Bread & Pastry Tools & Equipment PDF

**LESSON 1: Use Tools and Bakery Equipment** **LO 1. Prepare Tools and Equipment For Specific Baking Purposes.** ***Definition of Terms*** **Baking** -- the process of cooking food by indirect heat or dry heat in a confined space as in heated oven using gas, electricity, charcoal, wood, or oil at...

**LESSON 1: Use Tools and Bakery Equipment** **LO 1. Prepare Tools and Equipment For Specific Baking Purposes.** ***Definition of Terms*** **Baking** -- the process of cooking food by indirect heat or dry heat in a confined space as in heated oven using gas, electricity, charcoal, wood, or oil at a temperature from 250 oF- 450 oF **Batter** -- a flour mixture that can be stirred or poured. **Convection oven** -- stove in which a fan circulates heated air through the oven for fast, even cooking. **Discard** -- to get rid of as of being no further use. **Dough** -- a flour mixture that can be rolled or kneaded. **Dutch oven** -- a brick oven. **Ignite**r -- the carborundum rod used to initiate the discharge in an ignitron tube. **Microwave oven** -- an oven that utilizes electromagnetic energy below the magnetic spectrum. **Mixing** -- to bring together into uniform mass. **Pre-heat** -- to heat (an oven, for example) beforehand. **Sift** -- separating course particles in the ingredient by passing through a sieve or sifter. **BAKING TOOLS AND EQUIPMENT AND THEIR USES** 1. **Baking wares** -- are made of glass or metal containers for batter and dough with various sizes and shapes. 1. **Tube center pan** -- deeper than a round pan and with a hollow center, it is removable which is used to bake chiffon type cakes. 2. **Muffin pan** - has 12 formed cups for baking muffins and cup cakes. 3. **Pop over pan** -- is used for cooking pop over. 4. **Jelly roll pan** -- is shallow rectangular pan used for baking rolls. 5. **Bundt pan** -- is a round pan with scalloped sides used for baking elegant and special cakes. 6. **Custard cup** -- is made of porcelain or glass used for baking individual custard. 7. **Griddle pans** -- are used to bake griddles. 8. **Loaf Pan** -- is used to bake loaf bread. 2. **Biscuit and doughnut cutter** -- is used to cut and shape biscuit or doughnut. 3. **Cutting tools** -- include a knife and chopping board that are used to cut glazed fruit, nuts, or other ingredients in baking. 4. **Electric mixer** -- is used for different baking procedure for beating, stirring, and blending. 5. **Flour sifter** -- is used for sifting flour. 6. **Grater** -- is used to grate cheese, chocolate, and other fresh fruits. 7. **Kitchen shears** - are used to slice rolls and delicate cakes. 8. **Measuring cups** --consist of two types namely: a. A **graduated cup** with fractions (1, 3/4, 2/3, ½, 1/3, ¼, 1/8) marked on each side. b. A **measuring glass** made of transparent glass or plastic is more accurate for measuring. 9. **Measuring spoons** -- consist of a set of measuring spoons used to measure small quantities of ingredients. 10. **Mixing bowl** -- comes in graduated sizes and has sloping sides used for mixing ingredients. 11. **Mortar and Pestle** -- is used to pound or ground ingredients. 12. **Paring knife** -- is used to pare or cut fruits and vegetables into different sizes. 13. **Pastry bag** -- a funnel shaped container of icing or whipped cream 14. **Pastry blender** -- has a handle and with wire which I used to cut fat or shortening in the preparation of pies, biscuits or doughnuts. 15. **Pastry brush** -- is used in greasing pans or surface of pastries and breads. 16. **Pastry tip**- is a pointed metal or plastic tube connected to the opening of the pastry and is used to form desired designs. 17. **Pastry wheel** -- has a blade knife used to cut dough when making pastries. 18. **Rotary egg beater** -- is used in beating eggs or whipping cream. 19. **Rolling pin** -- is used to flatten or roll the dough. 20. **Rubber scrapper** -- is used to remove bits of food inside of the bowl. 21. **Spatula** -- comes in different sizes; small spatula is used to remove muffins and molded cookies from pans which is 5 to 6 inches; large spatula for icing or frosting cakes; flexible blade is used for various purposes. 22. **Straine**r -- is used to strain or sift dry ingredients. 23. **Timer** -- is used to in timing baked products, the rising of yeast and to check the doneness of cakes. 24. **Weighing scale** --is used to measure ingredients in large quantities. 25. **Utility tray** -- is used to hold ingredients together. 26. **Wire whisk** -- is used to beat or whip egg whites or cream. 27. **Wooden spoon** -- is also called mixing spoon which comes in various sizes suitable for different types of mixing. **OTHER BAKING TOOLS** 1. **Cake decorator (Cylindrical)** -- is used in decorating or designing cake and other pastry products. 2. **Cookie press** -- is used to mold and shape cookies. **OVENS** **Ovens** are the workhorses of the bakery and pastry shop and are essential for producing the bakery products. Ovens are enclosed spaces in which food is heated, usually by hot air. Several kinds of ovens are used in baking. A. **DECK OVENS** are so called because the items to be baked either on sheet pans or in the case of some bread freestanding are placed directly on the bottom, or deck of oven. This is also called **STACK OVEN** because several may be stacked on top of one another. Breads are baked directly on the floor of the oven and not in pans. Deck oven for baking bread is equipped with steam ejector. 1. **RACK OVEN** is a large oven into which entire racks full of sheet pans can be wheeled for baking. 2. **MECHANICAL OVEN** The food is in motion while it bakes in this type of oven. The most common types are a revolving oven, in which his mechanism is like that of a Ferris wheel. The mechanical action eliminates the problem of hot spots or uneven baking because the mechanism rotates throughout the oven. Because of its size it is especially used in high volume operations. It can also be equipped with steam ejector. 3. **CONVECTION OVEN** contains fans that circulate the air and distribute the heat rapidly throughout the interior. Strong forced air can distort the shape of the products made with batter and soft dough. **OTHER BAKING EQUIPMENT** ***Dutch oven*** is a thick-walled (usually cast iron) cooking pot with a tight-fitting lid. Dutch ovens have been used as cooking vessels for hundreds of years. They are called "casserole dishes" in English speaking countries other than the USA, and cocottes in French, they are similar to both the Japanese tetsunabe and the Sač, a traditional Balkan cast-iron oven, and are related to the South African Potjie and the Australian Bedourie oven.