HMPE 3/L

Bread and Pastry Production

Name: DELIZO, Vince Rodelson M. Date: 09/05/2024
Course, Year, and Section: BSHM 3C
Instructor: Azia Verna German Graycochea

BAKING TOOLS
A. Preparation Tools
1. Flour Sifter It is used to sift flour and to get the lumps out of the flour
2. Grater graters feature different sizes of grating slots, and can
therefore aid in the preparation of a variety of foods.
3. Pastry Brush also known as a basting brush, is a cooking utensil used to
spread butter, oil or glaze on food.
4. Spatula
 Straight (also known as a palette knife or flat edge spatula) is a
kitchen tool that has a flat, rectangular blade with a rounded
tip.
 Offset Offset spatulas are long, narrow tools that have a thin, flat
metal blade or paddle at one end. The blade is blunt, not
sharp, and is used for spreading frosting onto a cake or
pushing batter into an even layer in a cake pan.
5. Rolling Pin Is a cylindrical food preparation utensil used to shape and
flatten dough. Two styles of rolling pin are found: rollers and
rods.
6. Pastry Cloth It provides a handy and durable way to roll out dough for
piecrusts, cookies, or pizza.
7. Piping Tips a versatile tool that can add an artistic touch to any dessert,
and with a little practice, anyone can become skilled at using
them to create beautiful designs and decorations.
8. Utility Tray is a flat rectangular tray available in variable sizes and
shapes.
9. Zester is a kitchen tool used for grating the outer peel or zest of
citrus fruits, such as lemons, limes, oranges, and grapefruits.
B. Measuring Tools
1. Liquid Measuring These cups are designed to measure liquids such as milk, oil,
Cup or water.
2. Dry Measuring These cups are used to measure dry ingredients such as
Cup sugar, flour, or baking powder.
3. Measuring Spoon are spoons that measure small amounts of wet and dry
ingredients. Most measuring spoons come in sets of four or
six.
4. Scales
 Balance Scales also known as triple beam scales, are a traditional weighing
tool that provides precise measurements.
 Portion Scales Scaling a recipe simply means that you are adjusting the
recipe to make more or less than the recipe originally
intended.
 Electronic is a measuring device that reads and displays the weight of
Scales an object or an ingredient.
5. Timers It is a device designed to measure and track the passage of
time, specifically for cooking and baking purposes.
6. Thermometers
 and Gauges
 Sugar also known as a candy thermometer or jam thermometer, is a
Thermometer cooking thermometer used to measure the temperature and
therefore the stage of a cooking sugar solution.
 Chocolate Used when tempering chocolate, measured in one-degree
Thermometer increments – usually around 40° to 130°F – which allow you to
accurately judge the temperature of the chocolate.
 Hydrometer is an instrument used to measure the density of a liquid as
compared to that of water.
 Infrared- used to measure the temperature of baking stones, ovens,
sensor and even the dough itself.
Thermometer
C. Mixing Tools
1. Mixing Bowls used to hold ingredients you are mixing, beating or whipping.
It can be made of glass, aluminum, stainless steel, enamel,
ceramic, copper or plastic.
2. Wooden Spoon a wooden spoon can be inserted into a cake or loaf to check if
it comes out clean, indicating that it is cooked through.
Wooden spoons can also be used to taste sauces and soups,
as wood does not transfer heat easily.
3. Rubber Scraper allows you to gather every bit of dough from a board or batter
from a bowl, helping make sure none of the goodness goes to
waste.
4. Electronic Hand Mixing tool with two removable metal beaters and variable
Mixer speeds. Generally used to describe an electric mixing device
that is portable but typically still plugged into an outlet.
5. Rotary Egg Beater Its creation and purpose are to eliminate the long and
laborious hand beating of batters, cream or eggs that
traditionally was done with a fork or wire whisk. Rotary
beaters are probably most commonly used to beat egg whites
and whip cream, but have been largely replaced by electric
alternatives.
6. Wire Whisk also known as a wire whip, is a kitchen tool used for whipping
cream, eggs, or other ingredients until they become light and
fluffy.
D. Cutting Tools
1. Pastry Blender also known as pastry cutter, is a device used to mix a hard
(solid) fat into flour in order to make pastries.
2. Pastry Wheel also known as a pastry cutter or pastry roller, is a versatile
tool that is used in baking for a variety of purposes. It used to
cut, shape, or mold pastry.
3. Biscuit or It is a kitchen tool intended for cutting biscuits and other
Doughnut Cutter pastry shapes. Using a biscuit cutter ensures that biscuits are
uniformly sized and shaped.
4. Kitchen Shears A kitchen tool, specifically made for food preparation, that is
more versatile than a standard pair of cutting scissors.
5. Cutting Boards It provides a stable and hygienic surface for chopping, slicing,
and dicing ingredients.
6. Knives
 Chef’s Knife is a multi-purpose kitchen tool that can be used to slice, dice,
and chop ingredients with precision.
 Utility knife usually have a 4-6” blade on an almost equally sized handle.
 Pairing Knife a very small knife used to remove the outer peels or layers
from fruits or vegetables, and to further trim and prepare
them.
  Bread Knife or typically features a serrated blade for clean cuts, a long and
Cake knife narrow shape for even slicing, and a comfortable handle for
easy grip.
 Cake Server or is for picking up and serving cake, while a cake knife is for
Slicer cutting into a cake.
E. Baking Pans
1. Sheet Pan also referred to as baking tray, baking sheet, or baking pan, is
a flat, rectangular metal pan placed in an oven and used for
baking pastries such as bread rolls, cookies, sheet cakes,
Swiss rolls, and pizzas.
2. Hotel Pan they are all-purpose pans that can be used for some cooking,
storing, holding, etc.
3. Tart Pan is specially designed bakeware that produces pastry with
crisp, finished edges. It has a much straighter edge that can
be fluted (or not) as opposed to the shallow or sloping design
of a pie pan.
4. Cake Pan can be round, square, or rectangular and are available in
several sizes. It is a tool for baking cakes.
5. Jelly Roll Pan similar to a baking sheet or cookie sheet, but it has sides that
are usually 1 inch (2.54 cm) deep. These pans are handy for
many uses, such as for roasting vegetables and baking
cookies, coffee cakes, and the cake portion of jelly rolls.
6. Tube Pan is a type of baking pan with a hollow tube in the center. It is
primarily used for baking angel food cake, chiffon cake, and
other sponge cakes.
7. Spring Form Pan is a type of bakeware that features sides that can be removed
from the base. Some of the most common recipes to call for
springform pans are cheesecakes and tortes.
8. Flan Ring or Ring The base is often baked in what is known as a “flan ring,” a
Molds bottomless metal ring that is set on a sheet pan before the
pastry is added.
9. Muffin Pan A special metal baking pan, sometimes referred to as a muffin
tin, with 6 or 12 cup-shaped depressions. Most often this pan
is made from aluminum.
10.Loaf Pan extremely versatile tools that can be used to prepare a host
of both savory and sweet food items.
11.Bundt Pan are cake pans that bake up a cake that isn’t quite like
anything you can get from another pan.
12.Custard Cup or is an ovenproof glass or ceramic dish which hold about 6-
Ramekin ounces. Custard cups were originally used for baking custard.
Ramekins (small soufflé dishes) could be used.
13.Pie Pan A pan shaped like a plate with sides that is used to bake pies,
quiches and frittatas.
14.Mold come in a variety of shapes and sizes, allowing you to create
beautifully shaped cakes, bread, pastries, and more.

