1. Tools and Equipment for the Bakeshop Chapter 2 Sarah R. Labensky, Priscilla Martel and Eddy Van Damme On Baking 3 rd edition

2. Book Title Author name © 2012 by Pearson Higher Education, Inc Upper Saddle River, New Jersey 07458 All Rights Reserved On Baking, 3e Sarah R. Labensky, Priscilla R. Martel, Eddy Van Damme © 2013 by Pearson Higher Education, Inc Upper Saddle River, New Jersey 07458 All Rights Reserved Chapter Overview After studying this chapter, you will be able to: –recognize a variety of professional bakeshop tools –recognize major equipment used in the bakeshop –understand how a professional bakeshop is organized

3. Book Title Author name © 2012 by Pearson Higher Education, Inc Upper Saddle River, New Jersey 07458 All Rights Reserved On Baking, 3e Sarah R. Labensky, Priscilla R. Martel, Eddy Van Damme © 2013 by Pearson Higher Education, Inc Upper Saddle River, New Jersey 07458 All Rights Reserved 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

4. Book Title Author name © 2012 by Pearson Higher Education, Inc Upper Saddle River, New Jersey 07458 All Rights Reserved On Baking, 3e Sarah R. Labensky, Priscilla R. Martel, Eddy Van Damme © 2013 by Pearson Higher Education, Inc Upper Saddle River, New Jersey 07458 All Rights Reserved 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

5. Book Title Author name © 2012 by Pearson Higher Education, Inc Upper Saddle River, New Jersey 07458 All Rights Reserved On Baking, 3e Sarah R. Labensky, Priscilla R. Martel, Eddy Van Damme © 2013 by Pearson Higher Education, Inc Upper Saddle River, New Jersey 07458 All Rights Reserved 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

6. Book Title Author name © 2012 by Pearson Higher Education, Inc Upper Saddle River, New Jersey 07458 All Rights Reserved On Baking, 3e Sarah R. Labensky, Priscilla R. Martel, Eddy Van Damme © 2013 by Pearson Higher Education, Inc Upper Saddle River, New Jersey 07458 All Rights Reserved Knife Shapes Shapes are: –French, or chef’s –Utility –Paring –Bread/cake –Lame for scoring bread

7. Book Title Author name © 2012 by Pearson Higher Education, Inc Upper Saddle River, New Jersey 07458 All Rights Reserved On Baking, 3e Sarah R. Labensky, Priscilla R. Martel, Eddy Van Damme © 2013 by Pearson Higher Education, Inc Upper Saddle River, New Jersey 07458 All Rights Reserved 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

8. Book Title Author name © 2012 by Pearson Higher Education, Inc Upper Saddle River, New Jersey 07458 All Rights Reserved On Baking, 3e Sarah R. Labensky, Priscilla R. Martel, Eddy Van Damme © 2013 by Pearson Higher Education, Inc Upper Saddle River, New Jersey 07458 All Rights Reserved Strainers and Sieves Aerate dry ingredients or drain cooked foods –China cap –Skimmer and spider –Cheesecloth –Food mill and flour sifter

9. Book Title Author name © 2012 by Pearson Higher Education, Inc Upper Saddle River, New Jersey 07458 All Rights Reserved On Baking, 3e Sarah R. Labensky, Priscilla R. Martel, Eddy Van Damme © 2013 by Pearson Higher Education, Inc Upper Saddle River, New Jersey 07458 All Rights Reserved 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

10. Book Title Author name © 2012 by Pearson Higher Education, Inc Upper Saddle River, New Jersey 07458 All Rights Reserved On Baking, 3e Sarah R. Labensky, Priscilla R. Martel, Eddy Van Damme © 2013 by Pearson Higher Education, Inc Upper Saddle River, New Jersey 07458 All Rights Reserved Decorating and Finishing Tools Decorating and finishing tools decorate cakes and pastries –Pastry bags –Dispensing tips for the pastry bags –Cake combs –Decorating turntables –Parchment paper, cardboard cake rounds, acetate

