BSHM 131 Baking and Pastry Production 2024-2025 CAVITE STATE UNIVERSITY PDF

CvSU Vision CvSU Mission The premier university in historic Republic of the Philippines Cavite State University shall provide excellent, Cavite recognized for excellence in CAVITE STATE UNIVERSITY...

CvSU Vision CvSU Mission The premier university in historic Republic of the Philippines Cavite State University shall provide excellent, Cavite recognized for excellence in CAVITE STATE UNIVERSITY equitable and relevant educational opportunities the development of morally upright Bacoor City Campus in the arts, science and technology through and globally competitive quality instruction and relevant research and individuals. Soldiers Hills IV, Molino VI, development activities. City of Bacoor, Cavite It shall produce professional, skilled and 🕾 (046) 476 – 5029 morally upright individuals for global www.cvsu.edu.ph competitiveness. DEPARTMENT OF HOSPITALITY MANAGEMENT STUDIES BSHM 131: BAKING AND PASTRY PRODUCTION FIRST SEMESTER 2024 -2025 MODULE: CHAPTER 1: OVERVIEW OF THE COURSE -HM LABORATORY AND STOCKROOM RULES AND REGULATIONS After the completion of the chapter, students should be able to:  Acquire new knowledge and learning about the Does and Don’ts of the Laboratory and Stockroom.  Identify the responsibilities of each individual inside the Laboratory.  Learning the proper uniform used in the laboratory.  Able to perform and manifest the proper character of a Kitchen Staff. HM Laboratory and Stock Room Rules and Regulations Laboratory Chef’s Uniform: Uniform should be Clean and Presentable 1. Chef’s Hat 2. Hair net 3. Double-breasted Chefs Coat/Jacket 4. Apron 5. Chefs pants 6. Black Socks 7. Clog shoes 8. 2 Potholder 9. 3 kitchen/hand Towel 10. 1set of measuring spoon BSHM 131- Baking and Pastry Production Page 1  1. Laboratory groupings will be consisting of 5-6 members a. Baker – will be responsible for the overall operation of the group in the Laboratory b. Asst Baker – will be assisting the Chef in the operations c. Marketer – Responsible for the acquiring all ingredients d. Requisitioner – Responsible for the requesting all items/utensils/equipment needed in the operation e. Roundsman – will be assisting everyone in their corresponding responsibility f. Steward – will be responsible in cleaning everything 2. Always put your apron/chef coat on before each lab. If you have to leave the food lab for any reason, you will remove your apron, place it on the counter and reuse it when you return. You must wash your hands when you return to the kitchen. 3. All long hair must be tied back before you are allowed into the lab. Rings and jewelry must be removed. Wrist watch is the only accessory allowed to be worn in the laboratory. 4. Facial Hairs should be Shaved clean, and finger nails should be cut short. 5. Close toed clog shoes are required in order for you to be in the kitchen. You will not be allowed to participate in lab if you don’t wear close toed clog shoes on lab days. 6. Wash your hands thoroughly and properly before, during, and after each lab. 7. Use paper towels to dry your hands, not kitchen towels. 8. Use sanitary procedures at all times. 9. Requisition Form should be checked thoroughly by the designated chef of the class/group together with the requisitioner and should be signed by the designated instructor, requisition forms not signed by the instructor will not be accepted by our Laboratory Custodian. 10. All requisition forms should triplicate and should be submitted to the Laboratory Custodian at least three (3) days before the date of usage. The Laboratory Instructor, Laboratory Custodian and Requisitioner should each have a copy of the requisition form. 11. All items being received from the Stockroom should be checked thoroughly, and the requisitioner should inform the Laboratory Custodian if they have received any items with damages, dirt, or stains. 12. The Requisitioner together with his/her group will be held liable for any damages of the items/utensils and equipment during the time for their laboratory class. 13. All students liable for the damaged/missing item/utensils/equipment in the laboratory should report immediately to their Laboratory Instructor and Custodian. Upon assessment of the said damages, students should be able to replace the item/utensils/equipment within five (5) days, or he/she will not be allowed to attend the succeeding laboratory classes until all items/utensils/equipment is replaced with the same unit and brand. BSHM 131- Baking and Pastry Production Page 2  14. Use utensils and equipment properly. How items are received from the Laboratory Custodian, should be returned at the same condition. 15. All items/utensil/equipment should be cleaned and patted dry before and after laboratory. All cleaning materials should be provided by the students who will be using the laboratory. 16. All lab planning will happen before you get into lab. Pay close attention on prelab days (lecture) and ask questions. Not participating in prelab days could result in you not being allowed to participate in the lab. Once you are in lab, you are expected to know what to do based on our prelab preparation. 17. Do not run around the room, especially in the kitchen area. Act accordingly, all unnecessary actions and behavior will be reprimanded. 18. Once lab has started, stay in your assigned kitchen area, except when gathering or returning supplies. 19. Follow the recipe you are given and work quickly and quietly. 20. Return supplies to their proper place when you are finished using them. 21. No eating is allowed around the product you are making. 22. Clean up all spills/messes immediately. Cleanliness is everyone’s responsibility. 23. Use clean sponges for washing and micro fiber towels drying dishes ONLY. 24. Wipe off all prep areas with sanitizer water provided in the sanitizer bucket. 25. Clean your stove with proper cleaning material and dish rag every single time you cook to avoid rusting. 26. Never sit on my prep tables or desks. 27. Cooperate with your group members. Learn to work together, to share work, and to help others. 28. Do NOT take your phone into your kitchen area with you. Points will be deducted every time you are found holding your phone when you are “in” a lab. 29. Have a positive attitude no matter what job you are performing that day. 30. Everyone is required to clean up regardless of what job you may have signed up for. Students leaving their work area in an unacceptable condition will not be allowed to attend the next laboratory activity. CLAYGO should always be implemented. 