TLE REVIEWER BAKING TOOLS
MEASURING TOOLS – are used to take accurate
BAKING – is a dry heat method where an item
baked in hot, dry air in a closed oven where air can
circulate freely around the food. This applies to
bread, pastries, and another bakery good.
BAKER – is called to a person who prepares baked
good as a profession
BREAD – are savory chewy =, with well developed
gluten, made with higher protein flour and extensive
kneading of the dough.
PASTRY – are generally sweet, with a tender or
flaky texture, made by using lower protein flour and
avoiding kneading.
HISTORY OF BAKING
IT ALL STARTED IN THE ROMAN EMPIR
- Pastry cooking became an occupation for
Romans
- Roman loved festivity and celebration thus
they often baked
- They baked bread in an oven with its own
chimney and had mills to grind grain into
flour
- Eventually, because of Rome, the art of
baking became known throughout Europe
and eventually spread to the eastern parts
of Asia
ADVANTAGES
- Enhances the flavor and aroma of food
- Can expand the possibilities of making food
healthier
- Baked products are easy to digest
- Adds variety to our meals
DISADVANTAGE
- Slow method of cooking and takes a longer
time
- Specific equipment (an oven) is needed to
bake
BAKING TIPS FOR BEGINNERS
- ALWAYS USE THE PRECISE AMOUNT
OF INGREDIENT
- MAKE SURE YOUR INGREDIENTS ARE
AS FRESH AS POSSIBLE
- USE THE CORRECT TOOLS FOR THE
JOB
- DON’T CROWD YOUR OVEN WITH
MULTIPLE PANS – THIS CAUSES
UNEVEN BAKING
- BEFORE YOU BEGIN BAKING
SOMETHING, PULL OUT ALL OF YOUR
INGREDIENTS
measurements
MEASURING SPOON
- used to measure small amounts of liquid or
dry ingredients
- comes in different sizes of tablespoons and
teaspoons
LIQUID MEASURING
- also called as graduated measuring cup
- used to measure liquid ingredients
- has a pouring spout to avoid spilling
- heat proof glass
- place on a leveled surface and check at eye
level for accurate measuring
DRY MEASURING
- used to measure dry ingredients
- usually come in sets, with individual
measures for 1/4, 1/3, 1/2 and 1 cup
- scoop up or spoon ingredient, and then run
a straight edge across to level off excess
ingredient (leveling)
TIMER
- a device that keeps track of the time
- ensures perfect baking
KITCHEN SCALE
- is a weighing device used to measure
amount of dry ingredients
- before using the scale, check that the
needle is on zero when it is empty
OVEN THERMOMETER
- used to measure the internal temperature of
an oven
- prevents the food to over/undercook
PREPARATORY TOOLS - are used to prepare
ingredients before baking the desired baked good
METAL SPATULA
- used for spreading frostings and icings
- also used in leveling off dry ingredients
when measuring
SIFTER
- is used to remove lumps in flour, sugar and
other dry ingredients
- also used for dusting bakery products with
powdered sugar
PASTRY BRUSH
- is used for greasing pans or glazing the
surface of pastries and breads
EGG SEPERATOR COOKIE CUTTER

- used to separate the egg yolk from the - used for dividing, portioning or cutting
white cookie dough in different shapes
PASTRY BAG DOUGH CUUTER

- a funnel shaped container for icing or - used for scraping, cutting and slicing bread
whipped cream dough
PASTRY TIP GRATER

