Date post: | 09-Apr-2017 |
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Food |
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BAKING & PASTRY
PRODUCTION
Ms. Amelia D. Quingco, MBA
THE BAKESHOP AND FOOD SERVICE OPERATION
Executive Pastry Chef / Pastry Chef - oversee a staff of pastry specialistsBread Baker - makes breads, rolls and
baked dough containers used for other menu items
Confectioner - makes candies & petits fours
Ice Cream Maker - makes all chilled and frozen desserts
Decorator - makes showpieces and special cakes
REQUISITES OF A BAKER Knowledge - must be able to identify, purchase,
utilize, and prepare a wide variety of food Skill – able to produce, consistently and efficiently
quality food Taste – be able to produce food that taste great or the
consumer will not return Judgment - able to create a pastry menu, determine
how much of what item to order, decide whether and how to combine ingredients and approve finished item for service
Dedication – able to efficiently produce consistently fine products despite the pressures
Pride - wearing a sense of pride in doing the job
TOOLS AND EQUIPMENT FOR THE BAKESHOP Standards for Tools and Equipment1. Equipment must be easily cleaned2. All food contact surfaces must be
nontoxic, nonabsorbent, corrosion resistant and nonreactive.
3. All food contact surfaces must be smooth, that is, free of pits, cracks, crevices, ledges, rivet heads and bolts
TOOLS AND EQUIPMENT FOR THE BAKESHOP Standards for Tools and Equipment4. Internal corners and edges must
be rounded and smooth, external corners and angels must be smooth and sealed
5. Coating materials must be nontoxic and easily cleaned; coating must resist chipping and cracking
6. Waste and waste liquids must be easily removed
TOOLS AND EQUIPMENT FOR THE BAKESHOP Hand Tools - are designed to aid in cutting,
shaping, moving or combining foods. They have few, if any, moving parts. Essential hand tools in the bakeshop are the followingSpatulasDough scrapersWhisksTongsSpecialized cutters
*Sturdiness, durability and safety
TOOLS & EQUIPMENT FOR THE BAKESHOP Graters - used to shred ingredients into small
uniform pieces so that they will blend or melt easily when cooked
Pastry Brushes - used to apply coatings onto bakeware or to glaze food before or after coating (Bench brush – removes flour from the bakeshop work table; Oven brush – safely sweep the deck of oven to prevent bits of flour from burning
Rolling Pins – help flatten or spread dough to a uniform thickness before cutting and baking; help knead and flatten lumps of dough (wooden rolling pins, teflon- coated, marble rolling pins, textured rolling pin)
Cutters – help produce uniform baked products
TOOLS AND EQUIPMENT FOR THE BAKESHOP
KnivesFrench/Chef’s Knife – rigid 8- to 14-
inch-long blade is wide on the head and tapers to a point at the tip. Used for chopping and slicing
Utility Knife – rigid 6- to 8-inch-long shaped like a chef’s knife but narrower. Used for cutting and carving
TOOLS AND EQUIPMENT FOR THE BAKESHOP
KnivesParing Knife - short knife used for detail
work or cutting fruits. Rigid blade is 2-4 inches long
Bread or Cake Knife – with a long, serrated blade that cuts easily through bread crust or pastry item
Lame or Bread Slasher - used to score the surface of bread dough before baking.
TOOLS AND EQUIPMENT FOR THE BAKESHOP
Measuring and Portioning DevicesScales - determines the weight of an ingredient or
a portion of food. Use a spring mechanism, round dial and single flat tray. Available in calibrated grams, ounces or pounds and capacity varies
Volume Measures – ingredients may be measured by volume using measuring spoons and measuring cups. (To ensure accurate measurement of dry ingredients, fill the cup and then level off the top with a knife or flat spatula.)
Ladles - long-handled ladles are useful for portioning liquids such as sauces, custards and syrups
TOOLS AND EQUIPMENT FOR THE BAKESHOP
Measuring and Portioning DevicesPortion Scoops - resembles ice cream
scoops; used in portioning muffin batters and cookie dough or other soft food
Thermometers and Gauges – used to determine when food is fully cooked and when working with yeast dough, chocolate, sugar and other ingredients.