31. All remaining ingredients should be removed from the refrigerator or storage area to give way to the next class who will be using the laboratory. BSHM 131- Baking and Pastry Production Page 3  32. NO student is allowed to leave the kitchen laboratory unless permitted by the Laboratory instructor, until after their kitchen has had a final check and all required lab papers are turned in. 33. NO ingredient, NO laboratory Policy. 34. Students unable to request utensils and equipment will still be permitted to take the laboratory activity as long as they are able to bring their own tools and utensils. HM Laboratory STUDENT’S NAME: ____________________________________ YEAR & SECTION: _____________________ STUDENT NUMBER:_____________________________________ CONTACT NUMBER: ___________________ FOODS LAB SAFETY & SANITATION PROCEDURES CONTRACT We have read and understand the Rules and Regulations of the HM laboratory. The student agrees to follow these procedures and rules. Failure to observe these rules and regulations would be reprimanded by the HM laboratory custodian or HM laboratory instructor. _________________________________________________________ _________________ Student (signature over printed name) Date __________________________________________________________ _________________ Parent/Guardian (signature over printed name) Date __________________________________________________________ _________________ Instructor (signaturee over printed name) Date BSHM 131- Baking and Pastry Production Page 4  -History of Baking After the completion of the topic, students should be able to: Determine the origin of Baking.  Determine the origin of Baking.  Identify the Personalities in the History of Baking  Understand the Development of Baking Baking, process of cooking by dry heat, especially in some kind of oven. It is probably the oldest cooking method. Bakery products, which include bread, rolls, cookies, pies, pastries, and muffins, are usually prepared from flour or meal derived from some form of grain. Bread, already a common staple in prehistoric times, provides many nutrients in the human diet. The History Of Baking: From Ancient Techniques To Modern Trends January 18, 2024 by Grace Mosley - Ancient Origins of Baking Baking can be traced back to prehistoric times, where early humans discovered the transformative power of fire. While the exact origins of baking are unclear, evidence suggests that it emerged around 30,000 years ago. Prehistoric bakers would mix ground grains and water to create a basic dough, which was then cooked on hot stones or in simple ovens made from clay or mud. These early baking techniques laid the foundation for the culinary art form that we know today. The ancient Egyptians played a significant role in the development of baking. They are credited with inventing the first oven, known as the “tannur,” which was a simple, dome-shaped structure made from clay or brick. The Egyptians also pioneered the use of yeast in baking, adding it to their dough to create light and fluffy bread. The practice of baking became an integral part of their culture, with bread being a staple food in their daily diet. Greek and Roman civilizations also made important contributions to baking. The Greeks were known for their various types of bread, including flatbreads and loaves. They introduced the concept of using olive oil in baking, which added flavor and moisture to their bread. The Romans, on the other hand, focused on improving the quality of their bread by developing milling techniques that resulted in finely ground flour. They also introduced enclosed ovens with chimneys, allowing for better control of temperature and airflow during baking. - Baking in the Medieval Period During the medieval period, baking techniques underwent further advancements. The introduction of leavening agents, such as sourdough and yeast, revolutionized the baking process. These agents helped dough rise and become lighter, resulting in bread with a fluffy texture. Bakers during this time experimented with different fermentation techniques to enhance the flavor and texture of their bread. The rise of baker’s guilds in medieval Europe also had a significant impact on baking. These guilds, which were organizations of professional bakers, regulated the trade and ensured quality standards. They provided apprenticeships and training to aspiring bakers, passing down the knowledge and techniques of the craft from one generation to the next. The guilds also played a BSHM 131- Baking and Pastry Production Page 5 role in establishing baking as a respected profession, contributing to the development of baking as an art form. The Crusades, a series of religious wars fought between the 11th and 13th centuries, had a profound influence on baking. Bakers encountered various new ingredients and techniques during their encounters with different cultures. They brought back spices, sugar, and exotic fruits from the Middle East, which greatly expanded the flavor palette of European baking. The Crusades also resulted in the exchange of baking techniques and recipes, leading to the incorporation of new ingredients and flavors in traditional European baking. - Baking in the Renaissance and Enlightenment The Renaissance and Enlightenment periods witnessed further innovations in baking tools and equipment. Specifically, the invention of the mechanical dough kneader and the use of cast iron and copper molds revolutionized baking techniques. These advancements allowed bakers to produce more consistent and intricately designed pastries and cakes. The development of refined techniques, such as creaming butter and sugar together, also led to lighter and fluffier baked goods. During the Renaissance and Enlightenment, monasteries and convents played a crucial role in baking. These religious institutions were often centers of innovation and experimentation when it came to baking. Monks and nuns developed new recipes, perfected baking techniques, and shared their knowledge with the wider community. Their attention to detail and dedication to quality resulted in the creation of exquisite pastries and breads that are still admired today. - Industrial Revolution