BASIC TOOLS & UTENSILS

& THEIR USES IN BAKING

NAME: EMMANUEL LOPEZ BO BTVTED-FSM 2A. BASIC BAKING

 BASIC TOOLS & UTENSILS & THEIR USES IN BAKING

l. Objectives:
After reading this BASIC TOOLS & UTENSILS & THEIR USES IN
BAKING, YOU MUST be able to:

⮚ Know the what is the difference between Utensils and

Equipment
⮚ Identify the different categories of utensils and
equipment
⮚ Enumerate the different kind of Utensils and Equipment
and its uses

ll. Introduction:

In this topic, this focuses on the different kinds of

utensils and Equipment found in the kitchen for Baking.

II. Content
1. What is Utensil?
 Usually refers to small hand held tool used for food
preparation

2. What is Equipment?
 Usually refer to the larger items in the kitchen that
handle the bulk of the prep and cooking processes
CATEGORIES FOR UTENSILS
MEASURING TOOLS

 Measuring tools are devices used in cooking to take the

amount of an ingredient needed in preparing or
assembling a dish

o Dry Measuring Cups

 Dry measuring cup is used for measuring solid
cooking ingredients like flour, sugar, oats,
etc. Dry measuring cups are made from plastic
or metal and sets usually include 1 cup, ½
cup 1/3 cup and ¼ cup

o Liquid Measuring Cups

 Liquid measuring cups are usually glass or
plastic with a handle. They allow you to pour

NAME: EMMANUEL LOPEZ BO BTVTED-FSM 2A. BASIC BAKING

 a liquid into the cup and bring it even with
a measurement line without spilling

o Measuring Spoons
 Measuring spoon is a spoon used to measure an
amount of an ingredient, either liquid or
dry, when cooking. Measuring spoons may be
made of plastic, metal, and other materials.
They are available in many sizes, including
the teaspoon and tablespoon.

o Kitchen Scale
 Kitchen scales are used to measure dry,
liquid, or chopped ingredients in weight,
rather than volume, for very accurate
recipes. Scales are available in manual and
digital models.

o Oven Thermometer
 An Oven Thermometer allows you to measure the
exact internal temperature of your oven—or as
close as you can get—to ensure even more
exact cook times and results

o Candy Thermometer
 Candy Thermometer, also known as a sugar
thermometer or jam thermometer is a long,
narrow thermometer with a high heat range
that measures the temperature of boiling
sugar, oil, sauces, and syrups.

o Kitchen Timer
 Kitchen Timers are kitchen utensil that is
made to measure units of time for cooking or
for the preparation of foods. Timers may be
automatic or self-contained indicators

o Portion Scoop
 Portion scoops are standard-sized scoops used
to measure out food, both cooked and
uncooked.They look like ice cream scoops and
have a spring release that scrapes your
food/ice cream/cookie dough out of the scoop
once it has been measured.
BAKING WARES

NAME: EMMANUEL LOPEZ BO BTVTED-FSM 2A. BASIC BAKING

  Bakeware comprises cooking vessels intended for use
inside an oven

o Tube Pan
 A Tube Pan is a deep baking pan that has a
hollow tube in the center, which allows for
more uniform baking. A tube pan is used for
baking cakes such as angel food and sponge
cake and may also be called an angel food
cake pan.

o Muffin Pan
 A Muffin Pan or cupcake tray is a mold in
which muffins or cupcakes are baked.The pan
typically will have 6 or 12 individual round
pockets or holders connected to the tin and
formed in the shape of a muffin.

o Loaf Pan
 A Bread Pan, also called a Loaf Pan, is a
kitchen utensil in the form of a container in
which bread is baked. Its function is to
shape bread while it is rising during baking.
The most common shape of the bread pan is the
loaf, or narrow rectangle, a convenient form
that enables uniform slicing

o Bundt Pan
 Bundt Pan are heavy-walled baking pan formed
with a decorative indented curvature and a
hollow tube in the cent. This pan is
generally used for baking coffee cakes and
sweet cakes, known as bundt cakes.

o Sheet Pan
 A Sheet Pan, baking tray or baking sheet is a
flat, rectangular metal pan used in an oven.
It is often used for baking bread rolls,
pastries and flat products such as cookies,
sheet cakes, Swiss rolls and pizzas.

o Springform Pan
 A Springform Pan is a type of bakeware that
features sides that can be removed from the
base. Springform refers to the construction
style of this pan. Springform pans are great

