Lesson 1:Prepare And Produce Bakery Products

Question 1

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.

Answer 1

Mixers

Question 2

This type of mixer is one of the most common equipment used in baking.

Answer 2

Vertical Mixer

Question 3

Mixers have the capacity of 4.75 to 19 L.

Answer 3

Tabletop mixers

Question 4

Three main attachment of tabletop mixers

Answer 4

Paddle, wire whip, dough arm

Question 5

Use for general mixing.

Answer 5

Paddle

Question 6

Is used for beating egg foams and cream.

Answer 6

Wire whip

Question 7

Is used for mixing and kneading yeast dough.

Answer 7

Dough arm

Question 8

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.

Answer 8

Proofer

Question 9

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)

Answer 9

Oven

Question 10

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.

Answer 10

Deck oven

Question 11

Also called as stack oven.

Answer 11

Deck oven

Question 12

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.

Answer 12

Rack oven

Question 13

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.

Answer 13

Mechanical oven

Question 14

Especially useful in high-volume operations.

Answer 14

Mechanical oven

Question 15

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.

Answer 15

Convection oven

Question 16

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.

Answer 16

Hand tools

Question 17

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.

Answer 17

Pans and molds

Question 18

A deep cooking pan , typically round , made of metal, and with one long handle and a lid.

Answer 18

Sauce pan

Question 19

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.

Answer 19

Double boiler

Question 20

Are round , but other shapes , such as hearts , are available for specialty cakes. They come in many sizes.

Answer 20

Cake pans

Question 21

A rectangular pan, usually with slightly flared side, used for baking loaf breads. It can also be used for molding refrigerated and frozen desserts.

Answer 21

Loaf pan

Question 22

A shallow, rectangular pan(1 inch/25 mm deep)for baking sheet cakes, cookies, rolls, and other baked goods.

Answer 22

Sheet pan

Question 23

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.

Answer 23

Spring form pan

Question 24

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.

Answer 24

Tart pan

Question 25

A deep cake pan with a tube in the center. The tube promotes even baking of an angel food cakes and similar items.

Answer 25

Tube pan

Question 26

A perforated circular flat sheet intended for cooking pizza to yield a crispy crust.

Answer 26

Pizza pan