Introduction to the Bakeshop

Introduction to the Bakeshop
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Objective Explain various jobs in the bakeshop.

Working in the Bakeshop
Baking requires that measurements are exact and recipes are followed Slight variations in ingredients, quantities, or process can ruin a baked product continued

Operations that prepare their own baked goods have a work area and schedule for bakeshop different from the rest of the kitchen Pastry cooks and bakers work under the supervision of the pastry chef continued

Large pastry kitchens may have staff that specialize in particular tasks All professional culinarians should have basic skills in baking and pastry techniques

Objective Recognize baking ingredients and understand their functions in baked goods.

Bakeshop Ingredients The amount and type of ingredients is more important in baking and pastry work than other areas of the kitchen Minor variations in ingredients can create noticeable differences in the finished product

Flour Most bakeshops have several different types of wheat flours
Flours differ mainly in their protein content continued

Flour When flour is mixed with water, the protein in the flour produces gluten Strands of gluten stretch and trap gases that create the spongy texture of breads and cakes continued

Flour Wheat flours are categorized by their gluten potential
Hard flours: higher protein content Soft flours: lower protein content The amount of protein is directly related to gluten content

Sweeteners The primary sweetener used is sugar, which is refined from the sugarcane plant or sugar beets continued

Sweeteners In addition to adding a sweet taste, sugar
helps maintain moistness in cakes assists with the leavening process in breads lends crispness to cookies and pastries is key to browning and caramelization continued

Sweeteners Another sweetener often made in large batches in a pastry shop is simple syrup It has many uses including moistening cakes and poaching fruits Other sweeteners are used in the bakeshop such as molasses, honey, and corn syrup

Shortenings Fats used in the bakeshop are often referred to as shortening continued

Shortenings Add flavor, color, moisture, and richness to baked products Some add flakiness to products and assist with leavening Shortenings can be either solid or liquid continued

Shortenings The source for shortenings can be either animal or vegetable Animal shortenings: butter, lard, and blends using rendered beef fat; are solid at room temperature Vegetable-based shortenings: made from soybean, corn, coconut, and other refined vegetable oils; may be solid or liquid continued

Shortenings A shortening is chosen for a given application based on its melting point and nutritional content Hydrogenation incorporates hydrogen into the oil making it solid continued

Shortenings Hydrogenated vegetable shortenings have a longer shelf life because of the hydrogenation process Margarine is a hydrogenated vegetable shortening flavored to serve as a substitute for butter

Leavening Agents In order for leavening to happen, a leavening agent in the dough must cause a reaction, which creates a gas Two types of leavening agents are used in baking Chemical leaveners Yeasts

Chemical Leaveners When baking soda is mixed with moisture and acid, it releases carbon dioxide gas, which becomes trapped in the dough When the dough is heated, the carbon dioxide gas expands, causing the dough to rise continued

Chemical Leaveners Milk, buttermilk, cocoa, molasses, cream of tartar, and many other ingredients can provide the acid needed for baking soda to produce gas Only moisture provided by dough ingredients is needed for baking powder to produce carbon dioxide gas

Yeast Yeast is a living microscopic plant that feeds on carbohydrates and gives off carbon dioxide and alcohol continued

Yeast The fermentation process happens most quickly at 90F–110F (32C–43C) Eventually the higher temperatures during baking kill the yeast continued

Yeast Two forms of yeast are common in the bakeshop Compressed
Dry (active dry yeast or instant dry yeast)

Chocolate Bakeshops have different types of chocolate with differing qualities and uses continued

Chocolate Quality is measured by flavor, smell, appearance, texture, and melting point Chocolate products are categorized and rated by the amount of chocolate liquor they contain Chocolate liquor (nonalcoholic) is composed of cocoa solids and fat called cocoa butter continued

Chocolate Sugar, vanilla, milk solids, and other flavorings are commonly added to chocolate products Chocolate should be stored covered or wrapped, in a cool dry place Chocolate that is improperly stored can develop a white film on its surface

Gelatin Used to thicken various sweet and savory preparations
Pastry chefs use two types of gelatin—sheet and powdered continued

Gelatin The first step when using gelatin is blooming
To bloom sheet gelatin, cover sheets in cold water until they become soft, remove from water and squeeze to remove excess water To bloom powdered gelatin, mix with roughly four times its weight in cold water and let sit until it loses its white appearance continued

Gelatin In the second step, the bloomed gelatin is melted or dissolved in a small amount of liquid and carefully added to the recipe

