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1st AIT Exam Prep > Bakery Equipment > Flashcards

Bakery Equipment Flashcards

1
Q

This list is used to order ingredients.

A

Inventory

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2
Q

Producing the same quality every time.

A

Consistency

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3
Q

This unit controls heat and humidity.

A

Proofer

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4
Q

The accurate toll for weighing liquids and solids.

A

Scales

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5
Q

A tool used to calculate the required water temperature.

A

Thermometers

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6
Q

The amount and type of product required for a day’s schedule.

A

Production

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7
Q

This lists all the required ingredients.

A

Formula

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8
Q

The amount of mixing is measured by this device.

A

Timer

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9
Q

Sales are documented daily and kept for the _______.

A

Record

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10
Q

Being exact in scaling.

A

Accurate

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11
Q

The quality of a loaf of bread is assessed using a bread score sheet.

A

Evaluation

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12
Q

A tool used to pick up ingredients such as flour.

A

Scoops

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13
Q

An instrument for measuring oven heat.

A

Pyrometer

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14
Q

The system of following procedures and using tools for consistency.

A

Scientific

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15
Q

Explain the importance of being accurate.

A

Accuracy is important in maintaining consistency. The customer wants the same quality product every time. The baker wants baked goods with uniform size, shape, and appearance to ensure proper packaging. The business owner wants consistency of yield and profits.

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16
Q

List the means by which accuracy can be achieved in the bakery,

A

~ Proper scaling
~ Use of Thermostats and Thermometers
~ Using clocks to check fermentation time
~ Ongoing evaluation and improvement of products and procedures
~ Keeping records to monitor all aspects of the business, including formulas, production sheets, costing sheets, dough record sheets, inventory statements, profit and loss statements, etc.

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17
Q

What tool is used to maintain proofer temperature?

A

A Thermostat

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18
Q

Pans are expensive ________ investment and must be kept in good shape.

A

Capital

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19
Q

Maintaining pans in good condition results in a product with a better ______.

A

Bake

20
Q

Tinned steel pans are _____ and suitable for mechanized stacking.

A

Durable

21
Q

When bread begins to stick in the pans it is time to have them reglazed with _____.

A

Silicone

22
Q

______ is a bright, shiny metal, a good conductor, and is resistant to corrosion.

A

Aluminum

23
Q

Clean ability means strong, durable, and resistant to corrosion by ______ or ________.

A

Acid or Alkali

24
Q

The most common metal for baking pans is _____.

A

Tinned Steel

25
Q

Cake pan grease contains oil, flour, antioxidants, and ______.

A

Emulsifier

26
Q

Frying pans or pizza pans are _____ with oil.

A

Seasoned with Oil

27
Q

Wooden liners _____ fruitcake and protect the edges and sides from burning.

A

Insulate

28
Q

Seasoning of pans results in a continuous film, good release, and resistance to ______.

A

Rust

29
Q

_____ are used to prevent the product from sticking to the pan.

A

Silpat

30
Q

Cake pans are _____ to prevent cakes from sticking.

A

Greased

31
Q

New baking pans made of _____ go from the freezer to oven to microwave.

A

Plastic

32
Q

The metal with superior heat conductivity is _____.

A

Copper

33
Q

Dark pans ____ heat and transfer it to the product whereas bright metals reflect heat.

A

Absorb

34
Q

Explain why pans should be properly cared for.

A

Quality baking pans that are kept in good condition will produce a product with the desirable bake. These pans should be properly cared for because they are expensive to purchase and will last a long time if they are looked after in the recommended way.

35
Q

List the advantages and disadvantages of Tinned Steel used in the production of baking pans.

A

Pro - durable and strong

Con - They will rust if the steel coating is removed.,and require greasing or glazing for a good release.

36
Q

State the advantages of using baking pans made from paper, cardboard, or foil.

A

These are lightweight, and economical and are used as bake and serve containers.

37
Q

Explain why pans are treated with silicone.

A

Pans are treated with silicone to give good release.

38
Q

Explain why pans are seasoned.

A

Seasoning is done to put a continuous film on the pan, to seal the pores to prevent sticking of food, and to prevent the metal from rusting.

39
Q

What are the components of a bread pan grease?

A

~ Fat/Oil
~ Flour/Starch
~ Emulsifiers (such as lecithin or mono and diglycerides)
~ antioxidants

40
Q

Some materials used for making baking sheets and pans are:

A 
~ Tinned Steel
~ Aluminum
~ Aluminized Steel
~ Black Steel
~ Aluminum Foil
~ Paper Cardboard Bakeware
~ Plastic Baking Pans
~ Stainless Steel
41
Q

What is the most commonly used metal for making baking pans?

A

Tinned Steel

42
Q

Which type of metal pan is best for angel food cake?

A

Aluminum

43
Q

What are the 3 ways baking pans can be prepared?

A
  1. Greased
  2. Coated with Silicone
  3. Seasoned
44
Q

The use of excess pan oil causes ____ and _____ crusts.

A

Darker and Thicker

45
Q

What is the difference between panning oil and panning grease?

A

Panning grease includes flour or starch in addition to oil, lecithin, and antioxidants.

46
Q

How are baking pans seasoned?

A

Seasoning a pan requires baking pans for 4-6 hours in a 205C oven.

1st AIT Exam Prep (10 decks)

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