STRATEGIC INTERVENTION MATERIAL
IN BREAD & PASTRY PRODUCTION
PREPARED BY: HAYDEE A. YAP
SST-III
OBJECTIVES:
•K-Identify the tools and
equipment needed in baking.
•S-Familiarize the function of
each tools and equipment.
•A-Appreciate the importance on
the functions of the different
tools and equipment.
GUIDE CARD
BAKING TOOLS AND EQUIPMENT
Tube center pan – deeper than a round pan and
with a hollow center, it is removable which is used
to bake chiffon type cakes
Muffin pan - has 12 formed cups for baking
muffins and cup cakes
Pop over pan – is used
for cooking pop over
Jelly roll pan – is shallow
rectangular pan used for
baking rolls
Bundt pan – is a round pan with scalloped sides
used for baking elegant and special cakes
Custard cup – is made of porcelain or
glass used for baking individual custard
Griddle pans – are used to bake griddles
Loaf Pan – is used to bake loaf bread
Biscuit and doughnut cutter – is used to cut
and shape biscuit or doughnut.
Electric mixer – is used for different
baking procedure for beating,
stirring and blending.
Flour sifter – is used for sifting flour.
Grater – is used to grate cheese,
chocolate, and other fresh fruits.
Kitchen shears - are used to slice rolls and
delicate cakes.
Measuring Cup for dry ingredients.
A. graduated cup with fractions (1, 3/4,
2/3, ½, 1/3, ¼, 1/8) marked
on each side. A measuring glass made of
transparent glass or plastic is more
accurate for measuring.
Mixing bowl – comes in graduated sizes and
has sloping sides used for mixing ingredients.
Mortar and Pestle – is used to
pound or ground ingredients.
Paring knife – is used to pare or cut fruits and
vegetables into different sizes.
Pastry bag – a funnel shaped
container of icing or whipped cream
Pastry tip- is a pointed metal or plastic tube
connected to the opening of the pastry and is
used to form desired designs.
Pastry wheel – has a blade knife used
to cut dough when making pastries.
Rotary egg beater – is used in beating eggs or
whipping cream.
Rolling pin – is used to flatten or roll
the dough.
Rubber scrapper – is used to remove bits of
food in side of the bowl
Spatula – comes in different sizes; small
spatula are used to remove muffins
and molded cookies from pans which is 5 to 6
inches; large spatula for icing
or frosting cakes; flexible blade is used for
various purposes.
Strainer – is used to strain or sift dry
ingredients.
Timer – is used to in timing baked
products, the rising of yeast and to
check the doneness of cakes.
Utility tray – is used to hold ingredients
together
Wire whisk – is used to beat or whip egg
whites or cream.
Wooden spoon – is also called mixing spoon
which comes in various sizes suitable for
different types of mixing.
Cake decorator (Cylindrical) – is used in
decorating or designing cake and other
pastry products
Cookie press – is used to mold and shape
cookies
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.
RACK OVEN is a large oven into which entire
racks full of sheet pans can be
wheeled for baking
MECHANICAL OVEN The food is in motion
while it bakes in this type of oven. The
most common types are a revolving oven, in
which his mechanism is like 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
CONVECTION OVEN contains fans that
circulate the air and distribute the heat
rapidly throughout the interior. Strong forced
air can distort the shape of the products
made with batter and soft dough
Dutch oven is a thick-walled (usually cast iron)
cooking pot with a tight-fitting lid. Dutch
ovens have been used as cooking vessels for
hundreds of years. They are called “casserole
dishes” in English speaking countries other
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
ACTIVITY 1
Did you match the correct
function of the different
tools and equipment?
Great!!Try doing the next
activity…
ACTIVITY 2
Congratulations!.
proceed to the next
assessment…
Name the following tools and equipment
You did a great job!!
Try doing the next
assessment...
ASSESSMENT 1
ASSESSMENT 2
• Give the functions of the following tools and equipment:
1. Flour Sifter
2. Grater
3. Tube Center Pan
4. Pastry Blender
ou
! Now y
5. Rack Oven ock !
You r go to the ity
may activt
hm e n
enric
ENRICHMENT
Direction: Search for the ten different baking tools and
equipment found in this puzzle.
W I R E W H I S K M O L
C H P R O L L I G P I N
A P A B O I Q K O D R T
K M S M D S E F M R B I
E L T D E P T G C U N M
P A R I N A B R X C J E
A D Y R S T R A I N E R
Bravo.!!Here’s a
cake for you!!! N E T E P U S T S J F H
S C I Y O L N E R L G Y
X K P N O A E R V G R U
U O V E N U J T B V C T
