I.

Objectives:
At the end of the lesson the learner’s will be
able to:
1. Identify the different tools and equipment used in
baking pastry products,
2. Classify the different tools and equipment according to
their uses.
3. Share and value the importance of identifying and using
the right baking tools and equipment.
(TLE_HEPB9-12PB-1a-f-1)
Identify each picture being shown:
Activity 1. Arrange the baking tools using
graphic organizer.
1. Divide the class into two (2) groups.
2. Categorize the different pictures whether it is
bake wares, cutting tools, mixing tools,
measuring tools, preparatory/miscellaneous
tools and ovens through the use of graphic
organizer. I will give you 10 minutes to do the
activity. At the count of 3, the group may
start to arrange the pictures.
Baking Mixing Measuring Cutting Preparatory Ovens and
wares tools tools tools /Miscellaneous other
tools equipment
 Analysis:

• How did you find the activities given to

you?
• What have you learned from the
activity?
• Based on the activity that we had, what
do you think is our topic all about?
 Analysis:

• What will be the result if you do not

use the appropriate tools in baking?

Ans. You might misuse the baking tools.

 Analysis:

• What is the importance of knowing the classification

of baking tools and equipment?
• Ans. Knowing the right kitchen tools and equipment
for cooking and baking will not only help you to
enhance flavor of your dish, but it will also help bring
a unique sense of style and ease when cooking.

A craftsman who is ignorant of his tools is not a

competent craftsman.
 BAKING
TOOLS AND
EQUIPMENT
Tools – are devices that can be
used to achieve a task, but not
consumed in the process.

Equipment - more complicated

tool, it provides to carry out a
particular process or function.
 6. Ovens 1. Baking
and other
wares
equipment

5. Different Tools 2. Cutting

Preparatory/
Miscellaneous
and Equipment tools
Tools in Baking

4. 3. Mixing
Measuring Tools
Tools
1. Baking
wares
 Bake Wares

Baking wares- are used for baking pastries and other

bakery products that place in the oven.
 Loaf Pan

An oblong or rectangular pan used to hold

bread dough in baking.
 Tube-center Pan

Deeper than a round pan and with hollow center, it

is removable which is used to bake chiffon type cakes.
 Baking Sheet/ Cookie or Flat Sheet

Used to bake cookies, biscuit and breads on.

 Cake /Baking Pans

Used for baking cakes. They come in different sizes

and shapes- round, square, rectangular, loaf shape, heart
shape and tube.
 Jelly roll Pan

A shallow rectangular pan used for baking rolls.

 Muffin Pan

Give muffin their round cupcake shape and

uniform size.
 Custard Cups

Made of porcelain or glass used for baking

individual custard.
2. Mixing
Tools
 Mixing Tools

Mixing tools - are used to blend, stir, cream, beat,

combine dry and liquid ingredients.
 Mixing Bowl

Used for general mixing. They should be large

enough to allow for easy mixing and for rising in case of
yeast bread.
 Wooden Spoon/ Mixing Spoon

Wooden Spoon/ Mixing Spoon

Used to cream together butter and sugar

and for mixing batter or dough.
Wire Whisk/Whip

Used to beat or whip egg whites or cream

 Hand Mixer and Stand Mixer

Used for beating eggs and cream in a fast and

efficient manner.
3. Cutting
Tools
 Cutting Tools

Cutting tools - are used to cut and shape ingredients

and baked products.
 Bench Scraper / Dough Cutter

Broad, rectangular stiff piece of metal or plastic

used to cut pieces of dough and to scrape workbenches.
Grater/Shredder

Used to grate cheese, chocolate, and other

fresh fruits.
 Pastry Wheel

Used to cut strips of dough. The use of this

utensil prevents dough from being “dragged along”
the blade of a knife when one is used.
 Paring Knife

Used for removing the skin of fruits and vegetables.

Pastry Blender

Used to cut shortening in flour when baking

bread, biscuits and scones.
 Kitchen Shear/Scissor

Needed in cutting sticky or juicy foods. The

scissors are dipped in hot water occasionally to prevent
the blades from sticking together. Also used for cutting
fancy coffee cakes and rolls.
 Biscuit or Cookie Cutter

Used to form biscuits and cookies into various shapes.

 Bread Knife

Used to cut bread and other baked products.

4. Measuring
Tools
 Measuring Tools

Measuring tools - are used to measure wet and

dry ingredients in small amount.
 Liquid measuring cup
(Transparent Glass or plastic cup)

With a headspace above, a graduated cup

with fractions 1, ¾, 2/3, ½, 1/3, and ¼ marked on
each side used for measuring liquid ingredients.
 Measuring Spoon

A tablespoon, teaspoon, one-half teaspoon and

one-fourth teaspoon are used for measuring small
quantities of ingredients.
Individual Measuring Cups or Dry
Measuring Cups

Usually made of stainless or plastic (in 1, ¼, ½,

¾, cups) used for measuring dry ingredients.
 Weighing Scale

Used for weighing small amounts of ingredients.

