On Baking 3rd edition

Sarah R. Labensky, Priscilla Martel and Eddy Van Damme

Tools and Equipment for the Bakeshop

Chapter 2
 Chapter Overview
• After studying this chapter, you will be able to:
– recognize a variety of professional bakeshop tools
– recognize major equipment used in the bakeshop
– understand how a professional bakeshop is
organized

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Baking, © 2012
2013 by Pearson Higher Education, Inc
AuthorR.
Sarah name
Labensky, Priscilla R. Martel, Eddy Van Damme Upper Saddle River, New Jersey 07458 • All Rights Reserved
 NSF Rating
• National Sanitation Foundation, or NSF, sets
standards for tools, cookware and equipment
• NSF standards require:
– Easily cleanable equipment
– Food contact surfaces nontoxic, nonabsorbent,
corrosion resistant, nonreactive and smooth
– Internal corners rounded and smooth; external
corners smooth and sealed
– Coating nontoxic, easily cleaned, resist chipping
– Waste and waste liquids must be easily removed

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Baking, © 2012
2013 by Pearson Higher Education, Inc
AuthorR.
Sarah name
Labensky, Priscilla R. Martel, Eddy Van Damme Upper Saddle River, New Jersey 07458 • All Rights Reserved
 Tools and Equipment
• Hand tools aid in cutting, moving or combining
foods.
• They have few, if any, moving parts

Graters Tongs
Pastry brushes Cutters
Rolling pins Graters
Spatulas Pastry brushes
Dough scrapers Rolling pins
Whisks

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On Title 3e
Baking, © 2012
2013 by Pearson Higher Education, Inc
AuthorR.
Sarah name
Labensky, Priscilla R. Martel, Eddy Van Damme Upper Saddle River, New Jersey 07458 • All Rights Reserved
 Knives
• Knives should be easily sharpened, well
constructed, comfortable and balanced.
• Metals used for knives are:
– Carbon steel
– Stainless steel
– High-carbon stainless steel
– Ceramic

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On Title 3e
Baking, © 2012
2013 by Pearson Higher Education, Inc
AuthorR.
Sarah name
Labensky, Priscilla R. Martel, Eddy Van Damme Upper Saddle River, New Jersey 07458 • All Rights Reserved
 Knife Shapes
• Shapes are:
– French, or chef’s
– Utility
– Paring
– Bread/cake
– Lame for scoring bread

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On Title 3e
Baking, © 2012
2013 by Pearson Higher Education, Inc
AuthorR.
Sarah name
Labensky, Priscilla R. Martel, Eddy Van Damme Upper Saddle River, New Jersey 07458 • All Rights Reserved
 Measuring and Pouring Devices
• Precise measuring is critical in the bakeshop.
• Measurement may be based upon weight or
volume. Measuring tools are:
– Scales – Portion, balance or digital scales
– Measuring cups and spoons
– Ladles
– Portion scoops
– Thermometers
– Timers

Book
On Title 3e
Baking, © 2012
2013 by Pearson Higher Education, Inc
AuthorR.
Sarah name
Labensky, Priscilla R. Martel, Eddy Van Damme Upper Saddle River, New Jersey 07458 • All Rights Reserved
 Strainers and Sieves
• Aerate dry ingredients or drain cooked foods
– China cap
– Skimmer and spider
– Cheesecloth
– Food mill and flour sifter

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Baking, © 2012
2013 by Pearson Higher Education, Inc
AuthorR.
Sarah name
Labensky, Priscilla R. Martel, Eddy Van Damme Upper Saddle River, New Jersey 07458 • All Rights Reserved
 Cookware and Bakeware
• Cookware includes pots and pans made from
commonly from copper, aluminum and stainless
steel.
• Bakeware is used to shape or contain batters:
– Metal sheet pans and hotel pans
– Metal cake pans, tart pans and molds
– Molds and pans made from silicone

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Baking, © 2012
2013 by Pearson Higher Education, Inc
AuthorR.
Sarah name
Labensky, Priscilla R. Martel, Eddy Van Damme Upper Saddle River, New Jersey 07458 • All Rights Reserved
 Decorating and Finishing Tools
• Decorating and finishing tools decorate cakes
and pastries
– Pastry bags
– Dispensing tips for the pastry bags
– Cake combs
– Decorating turntables
– Parchment paper, cardboard cake rounds, acetate

