BAKING TOOLS AND THEIR USES

OBJECTIVE:
A. USE APPROPRIATE EQUIPMENT ACCORDING
TO REQUIRED PASTRY PRODUCTS AND
STANDARD OPERATING PROCEDURES
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INDIVIDUALIZED OR DRY
MEASURING CUPS
GRADUATED OR LIQUID
MEASURING CUP
MEASURING SPOONS
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WEIGHING SCALE
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TIMER
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OVEN THERMOMETER
Most oven thermometer vary from top to
bottom and side to side; place an oven
thermometer next to food while cooking to
ensure proper temperature.
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CANDY THERMOMETER
Used to measure temperature of
boiled sugar especially pulled
sugar.
MIXING TOOLS AND
EQUIPMENT
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MIXING BOWL
RUBBER
SCRAPER
ROTARY EGG BEATER
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WHISK
WOODEN SPOON
FLOUR SIFTER
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ELECTRIC MIXER
CUTTING TOOLS
CHEF’S FRENCH
KNIVES
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BREAD KNIFE
KITCHEN SHEARS
GRATER AND SHREDDER
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COOKIE CUTTERS
They are used to stamp out individual cookies from
rolled dough. They are made of thin sheet metal or
plastic that has been molded or formed into shapes.
The cutting edges must be even and sharp enough
to slice the dough cleanly.
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DOUGH CUTTER
It is used to cut dough
during scaling .
MISCELLANEOUS TOOLS
METAL SPATULA
ROLLING PIN
PASTRY BLENDER
PASTRY WHEEL
PASTRY BRUSH
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PARCHMENT PAPER
It is grease-resistant, non-stick, heatproof ,
quick-release coated paper. It is used as
lining baking pans and making piping
cones for décor work. The paper can be
reused until it becomes dark and brittle.
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WIRE COOLING RACKS

They have feet that raise them above the counter so that
moisture does not collect baked goods.
DECORATING TOOL
PASTRY TIP/PIPING BAG
GROUP ACTIVITY
DIRECTIONS:
Classify the following tools according to their use. Choose your answer
from the choices below.