1. Copyright ©2014 The Culinary Institute of America. All rights reserved. C HAPTER 8: B AKEWARE

2. Copyright ©2014 The Culinary Institute of America. All rights reserved. L EARNING O BJECTIVES Identify different types of pans for baking. Identify different types of rings. Identify different types of molds. Identify different types of liners and mats.

3. Copyright ©2014 The Culinary Institute of America. All rights reserved. P ANS It is of utmost importance to choose the most appropriate pan for the specific item you are preparing. – Hotel pan – Baking/sheet pan – Jelly roll pan Types

4. Copyright ©2014 The Culinary Institute of America. All rights reserved. P ANS Types – Springform pan. – Tube/angel food cake pan – Bundt pan – Kugelhopf/fluted tube pan Cake Pans

5. Copyright ©2014 The Culinary Institute of America. All rights reserved. P ANS Muffin pan Tart pan Pie pan Rings – Cake ring – Flan ring Molds – Madeleine mold – Baba mold – Steamed pudding mold Cake Pans (cont’d)

6. Copyright ©2014 The Culinary Institute of America. All rights reserved. P ANS – Charlotte mold – Brioche mold – Gelatin mold – Savarin mold – Barquette mold – Bombe mold Cake Pans (cont’d)

7. Copyright ©2014 The Culinary Institute of America. All rights reserved. L INERS AND M ATS It is often necessary to line a baking pan with a parchment sheet or silicone mat. Some batters and doughs are more likely than others to get stuck to the pan during baking. – Flexible silicone mats – Parchment paper – Cardboard cake circles Types