tools and equipment for the bakeshop chapter 2 sarah r. labensky, priscilla martel and eddy van...

Tools and Equipment for the BakeshopTools and Equipment for the Bakeshop

Chapter 2

Sarah R. Labensky, Priscilla Martel and Eddy Van Damme

On Baking 3On Baking 3rdrd edition edition

Book TitleAuthor name

© 2012 by Pearson Higher Education, IncUpper Saddle River, New Jersey 07458 • All Rights Reserved

On Baking, 3eSarah R. Labensky, Priscilla R. Martel, Eddy Van Damme


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





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





Tools and Equipment

• Hand tools aid in cutting, moving or combining foods.

• They have few, if any, moving parts

GratersPastry brushesRolling pinsSpatulasDough scrapersWhisks

TongsCuttersGratersPastry brushesRolling pins





Knives

• Knives should be easily sharpened, well constructed, comfortable and balanced.

• Metals used for knives are:– Carbon steel– Stainless steel– High-carbon stainless steel– Ceramic





Knife Shapes

• Shapes are:– French, or chef’s– Utility– Paring– Bread/cake– Lame for scoring bread





Measuring and Pouring Devices

• Precise measuring is critical in the bakeshop.

• Measurement may be based upon weight or volume. Measuring tools are:– Scales – Portion, balance or digital scales– Measuring cups and spoons – Ladles – Portion scoops – Thermometers – Timers





Strainers and Sieves

• Aerate dry ingredients or drain cooked foods– China cap– Skimmer and spider– Cheesecloth– Food mill and flour sifter





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





Decorating and Finishing Tools

• Decorating and finishing tools decorate cakes and pastries– Pastry bags– Dispensing tips for the pastry bags– Cake combs– Decorating turntables– Parchment paper, cardboard cake rounds, acetate





Processing Equipment

• Electrical and nonelectrical devices to chop, purée, slice, grind or mix– Slicers– Mandoline– Food processor– Blender– Immersion blender– Juicer





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





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.





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





Refrigerators and Freezers

• Walk-in and reach-in refrigerators

• Ice Cream freezers– Batch– Continuous





Safety Equipment

• Properly equipped bakeshop should include the following safety equipment:– Fire extinguishers

• Class A, B, C and K

– Ventilation systems– First-aid kits





Operating Fire Extinguishers

• Use the acronym P.A.S.S. to remember how to safely use a fire extinguisher– Pull– Aim– Squeeze– Sweep





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:– 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

tools and equipment for the bakeshop chapter 2 sarah r. labensky, priscilla martel and eddy van...

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