BAKIN

G
TOOLS
AND
 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.) TUBECENTERPAN:
-Deeper than a round
pan and with a hollow
center, it is removable
which is used to bake
chiffon type cakes.
2. MUFFIN PAN:
-has 12 formed cups for
baking muffins and cup
cakes.
3.) POPOVERPAN:
-is used for cooking pop
over.
4.) JELLYROLLPAN:
- 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.) CUSTARDCUP:
-Is made of porcelain or
glass used for baking
individual custard.
7.) GRIDDLEPANS:
-are used to bake griddles
8.) LOAFPAN:
- 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 ingredients
in baking.
 4.) ELECTRIC
MIXER:
- Is used for different
baking procedure
beating, for
blending. stirring, and
 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, ¾, 2/3, ½,1/3,
¼, 1/8) marked on each
side.
b.) Ameasuring glass
made of transparent
glass or plastic is more
accurate for measuring.
 9.) MEASURING
SPOONS:
- consist of a set of
measuring spoons use
to measure d
small
quantities of ingredients.
 10.) MIXINGBOWL:
-comes in graduatedsizes
and slopin side
ha g for s
s used
ingredients. mixing
 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
preparation of pies,
biscuits or doughnuts.
 16.) PASTRY TIP:
- Is a pointed metal
or plastic tube
connected
to the opening of
the pastry and is
 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 usedto
remove muffins
molded and
pans whichcookies from
is 5-6 inches
-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 orcream.
 27.) WOODEN
SPOON:
- Is also called mixing
spoon which comes in
various sizes suitable for
different types of mixing.
 OTHER
BAKING TOOLS
AND
EQUIPMENTS
 1.) CAKE DÉCOR
(CYLINDRICAL)
- Is used on decorating
or designing cake
and other pastry
products.
 2.) COOKIE PRESS:
- is used to mold
and shape cookies.
 OVENS:
- The workhorses of
the bakery and pastry
shop are essential in
producing bakery
products.
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
 *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
distribute the and
rapidly throughout heat
interior. the
 OTHER
BAKING
EQUIPMENT:
 *DUTCH OVEN:
-is a thick-walled cooking
with a tight fitting lid called
as “casserole dishes”.
CLASSIFICATIO
N 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