Stephany O.

Alcansado

HM 502

BAKING TOOLS AND

EQUIPMENT

Measuring spoons –consist of a set of

measuring spoons used to small
quantities of ingredients.

Measuring cups –A measuring glass made

of transparent glass or plastic is more
accurate for measuring.

Weighing scale –is used to measure

ingredients in large quantities.

Timer – is used to in timing baked

products, the rising of yeast and to
check the doneness of cakes.

Pastry Blender – a tool with handle and

wire, which is used to cut fat or
shortening when preparing pies,
biscuits or doughnuts.

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 Pastry wheel – has a blade knife used
to cut dough when making pastries.

Biscuit and doughnut cutter – is used

to cut and shape dough into biscuit or
doughnut.

Kitchen shears - are used to slice

rolls and delicate cakes or other juicy
foods.

Paring knife – is used to pare or cut

fruits and vegetables into different
sizes.

Chopping board – is a durable board on

which to place material for cutting.

Mixing bowl – comes in graduated sizes

and has sloping sides used for mixing
ingredients.

Wooden spoon – is also called mixing

spoon which comes in various sizes
suitable for different types of mixing.

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 Rubber scrapper – is used to remove
bits of food in side of the bowl.

Wire whisk – is used to beat or whip

egg whites or cream.

Electric Mixer - It is used in

different baking procedures to beat,
stir and blend ingredients.

Rotary Egg Beater – is used in beating

eggs or whipping cream.

Flour sifter – is used for sifting

flour in order to eliminate foreign
particles like hair, insects
incorporated in the flour.

Grater – is used to grate cheese,

chocolate, and other fresh fruits.

Pastry Brush – is used in greasing pans

or surface of pastries and breads.

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 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.

Rolling Pin – is used to flatten or

roll the dough.

Pastry Tip- is a pointed metal or

plastic tube connected to the opening
of the pastry and is used to form
desired designs.

Utility Tray – is used to hold

ingredients together.

Tube Center Pan – deeper than a round

pan and with a hollow center, it is
removable which is used to bake chiffon
type cakes.

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 Muffin pan - has 12 formed cups for
baking muffins and cup cakes.

Cake Pans - comes in different sizes

and shapes and may be round square
rectangular or heart shaped.

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.

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 Pop Over Pan – is used for cooking pop
over.

Macaroons Molders - is a molder of

sweet meringue-based confection made
with egg white, icing sugar, granulated
sugar.

Baking Sheet –a metal tray on which

food may be cooked in an oven.

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