- is a pointed metal or plastic tube connected - is used to grate cheese, chocolate, and
to the opening of the pastry bag used to other fresh fruits
form desired designs
BAKEWARE - are used to hold runny batters, and
MIXING TOOLS - are used for mixing, blending, thick solid masses of food
stirring, and beating during baking activity
BAKING PANS
RUBBER SPATULA
- comes in different sizes and shapes and
- a broad, flat, flexible blade used to mix, may be round square rectangular or heart
spread, lift material or to remove bits of food shaped
inside the bowl
MUFFIN TARY
WOODEN SPOON
- has formed cups for baking muffins and
- a long-handled spoon used for combining cupcakes
ingredients - has 6 or 12 cup-shaped slots
- does not conduct heat; best used for stirring
JELLY ROLL PAN
hot mixtures
WHISK - a shallow, rectangular pan used to bake thin
cakes or bars
- used for beating and mixing ingredients and - used for baking cake rolls
for incorporating air into the mixture
TUBE PAN
MIXING BOWL
- used for baking or molding food in the
- comes in different sizes shape of a ring
- this is where all the ingredients to be mixed - has detachable sides to help invert a
are put together delicate cake
- best for baking chiffon and sponge cakes
ROLLIN PIN
BUNDT PAN
- a cylinder used for rolling out and flattening
dough, pastry, or other uncooked food - have fluted sides that give cakes a
decorative sculpted shape
PASTRY BLENDER
COOKIE SHEET
- used to mix a hard solid fat (shortening,
butter, lard) into flour - baking sheets that has one raised edge
- is used by pressing down on the items to be - used for baking cookies and cream puffs
mixed
PIE PAN
CUTTING TOOLS - are used for cutting during
baking activities - used for baking pies
- a shallow metal dish with sloping sides for
PASTRY CUTTER holding the filling and shaping the dough of
- used for cutting pastry dough as it is being a pie
formed and prepared for baking TART PAN
- consist of a single wheel or two small
wheels attached to a handle - used for baking tarts

CHEF KNIFE SPRINGFORM PAN

- used for cutting most ingredients in baking - used for baking cheesecakes and mousses
such as chocolate bars, fruits, cheese, and - has a detachable side to remove the baked
others product easily

BREAD LOAF PAN
- used for baking loaf breads, banana cakes,
cookie bars and others
CUSTARD CUP
- a small glass bowl used to prepare and
serve food
- used for baking gelatinous dishes such as
flans and custards
RAMEKINS
- a small porcelain or ceramic vessel
- can handle a lot of heat
- often used for crème brûlée
- the small surface area and deep sides allow
soufflés to puff up and rise to perfection
when baking
OTHER BAKING TOOLS
COOLING ROCK
- used to hold the baked products after
bringing them out from the oven for cooling
purposes
DOUBLE BOILER
- consists of two saucepans- a smaller one
fitting into a larger one.
- boiling water in the bottom pan gently heats
the food in the upper pan
BAKING EQUIPMENT - machinery needed by
bakers to efficiently prepare baked products
HAND MIXER
- operated by electricity
- used in mixing
- mostly used when making meringue, icing,
and frosting
STAND MIXER
- a stationary electric mixer for heavy-duty
work
OVEN
- is an equipment used for baking dough and
batter in dry heat to produce bakery
products
DECK OVEN
- baked products are placed on sheet pans or
directly on the floor of the oven
RACK OVEN
- a large oven consisting of several racks
where sheets are placed
CONVENTION OVEN
- contains fans that circulate the air and
distribute the heat rapidly throughout the
interior
DUTCH OVEN
- a cooking pot with a tight-fitting cover
- usually made of thick cast iron
PROPER MEASURING OF INGREDIENTS
DRY INGREDIENTS
- Dry ingredients such as flour and sugar are
measured in plastic or metal measuring
cups.
- Dry measuring cups are designed to
overflow, then level the ingredient off with a
straight-edged utensil.
LIQUID INGREDIENTS
- Liquids are measured in transparent glass
or translucent plastic measuring cups/jugs.
- Liquid measuring cups have a spout for
pouring and have space between the top
and the rim of the cup so that liquids do not
spill while transferring.
SMALL AMOUNT
- mall amounts of ingredients are measured
using plastic or metal measuring spoons.
- Dry and liquid ingredients, including fats
may be measured using measuring spoons.
INGREDIENTS CAN BE MEASURED BY:
WEIGHT - the amount of heaviness or mass
VOLUME - heaviness or mass the amount of space
a substance occupies in a 3-D object
HOW TO MEASURE DRY INGREDIENTS
(FLOUR, GRANULATED SUGAR OR WHITE
SUGAR)
1. Fluff the flour in the canister before
scooping.
2. Spoon the flour into the measuring cup.
3. Do not tap or press the spatula. Do not
scoop directly from canister
4. Instead, level it off using a straight edge
spatula
(POWDERED SUGAR, SIFTED SUGAR)
1. Fluff the sugar in the canister before
scooping.
2. Sift the powdered sugar into another bowl
3. Spoon the sifted sugar into the measuring
spoon or cup.
4. Level it off using a straight edge spatula.
HOW TO MEASURE LIQUID INGREDIENTS
(BROWN SUGAR)
1. Break up any clumps with a fork.
2. Spoon the brown sugar and put it into the
measuring cup until full.
 3. Pack it down or press firmly using a spoon. gal. = Gallon
4. Level off to remove excess with a straight
L. = Liter
edge spatula
5. The brown sugar must retain the shape of ml. = Milliliter
the measuring cup.
WEIGHT
HOW TO MEASURE SMALL AMOUNT OF DRY
INGREDIENTS (BAKING SODA, BAKING g. = Gram
POWDER, SALT, YEAST) kg. = kilogram
1. Do not measure on top of your bowl. mcg. Or ug. = Microgram
2. Scoop the powder ingredient to heaping
3. Level it off using a straight edge spatula. mg. = Milligram

