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Baking & pastry production

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The document discusses the tools and equipment used by pastry chefs. It outlines standards for tools including that they must be easily cleaned and nontoxic. It then describes various hand tools, knives, measuring devices, cookware, bakeware, processing equipment, heavy equipment, and safety gear used in pastry kitchens. Key items include spatulas, rolling pins, scales, sheet pans, mixers, ovens, ventilation systems, and fire extinguishers.

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Ms. Amelia D. Quingco, MBA

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Executive Pastry Chef / Pastry Chef - oversee a staff of pastry specialists  Bread Baker - makes breads, rolls and baked dough containers used for other menu items  Confectioner - makes candies & petits fours  Ice Cream Maker - makes all chilled and frozen desserts  Decorator - makes showpieces and special cakes

3

Knowledge - must be able to identify, purchase, utilize, and prepare a wide variety of food Skill – able to produce, consistently and efficiently quality food Taste – be able to produce food that taste great or the consumer will not return Judgment - able to create a pastry menu, determine how much of what item to order, decide whether and how to combine ingredients and approve finished item for service Dedication – able to efficiently produce consistently fine products despite the pressures Pride - wearing a sense of pride in doing the job

4

Standards for Tools and Equipment 1. Equipment must be easily cleaned 2. All food contact surfaces must be nontoxic, nonabsorbent, corrosion resistant and nonreactive. 3. All food contact surfaces must be smooth, that is, free of pits, cracks, crevices, ledges, rivet heads and bolts

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Standards for Tools and Equipment 4. Internal corners and edges must be rounded and smooth, external corners and angels must be smooth and sealed 5. Coating materials must be nontoxic and easily cleaned; coating must resist chipping and cracking 6. Waste and waste liquids must be easily removed

6

Hand Tools - are designed to aid in cutting, shaping, moving or combining foods. They have few, if any, moving parts. Essential hand tools in the bakeshop are the following  Spatulas  Dough scrapers  Whisks  Tongs  Specialized cutters *Sturdiness, durability and safety

7

Graters - used to shred ingredients into small uniform pieces so that they will blend or melt easily when cooked Pastry Brushes - used to apply coatings onto bakeware or to glaze food before or after coating (Bench brush – removes flour from the bakeshop work table; Oven brush – safely sweep the deck of oven to prevent bits of flour from burning Rolling Pins – help flatten or spread dough to a uniform thickness before cutting and baking; help knead and flatten lumps of dough (wooden rolling pins, teflon- coated, marble rolling pins, textured rolling pin) Cutters – help produce uniform baked products

8

Knives  French/Chef’s Knife – rigid 8- to 14-inch-long blade is wide on the head and tapers to a point at the tip. Used for chopping and slicing  Utility Knife – rigid 6- to 8-inch-long shaped like a chef’s knife but narrower. Used for cutting and carving

9

Knives  Paring Knife - short knife used for detail work or cutting fruits. Rigid blade is 2-4 inches long  Bread or Cake Knife – with a long, serrated blade that cuts easily through bread crust or pastry item  Lame or Bread Slasher - used to score the surface of bread dough before baking.

10

Measuring and Portioning Devices  Scales - determines the weight of an ingredient or a portion of food. Use a spring mechanism, round dial and single flat tray. Available in calibrated grams, ounces or pounds and capacity varies  Volume Measures – ingredients may be measured by volume using measuring spoons and measuring cups. (To ensure accurate measurement of dry ingredients, fill the cup and then level off the top with a knife or flat spatula.)  Ladles - long-handled ladles are useful for portioning liquids such as sauces, custards and syrups

11

Measuring and Portioning Devices  Portion Scoops - resembles ice cream scoops; used in portioning muffin batters and cookie dough or other soft food  Thermometers and Gauges – used to determine when food is fully cooked and when working with yeast dough, chocolate, sugar and other ingredients.  Timers – useful for busy chefs. Select a timer with a loud alarm signal and long timing capability

12

Cookware and Bakeware - includes the saucepan, baking sheets, cake pans, and specialty molds used inside the oven.  Materials and Heat Conduction  Copper  Aluminum  Stainless Steel  Ceramics  Plastic  Other Materials (cast-iron, glass and enamel)  Nonstick Coatings

13

Cookware and Bakeware  Common Cookware  Pots - large round vessels with straight sides and two loop handles available in varying sizes. Used on the stove top for making custards and cooked fillings, or boiling or simmering foods. The double boiler, a small pan that sits snugly on top of a pot filled with simmering water, is useful when melting chocolate or cooking delicate creams  Pans - are round vessels with a one long handle and straight or sloped sides. Usually smaller and shallower than pots

14

Cookware and Bakeware Common Bakeware - are used for shaping or holding various batters and dough  Sheet Pans, Sheet Trays or Baking Sheets - shallow rectangular trays with a 1-inch lip on all four sides. Most common are made from aluminum. Some may be rimless or have rim on one side to easily slide items off the sheet after baking.  Hotel Pans - (also known as steam table pans) rectangular stainless steel pans to hold food for service in steam tables. Also used for baking, roasting or poaching inside an oven

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Cookware and Bakeware Common Bakeware  Tart Pans - comes in individual or large sizes and in round, rectangular or square shapes. Some have fluted edge and removable bottoms.