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On Title 3e
Baking, © 2012
2013 by Pearson Higher Education, Inc
AuthorR.
Sarah name
Labensky, Priscilla R. Martel, Eddy Van Damme Upper Saddle River, New Jersey 07458 • All Rights Reserved
 Processing Equipment
• Electrical and nonelectrical devices to chop,
purée, slice, grind or mix
– Slicers
– Mandoline
– Food processor
– Blender
– Immersion blender
– Juicer

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Baking, © 2012
2013 by Pearson Higher Education, Inc
AuthorR.
Sarah name
Labensky, Priscilla R. Martel, Eddy Van Damme Upper Saddle River, New Jersey 07458 • All Rights Reserved
 Heavy Equipment
• Learn how to operate and maintain all kitchen
equipment before using
• Mixing and Dough Handling Equipment
– Mixer
• Spiral and oblique
• Whip, paddle and dough hook attachments
– Make up equipment
• Dough divider

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Baking, © 2012
2013 by Pearson Higher Education, Inc
AuthorR.
Sarah name
Labensky, Priscilla R. Martel, Eddy Van Damme Upper Saddle River, New Jersey 07458 • All Rights Reserved
 Heavy Equipment
• Assorted equipment in the professional
bakeshop includes:
– Proof boxes to store dough before baking
– Refrigerators and freezers to maintain foods at low
temperatures.
– Sheeters for rolling dough.

• Work surfaces are usually stainless steel.

• High density plastic makes the best food storage
container.

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On Title 3e
Baking, © 2012
2013 by Pearson Higher Education, Inc
AuthorR.
Sarah name
Labensky, Priscilla R. Martel, Eddy Van Damme Upper Saddle River, New Jersey 07458 • All Rights Reserved
 Heavy Equipment - Baking and
Cooking
• Ovens
– enclosed spaces where food is cooked by hot air,
either convection ovens or conventional ovens
– Other ovens in use include:
• Wood burning
• Microwave

• Cook Stoves
• Broiler and Salamander brown the surface of
baked goods
• Deep-fat fryers are used to prepare doughnuts

Book
On Title 3e
Baking, © 2012
2013 by Pearson Higher Education, Inc
AuthorR.
Sarah name
Labensky, Priscilla R. Martel, Eddy Van Damme Upper Saddle River, New Jersey 07458 • All Rights Reserved
 Refrigerators and Freezers
• Walk-in and reach-in refrigerators
• Ice Cream freezers
– Batch
– Continuous

Book
On Title 3e
Baking, © 2012
2013 by Pearson Higher Education, Inc
AuthorR.
Sarah name
Labensky, Priscilla R. Martel, Eddy Van Damme Upper Saddle River, New Jersey 07458 • All Rights Reserved
 Safety Equipment
• Properly equipped bakeshop should include the
following safety equipment:
– Fire extinguishers
• Class A, B, C and K
– Ventilation systems
– First-aid kits

Book
On Title 3e
Baking, © 2012
2013 by Pearson Higher Education, Inc
AuthorR.
Sarah name
Labensky, Priscilla R. Martel, Eddy Van Damme Upper Saddle River, New Jersey 07458 • All Rights Reserved
 Operating Fire Extinguishers
• Use the acronym P.A.S.S. to remember how to
safely use a fire extinguisher
– Pull
– Aim
– Squeeze
– Sweep

Book
On Title 3e
Baking, © 2012
2013 by Pearson Higher Education, Inc
AuthorR.
Sarah name
Labensky, Priscilla R. Martel, Eddy Van Damme Upper Saddle River, New Jersey 07458 • All Rights Reserved
 Professional Bakeshop
• Bakeshops are designed to accommodate the
needed workstations; consider efficient flow and
minimizing steps
• The task of baking is divided into four stages:
– Measuring and mixing of ingredients
– Makeup of the product before baking
– Baking
– Final assembly
• Receiving, storing, washing and employee use
areas must also be incorporated

Book
On Title 3e
Baking, © 2012
2013 by Pearson Higher Education, Inc
AuthorR.
Sarah name
Labensky, Priscilla R. Martel, Eddy Van Damme Upper Saddle River, New Jersey 07458 • All Rights Reserved