Transcript OB 3 Ch 2 Tools and Equipment for the Bakeshop.ppt

On Baking 3rd edition
Sarah R. Labensky, Priscilla Martel and Eddy Van Damme
Tools and Equipment for the Bakeshop
Chapter 2
Chapter Overview
• After studying this chapter, you will be able to:
– recognize a variety of professional bakeshop tools
– recognize major equipment used in the bakeshop
– understand how a professional bakeshop is
organized
Book
Title 3e
On
Baking,
AuthorR.
name
Sarah
Labensky, Priscilla R. Martel, Eddy Van Damme
© 2012
2013 by Pearson Higher Education, Inc
Upper Saddle River, New Jersey 07458 • All Rights Reserved
NSF Rating
• National Sanitation Foundation, or NSF, sets
standards for tools, cookware and equipment
• NSF standards require:
– Easily cleanable equipment
– Food contact surfaces nontoxic, nonabsorbent,
corrosion resistant, nonreactive and smooth
– Internal corners rounded and smooth; external
corners smooth and sealed
– Coating nontoxic, easily cleaned, resist chipping
– Waste and waste liquids must be easily removed
Book
Title 3e
On
Baking,
AuthorR.
name
Sarah
Labensky, Priscilla R. Martel, Eddy Van Damme
© 2012
2013 by Pearson Higher Education, Inc
Upper Saddle River, New Jersey 07458 • All Rights Reserved
Tools and Equipment
• Hand tools aid in cutting, moving or combining
foods.
• They have few, if any, moving parts
Graters
Pastry brushes
Rolling pins
Spatulas
Dough scrapers
Whisks
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Title 3e
On
Baking,
AuthorR.
name
Sarah
Labensky, Priscilla R. Martel, Eddy Van Damme
Tongs
Cutters
Graters
Pastry brushes
Rolling pins
© 2012
2013 by Pearson Higher Education, Inc
Upper Saddle River, New Jersey 07458 • All Rights Reserved
Knives
• Knives should be easily sharpened, well
constructed, comfortable and balanced.
• Metals used for knives are:
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Carbon steel
Stainless steel
High-carbon stainless steel
Ceramic
Book
Title 3e
On
Baking,
AuthorR.
name
Sarah
Labensky, Priscilla R. Martel, Eddy Van Damme
© 2012
2013 by Pearson Higher Education, Inc
Upper Saddle River, New Jersey 07458 • All Rights Reserved
Knife Shapes
• Shapes are:
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French, or chef’s
Utility
Paring
Bread/cake
Lame for scoring bread
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Baking,
AuthorR.
name
Sarah
Labensky, Priscilla R. Martel, Eddy Van Damme
© 2012
2013 by Pearson Higher Education, Inc
Upper Saddle River, New Jersey 07458 • All Rights Reserved
Measuring and Pouring Devices
• Precise measuring is critical in the bakeshop.
• Measurement may be based upon weight or
volume. Measuring tools are:
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Scales – Portion, balance or digital scales
Measuring cups and spoons
Ladles
Portion scoops
Thermometers
Timers
Book
Title 3e
On
Baking,
AuthorR.
name
Sarah
Labensky, Priscilla R. Martel, Eddy Van Damme
© 2012
2013 by Pearson Higher Education, Inc
Upper Saddle River, New Jersey 07458 • All Rights Reserved
Strainers and Sieves
• Aerate dry ingredients or drain cooked foods
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China cap
Skimmer and spider
Cheesecloth
Food mill and flour sifter
Book
Title 3e
On
Baking,
AuthorR.
name
Sarah
Labensky, Priscilla R. Martel, Eddy Van Damme
© 2012
2013 by Pearson Higher Education, Inc
Upper Saddle River, New Jersey 07458 • All Rights Reserved
Cookware and Bakeware
• Cookware includes pots and pans made from
commonly from copper, aluminum and stainless
steel.
