TLE 9 QUARTER 1 LESSON 1: Baking Tools And Equipment

Baking wares

made of glass or metal containers for batter and dough with various sizes and shapes

Cake pans

comes in different sizes and shapes

Tube center pan

deeper than a round pan and with a hollow center. It is removable which is used to bake chiffon type cakes

Muffin pan

has 12 formed cups for baking muffins and cup cakes

Pop over pan

used for cooking pop over

jelly roll pan

shallow rectangular pan used for baking rolls

Bundt pan

a round pan with scalloped sides used for baking elegant and special cakes

Custard cup

made of porcelain or glass used for baking individual custard

Parchment Paper

lining baking sheets for cookies, brownies and bars. Cut it to line cakes for easy release, catching drips under food

Loaf pan

used to bake loaf bread

Electric mixer

used for different baking procedure for beating, stirring, and blending

Flour sifter

used for sifting flour

Grater

used to grate cheese, chocolate, and other fresh fruits

Cooling rack

used to allow air to circulate freely to cool baked goods and to prevent them from getting soggy from condensation

Measuring cups

graduated cups with fractions marked on each side

Measuring spoons

used to measure small quantities of ingredients

Mixing bowl

comes in graduating sizes and has sloping sides usually for mixing ingredients

Mortar and Pestle

used to pound or ground ingredients

Deck ovens / Stack oven

several may be stacked on top of one another

Rack oven

large oven into which entire racks full of sheet pans can be wheeled for baking