Nuts and Seeds Store nuts in tightly sealed containers in a cool dark place or freezer Nuts can be purchased whole in the shell, shelled whole nuts, halves, pieces, chopped, or ground raw, roasted, blanched, or roasted and salted

Common Nuts Almonds Originally from Mediterranean region, now California is an important source May be purchased with its brown skin or without (blanched) Commonly used in sliced or slivered form continued

Common Nuts Cashews Originated in South America Always sold shelled
Relatively expensive and prized for their rich flavor continued

Common Nuts Chestnuts France and Italy are key producers
Slightly sweet flavor and starchy texture with little oil Often used with savory dishes and treated like a vegetable continued

Common Nuts Coconuts Loosely defined as the large nuts of tropical palms, but botanically classified as a drupe Their flesh is often processed into chips or shredded coconut continued

Common Nuts Coconuts (continued)
The liquid found inside the nut is called coconut water Coconut milk is made by extracting the oils and flavor from the flesh of the nut continued

Common Nuts Hazelnuts (Filberts)
Small round nuts with a rich flavor when toasted Cultivated hazelnuts are called filberts Extremely popular in pastries May be used with or without the brown skin continued

Common Nuts Macadamia Nuts
Native to Australia and now widely grown in Hawaii One of the most expensive nuts Has a high oil content and a rich flavor continued

Common Nuts Peanuts Peanuts are not technically nuts, they are legumes related to peas and beans They grow underground and are sometimes called ground nuts continued

Common Nuts Peanuts (continued)
They are an important ingredient in American, Asian, and African cuisines They are relatively inexpensive and are the source for peanut oil and peanut butter continued

Common Nuts Pecans Native to the American South
Pecan halves are the largest form and are always used with their brown skin intact Widely used in desserts and candies continued

Common Nuts Pine Nuts The small light-colored kernels of the pinion pine tree Rich with a subtle flavor Popular in Mediterranean cuisines continued

Common Nuts Pistachios A major nut crop of California
Has a naturally light-colored oval shell It is unique for the green color and sweet nutty flavor of its nutmeat Popular as a snack food and in ice creams continued

Common Nuts Walnuts One of the most popular nuts in commercial foodservice English walnuts have light-colored flesh with a mild flavor Black walnuts are darker and have an intense flavor

Nuts and Seeds Seeds are rich in fats and develop a richer flavor when toasted They are often used as fillings and to decorate breads and pastries

Common Seeds Poppy Small round seeds of the poppy flower
Popular as a decoration for bread and as a filling for sweet pastries continued

Common Seeds Pumpkin The shelled kernels from pumpkins and winter squash are used in breads and candies Used in the kitchen as a garnish and in sauces A popular ingredient in Mexican cuisine where they are called pepitas continued

Common Seeds Sunflower
The meat of the seeds found at the center of the sunflower Used to add texture and richness to savory breads Also a popular snack food and a source of refined oil continued

Common Seeds Sesame The tiny white teardrop-shaped seeds are a common decoration for breads A black variety is also available continued

Common Seeds Sesame (continued)
Sesame seed paste, called tahini, is a popular Middle Eastern ingredient Sesame seed oil is a common Asian ingredient

Flavorings and Extracts
Concentrated flavorings derived from spices, nuts, fruits, or liquors are widely used in the bakeshop Extracts are a common ingredient in the bakeshop continued

Flavorings and Extracts
Other flavorings may be referred to as concentrates or compounds and may be in liquid or paste form When working with these ingredients, follow recipe quantities closely and measure carefully

Vanilla The most widely used flavor ingredient in the bakeshop
It is the bean of a tropical plant, which is a member of the orchid family continued

Vanilla Whole beans are typically simmered in liquid to extract their flavor Vanilla extract is the more commonly used form Since vanilla and pure vanilla extracts are expensive, some kitchens may use artificial vanilla extract

Objective Understand the reasons convenience products may be used in the bakeshop.

Convenience Products Convenience products are used to save labor
provide product consistency when proper bakeshop equipment or space is lacking

Objective Recognize smallwares, hand tools, and large equipment used in the bakeshop.

