Chapter 2 Tools and Equipment for the Bakeshop

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 On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme Copyright © 2009 by Pearson 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 On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme Tongs Cutters Graters Pastry brushes Rolling pins Copyright © 2009 by Pearson 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 On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme Copyright © 2009 by Pearson Education, Inc. Upper Saddle River, New Jersey 07458 • All rights reserved.

Knife Shapes • Shapes are: – French, or chef’s – Utility – Paring – Bread/cake – Lame or bread slasher On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme Copyright © 2009 by Pearson 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 On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme Copyright © 2009 by Pearson 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 On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme Copyright © 2009 by Pearson 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 • Decorating and finishing tools decorate cakes and pastries – Pastry bags – Dispensing tips for the pastry bags – Cake combs On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme Copyright © 2009 by Pearson Education, Inc. Upper Saddle River, New Jersey 07458 • All rights reserved.

Processing Equipment • Electrical and nonelectrical devices to chop, puree, slice, grind or mix – Slicers – Mandoline – Food processor – Blender – Immersion blender – Mixer – Juicer On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme Copyright © 2009 by Pearson Education, Inc. Upper Saddle River, New Jersey 07458 • All rights reserved.

Heavy Baking and Cooking Equipment • Learn how to operate and maintain all kitchen equipment before using – Ovens are enclosed spaces where food is cooked by hot air, either convection ovens or conventional ovens • Wood burning • Microwave – Broiler, salamander and blowtorch are used for top browning – Deep-fat fryers are used to prepare doughnuts On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme Copyright © 2009 by Pearson 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 roll dough. Dishwashers for cleaning bakeware and cookware. • Work surfaces are usually stainless steel. • High density plastic makes the best food sto 9 rge container. On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme Copyright © 2009 by Pearson 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 On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme Copyright © 2009 by Pearson 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 On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme Copyright © 2009 by Pearson Education, Inc. Upper Saddle River, New Jersey 07458 • All rights reserved.