NAME: EMMANUEL LOPEZ BO BTVTED-FSM 2A. BASIC BAKING

 for making cheesecakes, tarts, pies and even
frozen desserts

o Tart pan
 Tart pans are round or oblong shallow pan
with smooth or fluted sides. Some varieties
of the pans contain removable bottoms so the
contents can be removed easily and cleanly,
while retaining the shape created by the
fluted sides of the pan.

o Round Cake Pan

 Round cake pans are used to make layer cakes
and are generally found in 8 or 9-inch
diameters and are 1 ½ inches in depth.
Standard square cake pans are also 8 or 9
inches wide and 1 ½ inches in depth

o Pie Plate
 Pie plates are used to bake single crust and
double crust pies. They are also available in
a deep-dish variety that has slanted sides
that are 2 to 2 ½ inches deep and range from
9 to 11 inches in diameter

o Ramekin
 Ramekins are small, cylindrical dishes that
are used for baking individually-sized
dishes. Their size makes them perfect for
baking small soufflés.
COOKING WARES

 Cookware comprises cooking vessels, such as saucepans

and frying pans, intended for use on a stove or range
cooktop

o Sauce Pans
 Sauce Pan is a cooking utensil that is round
in shape with high, straight sides and a
longer handle. Equipped with a tight fitting
cover, the saucepan can range in sizes to
hold contents for one pint or in sizes up to
four quarts

o Double Boiler

NAME: EMMANUEL LOPEZ BO BTVTED-FSM 2A. BASIC BAKING

  Double boilers are two pots that use steam as
a heat source to melt or cook food. They are
made up of two pieces, a large pot that is
filled with hot or boiling water and a
smaller pot that fits inside and uses the
steam from the hot water to heat your food.
CUTTING TOOLS

 Sharp Utensils that are used to cut glazed fruit, nuts,

or other ingredients in baking

o Bread Knife
 A Bread Knife is a specialty knife designed
to cut through the bread crust without
compressing its soft interior in the process

o Paring Knife
 A paring knife has a short, slim, evenly
sized blade with a pointed tip. It tends to
be light, to allow for easy handling during
delicate work.

o Cookie Cutter
 Cookie cutters are metal or plastic with
cutting edges on one side and a handle on the
other side. It is made to create a single,
flat or embossed-surfaced cookie. When
embossed, a pattern of various parts of the
design are impressed into the surface of the
cookie

o Bench Scraper
 A bench scraper, also called a bench knife,
dough scraper, is a flat, rectangular piece
of steel with a handle along one edge. It’s a
sort of wide, dull knife that bakers use to
divide, portion, scoop and transfer hunks of
dough from one place to another.

o Pastry Wheel
 A pastry wheel is a tool which is used to
cut, shape, or mold pastry. Pastry wheels
come in a number of forms, from cutters which
are designed to produce uniform strips of
pastry to pie crimpers

NAME: EMMANUEL LOPEZ BO BTVTED-FSM 2A. BASIC BAKING

 o Kitchen Shears
 Kitchen Shears is specifically made for food
preparation, that is more versatile than a
standard pair of cutting scissors. This
utensil is made with a plastic or rubber
coated handle which are often textured
allowing for ease of cutting and gripping
DECORATING TOOLS

 Decorating tools are utensils used for sugar arts that

uses icing or frosting and other edible decorative
elements to make plain cakes more visually interesting

o Icing Spatula
 Frosting spatula or palette knife is a
kitchen utensil designed especially for the
use of spreading a substance onto a flat
surface, such as frosting on a cake.

o Pastry Bag
 Pastry bag (or piping bag) is an often cone-
or triangular-shaped, hand-held bag made from
different pliable and food safe materials
that is used to pipe semi-solid foods by
pressing them through a narrow opening at one
end, fitted with or without a piping tip.

o Pastry Tips
 Pastry or Decorating tips are the nozzles on
the end of a pastry bag that the frosting or
filling is forced through to apply it to
cakes, cookies, or pastries.

o Cake Turntable
 Cake turntable is a cake stand with a
revolving top on which cakes are frosted and
decorate. The difference between a cake stand
and a cake turntable is this; the cake stand
is stationary while the cake turntable spins
at the top

o Cake Scraper
 Cake Scrapers is ideal for scraping the sides
of your cake to achieve a professional finish
to your buttercream or royal icing/fondant.
Use patterned side scrapers to create

