BAKING
TOOLS
AND
EQUIPMENT
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
2. MUFFIN PAN:
-has 12 formed cups
for baking muffins
and cup cakes.
3.) POP OVER PAN:
-is used for cooking
pop over.
4.) JELLY ROLL PAN:
- Is shallow
rectangular pan used
for baking rolls
5.) BUNDT PAN:
- Is a round pan with
scalloped sides used
for baking elegant and
special cakes.
6.) CUSTARD CUP:
-Is made of porcelain
or glass used for
baking individual
custard.
7.) GRIDDLE PANS:
-are used to bake
griddles
8.) LOAF PAN:
- Is used to bake loaf
bread.
2.) BISCUIT AND
DOUGHNUT
CUTTER:
- Is used to cut and
shape biscuit or
doughnut.
3.) CUTTING
TOOLS:
- Include a knife and
chopping board that
are used to cut glazed
fruit, nut, or other
4.) ELECTRIC
MIXER:
- Is used for different
baking procedure for
beating, stirring, and
blending.
5.) FLOUR SIFTER:
- Is used for sifting
flour.
6.) GRATER:
- Is used to grate
cheese, chocolate,
and other fresh fruits.
7.) KITCHEN
SHEARS:
- Are used to slice
rolls and delicate
cakes.
8.) MEASURING
CUPS:
-consist of two types
namely:
a.) A graduated cup with
fractions (1, , 2/3, ,
1/3, , 1/8) marked on
b.) A measuring glass
made of transparent
glass or plastic is
more accurate for
measuring.
9.) MEASURING
SPOONS:
- consist of a set of
measuring spoons
used to measure
small quantities of
10.) MIXING BOWL:
-comes in graduated
sizes and has sloping
sides used for mixing
ingredients.
11.) MORTAR AND
PESTLE:
- Is used to pound or
ground ingredients.
12.) PARING KNIFE:
- Is used to pare or
cut fruits and
vegetables into
different sizes.
13.) PASTRY BAG:
- A funnel shaped
container of icing or
whipped cream.
14.) PASTRY
BLENDER:
- Has a handle and
with wire which is
used to cut fate or
shortening in the
16.) PASTRY TIP:
- Is a pointed metal
or plastic tube
connected to the
opening of the
pastry and is used
15.) PASTRY
BRUSH:
- Is used in greasing
pans or surface of
pastries and breads.
17.) PASTRY
WHEEL:
- Has a blade knife
used to cut dough
when making
pastries.
18.) ROTARY EGG
BEATER:
- Is used in beating
eggs or whipping
cream.
19.) ROLLING PIN:
- Is used to flatten or
roll dough.
20.) RUBBER
SCRAPER:
- Is used to remove
bits of food inside
of the bowl.
21.) SPATULA:
- Comes in different
sizes; small spatula
are used to remove
muffins and molded
cookies from pans
-large spatula for
icing or frosting
cakes; flexible blade
is used for various
purposes.
22.) STRAINER:
- Is used to strain or
sift dry ingredients.
23.) TIMER:
- Is used in timing
baked products, the
rising of yeast and
to check the
doneness of cakes.
24.) WEIGHING
SCALE:
- Is used to measure
ingredients in large
quantities.
25.) UTILITY TRAY:
- Is used to hold
ingredients in large
quantities.
26.) WIRE WHISK:
- Is used to beat or
whip egg whites or
cream.
27.) WOODEN
SPOON:
- Is also called mixing
spoon which comes
in various sizes
suitable for different
OTHER
BAKING TOOLS
AND
EQUIPMENTS
1.) CAKE DCOR
(CYLINDRICAL)
- Is used on
decorating or
designing cake and
other pastry
2.) COOKIE PRESS:
- is used to mold and
shape cookies.
OVENS:
- The workhorses of
the bakery and pastry
shop and are
essential for
producing the bakery
SEVERAL KIND OF
OVENS:
A.) Deck Oven
1.) Rack Oven
2.) Mechanical Oven
3.) Convection Oven
A.) DECK OVENS:
- The items to be
baked either on sheet
pans or in the case of
some bread
freestanding are
*DECK OVEN
:also called as
STACK OVEN:
- Because several
may be stacked on
top of one another.
1.) RACK OVEN:
- Is a large oven into
which entire racks
full of sheet pans
can be wheeled for
baking.
2.) MECHANICAL
OVEN:
- The food is in
motion while it
bakes in this type of
oven.
3.) CONVECTION
OVEN:
- Contains fans that
circulate the air and
distribute the heat
rapidly throughout the
OTHER
BAKING
EQUIPMENT:
*DUTCH OVEN:
-is a thick-walled
cooking pot with a
tight-fitting lid.
-called as casserole
dishes
CLASSIFICATION
OF
BAKING TOOLS
AND
EQUIPMENT
A. OVENS:
*Convection Ovens
*Rotary Ovens
* Deck or Cabinet
* Microwave Oven
B. OTHER BAKING
TOOLS:
* Bread Toaster
* Double Broiler
* Dutch Oven
C. PREPARATORY
TOOLS:
* Flour Sifter *Grater
* Pastry Tips *Spatula
* Pastry Brush
* Utility Tray
* Rolling Pin
* Pastry Cloth
D.) MEASURING
TOOLS:
* Measuring Cups
* Measuring Spoons
*Weighing Scale
*Measuring cups for
liquid ingredients
*Timer
E.) MIXING TOOLS:
*Mixing Bowls
*Wooden Spoon
*Rubber Scraper
*Electric and Handy
Mixer
*Rotary Egg Beater
F.) CUTTING TOOLS
*Pastry Blender
*Pastry Wheel
*Kitchen Shears
*Chopping Boards
*Paring Knife
*Biscuit and Doughnut
Cutter
G.) BAKING PANS:
*Tube Center Pan *Cake Pans
*Jelly Roll Pan *Muffin Pan
*Custard Cup *Bundt Pan
*Griddle Pans
*Pop Over Pan
*Macaroon molders
*Baking Sheets