and the Birth of Modern Baking The Industrial Revolution marked a turning point in the history of baking. Advancements in baking technology, such as the invention of the steam-powered oven, allowed for mass production of baked goods. This led to a significant increase in the availability and variety of baked goods, making them more accessible to the general population. The impact of the Industrial Revolution extended beyond technology. It also brought about changes in society and consumer preferences. As people moved to urban areas in search of work, the demand for convenient and affordable food options grew. This led to the birth of the first commercial bakeries, which catered to the needs of a rapidly expanding urban population. Industrialization also led to the development of standardized recipes and production processes, ensuring consistency and uniformity in baked goods. - Baking During the World Wars The World Wars posed significant challenges to baking due to rationing and limited availability of ingredients. Shortages of staples like flour, sugar, and butter forced bakers to be resourceful and inventive. They had to find substitutes for traditional ingredients, such as using mashed potatoes or applesauce as replacements for fat in cakes. Baking became a way for communities to come together and support one another during these difficult times. Innovation in baking was particularly evident during these wars, as bakers experimented with alternative ingredients and techniques. Eggless cakes and bread made with powdered milk became common, as eggs and fresh milk were scarce. Despite the hardships, baking provided comfort and a sense of normalcy, reminding people of better times and offering a moment of respite during the turmoil of war. - Baking in the Modern Era BSHM 131- Baking and Pastry Production Page 6 The modern era has witnessed a resurgence in home baking, with more people rediscovering the joy and satisfaction of creating their baked goods. The rise of cooking shows and celebrity chefs on television has inspired a whole new generation of bakers, fostering creativity and experimentation in the kitchen. Baking has become a form of self-expression and a means of sharing love and warmth with family and friends. In recent years, there has been a growing trend towards healthier baking. With increasing awareness of dietary restrictions and preferences, bakers are exploring alternatives to traditional ingredients. Sugar substitutes, gluten-free flours, and plant-based alternatives are becoming more widely used in baking, catering to a wider range of dietary needs. Reference:https://comfyculinarycreations.com/the-history-of-baking-from-ancient-techniques-to- modern-trends/ Activity#1 Name:_____________________________________________ Date:__________________ Section:_______________________ Student#:______________________ Score:__________________ I.Matching Type. Match the Era/Event/Timeline to its Corresponding Scenario Write the letter of your answer in the space provided. (2pts each) _____1. Ancient Origins of Baking _____2. Baking in the Medieval Period _____3. Industrial Revolution and the Birth of Modern Baking _____4. Baking During the World Wars _____5. Baking in the Modern Era A. Invention of the steam-powered oven, allowed for mass production of baked goods. B. The rise of cooking shows and celebrity chefs on television has inspired a whole new generation of bakers, fostering creativity and experimentation in the kitchen C. Bakers experimented with alternative ingredients and techniques. Eggless cakes and bread made with powdered milk became common, as eggs and fresh milk were scarce D. The introduction of leavening agents, such as sourdough and yeast, revolutionized the baking process E. Bakers would mix ground grains and water to create a basic dough, which was then cooked on hot stones or in simple ovens made from clay or mud. F. The invention of the mechanical dough kneader and the use of cast iron and copper molds revolutionized baking techniques. II. Modified True of False BSHM 131- Baking and Pastry Production Page 7  Write “X” if the statement is True and Correct, and Write “Y” is the statement is False. (2pts each) _____1. The first oven is called “Tandoori” _____2. The “Greek” introduced the use of Yeast. _____3. In the Industrial Revolution, the Electric Oven is introduced _____4. The Egyptians discovered the Gluten-free flours _____5. Baker’s Guild started in Rome Bonus Question: In what country did the “Fortune Cookie” originated. (1pt) Answer:_________________________ BAKING TOOLS, UTENSIL, AND EQUIPMENT After the completion of the chapter, students should be able to:  Identify the difference between kitchen tools, utensils and equipment.  Demonstrate the proper use and maintenance of kitchen tools utensils, and equipment.  Learn the maintenance and proper storage of kitchen tools utensils and equipment. Introduction to Cooking Equipment used in Baking Before we look at specific items, we must first consider points relating to the use of equipment in general. Here are some points to remember in quantity cooking of food: Food Equipment Can Be Dangerous Modern cooking and food processing equipment has an extraordinary capacity to burn, cut, smash, mangle, and amputate parts of the tender human body. This may sound like a harsh way to begin a chapter, but the intent is not to intimidate you or scare you but to inspire a healthy respect for the importance of proper safety and operating procedures. Never use a piece of equipment until you are thoroughly familiar with its operation and all its features. You must also learn how to know when a machine is not operating correctly. When this happens, shut it down immediately and report the malfunction to a supervisor. Not All Models Are Alike Each manufacturer introduces slight variations on the basic equipment. While all convection ovens operate on the same basic principle, each model is slightly different, if only in the location of the switches. It is important to study the operating manual supplied with each item or to be taught by someone who already knows that item well and has operated it. Cleaning Is Part of the Operating Procedure BSHM 131- Baking and Pastry Production Page 8 Thorough, regular cleaning of all equipment is essential. Most large equipment can be partially disassembled for cleaning. Again, every model is slightly