BIET: Topic 2 Flashcards
Blast freezer
Low temperature evaporator which uses a fan to force air rapidly over the evaporator surface
12 and 20 Quart Mixing bowls
Bowls attached to the mixers. You can tell what size they are by the number on the side of the bowl
Deck oven
An oven with more than one chamber to allow large volumes of products to be made
Dough sheeter
A kitchen machine that rolls out pieces of dough to a desired thickness
Hearth oven
An oven whose floor is made from a stone or masonry, products baked directly on stone surface (also called deck oven)
Induction burner
Smooth top ceramic surfaced. Coils generate a strong magnetic field, causing molecules to rapidly flip, generating fast heat
Loader/setter
Something that helps put the product into the oven
Paddle attachment
An attachment on the mixer that helps cream items
Planetary mixer
Mixer that mixes products by using attachments to vertically rotate ingredients in the bowl to fully incorporate
Retarder/proofer
A chamber used in baking that encourages fermentation of dough by yeast through warm temperatures and controlled humidity
Thermal mass
Describes part of oven that absorbs and reflects hear from a fire, making it available for cooking
Batch ice cream machine
Churns a specific amount of ice cream base at one time. Available in horizontal and vertical configurations
Convection oven
Force hot air to circulate food, cooking it quickly and somewhat eveny
Dough hook
Mixer attachment used for mixing and kneading breads
Heat transfer
Heat is transfer of heat, whether it be by radiation, conduction, conversion, or induction
Hobart mixer
First electric mixer
Kitchen aid mixer
First stand mixer
Marble surface
Greater heat conductivity. Used in bakeshops to quickly cool hot confectionary products
Peel
Meant to take bread in and out of oven
Reach in refrigerator
Units with many shelves that can be accessed so cold items can be retrieved by wait staff when necessary
Spiral mixer
Stationary mixers in which the bowl rotates. Only had one spiral shaped hook attachment. Used for bread dough. Controlled to there isnt too much friction
Whip attachment
Attachment that aerates batter/other products
How can you match the proper sized mixer attachment to the bowl on a Hobart Mixer?
The bowl has the amount it holds on the side
Which mixer attachment is appropriate for creaming? Foaming? Kneading?
Paddle
Whip
Breadhook
State the differences between a planetary mixer and a spiral mixer
Planetary mixers mixes ingrediants by rotating the three paddle attachments while a spiral mixer rotates the bowl
Explain the difference between proofing and retarding. What are the two environmental conditions controlled in a proofer/retarder unit
Proofing encourages fermentation by warm temps and controlled humidity, while retarding produces a slower rise
Explain the difference between a convection oven and a deck oven. What is the temp and time difference when using a convection over verses a deck oven?
In a convection oven, you cook products in a pan while on deck ovens you put the product directly on the floor. When cooking convection, lower 25-50 degrees and reduce baketime
Explain the function of a dough sheeter. Give examples of 2 products
A dough sheeter rolls out dough to a desired thickness. Croissant, puff pastry
Describe how an induction burner works. 2 advantages
Smooth top cermaic surfaces that have coils below the surface which create a strong magnetic field that makes molecules rapidly flip generating fast heat. Heats up faster, keeps bakeshop cooler because it heats pans directly
Does marble feel cool to the touch in the bakeshop? Why is the surface preferred for cooling items such as chocolate and sugar
Yes, marble has greater heat conductivity, so heat transfers faster from your body to the marble. This surface is preferred to cool because it is cheaper than stainless steel
Explain how blast freezers differ from conventional freezer units? Why are these freezers utilized in the industry
Blast freezers will freeze products much faster than conventional freezers
What are three differences of hearth ovens from a deck oven
I have no idea