11. Book Title Author name © 2012 by Pearson Higher Education, Inc Upper Saddle River, New Jersey 07458 All Rights Reserved On Baking, 3e Sarah R. Labensky, Priscilla R. Martel, Eddy Van Damme © 2013 by Pearson Higher Education, Inc Upper Saddle River, New Jersey 07458 All Rights Reserved Processing Equipment Electrical and nonelectrical devices to chop, purée, slice, grind or mix –Slicers –Mandoline –Food processor –Blender –Immersion blender –Juicer

12. Book Title Author name © 2012 by Pearson Higher Education, Inc Upper Saddle River, New Jersey 07458 All Rights Reserved On Baking, 3e Sarah R. Labensky, Priscilla R. Martel, Eddy Van Damme © 2013 by Pearson Higher Education, Inc Upper Saddle River, New Jersey 07458 All Rights Reserved Heavy Equipment Learn how to operate and maintain all kitchen equipment before using Mixing and Dough Handling Equipment –Mixer Spiral and oblique Whip, paddle and dough hook attachments –Make up equipment Dough divider

13. Book Title Author name © 2012 by Pearson Higher Education, Inc Upper Saddle River, New Jersey 07458 All Rights Reserved On Baking, 3e Sarah R. Labensky, Priscilla R. Martel, Eddy Van Damme © 2013 by Pearson Higher Education, Inc Upper Saddle River, New Jersey 07458 All Rights Reserved 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 rolling dough. Work surfaces are usually stainless steel. High density plastic makes the best food storage container.

14. Book Title Author name © 2012 by Pearson Higher Education, Inc Upper Saddle River, New Jersey 07458 All Rights Reserved On Baking, 3e Sarah R. Labensky, Priscilla R. Martel, Eddy Van Damme © 2013 by Pearson Higher Education, Inc Upper Saddle River, New Jersey 07458 All Rights Reserved Heavy Equipment - Baking and Cooking Ovens –enclosed spaces where food is cooked by hot air, either convection ovens or conventional ovens –Other ovens in use include: Wood burning Microwave Cook Stoves Broiler and Salamander brown the surface of baked goods Deep-fat fryers are used to prepare doughnuts

15. Book Title Author name © 2012 by Pearson Higher Education, Inc Upper Saddle River, New Jersey 07458 All Rights Reserved On Baking, 3e Sarah R. Labensky, Priscilla R. Martel, Eddy Van Damme © 2013 by Pearson Higher Education, Inc Upper Saddle River, New Jersey 07458 All Rights Reserved Refrigerators and Freezers Walk-in and reach-in refrigerators Ice Cream freezers –Batch –Continuous

16. Book Title Author name © 2012 by Pearson Higher Education, Inc Upper Saddle River, New Jersey 07458 All Rights Reserved On Baking, 3e Sarah R. Labensky, Priscilla R. Martel, Eddy Van Damme © 2013 by Pearson Higher Education, Inc Upper Saddle River, New Jersey 07458 All Rights Reserved Safety Equipment Properly equipped bakeshop should include the following safety equipment: –Fire extinguishers Class A, B, C and K –Ventilation systems –First-aid kits

17. Book Title Author name © 2012 by Pearson Higher Education, Inc Upper Saddle River, New Jersey 07458 All Rights Reserved On Baking, 3e Sarah R. Labensky, Priscilla R. Martel, Eddy Van Damme © 2013 by Pearson Higher Education, Inc Upper Saddle River, New Jersey 07458 All Rights Reserved Operating Fire Extinguishers Use the acronym P.A.S.S. to remember how to safely use a fire extinguisher –Pull –Aim –Squeeze –Sweep

18. Book Title Author name © 2012 by Pearson Higher Education, Inc Upper Saddle River, New Jersey 07458 All Rights Reserved On Baking, 3e Sarah R. Labensky, Priscilla R. Martel, Eddy Van Damme © 2013 by Pearson Higher Education, Inc Upper Saddle River, New Jersey 07458 All Rights Reserved 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