different. Operating manuals should describe these procedures in detail. If a manual is not available, you must get the information from someone who knows the equipment. When purchasing equipment, look for models that have been tested and certified by recognized agencies that certify products and write standards for food, water, air, and consumer goods. Three prominent agencies are NSF International (www.nsf.org; formerly the National Sanitation Foundation), CSA International (www.csa-international.org; formerly Canadian Standards Association), and Underwriters Laboratory (www.ul.com). These three agencies are recognized internationally. Products meeting their testing requirements are labeled or marked accordingly. Criteria govern such factors as design and construction (for example, sealed joints and seams), materials used (for example, nontoxic materials, smooth and easily cleanable surfaces), and performance testing. BSHM 131- Baking and Pastry Production Page 9 Conserve Energy At one time, it was standard procedure for the chef to turn on the ovens and ranges first thing in the morning and keep them on all day. Today, high energy costs have made this practice expensive. Fortunately, modern equipment takes less time to heat. Know the preheating time for all your cooking equipment so you don’t need to turn it on before necessary. Plan production so equipment that requires a lot of energy is not on for long periods when not in use. Your Hands Are Your Best Tools Machines are intended to be laborsaving devices. However, the usefulness of specialized processing equipment often depends on the volume of food it handles. It takes less time for a cook to slice a few pounds of onions by hand than to set up a slicing attachment, pass the onions through it, and break down and clean the equipment. This is why it is important to develop good manual skills. Baking Equipment Ovens The oven and the rangetop are the two workhorses of the traditional kitchen, which is why they are so often found in the same unit. Ovens are enclosed spaces in which food is heated, usually by hot air or, in some newer kinds of ovens, by microwaves or infrared radiation. In addition to roasting and baking, ovens can do many of the jobs normally done on the rangetop. Many foods can be simmered, stewed, braised, or poached in the oven, freeing the rangetop and the chef’s attention for other tasks. Types of Ovens: 1. CONVENTIONAL OVENS Conventional ovens operate simply by heating air in an enclosed space. The most common ovens are part of the range unit, although separate oven units or ovens as part of a broiler unit are also available. Stack ovens are units that consist of individual shelves or decks arranged one above the other. Pans are placed directly on the oven deck rather than on wire shelves. Temperatures are adjustable for each deck. BSHM 131- Baking and Pastry Production Page 10  2. CONVECTION OVENS Convection ovens contain fans that circulate the air and distribute the heat rapidly throughout the interior. Because of the forced air, foods cook more quickly at lower temperatures. Also, shelves can be placed closer together than in conventional ovens without blocking the heat flow. 3. REVOLVING OVENS Revolving ovens, also called reel ovens, are large chambers containing many shelves or trays on an attachment like a Ferris wheel. This oven eliminates the problem of hot spots, or uneven baking, because the mechanism rotates the foods throughout the oven. Revolving ovens are used in bakeshops and in high-volume operations. 4. SLOW- COOK-AND-HOLD OVENS Many of these ovens are designed to be especially useful for low-temperature roasting. The sensitive controls make it possible to cook at steady, reliable temperatures of 200°F (95°C) or lower and to hold foods at 140°F (60°C) for long periods. Large cuts of meat take many hours to roast at a low temperature like 200°F (95°C). By setting the controls in advance, the operator can even let meats roast overnight, unattended. These ovens are available as convection ovens and as regular stationary-air ovens. BSHM 131- Baking and Pastry Production Page 11  5. COMBINATION STEAMER OVENS The combination steamer oven, also called a combi oven, can be operated in three modes: as a convection oven, as a convection steamer, and, with both functions on at once, as a high-humidity oven. Injecting moisture into an oven while roasting meats can help reduce shrinkage and drying. 6. BARBECUE OVENS OR SMOKE OVENS Barbecue ovens are like conventional ovens, but with one important difference: They produce wood smoke, which surrounds the food and adds flavor while it bakes or roasts. Special woods such as hickory, mesquite, or fruitwoods such as apple or cherry must be added to the smoke-producing part of the oven according to the manufacturer’s instructions. This device is usually nothing more complicated than an electric heating element that heats small blocks or chips of the wood so they are hot enough to smoke but not hot enough to burst into flame. Depending on the model, various cooking features are available. Thus, ovens may have smokeless roast/bake cycles, cold-smoke cycles (with the smoke element on but the oven off), holding cycles, and broiling capabilities. A barbecue oven that uses wood smoke should not be confused with a smoker, used for making hot- smoked and cold-smoked foods. BSHM 131- Baking and Pastry Production Page 12  7. INFRARED OR RECONSTITUTING OVENS Infrared units contain quartz tubes or plates that generate intense infrared heat. These ovens are used primarily for reconstituting frozen foods. They bring large quantities of foods to serving temperature in a short time. The heat is even and controllable. 