American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ All Rights Reserved Section Three Unit 6 Tools of the Trade

2 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ All Rights Reserved Objectives Select oven types and fuels for various baked goods Discuss mechanical mixing and rolling equipment Care and use of the baker’s bench Understand the principles of bakery refrigeration and freezing Care of racks and pans Care of hand tools used in baking

3 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ All Rights Reserved Terms to Know Specific terms to know from this unit: Convection oven Depositing Dough hook Paddle Proofer Retarder Rotary oven Rotary rack Convection oven Sheeter Small-Deck oven Spiral Mixers “Swab the deck” Vertical mixers

4 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ All Rights Reserved Ovens Gas verses electricity Steam injection Large oven, small doors Match oven to specific needs of production in the bakery

5 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ All Rights Reserved Ovens (continued) Rotary or Reel ovens Small-deck ovens (Pizza ovens)

6 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ All Rights Reserved Ovens (continued) Convection ovens Rotary rack convection ovens

7 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ All Rights Reserved Proofers Electric Used to promote yeast activity Warmth = 80°–105°F (10°–20°C) Moisture = 85–95% humidity

8 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ All Rights Reserved Mixers Spiral mixer Vertical mixer

9 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ All Rights Reserved Mixing Attachments Dough hook Paddle Whip

10 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ All Rights Reserved Dough Handling Dough rollers or Sheeters Bun dividers

11 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ All Rights Reserved The Baker’s Bench Laminated hardwood worktable Free from scratches and cracks General rules: Do not use knife for cutting dough, use a hard plastic scraper Keep clean and dry Use scraper and warm water to clean Salt monthly

12 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ All Rights Reserved Baker’s Refrigerator Made to hold sheet pans Higher moisture levels to prevent dough drying and cracking

13 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ All Rights Reserved Specialty Equipment Doughnut fryers Storage bins

14 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ All Rights Reserved Specialty Equipment (continued) Baking pans and forms Racks

15 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ All Rights Reserved Hand Tools Rolling pin Bench scraper Bench brush

16 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ All Rights Reserved Hand Tools (continued) Spatula (bowl knife) Pastry wheel Plastic bowl scraper

17 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ All Rights Reserved Hand Tools (continued) Molded form cutters Serrated knife (bread knife) Bread slasher

18 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ All Rights Reserved Hand Tools (continued) Cook’s knife Paring knife Glazing brush

19 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ All Rights Reserved Hand Tools (continued) Pastry bag and decorating tips Thermometers

20 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ All Rights Reserved Summary Having the proper tools is the key to success Tools require large capital expenditure There are many type of ovens, but all require lots of space and cost a significant amount to operate Proofers promote yeast activity Mixers come in spiral and vertical models Dough rollers or sheeters are used to produce large volumes of laminated dough

21 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ All Rights Reserved Summary (continued) The baker’s bench is a bakery fixture Refrigeration and freezing is integral to baking Specialty equipment makes the job easier Proper use of hand tools requires practice

22 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ All Rights Reserved Exercises Tour of baking equipment Biscuits baked in various ovens Effect of temperature on dough formation Tour of hand tools

23 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ All Rights Reserved Equipment Needed Pans and bowls (as needed) Baking ovens Mixers Ingredients for biscuits