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Tools and Equipment for the Bakeshop

Learn about the various professional tools and equipment used in a bakeshop, including knives, measuring devices, cookware, decorating tools, heavy equipment, and safety equipment.

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Tools and Equipment for the Bakeshop

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  1. On Baking 3rd edition Sarah R. Labensky, Priscilla Martel and Eddy Van Damme Tools and Equipment for the Bakeshop Chapter 2

  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

  3. 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

  4. 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 Tongs Cutters Graters Pastry brushes Rolling pins

  5. 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

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

  7. 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

  8. Strainers and Sieves • Aerate dry ingredients or drain cooked foods • China cap • Skimmer and spider • Cheesecloth • Food mill and flour sifter

  9. 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

  10. 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

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

  12. 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

  13. 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.

  14. 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

  15. Refrigerators and Freezers • Walk-in and reach-in refrigerators • Ice Cream freezers • Batch • Continuous

  16. Safety Equipment • Properly equipped bakeshop should include the following safety equipment: • Fire extinguishers • Class A, B, C and K • Ventilation systems • First-aid kits

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

  18. 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

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