8. WOOD-BURNING OVENS Ancient ovens were made of heavy masonry, brick, or clay and heated by building a wood fire inside them. In this type of oven, the brick absorbs the intense heat of the fire and cooks foods long after the fire has gone out and the ashes removed. Items such as breads and pizzas are baked directly on the floor of the oven, just as in modern deck ovens. Wood-burning ovens have once again come into fairly wide use, mostly in specialty restaurants that feature roasted meats, pizzas, and similar items. The foods absorb some of the appealing woodsmoke flavors and aromas. Because a traditional wood-burning oven lacks a temperature control knob, some experience is needed to produce baked goods of consistent quality. During the firing of the oven, a wood fire is built directly on the hearth inside the oven. The flue and the door are kept open to allow the smoke to escape. After the fire is stopped, the ashes and embers are swept out. The door and flue are closed to allow the heat to equalize inside the dome of the oven. Initial temperatures inside the oven at this point may be as high as 900°F (480°C). Pizza can be baked at this temperature. For meats and breads, the oven is left to stand until the temperature gradually drops to the desired range. Alternatively, a fire can be kept going in the back of the oven while foods are roasted toward the front, with the flue kept open. Combination ovens, also available, are more controllable. These can be fired by gas alone, by wood alone, or by gas and wood together. BSHM 131- Baking and Pastry Production Page 13  9. MICROWAVE OVENS In these ovens, special tubes generate microwave radiation, which creates heat inside the food. BSHM 131- Baking and Pastry Production Page 14 Broilers and Salamanders Broilers are sometimes called overhead broilers to avoid confusing them with grills. Overhead broilers generate heat from above, and food items are placed on a grate beneath the heat source. Broiling is a favorite way of preparing steaks, chops, chicken, and many other items. Heavy-duty broilers produce very high heat and consume vast quantities of energy. Some broilers are said to go as high as 2,000°F (1,100°C) at the burner. Foods must be watched closely to avoid burning. Cooking temperature is adjusted by raising or lowering the grate that holds the food. Salamanders are small broilers used primarily for browning or glazing the tops of some items. They may also be used for broiling small quantities during off-peak hours. Salamanders are usually mounted above the range, as illustrated in the photo. In addition, the photo of an open-burner gas range on page 43 shows a salamander under the griddle. Grills Grills are used for the same cooking operations as broilers, except the heat source is below the grid that holds the food rather than above it. Many people like grilled foods because of their charcoal taste, which is created by smoke from meat fats that drip into the heat source. Although smoke from meat fats creates the taste people associate with grilled foods, actual wood-smoke flavors such as hickory or mesquite can be added to foods if those woods are burned in the grill under the food. In order to do this, you must use a grill designed to burn such fuels. BSHM 131- Baking and Pastry Production Page 15 Griddles Griddles are flat, smooth, heated surfaces on which food is cooked directly. Pancakes, French toast, hamburgers and other meats, eggs, and potato items are the foods most frequently cooked on a griddle. Griddles are available as separate units or as part of a rangetop. Clean griddle surfaces after every use so they will cook at peak efficiency. Polish with a griddle stone or griddle cloth until the surface shines. Follow the grain of the metal to avoid scratching. Condition griddles after each cleaning or before each use to create a nonstick surface and to prevent rusting. Procedure: Spread a thin film of oil over the surface and heat to 400°F (200°C). Wipe clean and repeat until griddle has a smooth, nonstick finish Rotisseries Rotisserie broilers cook meats and other foods by turning them slowly in front of electric or gas- powered heating elements. Even though classical cooking theory categorizes spitcooking as roasting, these cookers are more closely related to broilers in that the foods are cooked by the infrared heat of the elements. Although they are especially suitable for chicken and other poultry, rotisseries can be used to cook any meat or other food that can be held on a spit or in any of various attachments or accessories. Both enclosed (ovenlike) rotisseries and open or unclosed units are available. Small units hold about 8 chickens, and sizes range all the way to very large models that can hold as many as 70 chickens. Because the heating elements are on the side (or sometimes above), the fats and juices don’t drip into the flames as they do with grills. Drip pans catch juices, which can be used for basting or gravy making. BSHM 131- Baking and Pastry Production Page 16 Deep Fryers A deep fryer has only one use: to cook foods in hot fat. Yet because of the popularity of fried foods, this function is an important one. Standard deep fryers are powered by either gas or electricity and have thermostatic controls that maintain fat at preset temperatures. Automatic fryers remove food from the fat automatically after a preset time. Pressure fryers are covered fry kettles that fry foods under pressure. Foods cook faster, even at a lower fat temperature. Tilting Skillet BSHM 131- Baking and Pastry Production Page 17 The tilting skillet, also known as the tilting brazier and tilting fry pan, is a versatile and efficient piece of equipment. It can be used as a griddle, fry pan, brazier, stewpot, stockpot, steamer, and bain-marie or steam table. The tilting skillet is a large, shallow, flatbottomed pot. To look at it another way, it is a griddle with sides 6 inches (24 cm) high, plus a cover. It has a tilting mechanism that enables liquids to be poured out of it. Power may be gas or electric. Clean the skillet immediately after each use, before food has time to dry on. Add water, turn on the skillet to heat it, and scrub thoroughly. Steam-Jacketed Kettles Steam-jacketed kettles, or steam kettles, are sometimes thought of as stockpots heated not just on the bottom but on the sides as well. This comparison is only partly accurate. Steam kettles heat much more quickly and have more uniform and controllable heat than pots on the range. Steam Cookers Steam cookers are ideal for cooking vegetables and many other foods rapidly and with minimum loss of nutrients and flavor. For this reason, they are becoming more common in both large and small kitchens. BSHM 131- Baking and Pastry Production Page 18 III. Processing Equipment Mixers Vertical mixers are important and versatile tools for many kinds of food mixing and processing jobs, both in the bakeshop and in the kitchen. AGITATOR ATTACHMENTS There are three main mixing attachments, plus some specialized ones. The paddle is a flat blade used for general mixing. The wire whip is used for