HEAVY EQUIPMENT
A. Ovens
1. Convection Oven works by circulating hot air around the oven's cavity, helping
 food to cook faster and more evenly.
2. Conventional Oven also known as fan-assisted ovens, utilize a fan or convection
system to circulate hot air throughout the oven cavity. This
forced air circulation promotes even cooking and reduces hot
and cold spots, resulting in consistent results.
3. Specialty deck or is a type of oven that is frequently used for commercial
Cabinet Oven baking. The purpose of a deck oven is to create an
environment inside of the cooking chamber that contains a
consistent level of heat that can be manipulated as needed.
4. Rotary Oven Rotating Rack Ovens are ideal for baking, roasting or
reheating a variety of food thanks to our unique airflow and
steam systems. Rotating rack ovens control heat so that it’s
dispersed evenly throughout the oven.
5. Wood Burning Oven A wood-burning oven provides even heat and high
temperatures, ideal for baking with a crispy crust and unique
smoky flavor.
6. Microwave Oven A microwave oven or simply microwave is an electric oven
that heats and cooks food by exposing it to electromagnetic
radiation in the microwave frequency range.
7. Dutch Oven Dutch pot, or casserole dish is a thick-walled cooking pot
with a tight-fitting lid. Dutch ovens are usually made of
seasoned cast iron.
8. Oven toaster is a countertop appliance that is mainly used to warm or
toast food, but can also be used to cook things like a regular
oven.
B. Cook Stoves
1. Double Boiler also called a bain-marie, is used to gently melt or warm your
ingredient using steam.
2. Broiler It refers to a heating element, typically located at the top of
the oven, that produces intense radiant heat for cooking
food.
3. Salamander are generally open in front and have racks that easily slide in
and out. They can be used to crisp up the top of dishes, toast
sub sandwiches, melt cheese, or even be used for actual
broiling duty or slow baking.
4. Deep Fat Fryer A deep fryer is an indispensable kitchen appliance that
allows you to immerse food in hot oil or fat, creating an
irresistible golden-brown exterior and tender, juicy interior.
5. Proof Box A proof box is a sealed space that provides an environment
in which you can control the humidity and temperature in
which yeast-risen baked goods can rise more effectively.
C. Refrigerators and Freezer
1. Walk-in Refrigerator A walk-in cooler and/or freezer plays a critical role in any
and Freezer kitchen as it serves as the bank for food storage. Walk-ins
where you can step inside.
2. Reach-in Refrigerator an essential part of many commercial kitchens and
and Freezer restaurants, is a commercial refrigeration unit specifically
designed to store food and beverages at optimal
temperatures.
D. Safety Equipment
1. Fire Extinguisher A fire extinguisher is crucial in baking to quickly and safely
put out any fires that might occur, such as those caused by
grease or electrical issues in the kitchen. It helps prevent
small accidents from escalating into serious fires.
2. Ventilation System A bakery must be properly ventilated to maintain an
 appropriate working environment. Ventilation removes the
heat, which can build up during baking, and creates new
fresh air. This helps increase comfort for workers and
decreases the risk of fires or explosions due to overheating.
3. First aid Kits First aid kits in baking are essential for handling minor
injuries, like cuts or burns, that can occur in the kitchen.
They help address accidents quickly and ensure safety while
baking.