Bakeshop Equipment Many pieces of equipment are unique to the bakeshop or pastry kitchen This equipment makes producing baked goods and pastries easier and more efficient

Smallwares and Hand Tools
A variety of smallwares and hand tools should be available for use in the bakeshop These include the balance scale, rolling pin, palette knife, turntable, pastry comb, pastry bag, and various types of pans continued

Balance Scale Used for measuring quantities of ingredients in large-scale recipes The scoop is filled with ingredients until its platform balances with the weighted one continued

Rolling Pin Used to roll pieces of dough into thin sheets Usually made from hardwood continued

Palette Knife Used to spread frostings and coatings on pastries Also used like a spatula to pick up or turn items continued

Turntable Used for decorating round cakes and pastries Frostings and coatings can be evenly spread on a cake by holding a palette knife stationary and spinning the cake on the turntable continued

Pastry Comb A simple piece of metal or plastic with a zigzag edge that is used to put a decorative texture on a pastry’s coating or frosting continued

Pastry Bag A cone-shaped bag made of cloth or plastic with a small opening at the point of the cone into which a metal tip is placed It is filled with product that is squeezed through the tip to create a decorative effect continued

Baker’s Peel A large paddle used as a spatula Has a long handle and is used for sliding baked goods in and out of deep ovens continued

Pans Loaf pans: rectangular pans used for baking bread Sheet pans: standard size is 18 x 24 inches (45 x 60 cm); half-size sheet pans, 18 x 12 inches (45 x 30 cm) are also common continued

Pans Pie pans: round pans with tapered sides used to make pies; may be made of lightweight disposable aluminum or reusable heavier gauge aluminum Cake pans: round pans with straight sides used for baking cakes continued

Pans Springform pans: deep cake pans with sides made of a flexible band of metal, which is closed and held to the round bottom with a hinged fastener Tart pans: shallow round pans, most with removable bottoms; traditional shape has fluted sides continued

Pans Muffin pans: a set of small round pans pressed into a single sheet of metal; used for easier handling of individual muffins or cupcakes

Large Equipment The large equipment used in bakeshops produce large quantities of product efficiently They give bakers and pastry chefs the ability to create a large variety of products with the same equipment continued

Large Equipment Mixers Used to mix large batches of dough and batter
Available in a range of sizes continued

Large Equipment Mixers Three basic attachments dough hook paddle whip
continued

Large Equipment Deck Ovens
Most allow the baker to control heat from the bottom, top, and sides Steam injection allows bakers to create breads with a crisp crust continued

Large Equipment Revolving Ovens
Have a series of trays set up in a Ferris wheel-like configuration The trays holding the food product revolve inside the oven for even baking continued

Large Equipment Rack Ovens Sometimes called roll-in ovens
The rack is loaded with items to be baked and then rolled into the oven and baked on the rack continued

Large Equipment Proofers
A cabinet that holds dough products at a warm temperature so yeast can leaven the product continued

Large Equipment Dough Sheeter
A mechanized rolling pin used for large amounts of dough Dough is placed on a belt and fed through a set of rollers continued

Large Equipment Dough Divider
A press that evenly divides a preweighed amount of dough into many smaller portions continued

Large Equipment Ice-Cream Machines
A refrigerated drum with a blade or paddle that spins inside it Liquid ice-cream mixture is poured in and slowly frozen while the paddles stir the mixture

Review Describe the difference between a pastry chef, pastry cook, and baker The pastry chef is the head of the baking and pastry department and is responsible for supervising the preparation of all breads, cakes, pies, pastries, ice creams, and candies A pastry cook is responsible for preparing sweet dessert items A baker works preparing and baking breads continued

Review Name ingredients commonly used in the bakeshop Chocolate Flour
Gelatin Nuts and seeds Flavorings and extracts Flour Sweeteners Shortenings Leavening agents continued

Review What function does the gluten in flour perform as an ingredient in baked goods? It provides structure to the product continued

Review What function do shortenings perform as an ingredient in baked goods? They give baked goods a soft texture and richness continued

Review What function do leavening agents perform as an ingredient in baked goods? They make baked goods light and airy continued

Review Name reasons convenience products are used in the bakeshop
to save labor provide product consistency when proper bakeshop equipment or space is lacking

Nuts and Seeds Identification
Peanuts Pumpkin seeds continued

Cashews Pistachios continued

Chestnuts Macadamia nuts continued

Sesame seeds Poppy seeds continued

Hazelnuts (Filberts) Pine nuts continued

Sunflower seeds Almonds continued

Pecans Walnuts continued

Coconut

Equipment Identification
Rolling pins Palette knives continued

Dough hook, paddle, whip Pans continued

Deck oven Proofer continued

Pastry bag Turntable continued

Mixer Ice-cream machine continued

Baker’s peel Pastry comb continued

Rack oven Dough divider continued

Revolving oven Balance scale continued

Dough sheeter continued

Introduction to the Bakeshop

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