such tasks as beating cream and eggs and making mayonnaise. The dough arm is used for mixing and kneading yeast doughs. Food Cutter The food cutter or rotation chopper, familiarly known as the buffalo chopper, is a common piece of equipment used for general food chopping. A variety of attachments makes it a versatile tool. Slicer The slicer is a valuable machine because it slices foods more evenly and uniformly than can be done by hand. This makes it valuable for portion control and for reducing cutting loss. BSHM 131- Baking and Pastry Production Page 19 Vertical Cutter/Mixer The vertical cutter/mixer (VCM) is like a large, powerful, high-speed blender. It is used to chop and mix large quantities of foods rapidly. It can also be used for puréeing (soups, for example) and for mixing liquids. Food Processor Food processors were used in commercial kitchens long before home models were introduced. Professional models are 2–4 times larger than the largest home models. They consist of a motor in a heavy base topped by a cylindrical work bowl containing an S- shaped blade. Processors are used to chop or purée foods, including raw or cooked meats, and to mix or emulsify such items as sauces and flavored butters. With special disk attachments in place of the standard blade, they can also slice, shred, and julienne solid foods such as vegetables. In basic design, a food processor is similar to a vertical cutter/mixer. Blender Like the VCM and the food processor, a blender consists of a motor in a base, topped by a container with a spinning blade. However, because the blender’s container is tall and narrow, it is more suited for mixing and puréeing liquids than for chopping solid foods. In the commercial kitchen, the blender is used to mix, purée, and emulsify liquids such as soups, sauces, and batters. It is also used in bars and coffeehouses to prepare certain drinks. Blender motors may have from 2 to 10 speeds, or even more. The containers are made of stainless steel, glass, or plastic. The blade assembly at the base of the container can be disassembled for thorough cleaning. BSHM 131- Baking and Pastry Production Page 20 Immersion Blender An immersion blender, also called a stick blender or burr mixer, consists of the blade of a blender, protected by a guard, at the bottom end of a long wand or shaft with a motor at the top. Using an immersion blender, the cook can purée or mix hot or cold foods in any container without transferring them to a blender jar. This makes it possible to blend hot foods in their cooking pots. The largest stick blenders are long enough to purée foods in large steam kettles. BSHM 131- Baking and Pastry Production Page 21 BSHM 131- Baking and Pastry Production Page 22 Hand Tools and Small Equipment 1. Ball cutter, melon ball scoop, or parisienne knife. The blade is a small, cup-shaped half-sphere. Used for cutting fruits and vegetables into small balls. 2. Cook’s fork. A heavy, two-pronged fork with a long handle. Used for lifting and turning meats and other items. Must be strong enough to hold heavy loads. 3. Straight spatula or palette knife. A long, flexible blade with a rounded end. Used mostly for spreading icing on cakes and for mixing and bowl scraping. 4. Sandwich spreader. A short, stubby spatula. Used for spreading fillings and spreads on sandwiches. 5. Offset spatula. A broad blade, bent to keep the hand off hot surfaces. Used for turning and lifting eggs, pancakes, and meats on griddles, grills, sheet pans, and so on. Also used as a scraper to clean benches and griddles. 6. Rubber spatula or scraper. A broad, flexible rubber or plastic tip on a long handle. Used to scrape bowls and pans. Also used for folding in egg foams and whipped cream. 7. Pie server. A wedge-shaped offset spatula. Used for lifting pie wedges from pan. 8. Bench scraper or dough knife. A broad, stiff piece of metal with a wooden handle on one edge. Used to cut pieces of dough and to scrape workbenches. 9. Pastry wheel or wheel knife. A round, rotating blade on a handle. Used for cutting rolled- out doughs and pastry and baked pizza. 10. Spoons: slotted, perforated, and solid. Large stainless-steel spoons that hold about 3 ounces (90 mL). Used for stirring, mixing, and serving. Slotted and perforated spoons are used when liquid must be drained from solids. 11. Skimmer. A perforated disk, slightly cupped, on a long handle. Used for skimming froth from liquids and for removing solid pieces from soups, stocks, and other liquids. BSHM 131- Baking and Pastry Production Page 23 12. Tongs. Spring-type or scissors-type tools used to pick up and handle foods. 13. Wire whip. Loops of stainless-steel wire fastened to a handle. There are two kinds of whips:  Heavy whips are straight, stiff, and have relatively few wires. Used for general mixing, stirring, and beating, especially heavy liquids.  Balloon whips, or piano-wire whips, have many flexible wires. Used for whipping eggs, cream, and hollandaise, and for mixing thinner liquids. 14. China cap. A cone-shaped strainer. Used for straining stocks, soups, sauces, and other liquids. Pointed shape allows the cook to drain liquids through a relatively small opening. 15. Fine china cap or chinois (shee-nwah). A china cap with very fine mesh. Used when great clarity or smoothness is required in a liquid. 16. Strainer. A round-bottomed, cup-shaped tool made of screentype mesh or perforated metal. Used for straining pasta, vegetables, and so on. 17. Drum sieve or tamis. A screen-type mesh supported in a round metal frame. Used for sifting flour and other dry ingredients and for puréeing soft foods. 18. Colander. A large perforated bowl made of stainless steel or aluminum. Used to drain washed or cooked vegetables, salad greens, pasta, and other foods. 19. Food mill. A tool with a hand-turned blade that forces foods through a perforated disk. Interchangeable disks produce varying degrees of coarseness or fineness. Used for puréeing foods. 20. Grater. A four-sided metal box with grids of varying sizes. Used for shredding and grating vegetables, cheese, citrus rinds, and other foods. 21. Plane grater. Usually known by the brand name Microplane. These graters shave off thin shreds of the item being grated, the way a carpenter’s plane shaves wood. Available in varying degrees of fineness or coarseness. 