
used to add air to the dry ingredient in
order to make it lighter and more uniform
in texture resulting in improving the
baking or food preparation results.
MIXING BOWL

A hollow dish where ingredients for

baking are mixed.

SPATULA

A flat, thin and blunt metal used for

levelling-off dry ingredients and
spreading icing and frosting on cakes.
 Grater

A tool used to grate food into finer form.

Baking Pans are used to hold runny batters, such as cake batter and thick solid masses of food, such
as savory hot dish recipes. The foods are placed in the pan and baked in the oven. Baking pans are
available in a variety of sizes, materials, surface textures, and colors. Some of the common materials
used to make baking pans are: oven-safe
CAKE PAN

An aluminium or tempered glass dish,

rectangular or square in form used for
baking cakes.

MUFFIN PAN
An aluminium rectangular or square pan
with hallow rounded

BAKING SHEETS

A shallow, rectangular pan (1 inch/25

mm deep) for baking sheet cakes,
cookies, rolls, and other baked
goods.

Ovens
It is a workhorse of the bakery and pastry shop. They are essential for producing breads, cakes,
pasties, cookies and other baked products. 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 the bakeshop.)
DECK OVEN

Deck oven are so called because the item 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 oven are also called
 Stack ovens because several may be
stacked on top of one another.

RACK OVEN

A rack oven is large oven into which entire

racks full of sheets pans can be wheeled for
baking. Normal bakers’ racks hold 8 to 24
full-size racks made specifically to go into
rack ovens usually hold 10 to 20 pans. Rack
ovens hold 1 to 4 of these racks at once. It
also equipped with steam injectors.

CONVECTION OVEN .

Contain fan that circulate the air and

distribute the heat rapidly throughout the
interior. The forced air makes foods cook
more quickly at lower temperatures. The
strong forces air can distort the shape of
items made with batters and soft dough.

Baking Equipment
PROOFER

Is a special box in which the ideal conditions

for fermenting yeast dough can be created?
The box maintains a pre-set warm
temperature and humidity level appropriate
to the specific dough.
 REFERENCES

 Technical-Vocational-Livelihood Home Economics Bread and Pastry Production Manual, Department

of Education
 Downloaded from www.shsph.blogspot.com