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Basic Utensils:
a. Graduated Measuring Cups – usually made of glass or plastic
 used for measuring liquids
b. Individual Measuring Cups – made of aluminum, stainless steel, or plastic
 measuring accurately the fractional part of a cup (¼, ⅓, ½, ⅔ cup)
c. Measuring Spoons – set of spoons used to measure a small amount of baking ingredients
 ⅛ t, ¼ t, ½ t, 1 teaspoon, 1 tablespoon
d. Mixing Bowls – sets of three or more pieces
 made of glass, plastic, stainless, or aluminum
 holding and mixing ingredients
e. Sifter – made of wire mesh or a fine plastic screen
 sieves dry ingredients
 flour is usually sifted first before measuring to incorporate air
f. Wooden Mixing Spoon – paddle-shaped spoon made from light wood
 mixing as do not conduct heat or discolor mixtures
g. Rubber Scraper – removing sticky ingredients from cup and sides of bowls
 push batter into baking pan
h. Rolling Pin – cylindrical wood with or without handles
 rolling or flattening dough for breads or rolls
Convenience Utensils:
a. Cutting Tools – little bakery gadgets that made baking easier
 different sizes of knives
 spatulas
 kitchen scissors
 pastry blender
 cookie cutters
 pastry wheel
b. Cooling Rack – rack with crisscross heavy wires
 allow baked item to cool faster
c. Pastry Brush – applying melted shortening, egg, or milk was to dough
 greasing baking pans
d. Mixers – electric mixers or rotary egg beaters
 shorten the preparation time for baking products, especially icings
e. Weighing Scale – large amount of ingredients are to be measured
f. Cake Tester – skewer-like stainless steel wire
 test if the cake is already done
g. Timer – remind the baker if the product is already done
Specialized Utensils:
a. Oven Thermometer – gives the temperature inside the oven, a specific temperature is indicated in the given recipe
b. Wire Whip/Whisk – tool with stainless wires, looped and gathered at the handle
 whipping the ingredients to blend well
c. Lazy Susan – for decorating cakes
 cake is placed on the disk which can be turned around
d. Cake Decorator Set – consists of the tube and the different tops
 used for decorating the cake
e. Baking Pans:
 Tube Pan – deeper than the round pan with a hollow center
 Ring Mold – lower than the tube pan, pattern designs on the sides and bottom
 Tart Mold and Cutters – round, square, oblong, or diamond shapes with corresponding cutter
  Round Cake Pan – for making layer cakes (8 or 9 across 1 ½)
 Square Cake Pan – making square layer cakes (8 or 9 inches across 1 ½ deep)
 Loaf Pan – for baking loaf break or loaf cake, pound cake, and fruit cake
 Muffin Pan – for baking cupcakes, muffins, tart, pastry cups
 Cookie Sheet or Baking Sheet – only one side to allow even browning
 Jelly Roll Pan – for baking jelly roll or a very thin sheet cake
 Pie Plate – round tin with slanted side
 used for all types of pies
 made from proof glass
f. Double Boiler – set of sauce pan placed one on top of the boiler
 bottom pan in half filled with water, mixture to be cooked is placed on top
Baked Products – made from essentially the same ingredients – flour, fats, sugar, eggs, water or milk, and leavening
(Gisslen, 1995)
1. Flour – primary ingredient of most baked products
 provides the structure of the product
a. Whole Wheat Flour – comes from wheat grains and contains the whole part of the grain bran, endosperm, and
the germ or the embryo
 bran – outer part or cover of the grain
 endosperm – the fruit
 germ or embryo – inner part of the whole grain
 best used in preparing yeast bread like whole wheat bread
 must be stored in an airtight sealed container in a cool dry place or in the refrigerator
b. Bread Flour – more gluten strength and protein content than all-purpose flour
 12 to 14% protein
 best choice for yeast products (pan de sal, pan/sliced bread, crusty bread and rolls, and buns)
 several months in a cool, dry cabinet when stored in a sealed container or if tightly wrapped,
and up to one year in the freezer
c. All-Purpose Flour – combination of soft and hard flours
 bleached or unbleached
 one of the most commonly used and readily accessible flour
 protein varies from 8 to 11%
 best for pie crusts, cookies, muffins, cupcakes, pancakes, and shortened cakes
 stored inside the cabinet using an airtight container and be kept for 6 to 8 months
d. Cake Flour – fine-textured, soft-wheat flour with high starch content
 lowest protein content of 7 to 9%
 excellent for baking fine-textured cakes with greater volume
 used in some quick bread and cookies
 stored in an airtight container not exceeding for more than 6 months
e. Rice Flour – made from finely milled rice
 made from either white or brown rice
 6.5 to 7% protein, does not form gluten
 substitute for wheat flour, quality of the product may differ
 stored in a plastic container, must not be stored for a long period of time