22. Zester. A small hand tool used for removing the colored part of citrus peels in thin strips. BSHM 131- Baking and Pastry Production Page 24 23. Channel knife. A small hand tool used mostly in decorative work. 24. Mandoline. A manual slicing implement consisting of blades fitted in a flat metal or wood framework. Folding legs position the mandoline on the worktable at a 45- degree angle for use. Levers allow the blades to be adjusted to control the thickness of the slices. A traditional mandoline has a flat blade and a serrated blade. Additional blades can be used in combination with the flat blade to cut julienne and bâtonnet. The serrated blade is used to cut gaufrette or waffle slices. For safest use, a detachable guard is also supplied. The guard holds the food and allows it to be sliced without getting the fingers near the blades. 25. Pastry bag and tubes. Cone-shaped cloths or plastic bags with an open end that can be fitted with metal tubes or tips of various shapes and sizes. Used for shaping and decorating with items such as cake icing, whipped cream, duchesse potatoes, and soft dough. 26. Pastry brush. Used to brush items with egg wash, glaze, etc. 27. Can opener. Heavy-duty can openers are mounted on the edge of the workbench. They must be carefully cleaned and sanitized every day to prevent contamination of foods. Replace worn blades, which can leave metal shavings in the food. REFERENCE: Gisslen. W. (2015). Professional Cooking 7TH Edition, John Wiley & Sons, Inc., Hoboken, New Jersey BSHM 131- Baking and Pastry Production Page 25 BSHM 131- Baking and Pastry Production Page 26 BSHM 131- Baking and Pastry Production Page 27 -Measuring Utensils Kitchen measuring tools are essential to get the ideal blend of ingredients for any recipe. Part of the reason why some may fail in their cooking attempts is because they put in an inaccurate amount of ingredients. For some dishes, the concept of a pinch of this and a dash of that may work. 1. Dry Measuring Cups were invented by the director of the “The Boston Cook School” and the author of “The Boston School Cook Book,” Fannie Farmer, in 1896. She developed this measuring tool with the idea that they would prove to be an essential kitchen tool and rightly so. 2. Liquid Measuring Cups Liquids can’t be measured in the same dry measuring cups as there is a difference in the measurement between liquid ingredients and solid ingredients. This is why it’s essential to get cups for measuring liquids when purchase dry measuring cups. 3. Measuring Spoons Measuring spoons are a significant component of the modern kitchen cookware. It helps measure smaller quantities of dry and wet ingredients alike. Most likely used for small portions. BSHM 131- Baking and Pastry Production Page 28  4. Digital Scales Digital scales are designed to measure the weight of an ingredient. To use a digital scale, you need to put the ingredient on the electronic surface. The weight can be read on the electronic or analog display then. Weight measurements are more accurate than volume measurements. 5. Candy Thermometer A candy thermometer is a long, narrow thermometer with a high heat range that measures the temperature of boiling sugar, oil, sauces, and syrups. Also known as deep-fry thermometers, candy thermometers measure a wide range of temperatures, making them useful for achieving the right consistency in confections like caramels, brittles, spun sugar, and sugar syrups. Precise, hot temperatures determine a candy’s malleability and final form, so a thermometer can come in handy when trying to reach the desired temperature. 6. Oven Thermometer An oven thermometer is a kitchen utensil which is used to check the temperature of the oven. Sometimes, the oven can become too hot or too cold and it is hard to tell that without an oven thermometer. 7. Kitchen Timer A kitchen timer acts as an alarm so that your food doesn’t burn up or gets overcooked. This kitchen device can be set for any time from minutes to hours and will start to buzz at the set time. BSHM 131- Baking and Pastry Production Page 29 BSHM 131- Baking and Pastry Production Page 30 BSHM 131- Baking and Pastry Production Page 31  Activity#2 Name:_____________________________________________ Date:__________________ Section:_______________________ Student#:______________________ Score:__________________ I. Identification: Identify the following images (1pt each) 6. 11. 1. 7. 12. 2. 3. 8. 13. 4. 9. 14. 5 10. 15. II. Illustration: Draw a “Pastry Blender” (5pts) Bonus Question: How many Holes are there in 1 Skyflakes Cracker? (1pt) Answer: _________ BSHM 131- Baking and Pastry Production Page 32 Basic Baking Terminologies Bake: Cooking food by surrounding it with dry heat in an oven. Beat: To stir rapidly to make a mixture smooth, using a whisk, spoon, or mixer. Blend: To mix two or more ingredients together until well combined. Cream: To beat ingredients, typically sugar and a fat like butter, until light and fluffy. Cut In: To mix solid fat into dry ingredients until the mixture resembles coarse crumbs, usually using a pastry blender or two knives. Dough: A thick, malleable mixture of flour and liquid, and sometimes other ingredients, used for baking. Fermentation: The process where yeast converts sugars into alcohol and carbon dioxide, causing dough to rise. Fold: To gently mix ingredients by lifting and turning them with a spatula or spoon, ensuring that the mixture retains air. Glaze: To coat food with a thin, glossy layer of liquid, such as icing or a beaten egg. Knead: To work dough by folding, pressing, and turning it to develop gluten and make it smooth and elastic. Leavening Agent: Ingredients like yeast, baking powder, or baking soda that cause dough or batter to rise. Proof: Allowing dough to rise as a result of yeast fermentation. Sift: To pass dry ingredients, like flour or powdered sugar, through a sieve to remove lumps and incorporate air. Stiff Peaks: The stage in beating egg whites or cream when the mixture forms stiff, pointed peaks that hold their shape. Soft Peaks: The stage in beating egg whites or cream when the mixture forms soft, rounded peaks that barely hold their shape. Whip: To beat food, such as cream or egg whites, to incorporate air and produce volume. Zest: The colored outer skin of citrus fruit used for flavoring. Crumb: The interior texture of baked bread or cake. Dock: To poke holes in pastry dough before baking to allow steam to escape and prevent puffing. Ganache: A rich mixture of chocolate and cream used as a filling or icing. BSHM 131- Baking and Pastry Production Page 33  Common Baking Ingredients Flour 1. All-Purpose Flour: Versatile flour suitable for most baking needs, including cookies, cakes, and breads. 