• Bakeware is used to shape or contain batters:
– Metal sheet pans and hotel pans
– Metal cake pans, tart pans and molds
– Molds and pans made from silicone
Book
Title 3e
On
Baking,
AuthorR.
name
Sarah
Labensky, Priscilla R. Martel, Eddy Van Damme
© 2012
2013 by Pearson Higher Education, Inc
Upper Saddle River, New Jersey 07458 • All Rights Reserved
Decorating and Finishing Tools
• Decorating and finishing tools decorate cakes
and pastries
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Pastry bags
Dispensing tips for the pastry bags
Cake combs
Decorating turntables
Parchment paper, cardboard cake rounds, acetate
Book
Title 3e
On
Baking,
AuthorR.
name
Sarah
Labensky, Priscilla R. Martel, Eddy Van Damme
© 2012
2013 by Pearson Higher Education, Inc
Upper Saddle River, New Jersey 07458 • All Rights Reserved
Processing Equipment
• Electrical and nonelectrical devices to chop,
purée, slice, grind or mix
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Slicers
Mandoline
Food processor
Blender
Immersion blender
Juicer
Book
Title 3e
On
Baking,
AuthorR.
name
Sarah
Labensky, Priscilla R. Martel, Eddy Van Damme
© 2012
2013 by Pearson Higher Education, Inc
Upper Saddle River, New Jersey 07458 • All Rights Reserved
Heavy Equipment
• Learn how to operate and maintain all kitchen
equipment before using
• Mixing and Dough Handling Equipment
– Mixer
• Spiral and oblique
• Whip, paddle and dough hook attachments
– Make up equipment
• Dough divider
Book
Title 3e
On
Baking,
AuthorR.
name
Sarah
Labensky, Priscilla R. Martel, Eddy Van Damme
© 2012
2013 by Pearson Higher Education, Inc
Upper Saddle River, New Jersey 07458 • All Rights Reserved
Heavy Equipment
• Assorted equipment in the professional
bakeshop includes:
– Proof boxes to store dough before baking
– Refrigerators and freezers to maintain foods at low
temperatures.
– Sheeters for rolling dough.
• Work surfaces are usually stainless steel.
• High density plastic makes the best food storage
container.
Book
Title 3e
On
Baking,
AuthorR.
name
Sarah
Labensky, Priscilla R. Martel, Eddy Van Damme
© 2012
2013 by Pearson Higher Education, Inc
Upper Saddle River, New Jersey 07458 • All Rights Reserved
Heavy Equipment - Baking and Cooking
• Ovens
– enclosed spaces where food is cooked by hot air,
either convection ovens or conventional ovens
– Other ovens in use include:
• Wood burning
• Microwave
• Cook Stoves
• Broiler and Salamander brown the surface of
baked goods
• Deep-fat fryers are used to prepare doughnuts
Book
Title 3e
On
Baking,
AuthorR.
name
Sarah
Labensky, Priscilla R. Martel, Eddy Van Damme
© 2012
2013 by Pearson Higher Education, Inc
Upper Saddle River, New Jersey 07458 • All Rights Reserved
Refrigerators and Freezers
• Walk-in and reach-in refrigerators
• Ice Cream freezers
– Batch
– Continuous
Book
Title 3e
On
Baking,
AuthorR.
name
Sarah
Labensky, Priscilla R. Martel, Eddy Van Damme
© 2012
2013 by Pearson Higher Education, Inc
Upper Saddle River, New Jersey 07458 • All Rights Reserved
Safety Equipment
• Properly equipped bakeshop should include the
following safety equipment:
– Fire extinguishers
• Class A, B, C and K
– Ventilation systems
– First-aid kits
Book
Title 3e
On
Baking,
AuthorR.
name
Sarah
Labensky, Priscilla R. Martel, Eddy Van Damme
© 2012
2013 by Pearson Higher Education, Inc
Upper Saddle River, New Jersey 07458 • All Rights Reserved
Operating Fire Extinguishers
• Use the acronym P.A.S.S. to remember how to
safely use a fire extinguisher
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Pull
Aim
Squeeze
Sweep
Book
Title 3e
On
Baking,
AuthorR.
name
Sarah
Labensky, Priscilla R. Martel, Eddy Van Damme
© 2012
2013 by Pearson Higher Education, Inc
Upper Saddle River, New Jersey 07458 • All Rights Reserved
Professional Bakeshop
• Bakeshops are designed to accommodate the
needed workstations; consider efficient flow and
minimizing steps
• The task of baking is divided into four stages:
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Measuring and mixing of ingredients
Makeup of the product before baking
Baking
Final assembly
• Receiving, storing, washing and employee use
areas must also be incorporated
Book
Title 3e
On
Baking,
AuthorR.
name
Sarah
Labensky, Priscilla R. Martel, Eddy Van Damme
© 2012
2013 by Pearson Higher Education, Inc
Upper Saddle River, New Jersey 07458 • All Rights Reserved