TLE 7 Workhorses of the bakery and pastry shops.

It
BREAD AND PASTRY enclosed spaces in which food is heated.
Are very similar in terms of ingredients, but DECK OVENS
different in terms of techniques in manipulating the Also called STACK OVEN because several may
dough. be stacked on top of another.
BAKING RACK OVEN
The process of cooking food by indirect heat in a Large oven into which entire racks full of sheet
confined space as in heated oven using gas, electricity, pans can be wheeled for baking.
charcoal, wood or oil. MECHANICAL OVEN
BAKEWARE The food is on motion while t bakes in this type
Containers used to cook in an oven. Made of of oven; the mechanical action eliminates the problem of
glass and metal container. hot spots or uneven baking.
BAKING PANS CONVECTION OVEN
Square, rectangle, round and loaf. Contains fans that circulated the air and
MUFFIN PAN distribute the heat rapidly throughout the interior.
Used for baking muffins, rolls and cupcakes. DUCTH OVEN
PIZZA PAN Is a thick-walled cooking pot with a tight-fitting
A round metal baking sheet used to bake pizza. lid.
WIRE COOLING RACK CAKE PANS
Holds hot foods, such as cakes, bread and TUBE CENTER PAN
cookies while cooling to prevent sogginess. A deep baking pan that has a hollow tube in the
PIE PAN center, which allows for more uniform baking. A tube
Shallow rounds pans with slanted sides. Used pan is used for baking cakes such s angel food and
for pies, tarts and quiches. sponge cake and may also be called an angel food cake.
CUSTARD CUPS MUFFIN PAN
Small oven proof bowls used for baking custard. A baking pan formed of a group of connecting
Can be used for organizing ingredients for cooking. cups usually used for muffins or cupcakes.
MEASURING SPOON POP OVEN PAN
Used to measure small amounts of liquid and A baking pan or baking utensil specifically
dry ingredients. POP OVER
LIQUID MEASURING CUP Is a light, hollow roll made from an egg batter
Used to measure liquids, has a pouring spout similar to that of Yorkshire pudding.
and extra space so that liquids can be carried without JELLY ROLL PAN
spilling. Type of sheet pan that is designed to make thin
DRY MEASURING CUP sponge or sheet cakes that are sturdy enough to coat with
Usually come in sets, with individual measures. crème, jelly or other fillings and roll into a cylinder
Used for measuring dry ingredients. shape. These pans can be made from a variety of
BATTER materials, but you can most commonly find aluminium
A flour mixture that can be stirred or poured. steel jelly roll pans.
Flour, water, baking soda, corn starch and salt are the BUNDT PAN
basic ingredients for making batter for deep frying. Use to bake Bundt cake, shaping it into a
DISCARD distinctive ring shape.
To get rid of as being no further use. CUSTRARD CUP
DOUGH A heat-resistant cup of porcelain or glass in
A flour mixture that can be rolled or kneaded. which individual custard is baked.
IGNITER GRIDDLE PAN
The carborundum rod used to initiate the The smooth surface of a griddle pan makes it
discharge in an ignation tube. also suitable for pancakes, French toast, bacon, eggs or
MIXING crepes.
To bring together into uniform mass. LOAF PAN
PRE-HEAT Is a kitchen utensil in the form of a container in
To heat beforehand. which bread is baked. Its function is to shape bread
SIFT while it is rising during baking. The most common shape
Separating course particles the ingredient by of the bread pan is the loaf or narrow rectangle, a
passing through a sieve or sifter. convenient form which enables uniform slicing.
OVENS BISCUIT AND DOUGHNUT CUTTER
 Used to cut and shape biscuit and doughnuts. STAINER
CUTTING TOOLS Used to strain or sift dry ingredients.
Include a knife and chopping board that are used TIMER
to cut glazed fruit, nuts or other ingredients in baking. Use to in timing baked products, the rising of
ELECTRIC MIXER yeast and to check the doneness of cakes.
Used for different baking procedures for beating, WEIGHING SCALE
stirring and blending. Used to measure ingredients in large quantities.
FLOUR SIFTER UTILITY TRAY
Used for sifting flour. Used to hold ingredients together.
GRATER WIRE WHISK
Used to grate cheese, chocolate and other fresh Used to beat or whip egg whites or cream.
fruits. WOODEN SPOON
KITCHEN SHEARS Also called mixing spoon which comes in
Used to slice rolls and delicate cakes. various sizes suitable for different types of mixing.
MEASURING CUPS
2 kinds of measuring cups.
MEASURING SPOONS
Used to measure small amount of ingredients.
MIXING BOWL
Comes in graduated sizes and has sloping sides
used for mixing ingredients.
MORTAL AND PESTLE
Used to pound or ground ingredients.

PARING KNIFE
Used to pare or cuts fruits and vegetables into
different sizes.
PASTRY BAG
A funnel shaped container of icing or whipped
cream.
PASTRY BLENDER
Has a handle and with wire which is used to cut
fat or shortening in the preparation of pies, biscuits or
doughnuts.
PASTRY BRUSH
Used for greasing pans or surface of pastries and
breads.
PASTRY TIP
Pointed metal or plastics tube connected to the
opening of the pastry and is used to form desired
designs.
PASTRY WHEEL
Has a blade knife used to cut dough when
making pastries.
ROTARY EGG BEATER
Used in beating egg or whipping cream.
ROLLING PAN
Used to flatten or roll the dough.
RUBBER SCRAPPER
Used to remove bits of food in side of the bowl.
SPATULA
Comes in different sizes.
Small Spatulas are used to remove muffins and molded
cookies from pans (5-6 inches)
Large Spatula for icing or frosting cakes.
Flexible blade used for various purposes.