2. Bread Flour: High protein content ideal for yeast breads to develop strong gluten. 3. Cake Flour: Low protein flour that creates tender, fine-textured cakes. 4. Pastry Flour: A middle ground between all-purpose and cake flour, perfect for pastries and pie crusts. Leavening Agents 5. Baking Powder: A combination of baking soda and an acid, used to leaven quick breads, cakes, and cookies. 6. Baking Soda: A base that requires an acidic ingredient to activate, used in cookies and quick breads. 7. Yeast: A living organism used to leaven bread by fermenting sugars, producing carbon dioxide gas. Fats 8. Butter: Adds flavor, moisture, and tenderness to baked goods; helps with leavening and browning. 9. Shortening: Provides a tender texture and is often used in pie crusts and cookies. 10.Oil: Adds moisture and richness, commonly used in cakes and muffins. 11.Lard: Used for flakiness in pie crusts and pastries. Sugars 12.Granulated Sugar: Common sweetener for cookies, cakes, and many other baked goods. 13.Brown Sugar: Contains molasses, adding moisture and a caramel flavor, used in cookies and cakes. 14.Confectioners’ Sugar (Powdered Sugar): Finely ground sugar mixed with a small amount of cornstarch, used for icings and dusting. 15.Honey/Maple Syrup: Natural sweeteners that add moisture and distinct flavors. Eggs 16.Eggs: Provide structure, leavening, richness, color, and moisture. Egg whites can be whipped to add air, while yolks add fat and emulsification. Dairy 17.Milk: Adds moisture, flavor, and helps with browning. 18.Buttermilk: Adds a tangy flavor and reacts with baking soda for leavening. 19.Cream: Adds richness and can be whipped to incorporate air. 20.Sour Cream/Yogurt: Adds moisture and acidity, enhancing tenderness. Flavorings 21.Vanilla Extract: Adds sweet, aromatic flavor to almost any baked good. 22.Almond Extract: Provides a strong almond flavor, used in cookies and pastries. BSHM 131- Baking and Pastry Production Page 34  23.Spices (Cinnamon, Nutmeg, Ginger): Add depth and warmth to baked goods. Add-ins 24.Chocolate Chips: Commonly used in cookies, brownies, and some cakes. 25.Nuts: Add crunch and flavor to cookies, cakes, and breads. 26.Dried Fruits: Provide sweetness and texture to cookies, bread, and muffins. Thickeners 27.Cornstarch: Used to thicken fillings and provide a smooth texture. 28.Gelatin: Used to set desserts like mousses and gels. Liquids 29.Water: Used for hydrating doughs and batters. 30.Juices (Lemon, Orange): Add flavor and acidity, used in cakes and glazes. Salts 31.Table Salt: Enhances flavor and strengthens dough structure. 32.Kosher Salt: Less salty by volume, used for its clean flavor. Leavening Acids 33.Cream of Tartar: Stabilizes beaten egg whites and activates baking soda. Fruits and Vegetables 34.Bananas: Add moisture, sweetness, and can be used as an egg substitute in some recipes. 35.Pumpkin: Adds moisture, flavor, and texture to baked goods. BSHM 131- Baking and Pastry Production Page 35 BSHM 131- Baking and Pastry Production Page 36 BSHM 131- Baking and Pastry Production Page 37  Activity#3 Name:_____________________________________________ Date:__________________ Section:_______________________ Student#:______________________ Score:__________________ I. Multiple Choice. Write the answer on the blank. (1pt each) _____1. Versatile flour suitable for most baking needs, including cookies, cakes, and breads. A. All-purpose Flour C. Cake Flour B. Bread Flour D. Pastry Flour _____2. Flour with High protein content ideal for yeast breads to develop strong gluten. A. All-purpose Flour C. Cake Flour B. Bread Flour D. Pastry Flour _____3. Low protein flour that creates tender, fine-textured cakes. A. All-purpose Flour C. Cake Flour B. Bread Flour D. Pastry Flour _____4. A middle ground between all-purpose and cake flour, perfect for pastries and pie crusts. A. All-purpose Flour C. Cake Flour B. Bread Flour D. Pastry Flour _____5. Cooking food by surrounding it with dry heat in an oven. A. Bake C. Beat B. Blend D. Fold _____6. To mix two or more ingredients together until well combined. A. Bake C. Beat B. Blend D. Fold _____7. To stir rapidly to make a mixture smooth, using a whisk, spoon, or mixer. A. Bake C. Beat B. Blend D. Fold _____8. To gently mix ingredients by lifting and turning them with a spatula or spoon, ensuring that the mixture retains air. A. Bake C. Beat B. Blend D. Fold _____9. Common sweetener for cookies, cakes, and many other baked goods. A. Granulated Sugar C. Baking powder B. Powdered Sugar D. Baking Soda _____10. Finely ground sugar mixed with a small amount of cornstarch, used for icings and dusting. A. Granulated Sugar C. Baking powder B. Powdered Sugar D. Baking Soda II. Essay. What is the difference between Baking powder and Baking soda. (10pts) BSHM 131- Baking and Pastry Production Page 38 ____________________________________________________________________________________________________________ ____________________________________________________________________________________________________________ ____________________________________________________________________________________________________________ ____________________________________________________________________________________________________________ ____________________________________________________________________________________________________________ ____________________________________________________________________________________________________________ ____________________________________________________________________________________________________________ ____________________________________________________________________________________________________________ ____________________________________________________________________________________________________________ ____________________________________________________________________________________________________________ ____________________________________________________________________________________________________________ Bonus question: Is a “Banana a Fruit or a Berry”(1pt) (encircle your answer->) Fruit - Berry BSHM 131- Baking and Pastry Production Page 39