HOW TO MEASURE MOIST INGREDIENTS oz. = Ounce

(BUTTER, SHORTENING, LARD, MARGARINE,
lb. = Pound
PEANUT BUTTER, HONEY)
TEMPERATURE
1. Spray the cup with cooking spray or put
cling wrap on the cup. C = Celsius
2. Spoon the solid fat from the container and
put it into the measuring cup until full. F = Fahrenheit
3. Pack it down or press it firmly using a TIME
spoon.
4. Level off to remove the excess with a hr. = Hour
straight edge spatula.
min. = minutes
HOW TO MEASURE LIQUID INGREDIENTS
sec. = Second.
(WATER, MILK, OIL)
1. Place the measuring cup on a flat level
surface.
2. Pour the liquid until it reached the desired
amount.
3. Stoop to check the measurements at eye
level.
HOW TO MEASURE SMALL AMOUNT OF
LIQUID INGREDIENTS (VANILLA, EXTRACT,
LEMON, FOOD COLORING)
1. Hold the measuring spoon over an extra BAKING INGREDIENTS AND THEIR FUNCTIONS
bowl.
2. Pour the liquid ingredient into the spoon FLOUR
until full.
- Gives structure to baked products
3. Then, carefully pour the measured liquid
- Gluten is protein found in the flour that fives
ingredient into the mixing bowl.
strength, elasticity and the ability to rise
WEIGHT, MEASUREMENT, AND EQUIVALENT - Gluten gives the dough its shapes
ABBREVIATIONS TYPES OF FLOUR
- The use of abbreviations allows easier 1. Bread flour
reading to the baker while it saves time and - high amount of gluten
space when writing recipes/cook books for a - Used for breads
writer. - Creamy in color
VOLUME - Rough and granular

t. or tsp = Teaspoon 2. All purpose flour

- Combination of bread and cake flour
T. Tbsp = Tablespoon
sources
c. = Cup - Suitable for almost any baking purpose
- Has medium gluten strength
pt. = Pint
qt. = Quart 3. Cake flour
- Also called as soft flour
fl. Or oz. = Fluid Ounce
 - Weak flour used for tender and delicate - Thich form of sugar
baked products 2. Honey
- Least amount of protein - Natural sugar syrup
- Expensive

4. Self rising flour

- Contains baking powder and salt

5. Rye flour
- Has a distinctive flavor
- Contains gluten

SUGAR

- Responsible for the attractive golden brown

color of baked products
- Gives moisture to cake, chewiness to
cookies, life to the yeast, add sweetness
and aroma to baked product
EFFECTS OF SUGAR

- It tenderizes the gluten

- It makes browner, crisper crust
- It helps baked product stay fresh longer
because it retains moisture
TYPES OF SUGAR
1. Granulated sugar
- Commonly found on the table at home –
table sugar
- Also known as refined sugar (molasses has
been refined out)

2. Superfine sugar
- Also known as caster sugar
- Used in making delicates or smooth
desserts
- Easy to dissolve

3. Powdered sugar
- Confectioner sugar
- Used in making frosting and icing

4. Brown sugar
- Soft sugar has moisture content
- Color – light to dark brown
- Has not been completely refined; still has
molasses

5. Washed sugar
- Unwhitened crystals which is one step
needed to complete refining process

6. Muscovado
- Dry rather than moist
- Sweetener often used for coffee and tea
- Healthiest sugar

TYPES OF LIQUID SWEETENER

1. Molasses
- Concentrated sugarcane juice