Different tools and equipment in baking?

Answer 1

Colonial bakers used various tools to make food. These tools included Spiders, fire spoons, waffle irons, sugar cutters, samp mortars, querns, butter churns, and various ovens and bread toasters.

Answer 2

1. Rolling Pin

The rolling pin is used for shaping and rolling dough.

2. Measuring Spoons and Cups

You will need to use measuring spoons and cups for accuracy. These tools are inexpensive and should be kept close by your mixing area.

3. Mixers

You can use a heavy-duty electric stand mixer as an alternative to mixing dough by hand. These mixers use a dough hook attachment or a mixing blade to replicate hand kneading.

4. Mixing Bowls

Keep a sturdy 4-quart (or more) capacity mixing bowl on hand. I use ceramic, plastic and wooden bowls. You'll also need various sized bowls for mixing glazes and washes.

5. Pastry Brushes

Keep several pastry brushes for applying glazes and brushing swee doughs with butter. The newer silicone pastry brushes work great and are easy to clean.

6. Whisks

Whisks are very handy in bread making. You can use stainless steel wire wisks or the newer silicone version. I also like to use a long-handled Danish dough whisk when making yeast breads.

7. Wooden Spoons

Long-handled wooden spoons work very well. Make sure to keep the spoons oiled with mineral oil.

8. Timer

Nothing can beat your senses in judging if the dough is ready, but a time lets you relax and do other things during rest times throughout the baking process.

9. Plastic Scraper and Spatula

These tools are used to help remove dough that is stuck on the inside of bowls and bread machine pans. The scraper is used to transfer and lift sticky dough during the kneading process.

10. Baking Pans

Pans give shape to loaves that might not necessarily be strong enough to hold their own shape.

11. Loaf pans

Loaf pans are standard rectangular-shaped pans and can be made of heavy-gauge aluminum, pyrex glass, disposable aluminum foil or paper or ceramic materials. If you use glass pans, remember to lower the oven temperature by 25° because they absorb heat quickly.

Common sizes: 9" x 5" or 8 1/2" x 4 1/2"

12. Baking Sheets

You'll also need a few good baking sheets. Look for ones made of the heaviest gauge aluminum or tin-plated steel so they won't warp at high temperatures. The size of your oven will determine the size of your baking sheet. It's better to use sheets that are a few inches smaller than your oven to allow for adequate heat circulation.

Common sizes: 10 1/2" x 15" jelly roll with a raised 1 inch edge, 11" x 17" half-sheet baking sheet, 9 1/2 x 12 1/2" quarter-sheet pan.

13. Pastry Blender

The pasrtry and dough blender is great for mixing flours and other dry ingredients. It helps to eliminate lumps and unevenness in your doughs.

14. Cutters

Use to cut our biscuits and cookies from rolled dough. Available in many shapes and sizes.

Answer 3

Here are the tools and Equipment primarily used in baking.

• Mixers
• Mixing Bowls
• Double Boiler
• Pastry Brushes
• Wax & Parchment Paper
• Round Pans
• Jellyroll Pans
• Cooling Racks
• Candy Thermometer
• Cake Boards
• Long Serrated Knife
• Revolving Cake Stand
• Spatulas: Straight & Angled
• Drywall/Construction Spatulas
• Plastic Bottles
• Pastry Triangle Comb
  Pastry Bag & Accessories
• Pastry Pin
• Marble Board
• Sieves
• Zester
• Grater
• Cake Boxes...

Answer 4

I don't know the meaning but its examples are... ice cream scooper center tube pan wooden laddle spoon measuring cups measuring spoons torta molder tart pins

Answer 5

inside a bakery you use ovens, prover's and varies other machines to make baked goods

Answer 6

Ask Mrs. Loida Gomez, she's an expert.