Lesson 1:Prepare And Produce Bakery Products Flashcards
Are one of the essential tools in baking. Although a small quantity of dough can be mixed by hand, electric mixers are required scale baking such as those in commercial bakery.
Mixers
This type of mixer is one of the most common equipment used in baking.
Vertical Mixer
Mixers have the capacity of 4.75 to 19 L.
Tabletop mixers
Three main attachment of tabletop mixers
Paddle, wire whip, dough arm
Use for general mixing.
Paddle
Is used for beating egg foams and cream.
Wire whip
Is used for mixing and kneading yeast dough.
Dough arm
Is a special box in which the ideal conditions for fermenting yeast dough can be created. The box maintain a preset warm temperature and you mid a t level appropriate to the specific dough.
Proofer
It is a workhorse of the bakery and pastry shop. They are essential for producing breads, cakes, pasties, cookies and other baked products. Ovens are enclosed spaces in which food is heated, usually by hot air (except in the case of microwave ovens , which are not especially useful in bakeshop)
Oven
Are so called because the item to be baked-either on sheet pans or, pan in the case of some breads, freestanding -are placed directly on the bottom, or deck, of the oven.
Deck oven
Also called as stack oven.
Deck oven
A large oven into which entire racks full of sheet pans can be wheeled for baking. Normal baker’s racks hold 8 to 24 full-size sheet pans, but racks made specifically to go into rack ovens usually hold 15 to 20 pans. It can also hold 1 to 4 of these racks at once. The ovens are also equipped with stem injectors.
Rack oven
The food is in motion while it bakes. The most common type is a revolving oven, in which the mechanism is like that of a Ferris wheel. This mechanical action eliminates the problem of hot spots, or uneven baking, because the mechanism rotates the foods throughout the oven.
Mechanical oven
Especially useful in high-volume operations.
Mechanical oven
Contain fans that circulate the air an d distribute the heat rapidly throughout the interior. The forced air makes food cook more quickly at lower temperatures. However, the strong forced sir can distort the shape of items made with batters and soft dough, and the airflow may be strong enough to blow baking parchment off sheet pans.
Convection oven
Is a broad one, encompassing large and small items, some more familiar than others. Those described here are considered indispensable to a bake shop or commercial baking establishment.
Hand tools
Found in the hot kitchen are also used in the bakeshop. For example , saucepans are used to boil syrups and to cook creams and fillings. They are essential for the bakery product.
Pans and molds
A deep cooking pan , typically round , made of metal, and with one long handle and a lid.
Sauce pan
Is a kitchen tool used for applying gentle heat on the stove top comma for delicate tasks light making hollandaise sauce , melting chocolate , pasteurizing egg white for buttercream icing for preparing custards such as crème anglicize.
Double boiler
Are round , but other shapes , such as hearts , are available for specialty cakes. They come in many sizes.
Cake pans
A rectangular pan, usually with slightly flared side, used for baking loaf breads. It can also be used for molding refrigerated and frozen desserts.
Loaf pan
A shallow, rectangular pan(1 inch/25 mm deep)for baking sheet cakes, cookies, rolls, and other baked goods.
Sheet pan
A cake pan with removable bottom used for baking cheesecakes and other items too delicate to be easily and cleanly removed from standard cake pans.
Spring form pan
A shallow (1 inch/2.5 cm deep)metal pan, usually with fluted sides, used for baking tarts. Standard pans are round, but square and rectangular pans are also available. They may be made in one piece or with a removable bottom to make removal of the baked tart from the pan easier.
Tart pan