NAME: EMMANUEL LOPEZ BO BTVTED-FSM 2A. BASIC BAKING

 textured designs on the sides of cakes coated
with buttercream and royal icing.

o Parchment Paper
 Baking paper – also known as bakery paper or
parchment paper, as it is often called
especially in the US – is grease proof paper
that is used in baking and cooking as it
provides a heat-resistant, non-stick surface
to bake on.

o Drip Bottle
 Drip & Drizzle Bottle is a handy tool that
enables the most novice of bakers to create
professional looking cakes and bakes. Ideal
for use with Royal icing, chocolate and jams
to give a dazzling decorated finish

o Cake Leveler
 A cake leveler is a tool that is used to
slice off just the dome of a cake, giving you
a nice, flat surface to begin stacking and
decorating
OTHER BAKING UTENSILS
o Mixing Bowl
 Mixing Bowls are round bowls of varying sizes
that are used for combining food ingredients
when preparing recipes. Mixing bowls are made
of plastic, ceramic, glass, copper, and
stainless steel that range in size from 4
inches in diameter to over 16” in diameter

o Grater
 A grater, also known as a shredder, is a
kitchen utensil used to grate foods into fine
pieces

o Rubber Spatula
 A rubber spatula is the go-to utensil for
such tasks as gently scraping out the
contents of bowls without scratching the
surface; stirring and blending batters and
other mixtures; and gently folding mixtures

o Sifter

NAME: EMMANUEL LOPEZ BO BTVTED-FSM 2A. BASIC BAKING

  Sifter is a kitchen utensil with a mesh
bottom used to sift dry ingredients, such as
flour or powdered sugar

o Wire whisk
 Whisk is a cooking utensil
to blend ingredients smooth
air into a mixture, in a
whisking or whipping. Most
a long, narrow handle with
loops joined at the end.
which can be used
or to incorporate
process known as
whisks consist of
a series of wire

o Rolling Pins
 Rolling pin is a cylindrical food preparation
utensil used to shape and flatten dough. Two
styles of rolling pin are found: rollers and
rods.

o Pastry Brush
 Pastry brush, also known as a basting brush,
is a cooking utensil used to spread butter,
oil or glaze on food. Traditional pastry
brushes are made with natural bristles or a
plastic or nylon fiber similar to a paint
brush, while modern kitchen brushes may have
silicone bristles.

o Pastry Blender
 Pastry blender is a cooking utensil used to
mix a hard fat into flour in order to make
pastries. The 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

o Wooden Spoon
 A wooden spoon is a spoon that is used for
stirring sauces and for mixing ingredients in
cooking. It is made of wood and has a long
handle

o Ladle
 The Ladle is a kitchen tool that can be used
to serve foods, such as sauces, gravies, and
toppings as well as skim and stir ingredients
CATEGORIES OF EQUIPMENT

NAME: EMMANUEL LOPEZ BO BTVTED-FSM 2A. BASIC BAKING

Oven

 An oven is an enclosed cavity or tunnel where dough or

batter is surrounded by a hot environment and becomes
baked and transformed into bread, cookies, or other
products.

o Deck Oven
 A deck oven is one of the two major varieties
of ovens found in most professional pastry
kitchens (the other being a convection oven),
and is used primarily for bread baking.

o Rack Oven
 Rack ovens are used to bake everything from
breads to pastries and is a great all-purpose
oven. These ovens utilize special carts or
racks to support the baking pans. These racks
can be used in the dough prep and proofing
stages as well as the baking process

o Convection Oven
 Convection oven (also known as a fan-assisted
oven or simply a fan oven) is an oven that
has fans to circulate air around food which
gives a very even heat. … Fan-assisted
convection ovens are also used for non-food,
industrial applications.

o Microwave Oven
 Microwave oven is a relatively small, boxlike
oven that raises the temperature of food by
subjecting it to a high-frequency
electromagnetic field. The microwaves are
absorbed by water, fats, sugars, and certain
other molecules, whose consequent vibrations
produce heat.

o Tunnel Oven
 Tunnel ovens are continuous mode operation
baking units, and are commonly used in large-
scale bakeries. This unit typically has a
long baking chamber (usually more than 80
meters in length), which goes from one side
(loading point) to another (unloading point)
in a straight conveying band

