TLE 9 –BREAD AND PASTRY

PRODUCTION
Quarter 2 - : PREPARE AND
PRODUCE PASTRY PRODUCTS
Lesson
BAKING TOOLS AND
3 EQUIPMENT AND THEIR USES

The success in the preparation of varied bakery products relies in the wise choice of baking
tools and equipment and knowing their specific uses.
The list of words below are terms that learners will encounter in the course of this module.
Each is defined to establish a common understanding of the key terms for the learners’
understanding of important concepts.

Definition of Terms

1. Baking – the process of cooking food by indirect heat or dry heat in a confined space as in
heated oven using gas, electricity, charcoal, wood, or oil at a temperature from 250 F- 450
F
2. Batter – a flour mixture that can be stirred or poured
3. Convection oven – stove in which a fan circulates heated air through the oven for fast,
even cooking.
4. Discard – to get rid of as of being no further use
5. Dough – a flour mixture that can be rolled or kneaded
6. Dutch oven – a brick oven
7. Igniter – the carborundum rod used to initiate the discharge in an ignitron tube
8. Microwave oven – an oven that utilizes electromagnetic energy below the magnetic
spectrum
9. Mixing – to bring together into uniform mass
10. Pre-heat – to heat (an oven, for example) before hand
11. Sift – separating course particles in the ingredient by passing through a sieve or sifter
 Baking Tools and Their Uses

Measuring Tools
Baking is a precise skill, which calls for the exact measurement of the ingredients to
achieve desired outcome. How much of each ingredient to be used can be determined using few
standard measuring tools.
1. Measuring cups - these come in two types:
a. Graduated or Liquid Measuring Cup - used for measuring liquids.
b. Individualized or Dry Measuring Cups - come in the series of cups indicating
fractional parts, commonly used for measuring flour.

2. Measuring Spoons - used for measuring small quantities of

ingredients like vanilla extract, baking powder, baking soda, salt and
other minor ingredients.

3. Weighing Scale - used to measure large quantities of

ingredients. For baking purposes, a Dietetic or Spring Form Scale, where
small quantities of ingredients are weighed.

4. Timer - monitors the baking time, and rising of the yeast.

5. Oven Thermometer - Most oven temperatures vary from top to

bottom and side to side; place an oven thermometer next to food while
cooking to ensure proper temperatures.
 6. Candy thermometer - used to measure temperature of boiled sugar
especially pulled sugar.

Mixing Tools and Utensils

Combining ingredients is an important part of many recipes. Having right tools for
mixing can make the job much easier. There are electric appliances available for mixing
ingredients, but the job can also be done by hand with the following
tools.
1. Mixing Bowls - comes in various sizes with sloping sides to
ease mixing. It can be made of pottery, glass, metal or
plastic. Stainless steel mixing bowls are best used in baking.

2. Rubber Scraper – It is a pliable rubber or plastic used to

scrape or remove remaining ingredients from the sides of the
mixing bowl. Also known as rubber spatula.

3. Rotary Egg Beater - It is used for beating eggs or

whipping cream manually.

4. Whisk - Most whisks consist of a long, narrow handle

with a series of wire loops joined at the end. Commonly
used to whip egg whites into a firm foam to make
meringue, or to whip cream into whipped cream.
 5. Wooden Spoons – They are used as mixing spoons.
Some cooks prefer to use wooden spoons because they
do not transfer bodily heat as much as metal spoons.
Unlike metal spoons, they can also be safely used
without scratching the bottom of the saucepan.

6. Flour Sifter - used for sifting and adding air to flour and other
dry ingredients.

7. Pastry Blender - it is used to mix a hard fat into flour in order

to make pastries. This tool is usually made of narrow metal
strips or wires attached to a handle and is used by pressing
down on the items to be mixed. It is also used to break these
fats into smaller pieces.

8. Electric Mixer - intended for mixing, folding, beating, and whipping food ingredients.
Mixers come in two major variations, hand mixers and stand mixers.

Cutting Tools
All cutting tools work best when they are properly maintained. A sharp tool not only
performs better but is safer to use, because less
pressure is required to cut through the ingredients.
 1. Chef's or French Knives - are all-purpose knives used for a variety of chopping, slicing
and mincing tasks.

