BREAD AND

PASTRY MAKING
{ BAKING TOOLS AND EQUIPMENT AND THEIR
USES
 1. Cookie, Cake, and Bread Pans
b. Jelly Roll Pans
- baking sheets with raised edge all around,
usually1/2 to 1 inch
- They are most often used to make bar cookies,
shortbread, sponge cakes, and sheet cake
- Ex : Bar cookies, sponge cakes

a. Cookie and Baking Sheets

- All purpose pans can be used for every
thing from baking cookies.
- Perfectly designed for placing row of
cookies if they are rimless and made of
flat metal sheets

c. Layer cake pans
- Used for basic cake recipes
especially the traditional
round layer cake pans
- 8 or 9 inches diameter
d. Loaf pans
- Bread recipes like banana
bread.
- Most quick bread like
banana cake and zucchini
bread are baked in loaf pans
usually made of metal,stone,
glass and ceramic
- Sizes 9 ¼ x 5 ¼ x 2 ½ inches
- Sizes 8 ½ x 4 ¼ x 2 ½ inches
e. Muffin Pans and Baking Cups
- To bake both muffins and cup
cakes.
- Used to bake dinner rolls or
individual brownies
- 12 cups or 24 cups
- Mini, standard and jumbo
f. Sheet cake pans
- sheet cake pan is a rectangular
pan which measures 13x 9x 2inch
rectangular pan replaces the
typical two-layer cake in baking a
single layer sheet cake.

h. Spring Form Pans
- cheesecakes, delicate tortes
- recipes and some small cakes
Normally round, with expendable
sides that are secure with clamp and
have a removable bottom
- Clamp is opened, the sides expand
an d release the bottom
h. Square Baking Pans
- Used for many bar cookie and brownie
- 8 or 9 inches at least 2 or 2 ½ inches
deep
- Fruit dessert - baked custard
- Baked custards, bread puddings
i. Tube Pans

• Bundt Pans
- Is a ring-shaped pan fluted sides where
a Bundt cake is baked
• Angel Food Cake Pans
- Used to bake angel cake.
- Should not be non stick,
allowing the cake to raise by
clinging to the sides of the pan
and almost doubling in size
during baking.
- Does not collapse while
 • Kugelhopf Pans
• Fluted Tube Pans - A european cake which is sweet
- Fancier cakes are yeast cakes studded with
produced in these pans raisins ,nuts, and candied fruits ,
than a basic layer cake and has a round pyramid shape
- Bavaria shape like whenthe cake is unmolded
 j. Pie and tart Pans
• Traditional Pie Pans
- 9 inch and the pie pastry and
ingredient normally fit in 9 x ½ inch
pie pan is mostly required of pie
recipes
- Pyrex pan
- Excellent heat conductor and they
allow the button crust to brown wee.
• Deep Dish Pie Pans
• Used for a larger amount of pie
filling
• Ceramic and stone ware
• Fluted tops enable the creation
• Of a beautiful edge with
minimal effort
• Flan Rings
- Metal ring with no fluting
around the sides and no
bottom
- Are used to shape opening
faced tarts, pastry shells and
some candies
• Tart Pans
- round, square, or rectangular
shapes and are used when a
larger quantity of pie fillig is
made
 • Tarte Tatin Pan
• Tartlette Pans -it is used for a caramelized upside-
-used to make individual cakes or down apple tart or a classic French
muffins dessert
2. SPECIALTY PANS, MOLDS, AND DISHES
a. Baba Molds b. Brioche Molds c. Ceramic Baking
-used for individual parfaits, -for baking small cakes, Dishes
mousses and ice cream muffins and individual -perfect for baking
desserts sweet breads crust less fruit dessert
-cylindrical-shaped molds such as fruit
crisps ,cobblers,
crumble sand bread
puddings
d. Charlotte Molds
- A classic French e. Custard Cups
Charlotte mold has a - Useful for holding pre- f. Double Boiler
handle on each side and measured ingredients - Used to cook or heat
round, tinned steel mold when prepping ingredients foods that gentle
shaped like a straight for cookies or cakes heat,scuh as melting
sided bucket chocolate
 g. Popover Pans h. Savarin Mold i. Steamed Pudding
-produce typical tall -extra large hole in its Molds
popover shape center - Used for steaming some
-used for other cakes and puddings and breads
quick bread batters
 k. Panettone Molds m. Souffle Dishes
j. Madeleine Pans - Used to bake panettones -used to bake
-used to bake - Is sweet, yeast bread, filled individual soufles,
Madeleine’s, small with raisins and candied custards, bread
and tender French peels that are christmas puddingsor crisps or
cakes specially of Milan,Italy. cobbler
3. CAKE TOOLS c. Cake Spreader
- An angel food cake
b. Cake Leveler cutter, this tools looks
a. Cake Comb - Used to slice cakes into like a long-handled hair
- Used to make thin, even, horizontal layers comb, made with thin
parallel lines around - Cake is pushed against long, evenly spaced teeth
the outside edge of a the cutting blade to cut made of metal
layer cake professional the layers
finish
 e. Cake Tester
- Is made of thin metal and a
decorative top, and used to
d. Cake Strips pierce a baked to test for
-cake strips are heat resistant metallic doneness
fabric strips that are ,moistened, then
wrapped around the outsides of a
round cake pan before the cake is bake
-produce a more evenly baked , level
cake
 f. Cake Turntable g. Cardboard Cake Rounds
- Known as cake stand, - Inexpensive corrugated paper
makes frosting a cake, or rounds for frosting and
more elaborate cake decorating cakes or transporting
decorating easier. cakes from one location to
another
 i. Offset Spatula
-it has a long narrow, flexible
stainless steel blade that allows
easy frosting of cakes