NAME: EMMANUEL LOPEZ BO BTVTED-FSM 2A. BASIC BAKING

 o Reel Oven
 Reel oven is an oven in which trays or
shelves are placed on platforms rotating on a
central horizontal axis. A high baking
chamber is required to accommodate the reel
structure, thereby saving floor space. Reel
ovens are normally directly fired with gas or
electricity, with the heating source located
centrally across the floor of the chamber
MIXERS and ATTACHMENTS

 A mixer, is a kitchen device that uses a gear-driven

mechanism to rotate a set of “beaters" in a bowl
containing the food or liquids to be prepared by mixing
them. Mixers help automate the repetitive tasks of
stirring, whisking or beating.

o Hand Mixer
 Hand mixer is an electric mixer that you hold
in your hand over a bowl. They’re great for
small jobs, but your hand and arm can get
tired if you need to mix for a long time, or
have a larger or stiffer batch of dough

o Stand Mixer
 A stand mixer is a heavy-duty electric mixer
attached to a stand that sits on a
countertop. Stand mixers can also have
various attachments that make them a
versatile appliance, doing everything from
making and cutting pasta to spiraling
vegetables or grinding meat.

o Horizontal Mixer
 Horizontal Mixer is a type of mixer that has
the capability of producing the largest
volume of dough in the shortest amount of
time. It is configured so that as the dough
is mixed, the next batch is continually fed
into the machine

o Spiral Mixer
 The spiral mixer is used in many different
settings due to its flexibility. It mixes
dough completely and efficiently and with

NAME: EMMANUEL LOPEZ BO BTVTED-FSM 2A. BASIC BAKING

 little friction in a rotating bowl that moves
around a spiral-shaped blade.

o Planetary Mixer
 The planetary mixer uses its central mixing
wand rotates around a stationary bowl. You
can change the wand attachment as needed to
accommodate your mixing goals.You can use
this type of machine to mix a range of
substances too, not just dough. The bowl is
easily detached and moved quickly, once
mixing is complete

o Flat Beater
 The flat beater is probably the most
versatile since it can be used to thoroughly
mix nearly all kinds of mixtures. It is most
effective for creaming butter and sugar that
helps to give cakes their fluffiness

o Balloon Whisk
 A balloon whisk that comes with your mixer is
the mechanised version of the hand whisk. It
beats a mixture just like a flat beater, but
its balloon-like shape allows it to whip more
air in.This helps to aerate mixtures such as
meringues and whipped egg whites, that can be
used for fluffy frostings and light chiffon
cakes.

o Flex Edge Beater

 Flex Edge Beater this one looks just like a
flat beater, but one of its sides is made
from silicone or rubber instead of the
original materialits flexibility allows you
to mix and scrape the sides of the bowl at
the same time, eliminating the need for you
to pause the mixture and scrape the insides
of your bowl manually, using a spatula.

o Dough Hooks
 When you’re working with heavier doughs such
as bread, pizza, or pasta, a dough hook is
the best option. Using any other type of
mixer attachment might overheat and damage
the mixer.

NAME: EMMANUEL LOPEZ BO BTVTED-FSM 2A. BASIC BAKING

  C-Shaped Dough Hook. This dough hook is
shaped like the letter C and is the
first type of dough hook invented. It
works by pushing the dough from the side
of the mixing bowl.

 Spiral Dough Hook. This hook also works

well for kneading heavy doughs, but it
works in a slightly different way.
Instead of scraping the dough from the
bowl’s sides, it pushes the dough from
the bottom of the bowl

OTHER BAKING EQUIPMENT

o Blender
 A blender (sometimes called a mixer or
liquidiser in British English) is a kitchen
and laboratory appliance used to mix, crush,
purée or emulsify food and other substances

o Food Processor
 A food processor is a versatile kitchen
appliance that can quickly and easily chop,
slice, shred, grind, and puree almost any
food.

o Airbrush
 The Airbrush is a tool that atomizes edible
spray paint. The airbrush tool is comprised
of a compressor with a hose, a well for
holding color and a fine applicator tip

o Dough Retarder
 A dough retarder is a refrigerator used to
control the fermentation of yeast when
proofing dough. Lowering the temperature of
the dough produces a slower, longer rise with
more varied fermentation products, resulting
in more complex flavors

NAME: EMMANUEL LOPEZ BO BTVTED-FSM 2A. BASIC BAKING

NAME: EMMANUEL LOPEZ BO BTVTED-FSM 2A. BASIC BAKING