2. Bread knife – is usually has a serrated edge. This helps cut

bread or cake without crushing it.
3. Kitchen Shears - They are used for cutting dried fruits and
vegetables fresh herbs, and cutting pastry.
4. Grater and Shredder - It is used to grate, shred or slice
vegetables, fruits and cheese.
5. Cookie Cutters -They are made of thin sheet metal or plastic
that has been molded or formed into shapes. The cutting edges
must be even and sharp enough to slice through the dough cleanly.

6. Dough Cutter – It is used to cut dough during scaling. Never pull the
dough for it tears out the gluten strands. It is also called bench scraper.

7. Pastry wheel- it used for cutting pastry dough as it is being formed and prepared for baking.
This tool can consist of a single wheel or two small wheels that are wooden or metal (stainless
steel or zinc alloy), attached to a handle.
Miscellaneous Tools
There are still more tools and utensils that are also essential in your kitchen. It is very
important that you have the following basic tools that you will need for baking. These tools are
vital for you to have since they make the process more efficient and easier. Try to keep them in
mind all the time so that you will have a guide.
1. Metal Spatula – This is also called palette knife. A large spatula is used for frosting cakes,
while small spatula is used to loosen cookies from the pan and to level the flour.

,x

2. Rolling Pin - It rolls out, flattens or thins the dough or paste. It may
be made of wood, metal, marble or synthetic materials.

5. Pastry Brush - It may be made of soft, flexible nylon or

unbleached hog bristles. It is used for greasing pans, washes,
and brushing of cake crumbs.
6. Parchment Paper – It is grease-resistant, non-stick, heatproof,
quick-release coated paper. It is used as lining baking pans and
making piping cones for decor work. The paper can be reused
until it becomes dark and brittle.

7. Wire Cooling Racks - They have feet that raise them above the
counter so that moisture does not collect under cooling baked
goods. These racks can also be used for glazing and confectionery
works.

Exercise 3

A. Classify each baking tool and equipment according to its usage. (copy and answer)
1. Oven thermometer - __________________
2. Rolling pin - __________________
3. Pastry blender - __________________
4. Weighing scale - __________________
5. Wooden spoon - __________________

B. Identify at least ten (10) tools that you will use if you will be preparing this recipe of an
Egg Pie then state how it will be used.

Egg Pie
Ingredients:
Egg Pie Crust
• 1 ½ cups All-purpose flour

• ½ cup Butter or shortening

• 6-8 Tbsp cold water Filling
Egg Pie Filling
• 3 Eggs
• 250 grams Skimmed milk
• ¾ cup Sugar

• 2 ½ cup Water
• 1 Tbsp All-purpose flour
• ½ tsp Vanilla
Procedure
Crust
1. Cut in fat and flour using pastry blender until ingredients resemble a coarse meal.
2. Gradually add cold water. Start forming the dough into balls. A few drops of water may be
added if dough will not hold together. Do not knead.
3. Sprinkle flour lightly on board and rolling pin. Place the dough on the board and shape into
ball with your hands.
4. Roll the dough form the center to edges, releasing pressure near the edge to keep thickness of
the dough even. Roll in all directions to maintain perfect circle. The dough should be an inch
layer than the pie plate.
5. Roll dough over the rolling pin then unroll over the pie plate. This will prevent the dough from
breaking when transferring from the board to the pie plate. Fit snugly on the pan. Prick liberally
with tines of a fork. Set aside.
6. Prepare Filling : Mix all ingredients thoroughly. Pour in the prepared pie pan. Bake at 350º F
for 30 – 45 minutes.
Tools How it will be Used
1
2
3
4
5
6
7
8
9
10
*Remember: The usage of each tool will depend on how it will be used in preparing this
recipe. Do not search for any recipe/blog in google and just copy / copy and paste what is
written there.
 Reflection 3

Write what have you learned from this week’s lesson? Complete the following statement.

I understand that ___________________________________________________

___________________________________________________________________

I realized that __________________________________________________________

_____________________________________________________________________