 Timer

Used to in timing baked products, the rising of yeast and

to check the doneness of cakes.
5. Preparatory/
Miscellaneous
Tools
 Preparatory
/Miscellaneous Tools

Miscellaneous tools are - intended for particular

purposes that plays the vital roles in baking.
 Rubber Scraper

Used to remove bits of food inside of the bowl

 Flour Sifter

Used to remove foreign objects of the flour, also

used to incorporate air into the flour and ensure
accurate measurement.
 Straight Spatula/Palette Knife

Used to removed muffins/dough from pans.

Spread sandwich fillings, put icing on cakes and
turn cookies.
 Offset Spatula

A broad- bladed implement bent to keep the hand

off hot surfaces. It is used for turning and lifting eggs,
pan cakes and meats on griddles, grills, sheet pans like
and also used to scrape and clean griddles.
 Pastry Bag and Tips

A funnel-like or cone shape cloth or plastic bag with

an open end that can be fitted with metal or plastic tips of
varying sizes and designs used for shaping ,piping or
decorating with materials such as cake icing, whipped
cream duchesse potatoes and soft dough.
 Pastry Brush

Used for greasing baking pans and tops of pastry products.

 Rolling Pin

Used to flatten dough for bread, biscuits and

pastries. The handle of the rolling pin should be
comfortable to grasp and should turn freely with plenty
of room for fingers.
 6. Ovens
and other
Equipment
Deck Oven Rack
Convection
Oven
Oven

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.
 Dutch Oven

A thick-walled (usually cast iron) cooking pot with

a light –fitting lid. It have been used as cooking vessels
for hundreds of years. They are called “casserole dishes”
in English speaking countries other than the USA.
 Double Boiler

Used for scalding milk and cooking the filling for

cakes so that these do not get burned.
Ways on how to clean and store
baking
1. Cleantools andtools
the baking equipment
and equipment in
hot water with an antibacterial detergent.
2. When sanitizing baking tools and
equipment use either boiling water or a
solution of bleach and water.
3. Store your tools in a regularly cleaned
plastic or metal box to keep the germs away.
 Importance of maintaining
baking tools and equipment
1. Prevent quick damage
2. To safe costs
3. Prevent bacteria or germs
4. To increase the lifespan of the equipment
5. To increase equipment resale price
 Application
Activity 2. “Mix ‘n Fix ‘n Paste”
1. Divide the group into two.
2. Each group will be given jumbled letters, and pictures,
within 10 seconds you need to guess the correct word
based on the usage of the tools that I will present and
paste the picture on the board and name the picture.
Jumbled letters will be the hint of the tools.
3. The group who can fix the jumbled letters in a
shortest time will be the winner. Winner will received
a prize.
 IRWE SHWKI
1. Used to beat or whip egg whites
or cream. What am I?
UEBT-CEETRN ANP
2. Deeper than a round pan and
with hollow center, it is
removable which is used to
bake chiffon type cakes. What
am I?
 UBRREB PRCSAER

3. Used to remove bits of food

inside of the bowl. It is also used to
turn batter in baking pans. What
am I?
IGMUEASRN SUPC

4. I am usually made of stainless or

plastic (in 1, ¼, ½, ¾, cups)
used for measuring dry
ingredients. What am I?
 DTCUH NOEV
5. They used to call me “casserole
dishes”. A thick-walled
(usually cast iron) cooking pot
with a light –fitting lid. What am I?
 Evaluation (Assessment)
Directions: Match column A with column B. Write the letter of your answer on a ¼ sheet
of paper.
A B
_____1. Rolling pin a. It has hallowed removable center used in baking chiffon cakes.
_____2. Strainer b. It is a thin, flat metal pan that has no or only shallow sides used to
bakes variety of baked products
_____ 3. pastry wheel c. It is a round blade knife used to cut dough and seal edges of pastry
products.
_____4 .grater d. It is used to remove bits of food on sides of the bowl.
_____ 5. cookie sheet e. It is a tool used to shred cheese, chocolate and other fresh fruit
ingredients.
_____6. Rubber scraper f. It is made of wires held attached to a handle used for cutting in
shortening in the preparation of pies, biscuit or doughnuts.
_____7. Pastry bag g. It is used to beat or whipped egg, butter, sugar and cream
_____8. Tube center pan h. It is a funnel shaped container with a pointed end used for designing
baked products
_____9. Pastry blender i. It is used to flatten or roll dough for rolls, crust and other baked
products.
_____10. Wire whisk j. It is used in removing dirt and lumps from dry ingredients. It may also
be used to combine and sieve ingredients.
 Assignment
Direction : On a ½ sheet of paper carefully read the given recipe and list down all
the tools needed.
Prepare: Butter Cake Ingredients:
- 3 ¼ cups cake flour - 1 ¼ cups sugar
- 1 cup butter - 1 cup milk
- 8 eggs - 1 tsp vanilla
- 4 tsp. baking powder
Procedure:
1. Sift the dry ingredients 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 375C for 20 to 30 minutes
7. Cool the cake , invert and the paper lining.
 Reflection

“Using appropriate tools

and equipment will mean
difference
in the success or failure
in baking”
 TOOLS AND
EQUIPMENT IN
BAKING
PASTRY
PRODUCTS
by:

Evelyn L. Sioson
THANK YOU…