TOOLS AND EQUIPMENT IN BREAD

AND PASTRY PRODUCTION

BY: RAQUEL BELINARIO

(GRADE 11-EAGLE)
TOOLS AND EQUIPMENT AND THEIR “USES”
 SPATULA:

• COMES IN DIffERENT SIZES; SMALL

SPATULA ARE USED TO REMOVE
MUffiNS AND MOLDED COOKIES FROM
PANS WHICH IS 5-6 INCHES.
• LARGE SPATULA FOR ICING OR
FROSTING CAKES; flEXIBLE BLADE IS
USED FOR VARIOUS PURPOSE
 MEASURING SPOON:

• MEASURING SPOONS: - CONSIST OF A

SET OF MEASURING SPOONS USED TO
MEASURE SMALL QUANTITIES OF
INGREDIENTS.
 MEASURING CUP:

• MEASURING CUPS: -CONSIST OF TWO TYPES

NAMELY: A.) A GRADUATED CUP WITH
FRACTIONS (1, ¾, 2/3, ½, 1/3, ¼, 1/8)
MARKED ON EACH SIDE.
• A MEASURING GLASS MADE OF
TRANSPARENT GLASS OR PLASTIC IS MORE
ACCURATE FOR MEASURING
 RUBBER SCRAPER:

• .RUBBER SCRAPER: - IS USED TO REMOVE

BITS OF FOOD INSIDE OF THE BOWL
 MIXING BOWL:

• MIXING BOWL: -COMES IN GRADUATED

SIZES AND HAS SLOPING SIDES USED
FOR MIXING INGREDIENTS.
 WOODEN SPOON

• WOODEN SPOON: - IS ALSO CALLED

MIXING SPOON WHICH COMES IN
VARIOUS SIZES SUITABLE FOR DIffERENT
TYPES OF MIXING.
 ROLLING PIN:

• ROLLING PIN: - IS USED TO flATTEN OR

ROLL DOUGH.RUBBER SCRAPER
 FLOUR SIFTER:

• SIFTING COARSE/ DRY INGREDIENTS

SUCH AS FLOUR AND SUGAR.
 WEIGHING SCALE:

• WEIGHING SCALE: - IS USED TO MEASURE

INGREDIENTS IN LARGE QUANTITIES
 DOUGH CUTTER

TOOL WITH SHARP EDGE USED TO CUT

DOUGH
 COOKIE CUTTER:

• COOKIE PRESS: - IS USED TO MOLD AND

SHAPE COOKIES.
 CUTTING TOOLS

• INCLUDE A KNIFE AND CHOPPING BOARD

THAT ARE USED TO CUT GLAZED FRUIT,
NUT , OR OTHER INGREDIENTS IN BAKING.
 TIMER:

• - IS USED IN TIMING BAKED PRODUCTS,

THE RISING OF YEAST AND TO CHECK THE
DONENESS OF CAKES.
 WIRE WHISK:

• WIRE WHISK: - IS USED TO BEAT OR

WHIP EGG WHITES OR CREAM.
 PASTRY BRUSH:

• IS USED IN GREASING PANS OR

SURFACE OF PASTRIES AND BREADS.
 MORTAR AND PESTLE

• IS USED TO POUND OR GROUND

INGREDIENTS.
BAKING PAN:
BAKLING SHEETS:
 POP OVER PAN

• POP OVER PAN: -IS USED FOR COOKING

POP OVER.
 MUFFIN PAN

• MUFFIN PAN: -HAS 12 FORMED CUPS

FOR BAKING MUffiNS AND CUPCAKES.
 BUNDT PAN

• BUNDT PAN: - IS A ROUND PAN WITH

SCALLOPED SIDES USED FOR BAKING
ELEGANT AND SPECIAL CAKES .
 ELECTRIC MIXER:

• ELECTRIC MIXER: - IS USED FOR

DIffERENT BAKING PROCEDURE FOR
BEATING, STIRRING, AND BLENDING.
 MICROWAVE OVEN:

• .OVENS: - THE WORKHORSES OF THE BAKERY

AND PASTRY SHOP AND ARE ESSENTIAL FOR
PRODUCING THE BAKERY PRODUCTS.