2. Liquids – important for hydrating protein, starch, and leavening agents

 contribute to the moistness and texture of the products
 help in leavening the product, turns to steam and expands during baking

a. Water – most important liquid

 act as a solvent to dry ingredients
  activate yeast
 help the dough rise
b. Milk – can be diluted with an equal amount of water
 contributes water, fats, nutrients, and flavor
 fresh whole milk - most commonly referred to
 kept refrigerated in an airtight container
 evaporated milk – milk with about 60% of the water removed
 kept refrigerated in an airtight container
 unopened evap milk – stored in a a cool, dry place
c. Juice – fresh fruit juices
 adds flavor and color
 best used in recipes with baking soda as leavening
 store in an airtight container in the refrigerator
3. Fat – come from animal or vegetable fats
 liquid or solid form
 help to tenderize the product and soften the structure
 add moistness and richness
 increase keeping quality
 add flavor
 assist in leavening when used as creaming agents (Gisslen, 2001)
a. Butter – made out of fatty milk protein
 salted or unsalted
 good source of flavor and melting quality
 must be kept well wrapped inside the refrigerator because it melts at room temperature
b. Margarine – made from various hydrogenated vegetable or animal fats, with flavorings emulsifiers, coloring
agents, and other ingredients
 keep well wrapped in refrigerator
 keep in tightly closed container in a cool, dry, dark place
 Baker’s Margarine – bar margarine
 very similar in character and function to butter
 Pastry Margarine – in containers
 tougher and more elastic
 used for dough and pastries
c. Oil – comes from vegetable
 comes from vegetable, nut, or seed sources
 liquid is fat
 spreads to the mixture too thoroughly
 can shorten too much
 not commonly used in cakes but in pie dough and some yeast bread
 keep in tightly closed container in a cool, dry, dark place
d. Lard – comes from the side part of the hog
 commonly used in making a flaky crust for pies
 keep in tightly closed container in a cool, dry, dark place

4. Sugar – sweeteners
 differing degrees of sweetness
 come in various forms from powder to crystals to syrups
 add sweetness and flavor
  create tenderness and fineness of texture (partly weakening the gluten structure)
 give color to the crust
 increase keeping quality (by retaining moisture)
 act as creaming agents with fats
 provide food for yeast (Gisslen, 2001)
a. Granulated or Refined Cane Sugar – must be kept in a plastic sealed container and stored in a dry place
 regular white sugar – table sugar
 caster sugar – finer granules
 sanding sugar – coarser granules than regular white sugar
 finer granulations – better for mixing dough and batters
 dissolve relatively quicker
 sanding sugar – good for sprinkles on top of cakes and cookies and
for syrups
b. Confectioner or Powdered Sugar – ground to a fine powder
 must be kept in a plastic sealed container and stored in a dry place
 icing sugar – powder mixed with a small amount of starch
c. Brown Sugar – raw brown, light brown, medium brown
 used in place of white sugar when its flavor and color is desired
 contains a small amount of acid so it can be used with baking soda to provide leavening
 darker color – more impurities
 contains a small amount of glucose and fructose
 little amount of molasses and the natural fibers of the sugar cane