h. Decorating Stencils
- Stencils is placed over the top of a
cake, confectioner’s sugar or cocoa
is ducted over the top and then
stencil is removed leaving a
beautiful design on the cake
 c. Cookie Molds
4. COOKIE TOOLS - Made of wood or
a. Biscuit Cutters b. Cookie Cutters stoneware
- A biscuit cutter, either - Comes in many shapes
plain or fluted, produces
high-rising biscuits,
because it has a sharp edge
to produce a clean cut.
d. Cookie Press e. Cookie Scoop
- used to extrude cookies into - Cookie scoop is ideal for
various shapes making uniform sized
cookies
f. Cookie Stamps
-used to stamp designs
into the top of short
bread type cookies
 5. BREAD TOOLS c. Doughnut and Bagel Cutter
- This is similar to a round
a. Baking Stone b. Baguette Pan
biscuit cutter but with smaller
- Used to bake free -it has tough to hold the
wound cutter in the center to
form bread loaves, dough in shape while
make the doughnut or bagel
flatbreads and perforations allow for
hole
pizza even browning from the
- Creates a dry and top to bottom, creating
crispy crust by that essential golden,
drawing moisture crispy crust
away from the
crust as it bake
d. Peel
-is wide, flat, usually long
handled wooden board,
used to slide yeast breads,
flatbreads and pizza onto
a baking stone in a hot
oven.
f. Rising Buckets
e. Pizza Cutter - Making it easy to
- Cut baked pizza, bar judge when dough
cookies ,un bake dough had doubled or
into smaller pieces tripled in size
 6. Fruit Tools
a. Citrus Juicer, Citrus Reamers
- Is a device designed to extract juice
from citrus

b. Citrus Zester
- Are stainless steel strips with tiny
razor-sharp edged holes
- It removes the colored and
flavorful part of the fruit
- Can also used to finely grate
chocolate, hard cheeses,whole
nutmeg and fresh ginger
c. Melon Baller
used for creating melon balls for fruit
salads, coring apples and pears

c. Strawberry Huller
- this tool is a small, V-shaped piece of
metal or plastic with serrated ends to
remove the green hull from the top of
the strawberry
- An alternative is to use a small sharp
paring knife.
1-5. Give at least 5 examples of pie and tart pan
6-10. Give atleast 5 examples of cake tools.
11-14 . Give atleast 4 examples of tube pans.
15-20. Give atleast 6 examples specialty molds.
21-25. Give atleast 5 examples of bread tools
26-20.Give atleast 5 examples of cookie tools.