BREAD AND

PASTRY
PRODUCTION
 What I need to know?
• Lesson 1:
USES OF TOOLS AND
BAKERY
EQUIPMENT
 What I know? Pre test
Direction: Match column A with Column B. Write the letters only.

A. B
1. used for baking loaf bread a. wooden spoon
2.has sloping sides used for mixing b. pastry blender
ingredients and comes in graduated sizes c. mixing bowls
3. a stack oven d. pastry wheel
4. used for cutting biscuit or doughnuts e. spatula
5. used to hold ingredients together f. egg beater
6. it is also called mixing spoon g. doughnut cutter
7.used for cutting fat with flour in the h. deck oven
preparation of pies and pastries i. loaf pan
8. used for beating eggs or whipping j. utility tray
cream
9. use for cutting dough when making
pastries
10. used for icing cakes
 What is it?
• The Ancient Egyptians used
yeast to make bread. Then
bread making began in Ancient
Greece in 600 BC, after awhile
they invented enclosed ovens.
Then Rome's were getting
involved into evolution
of baking, then the whole
world got to experience baking
 BAKING TOOLS
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.
• Tube center pan – deeper than a round pan • Muffin pan - has 12 formed cups for baking
and with a hollow center, it is removable muffins and cup cakes
which is used to bake chiffon type cakes

• Pop over pan – is used for cooking pop over • Jelly roll pan – is shallow rectangular pan
used for baking rolls
 BAKING TOOLS
• Bundt pan – is a round pan with • Custard cup – is made of porcelain or
scalloped sides used for baking glass used for baking individual
elegant and special cakes custard

• Griddle pans – are used to bake • Loaf Pan – is used to bake loaf bread
griddles
 BAKING TOOLS
2. Biscuit and doughnut cutter – is used 3. Cutting tools – include a knife and
to cut and shape biscuit or doughnut. chopping board that are used to cut
glazed fruit, nuts, or other ingredients
in baking.

4. Electric mixer – is used for different

baking procedure for beating, stirring 5. Flour sifter – is used for sifting flour.
and blending.
 BAKING TOOLS
6. Grater – is used to grate cheese, 8. Measuring cups –consist of two types
chocolate, and other fresh fruits. namely:
a. A graduated cup with fractions (1,
3/4,
2/3, ½, 1/3, ¼, 1/8) marked on each
side.
7. Kitchen shears - are used to slice rolls
and delicate cakes. b. A measuring glass made of transparent
glass or plastic is more accurate for
measuring.
 BAKING TOOLS
9. Measuring spoons – consist of a set of 11. Mortar and Pestle – is used to pound
measuring spoons used to measure or ground ingredients.
small quantities of ingredients.

12. Paring knife – is used to pare or cut

10. Mixing bowl – comes in graduated fruits and vegetables into different
sizes and has sloping sizes.
sides used for
mixing ingredients.
 BAKING TOOLS
13. Pastry bag – a funnel shaped 15. Pastry brush – is used in greasing
container of icing or whipped cream pans or surface of pastries and
breads.

14. Pastry blender – has a handle and 16. Pastry tip- is a pointed metal or
with wire which I used to cut fat or plastic tube connected to the opening
shortening in the preparation of pies, of the pastry and is used to form
biscuits or doughnuts. desired designs.
 BAKING TOOLS
17. Pastry wheel – has a blade knife 19. Rolling pin – is used to flatten or roll
used to cut dough when making the dough.
pastries.

20. Rubber scrapper – is used to remove

18. Rotary egg beater – is used in bits of food in side of the bowl.
beating eggs or whipping cream.
 BAKING TOOLS
21. Spatula – comes in different sizes; 23. Timer – is used to in timing baked
small spatula are used to remove products, the rising of yeast and to
muffins and molded cookies from check the doneness of cakes.
pans which is 5 to 6 inches; large
spatula for icing or frosting cakes

24. Weighing scale –is used to measure

ingredients in large quantities.
22. Strainer – is used to strain or sift dry
ingredients.
 BAKING TOOLS
25. Utility tray – is used to hold 27. Wooden spoon – is also called mixing
ingredients together. spoon which comes in various sizes
suitable for different types of mixing.

26. Wire whisk – is used to beat or whip

egg whites or cream.
 OTHER BAKING TOOLS
1. Cake decorator (Cylindrical) – is used 2. Cookie press – is used to mold and
in decorating or designing cake and shape cookies.
other pastry products.
 EQUIPMENT
Ovens are 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 kinds of ovens are used in baking.

A. DECK OVENS are so called because the items to be baked either on sheet pans or
in the 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.
 EQUIPMENT
1. RACK OVEN is a large oven into which 2. MECHANICAL OVEN The food is in motion while it
entire racks full of sheet pans can be bakes in this type of oven. The most common types
are a revolving oven, in which his mechanism is like
wheeled for baking. that of a Ferris wheel. The mechanical action
eliminates the problem of hot spots or uneven
baking because the mechanism rotates throughout
the oven. Because of its size it is especially used in
high volume operations. It can also be equipped
with steam ejector.

DECK OVEN RACK OVEN

 EQUIPMENT
3. CONVECTION OVEN contains fans that
circulate the air and distribute the heat OTHER BAKING EQUIPMENT
rapidly throughout the interior. Strong Dutch oven is a thick-walled (usually cast iron) cooking pot
forced air can distort the shape of the with a tight-fitting lid. Dutch ovens have been used as
products made with batter and soft cooking vessels for hundreds of years. They are called
“casserole dishes” in English speaking countries other
dough. than the USA, and cocottes in French, They are similar
to both the Japanese tetsunabe and the Sač, a
traditional Balkan cast-iron oven, and are related to the
South African Potjie and the Australian Bedourie oven.
 CLASSIFICATION OF
A. OVENS
TOOLS AND
Convection ovens
Rotary ovens
Measuring cups
EQUIPMENT
D. MEASURING TOOLS
F. CUTTING TOOLS
Pastry blender
Pastry wheel
Deck or Cabinet
Measuring spoons Biscuit and doughnut cutter
Microwave Oven
Weighing scale Kitchen shears
Measuring cups for liquid Chopping boards
B. OTHER BAKING EQUIPMENT
ingredients
Bread toaster Paring knife
Timer
Double broiler
Dutch oven G. BAKING PANS
E. MIXING TOOLS
Tube center pan
Mixing Bowls
C. PREPARATORY TOOLS Muffin pan
Wooden spoon
Flour sifter Cake pans
Rubber scrapper
Grater Jelly roll pan
Electric and handy mixer
Pastry brush Bundt pan
Rotary egg beater
Spatula Custard cup
Rolling pin Griddle pans
Pastry cloth Pop over pans
Pastry tips Macaroon molders
Utility tray Baking sheets
What have I learned?
• Baking requires not only artistic skill
but also in-depth knowledge of how
to use these tools in order to produce
quality and successful product.
• It is important to have knowledge on
how to use these tools properly and
safely.