On Baking© 2005 Pearson Education, Inc. Labensky et al. Upper Saddle River, New Jersey Chapter 2 Tools and Equipment for the Bakeshop On Baking© 2005 Pearson Education, Inc. Labensky et al. Upper Saddle River, New Jersey 07458

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 On Baking© 2005 Pearson Education, Inc. Labensky et al. Upper Saddle River, New Jersey 07458

Tools and Equipment Hand tools aid in cutting, moving or combining foods. They have few, if any, moving parts –Spatulas –Dough scrapers –Whisks –Tongs –Cutters On Baking© 2005 Pearson Education, Inc. Labensky et al. Upper Saddle River, New Jersey 07458

Tools and Equipment Other equipment used in the bakeshop: –Graters –Pastry brushes –Rolling pins On Baking© 2005 Pearson Education, Inc. Labensky et al. Upper Saddle River, New Jersey 07458

Tools and Equipment Knives should be easily sharpened, well constructed, comfortable and balanced. Metals used for knives are: –Carbon steel –Stainless steel –High-carbon stainless steel –Ceramic On Baking© 2005 Pearson Education, Inc. Labensky et al. Upper Saddle River, New Jersey 07458

Tools and Equipment Shapes are: –French, or chef’s –Utility –Paring –Bread/cake –Lame or bread slasher On Baking© 2005 Pearson Education, Inc. Labensky et al. Upper Saddle River, New Jersey 07458

Measuring and Pouring Devices Precise measuring is critical in the bakeshop. Measurement may be based upon weight or volume. Tools are: –Scales –Cups and spoons –Ladles –Portion scoops –Thermometers –Timers On Baking© 2005 Pearson Education, Inc. Labensky et al. Upper Saddle River, New Jersey 07458

Cookware and Bakeware The most versatile materials are copper, aluminum and stainless steel. Cookware: –Pots –Pans Bakeware shapes or holds batters: –Sheet pans –Hotel pans –Tart pans –Cake pans –Molds On Baking© 2005 Pearson Education, Inc. Labensky et al. Upper Saddle River, New Jersey 07458

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 On Baking© 2005 Pearson Education, Inc. Labensky et al. Upper Saddle River, New Jersey 07458

Processing Equipment Electrical and nonelectrical devices to chop, puree, slice, grind or mix –Slicers –Mandoline –Food processor –Blender –Immersion blender –Mixer –Juicer On Baking© 2005 Pearson Education, Inc. Labensky et al. Upper Saddle River, New Jersey 07458

Heavy Equipment Ovens are enclosed spaces where food is cooked by hot air –Wood burning –Microwave –Cook stoves –Broiler, salamander and blowtorch are used for top browning –Deep-fat fryers are used for doughnuts –Proof boxes store dough before baking On Baking© 2005 Pearson Education, Inc. Labensky et al. Upper Saddle River, New Jersey 07458

Heavy Equipment Refrigerators and freezers store foods at low temperatures. Sheeters roll dough. Dishwashers clean bakeware and cookware. Work surfaces are usually stainless steel, storage takes place in high density plastic. On Baking© 2005 Pearson Education, Inc. Labensky et al. Upper Saddle River, New Jersey 07458

Safety Equipment Should consist of: –Fire extinguishers –Ventilation systems –First-aid kits On Baking© 2005 Pearson Education, Inc. Labensky et al. Upper Saddle River, New Jersey 07458

Professional Bakeshop The task of baking is divided into four stages: –Measuring and mixing of ingredients –Makeup of the product before baking –Baking –Final assembly On Baking© 2005 Pearson Education, Inc. Labensky et al. Upper Saddle River, New Jersey 07458