TOOLS Flashcards
Also called planetary mixer, this is the mostcommon type of mixer used in baking as well as in cooking. The term planetary is descriptive of the motion of the beater attachment.
VERTICAL MIXER
designed for doughs and heavy batters and are used primarily for making large quantities of yeast doughs for breads and bagels.
SPIRAL MIXER
are large, industrial-size handling as much as several thousand pounds of
dough at a time. Each model is designed to work best with a specific range of products, such as bread doughs, pastry doughs, or soft doughs and batters.
HORIZONTAL MIXERS
This item is used to hold mixed yeast doughs during fermentation. Small operations might simply use large mixing bowls on stands instead.
DOUGH FERMENTATION TROUGH
cut scaled pieces of dough into
equal portions by means of a die or cutter attached to a hydraulic or mechanical lever assembly.
DIVIDER
This machine divides the dough as does a simple divider, and it then automatically rounds the individual portions, greatly speeding makeup of the dough products.
Divider-Rounder
A sheeter rolls out portions of dough into sheets of uniform thickness. It consists of a canvas conveyor belt that feeds the dough through a pair of rollers.
DOUGH SHEETER
rolls and forms pieces of bread
dough for standard loaves, baguettes, and rolls, eliminating the need to perform these tasks by hand.
MOLDER
is a special box used to create the
ideal conditions for fermenting yeast
doughs. It does this by maintaining a preset warm temperature and humidity level appropriate to the specific dough.
PROOFER
also called stack ovens because several may be stacked on top of one another. Breads baked directly on the floor of the ovens and not in pans are often called hearth breads, so another name for these ovens is hearth ovens.
DECK OVEN
similar in function to deck ovens in that
items are baked directly on the oven floor. The heat is generated by a wood fire built inside the oven.
Wood-fired brick ovens
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.
MECHANICAL OVEN
contain fans that circulate the air and distribute the heat rapidly throughout the interior.
CONVECTION OVEN
A small thimble-shaped mold
BABA MOLD
A bentwood basket, available in
various shapes, for holding and giving shape to certain hearth bread doughs as they proof.
BANNETON
A small boat-shaped mold for petits fours and small tartlets.
BARQUETTE
A dome-shaped mold for frozen desserts
BOMBE MOLD
A flared pan with fluted sides for making brioche
BRIOCHE MOLD
mold is round, tapered, and flat- bottomed, with two handles near the top rim.
CHARLOTTE MOLD
Also called cake rings, most often used for making molded desserts and for shaping and holding desserts made up of layers of cake, pastry, and fillings.
CHARLOTTE RING
Used for all sorts of chocolate work, from large display pieces to bite-size truffles.
CHOCOLATE MOLDS
Used for baking cornbread items. Special baking pan with indentations shaped like small ears of corn.
CORNSTICK PAN
This is the brand name for a flexible silicone material
FLEXIPAN
A rectangular pan, usually made of stainless steel. Designed to hold foods in service counters.
HOTEL PAN
A rectangular pan, usually
with slightly flared sides, used for baking loaf breads.
LOAF PANS
A special pan with shell-shaped indentations, used for baking madeleines
MADELEINE PAN
They are used for general mixing and whipping.
MIXING BOWLS
Metal baking pan with cup- shaped indentations for baking muffins.
MUFFIN PAN
Tiny metal molds in a
variety of shapes, used for baking an assortment of little tartlets, financiers and other petits fours.
PETIT FOUR MOLDS
Small ring-shaped or doughnut-shaped metal molds
SAVARIN MOLD
A shallow, rectangular pan (1 in./25 mm deep) for baking sheet cakes, cookies, rolls, and other baked goods.
SHEET PAN
Used primarily for baking
cheese-cake and other items that standard elicate a be easily removed from
SPRINGFORM PAN
Used for baking tarts. Tart pans
make multi-serving pastries, but smaller tartlet pans make single-portion tartlets.
TART PAN
A deep cake pan with a tube in the
center. The tube promotes even baking of angel food cakes and similar items.
TUBE PAN
A tool used for caramelizing
BLOW TORCH
Used mostly for spreading icing on cakes and for mixing and bowl scraping.
BOWL KNIFE
are used to brush items with egg wash, glaze, and so on.
BRUSHES
A small plastic tool, usually
triangular, with serrated edges in various patterns, for decorating icings and other pastry and decorative items.
COMB ICING
cut decorative shapes by stamping them from rolled-out dough
CUTTERS
Used for shaping and decorating
with items such as icing and for filling certain kinds of pastries and other items, such as éclairs, and for portioning creams, fillings, and doughs.
PASTRY BAG
A thin, flat board with a long handle,
used for inserting and removing hearth breads from deck ovens.
PEEL
A tool that pierces holes in
rolled-out dough to prevent bubbling during baking.
ROLLER DUCKER
It is used for cutting and portioning dough and for scraping tabletops.
SCRAPERS
It is used for sifting flour and other
dry ingredients. Also called a drum sieve or tamis (pronounced tah-mee).
SIEVE
Used for separating solids from liquids, such as draining the juice from
STRAINER
Used for holding cakes for decorating.
TURNTABLE
used for mixing and blending, and
whips with many flexible wires are used for whipping foams, such as whipped cream and egg foams. Also called whisk.
WHIP
used for lining charlotte molds in the production of certain cakes, pastries, and refrigerated desserts
ACETATE
A sheet of heavy linen or canvas,
used for supporting certain breads, such as baguettes, as they are proofed.
COUCHE
Also called a sugar densimeter,
saccharometer, and Baumé hydrometer. Used to test the density of sugar syrups.
HYDROMETER
Machine for churning and
freezing ice creams and sorbets. It consists of a large refrigerated canister or container with a paddle, called a dasher, that rotates inside.
ICE CREAM FREEZERS
A stone material used for tabletop or work surfaces in pastry shops.
MARBLE
When used to line pans, they eliminate the need for greasing the pans. Also used to make piping cones for decorative work.
PARCHMENT PAPER
Wire racks used to hold baked goods while cooling. They allow air circulation around the items.
RACK COOLING
used to line baking sheets.
SILICONE MAT
It is used for measuring the
temperature, and hence the concentration, of boiling sugar. The chocolate thermometer is used for tempering chocolate
THERMOMETER
