Bread &
Pastry
Production
7
SHABBY GAY T. HERRERA
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Baking Tools and Equipment: A Comprehensive Guide for Pastry Production, Exercises of Family and Consumer Science
This Module has 4 Lessons. Each Lesson has the following parts. Learning Outcomes Performance Standards Materials/Resources Definition of Terms What Do You Already Know? What Do You Need to Know? How Much Have You Learned? How Do You Apply What You Learned? How Well Did You Perform? How Do You Extend Your Learning? References To get the most from this Module, do the following. 1. Read the Learning Outcome/s and Performance Standards. These tell you what you should know and be able to do at the end of this Module. 2. Find out what you already know by taking the Pretest then check your answer against the Answer Key. If you get 99 to 100% of the items correctly, you may proceed to the next Lesson. This means that you need not go through the Lesson because you already know what it is about. If you failed to get 99 to 100% correctly, go through the Lesson again and review especially those items which you failed to get. 3. Accomplish the required Learning Activities. Th
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Pastry
Production
SHABBY GAY T. HERRERA
Baking – the process of
cooking food by indirect heat or
dry heat in a confined space as
in heated oven using gas,
electricity, charcoal, wood, or
oil at a temperature from 250 -
450 Fahrenheit.
A. Oven B. Other Baking Equipment C. Preparatory Tools D. Measuring Tools E. Mixing Tools F. Cutting Tools G. Baking Pans
A. OVENS Ovens are the workhorses of the bakery and pastry shop and are essential for producing the bakery products. Ovens are enclosed spaces in which food is heated, usually by hot air. Several kinds of ovens are used in baking.
RACK/ ROTARY OVEN is a large oven into which entire racks full of sheet pans can be wheeled for baking.
DECK / STACK OVENS
are so called because the items to be baked either on sheet pans or in the case of some bread freestanding are placed directly on the bottom, or deck of oven. This is also called STACK OVEN because several may be stacked on top of one another. Breads are baked directly on the floor of the oven and not in pans. Deck oven for baking bread are equipped with steam ejector.
B. OTHER BAKING EQUIPMENT
Bread toaster Dutch oven
Bread toaster A toaster is a small electric appliance that uses radiant heat to brown sliced bread into toast.
C. PREPARATORY TOOLS
Flour sifter Rolling pin Grater Pastry tips Pastry brush Pastry bag Spatula
Flour Sifter is used for sifting flour.
Pastry brush Pastry brush – is used in greasing pans or surface of pastries and breads.
Spatula Spatula – comes in different sizes; small spatula are used to remove muffins and molded cookies from pans which is 5 to 6 inches; large spatula for icing or frosting cakes; flexible blade is used for various purposes.
Pastry tips
Pastry tip- is a
pointed metal or
plastic tube
connected to the
opening of the
pastry and is used
Pastry bag