Timers – useful for busy chefs. Select a timer with a loud alarm signal and long timing capability
TOOLS AND EQUIPMENT FOR THE BAKESHOP
Cookware and Bakeware - includes the saucepan, baking sheets, cake
pans, and specialty molds used inside the oven. Materials and Heat Conduction
Copper Aluminum Stainless Steel Ceramics Plastic Other Materials (cast-iron, glass and
enamel) Nonstick Coatings
TOOLS AND EQUIPMENT FOR THE BAKESHOP
Cookware and Bakeware Common Cookware
Pots - large round vessels with straight sides and two loop handles available in varying sizes. Used on the stove top for making custards and cooked fillings, or boiling or simmering foods. The double boiler, a small pan that sits snugly on top of a pot filled with simmering water, is useful when melting chocolate or cooking delicate creams
Pans - are round vessels with a one long handle and straight or sloped sides. Usually smaller and shallower than pots
TOOLS AND EQUIPMENT FOR THE BAKESHOP
Cookware and Bakeware Common Bakeware - are used for shaping or holding various batters and
doughSheet Pans, Sheet Trays or Baking Sheets - shallow rectangular trays with a 1-inch lip on all four sides. Most common are made from aluminum. Some may be rimless or have rim on one side to easily slide items off the sheet after baking.
Hotel Pans - (also known as steam table pans) rectangular stainless steel pans to hold food for service in steam tables. Also used for baking, roasting or poaching inside an oven
TOOLS AND EQUIPMENT FOR THE BAKESHOP
Cookware and Bakeware Common Bakeware
Tart Pans - comes in individual or large sizes and in round, rectangular or square shapes. Some have fluted edge and removable bottoms.
TOOLS AND EQUIPMENT FOR THE BAKESHOP
Cookware and Bakeware Common Bakeware
Cake Pans – properly designed cake pans heat evenly to allow delicate batters to rise properly. Usually made from a heavy-gauge aluminum in a variety of shapes and sizes. Tube pans are round pans with a hollow cone in the middle and is used to bring heat to the center of the batter that is beneficial when baking heavy batters as well as delicate egg foam cakes.
TOOLS AND EQUIPMENT FOR THE BAKESHOP
Cookware and Bakeware Common Bakeware
Bread Pans – made form heavy-gauge aluminum o coated steel in a variety of rectangular shapes. Springform pans have removable bottom and sides that release with the flip of a spring mechanism. Flan rings or ring molds are strips of coated steel carved and formed into rings used to mold or to contain mousses and ice cream before chilling. Muffin pans make it possible to bake a number of individual pastries at one time.
TOOLS AND EQUIPMENT FOR THE BAKESHOP
Cookware and Bakeware Common Bakeware
Molds – unique shapes give bakeshop products enhanced eye appeal. The assortment of molds available to the pastry chef is limitless. Molds are made form a variety of materials including tinned steel, stainless steel, silicone and aluminum. Oven baked custards and puddings are usually made in ceramic molds called ramekins, custard cups or soufflé cups
TOOLS AND EQUIPMENT FOR THE BAKESHOP
Strainers and Sieves - used to aerate and remove impurities from dry ingredients and drain or puree cooked foods. Strainers, colanders, drum sieves and china caps are non-mechanical devices with a stainless steel mesh or screen through which food passes.China Cap/Chinois - cone shaped metal
strainers that allows liquid to filter through small openings
Skimmer and Spider - long-handled tools to remove foods or impurities from liquids
Cheesecloth – loosely woven cotton gauze used for straining liquid and sauces and for draining cream and cheese products
TOOLS AND EQUIPMENT FOR THE BAKESHOP
Strainers and SievesFood Mill - purees and strains food at the
same time
Flour Sifter - used for aerating, blending and removing impurities from dry ingredients such as flour, cocoa and leavening agents.
TOOLS AND EQUIPMENT FOR THE BAKESHOP
Decorating and Finishing ToolsPastry BagsDispensing TipsCake CombsCake-decorating Turntable
TOOLS AND EQUIPMENT FOR THE BAKESHOP
Processing Equipment SlicerMandolineFood Processor
TOOLS AND EQUIPMENT FOR THE BAKESHOP
Processing Equipment BlenderImmersion BlenderMixerJuicer
TOOLS AND EQUIPMENT FOR THE BAKESHOP
Heavy Equipment Cooking and Baking
OvensWood burning OvenMicrowave Oven
Baker’s Peel or Transfer Peel Cook Stove Broiler, Salamander and Propane Torch
TOOLS AND EQUIPMENT FOR THE BAKESHOP
Heavy Equipment Cooking and Baking
Deep-fat Fryers Proof box Refrigerators and Freezers Ice Cream Freezers Automated Make-up Equipment Sheeter
TOOLS AND EQUIPMENT FOR THE BAKESHOP
Heavy Equipment Dishwashers Work Surfaces Storage Containers Racks
TOOLS AND EQUIPMENT FOR THE BAKESHOP
Safety EquipmentFire ExtinguishersVentilation SystemsFirst Aid Kits
PRINCIPLES OF BAKING
TOOLS AND EQUIPMENT FOR THE BAKESHOP
TOOLS AND EQUIPMENT FOR THE BAKESHOP
TOOLS AND EQUIPMENT FOR THE BAKESHOP
TOOLS AND EQUIPMENT FOR THE BAKESHOP