5. Leavening Agents – responsible for production and incorporation of gases

 what makes baked products rise
a. Yeast – biological leavening agent
 available as active dry yeast or instant yeast
 kept in an airtight container away from heat and light
 active yeast – consists of coarse oblong granules
 instant yeast or rapid-rise yeast – smaller granules and dissolves faster
 fermentation – microscopic plant that produces carbon dioxide gas and alcohol in the process
b. Baking Soda – fast action of chemical leaveners makes them very good to use
 stored in airtight container to maintain freshness
 Sodium Bicarbonate – fine white powder
 slightly salty and alkaline taste (mapakla)
c. Baking Powder – mixture of baking soda plus an acid to react with it and starch to prevent lumping
 available as single-acting or double-acting baking powder
 fast action of chemical leaveners makes them very good to use
 stored in airtight container to maintain freshness
6. Eggs – come in various sizes (small, medium, large, extra-large) and kinds (chicken egg, duck egg, native egg)
a. Fresh White Chicken Eggs – standards for baking
 should be clean, fresh-tasting, and free of bad odors, and tastes
 protein contributes to structure
 keep the shell intact and store it in the refrigerator
 Emulsifier – blending or combining of substances that are difficult to blend
 contributes to volume and texture
7. Salt and Other Flavorings – enhances the flavors and sweetness
 slows down yeast fermentation
 strengthens gluten structure (Lauterbach and Albrecht, 1994)
 other flavorings:
 vanilla
 spices (cinnamon, nutmeg, ginger)
  flavor extracts (banana essence, pandan flavoring, lemon extract)
Baking Terms:
 Alternately Add – add a little of the dry ingredients
 start and end with the dry ingredients
 Baine Marie – using hot water bath
 pan filled with batter is placed on a tray half-filled with water, then back
 Bake Blind – bake a crust without a filling
 crust is weighed down with dry beans to prevent ballooning and keep it shape
 Batter – mixture of dry and liquid ingredients with a pouring consistency
 Caramelized – melt sugar with or without water until it becomes golden brown and develops a distinguishing
flavor
 Cream – mix fat and sugar until smooth at the same time incorporating air into mixture
 Cut in – distribute fat in flour particles until pea-size crumbs are obtained
 done using a pastry blender, the tines of a fork or two knives
 Drizzle – sprinkle a surface with a liquid ingredient
 Dust – sprinkle a surface with flour or sugar
 Egg Wash – combination of 1 egg and 2 tablespoons of milk used for brushing pastry and bread dough to have
shiny golden baked surface
 Foaming – aerate the egg rapidly to incorporate air cells and to form texture
 Fold In – mix delicately textured ingredients
 Glaze – glossy coating
 Grease – brush surface with butter, margarine, shortening or oil to prevent sticking
 Knead – work the dough by hand with pressing and stretching
 Pipe Out – squeeze out mixture from a pastry bag
 Punch Down – deflate risen dough using the fist to break down large air space
 Roll – shape a rectangle of dough or cake into a cylinder
 Roll-Out – flatten dough to a desired thickness
 Score – cut or slash with a sharp knife the top of the bread
 expand and create design
 Whip – beat rapidly and aerate due if the gluten is already developed
Hazard – potential to cause injury, ill health, or damage to property or the environment
Risk – possibility that somebody could be harmed
 indication of how serious the harm can be
Type of Hazards:
 Physical Hazards – common hazards
 extreme temperatures, excessive noise, electrical exposure, working from heights, and
unguarded machinery

 Mechanical Hazards – created by machinery, often with protruding and moving parts
 Chemical Hazards – exposed to chemicals
 can cause illness, skin irritation, or breathing problems
 Biological Hazards – viruses, bacteria, fungi, parasites, and any living organism
 can infect or transmit diseases to human beings
 Ergonomic Hazards – considerations of the total physiological demands of the job
 beyond productivity, health, and safety
  require lifting heavy loads, too much bending and reaching, standing for long periods
 holding body parts for long periods
 awkward movements
 repeating the same movement over and over
 Psychosocial Hazards – find to be unsatisfying, frustrating, or demoralizing
 fatigue
 unreasonable expectations from customers or clients
 verbal abuse from dissatisfied clients
 unreasonable expectations from supervisors and management
 depression, anxiety, loss at confidence, loss of concentration at work, deteri of
performance in work
three steps used to manage health and safety at work:
 S – spot the hazard (hazard identification)
 A – assess the risk (risk assessment)
 M – make changes (risk control)
1. Elimination – most effective method
 physically removing or eliminating the hazard from the environment
 risks in people
 hazardous equipment, machines, tools, or materials
2. Substitution – second defense
 replaces this hazard with something less or non-hazardous
 replacing a cleaning chemical with something that doesn’t produce harmful fumes
3. Engineering Control – when hazard can’t be controlled through means of the first two controls, the next
best option is to apply engineering controls
 rearranging the work environment to isolate people from the hazard
 placing guardrails or fences around areas with high voltage equipment, use of sound
dampening materials and other more
4. Administrative Control – less effective than the ones above
 keeps people safe by directing people to safer work procedures
 using rules and policies, warning signs and labels, and training
5. PPE – designed to equip people with the right equipment to combat hazards
 helmets or hard hats, goggles, gloves, boots, respiration, and high-visibility clothing