1. Chapter 2 Tools and Equipment for the Bakeshop

2. Copyright ©2009 by Pearson Education, Inc. Upper Saddle River, New Jersey 07458 All rights reserved. On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme 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

3. Copyright ©2009 by Pearson Education, Inc. Upper Saddle River, New Jersey 07458 All rights reserved. On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme 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

4. Copyright ©2009 by Pearson Education, Inc. Upper Saddle River, New Jersey 07458 All rights reserved. On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme 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

5. Copyright ©2009 by Pearson Education, Inc. Upper Saddle River, New Jersey 07458 All rights reserved. On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme Knife Shapes Shapes are: –French, or chef’s –Utility –Paring –Bread/cake –Lame or bread slasher

6. Copyright ©2009 by Pearson Education, Inc. Upper Saddle River, New Jersey 07458 All rights reserved. On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme 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

7. Copyright ©2009 by Pearson Education, Inc. Upper Saddle River, New Jersey 07458 All rights reserved. On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme 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

8. Copyright ©2009 by Pearson Education, Inc. Upper Saddle River, New Jersey 07458 All rights reserved. On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme Strainers and Sieves Aerate dry ingredients or drain cooked foods –China cap –Skimmer and spider –Cheesecloth –Food mill and flour sifter Decorating and finishing tools decorate cakes and pastries –Pastry bags –Dispensing tips for the pastry bags –Cake combs

9. Copyright ©2009 by Pearson Education, Inc. Upper Saddle River, New Jersey 07458 All rights reserved. On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme Processing Equipment Electrical and nonelectrical devices to chop, puree, slice, grind or mix –Slicers –Mandoline –Food processor –Blender –Immersion blender –Mixer –Juicer

10. Copyright ©2009 by Pearson Education, Inc. Upper Saddle River, New Jersey 07458 All rights reserved. On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme Heavy Baking and Cooking Equipment Learn how to operate and maintain all kitchen equipment before using –Ovens are enclosed spaces where food is cooked by hot air, either convection ovens or conventional ovens Wood burning Microwave –Broiler, salamander and blowtorch are used for top browning –Deep-fat fryers are used to prepare doughnuts

11. Copyright ©2009 by Pearson Education, Inc. Upper Saddle River, New Jersey 07458 All rights reserved. On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme 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 roll dough. –Dishwashers for cleaning bakeware and cookware. Work surfaces are usually stainless steel. High density plastic makes the best food sto9rge container.

12. Copyright ©2009 by Pearson Education, Inc. Upper Saddle River, New Jersey 07458 All rights reserved. On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme Safety Equipment Properly equipped bakeshop should include the following safety equipment: –Fire extinguishers Class A, B, C and K –Ventilation systems –First-aid kits

13. Copyright ©2009 by Pearson Education, Inc. Upper Saddle River, New Jersey 07458 All rights reserved. On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme 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