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    BP1 - 3

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    1) The document discusses various baking equipment and tools used to produce bread, pastries, cookies, and biscuits. It identifies equipment for measuring ingredients, mixing ingredients, and baking such as liquid measuring cups, mixing bowls, electric mixers, baking pans, and ovens. 2) Key baking equipment are identified, including proofer, retarder, slicer, and mixer. A proofer is used for dough to rise, a retarder holds dough in a chilled environment, a slicer cuts bread evenly, and a mixer combines ingredients quickly. 3) The importance of choosing the right equipment for specific baking tasks is emphasized to produce quality, consistent products and

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    © All Rights Reserved
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    BP1 - 3

    Uploaded by

    Gretchen Laurente
    221 views9 pages
    1) The document discusses various baking equipment and tools used to produce bread, pastries, cookies, and biscuits. It identifies equipment for measuring ingredients, mixing ingredients, and baking such as liquid measuring cups, mixing bowls, electric mixers, baking pans, and ovens. 2) Key baking equipment are identified, including proofer, retarder, slicer, and mixer. A proofer is used for dough to rise, a retarder holds dough in a chilled environment, a slicer cuts bread evenly, and a mixer combines ingredients quickly. 3) The importance of choosing the right equipment for specific baking tasks is emphasized to produce quality, consistent products and

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    1) The document discusses various baking equipment and tools used to produce bread, pastries, cookies, and biscuits. It identifies equipment for measuring ingredients, mixing ingredients, and baking such as liquid measuring cups, mixing bowls, electric mixers, baking pans, and ovens. 2) Key baking equipment are identified, including proofer, retarder, slicer, and mixer. A proofer is used for dough to rise, a retarder holds dough in a chilled environment, a slicer cuts bread evenly, and a mixer combines ingredients quickly. 3) The importance of choosing the right equipment for specific baking tasks is emphasized to produce quality, consistent products and

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    221 views9 pages

    BP1 - 3

    Uploaded by

    Gretchen Laurente
    1) The document discusses various baking equipment and tools used to produce bread, pastries, cookies, and biscuits. It identifies equipment for measuring ingredients, mixing ingredients, and baking such as liquid measuring cups, mixing bowls, electric mixers, baking pans, and ovens. 2) Key baking equipment are identified, including proofer, retarder, slicer, and mixer. A proofer is used for dough to rise, a retarder holds dough in a chilled environment, a slicer cuts bread evenly, and a mixer combines ingredients quickly. 3) The importance of choosing the right equipment for specific baking tasks is emphasized to produce quality, consistent products and

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    You are on page 1of 9

    HMPE 212

    BREAD AND PASTRY 1

    Lesson 3
    Baking Equipment

    Prepared by:

    Mr. Rolando T. Laurente Jr.


    Instructor

    Brief Introduction
    1
    Producing the finest baked products requires choosing the right equipment. It is essential to utilize
    each equipment properly to yield desirable and standard result. Standard operating procedures in
    using them should be observed at all times. Each product must be consistently at par to gain
    continuous patronage and respect of clients.

    Objectives
    At the of the lesson, you should be able to
     Identify different baking tools and equipment and their specific functions.
     Use appropriate equipment according to required bakery products and standard operating
    procedures.
     Bake bakery products according to techniques and appropriate conditions
     Explain the general guidelines and principles in baking.

    Pre-Assessment

    What have you observed with these pictures? Are you familiar with these pictures? Where can you
    find these pictures?

    2
    3
    Discussion
    Lesson Information

    Technical Terms
    Baking equipment- manual or electrically operated machines that are essential to make the baking
    process easy and fast.

    Baking Tools, Utensils and Equipment in Making Bread, Cookies, Muffins and Biscuits

    Baking is a sophisticated method of cooking food. It requires special tools and equipment to bring out
    the best results.
    To prepare for baking, familiarize yourself with the following baking tools, utensils and equipment
    classified according to their use.

    MEASURING UTENSILS

    LIQUID MEASURING CUP- a transparent cup calibrated to indicate the amount of liquid.

    DRY MEASURING CUP- is a set of marked cups used to measure dry ingredients such as flours and
    sugar. They are either made of plastic, aluminum, or stainless steels.

    MEASURING SPOON- a set of spoons used to measure small amounts of ingredients.

    4
    DIETETIC SCALE- is an instrument used to measure the weight of the items or ingredients.

    MIXING, BLENDING, AND CUTTING UTENSILS

    DOUGH CUTTER- a tool with as sharp edge used to cut dough.

    FLOUR SIFTER- used in sifting coarse or dry ingredients such as flour and sugar.

    ELECTRIC MIXER- a motor powered device used to stir, and blend mixtures used in baking.

    GRATER- tool used to grate food into finer form.

    MIXING BOWL- a hallow dish where ingredients for baking are mixed.

    ROLLING PIN- a solid elongated wood with handles at both ends that is used to flatten dough or pastry.

    ROTARY EGG BEATER- a handheld device used to beat egg, cream and other liquids.

    5
    RUBBER SCRAPER- a tool used, for mixing and scrapping mixture on the side of a bowl.

    SPATULA- a flat, thin and blunt metal used for levelling- off dry ingredients and spreading icing and
    frosting on cakes

    WOODEN SPOON- a tool used for mixing and stirring flour mixtures.

    BAKING UTENSILS

    OVEN- an equipment used for baking, heating, or drying foods.

    BAKING PAN- an aluminum or tempered glass dish, rectangular or square in form used for baking
    cakes.

    BAKING SHEET-is a flat aluminum sheet used for baking cookies.

    6
    EVALUATION

    Self- Checked 1.3

    A. Encircle the letter of the correct answer.

    1. To ensure the quality of the dough, it has been proved. Which of the following is the
    equipment best used for the dough to rest and rise?
    a. Oven
    b. Slicer
    c. Proofer

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    d. Mixer
    2. In a big bake shop industry, vast production of bread is common. To produce mixture of
    dough the fastest possible way, it is best to use equipment that will help the baker to
    maximize resources. Which of the following equipment can be used?
    a. Oven
    b. Retarder
    c. Proofer
    d.Mixer
    3. To cut bread evenly, the use of equipment is necessary. Which of the following can be used
    to cut bread with an even thickness?
    a. Oven
    b. Slicer
    c. Proofer
    d. Mixer
    4. Dough being proved needs to place in a chilled environment with high humidity that will
    hold the dough and not allow the yeast to grow. Which of the following equipment is best
    to use for this purpose?
    a. Oven
    b. Slicer
    c. Proofer
    d. Mixer
    5. Which of the following is considered as the very important equipment as it is used in
    producing drying and heating bread and other baked products?
    a. Oven
    b. Retarder
    c. Proofer
    d. Mixer

    B. Write true if the statement is true and write the correct answer if the statement is false.

    _____1. Convection oven is suitable for baking various products perfectly. It has
    excellent air distribution that allows cakes, toasts, biscuits among others to be baked evenly.
    _____2. Proofing is the process of placing dough in a proofer to promote yeast
    fermentation to generate gas and cause dough to rise.
    _____3. Retarder is a chilled environment with high humidity that holds the dough and
    prevents yeast to rise.
    _____4. Electrical mixer has gears that are used to rotate a set of beaters in a bowl
    containing the ingredients to be prepared.
    _____5. Dough roller is used to flatten by pushing in between rollers

    Reference

    Bibliography
    Basbas, L. D. (2016). Bread and Pastry Production. Quezon City: Rex Book Store.
    Nieves, G. R. (2016). Bread and Pastry Production. Sampaloc Manila: Phoenix Publishing House.

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