(2nd Quarter) Lesson 2: Use Of Tools And Bakery Equipment Flashcards
Used for measuring dry and liquid ingredients
Measuring cups
Used for measuring water
Glass measuring cups
Used for small measurements.
Made of plastic, stainless, and aluminum
Measuring spoons
A cylindrical tube with handles at both ends, used for shaping and rolling dough
Rolling pin
A long handled spoon used for combining ingredients.
It can easily remove sticky mixtures
Wooden spoon
Used for mixing batter and dough.
Can be made of glass, metal, plastic, or ceramic materials
Mixing bowl
A container used in baking. It comes in different shapes and sizes. It shapes loaves.
Baking pan
Normally made from tinned steel, carbon steel, and aluminum.
It has a nonstick surface and is perfect for baking cakes
Metallic pan
Made from tempered glass that holds to the long heat exposure in the oven
Glass baking pan
Used in many cultures and to bake some specific kinds of food.
Often preferred during the preparation of cassarole
Stoneware
Used for weighing small amounts accurately
Weighing scale
Used for leveling solid ingredients being measured and for leveling icing on cakes.
Spatula
Used for mixing and scraping ingredients and for folding ingredients such as egg whites. It has a plastic or wooden handle and a flexible plastic or rubber blade.
Rubber Scraper
Used to cover dough during rising and proofing and to wrap soft-crusted breads
Dish Towel or Cloth
A motor-powered equipment used to stir and blend mixtures used in baking
Electric Mixer
Used for beating eggs and creaming butter
Rotary Egg Beater
A device used for cutting flattened cookie dough into shapes
Dough Cutter
A device which separates coarse particles of ingredients from finer particles
Flour Sifter
A flat, smooth board good for rolling cookie dough to even thickness. It is made from many different materials
Pastry Board
Used for glazing and brushing the tops of pastries
Pastry Brushes
Commonly used to whip egg whites into firm foam to make meringue, or to whip cream into whipped cream
Whisk
A flat, rigid sheet of metal on which cookies, breads, biscuits, and others are baked
Baking Sheet
Used for scooping out larger quantities of flour, sugar, and others
Measuring Scoops
Used for making individual tarts
Tartlet Tin
Used to create design on cakes
Piping/Pastry Bag
Used to cut shortening into dry pastry ingredients. It helps eliminate lumps and unevenness in the dough
Pastry and Dough Blender
Used to cut strips of dough and avoid “dragging” it along with the blade of a knife
Pastry Wheel
This is where freshly baked cakes, cookies, and breads cool uniformly
Cooling Rack
This is absolutely essential for baking since it helps ensure perfect baking
Timer
Helps with mixing pastry into dough and for leveling off the tops of mixtures
Palette Knife
These are enclosed spaces where food is heated. They are the workhorses of the bakery and pastry shop and are essential for producing bakery products
Ovens
This is designed to have one or more baking chambers allowing large volumes of products to be baked
Deck Oven
It consists of a chamber two to three meters high that is heated by electric elements or gas burners. The rack consists of a steel framework and supports a vertical array of shelves
Rack Oven
This type is well suited for drying, curing, baking, and many others. The oven features heavy-gauge stainless steel interiors and exteriors
Mechanical Oven
This uses a fan which is located on the back side of the oven
Convection Oven
This is a three-legged pot made of iron and is used with open fire. It is an outdoor oven that is perfect for frying, steaming, and roasting
Dutch Oven
This type of oven is famous and practical enough to be used at home. It is useful for cooking food that is meant to be cooked slowly
Range Oven
It is especially built for baking pizza and bread
Pizza Oven
This is typically a small electric kitchen appliance designed to toast multiple types of bread
Toaster Oven