16

Cookware and Bakeware Common Bakeware  Cake Pans – properly designed cake pans heat evenly to allow delicate batters to rise properly. Usually made from a heavy-gauge aluminum in a variety of shapes and sizes. Tube pans are round pans with a hollow cone in the middle and is used to bring heat to the center of the batter that is beneficial when baking heavy batters as well as delicate egg foam cakes.

17

Cookware and Bakeware Common Bakeware  Bread Pans – made form heavy-gauge aluminum o coated steel in a variety of rectangular shapes. Springform pans have removable bottom and sides that release with the flip of a spring mechanism. Flan rings or ring molds are strips of coated steel carved and formed into rings used to mold or to contain mousses and ice cream before chilling. Muffin pans make it possible to bake a number of individual pastries at one time.

18

Cookware and Bakeware Common Bakeware  Molds – unique shapes give bakeshop products enhanced eye appeal. The assortment of molds available to the pastry chef is limitless. Molds are made form a variety of materials including tinned steel, stainless steel, silicone and aluminum. Oven baked custards and puddings are usually made in ceramic molds called ramekins, custard cups or soufflé cups

19

Strainers and Sieves - used to aerate and remove impurities from dry ingredients and drain or puree cooked foods. Strainers, colanders, drum sieves and china caps are non-mechanical devices with a stainless steel mesh or screen through which food passes.  China Cap/Chinois - cone shaped metal strainers that allows liquid to filter through small openings  Skimmer and Spider - long-handled tools to remove foods or impurities from liquids  Cheesecloth – loosely woven cotton gauze used for straining liquid and sauces and for draining cream and cheese products

20

Strainers and Sieves  Food Mill - purees and strains food at the same time  Flour Sifter - used for aerating, blending and removing impurities from dry ingredients such as flour, cocoa and leavening agents.

21

Decorating and Finishing Tools  Pastry Bags  Dispensing Tips  Cake Combs  Cake-decorating Turntable

22

Processing Equipment  Slicer  Mandoline  Food Processor

23

Processing Equipment  Blender  Immersion Blender  Mixer  Juicer

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Heavy Equipment  Cooking and Baking  Ovens Wood burning Oven Microwave Oven  Baker’s Peel or Transfer Peel  Cook Stove  Broiler, Salamander and Propane Torch

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Heavy Equipment  Cooking and Baking  Deep-fat Fryers  Proof box  Refrigerators and Freezers  Ice Cream Freezers  Automated Make-up Equipment  Sheeter

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Heavy Equipment  Dishwashers  Work Surfaces  Storage Containers  Racks

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Safety Equipment  Fire Extinguishers  Ventilation Systems  First Aid Kits

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Baking & pastry production

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Baking & pastry production

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Baking & pastry production

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Baking & pastry production

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Baking & pastry production

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Baking & pastry production

  • 1. Ms. Amelia D. Quingco, MBA
  • 2. Executive Pastry Chef / Pastry Chef - oversee a staff of pastry specialists  Bread Baker - makes breads, rolls and baked dough containers used for other menu items  Confectioner - makes candies & petits fours  Ice Cream Maker - makes all chilled and frozen desserts  Decorator - makes showpieces and special cakes
  • 3. Knowledge - must be able to identify, purchase, utilize, and prepare a wide variety of food Skill – able to produce, consistently and efficiently quality food Taste – be able to produce food that taste great or the consumer will not return Judgment - able to create a pastry menu, determine how much of what item to order, decide whether and how to combine ingredients and approve finished item for service Dedication – able to efficiently produce consistently fine products despite the pressures Pride - wearing a sense of pride in doing the job
  • 4. Standards for Tools and Equipment 1. Equipment must be easily cleaned 2. All food contact surfaces must be nontoxic, nonabsorbent, corrosion resistant and nonreactive. 3. All food contact surfaces must be smooth, that is, free of pits, cracks, crevices, ledges, rivet heads and bolts
  • 5. Standards for Tools and Equipment 4. Internal corners and edges must be rounded and smooth, external corners and angels must be smooth and sealed 5. Coating materials must be nontoxic and easily cleaned; coating must resist chipping and cracking 6. Waste and waste liquids must be easily removed
  • 6. Hand Tools - are designed to aid in cutting, shaping, moving or combining foods. They have few, if any, moving parts. Essential hand tools in the bakeshop are the following  Spatulas  Dough scrapers  Whisks  Tongs  Specialized cutters *Sturdiness, durability and safety
  • 7. Graters - used to shred ingredients into small uniform pieces so that they will blend or melt easily when cooked Pastry Brushes - used to apply coatings onto bakeware or to glaze food before or after coating (Bench brush – removes flour from the bakeshop work table; Oven brush – safely sweep the deck of oven to prevent bits of flour from burning Rolling Pins – help flatten or spread dough to a uniform thickness before cutting and baking; help knead and flatten lumps of dough (wooden rolling pins, teflon- coated, marble rolling pins, textured rolling pin) Cutters – help produce uniform baked products
  • 8. Knives  French/Chef’s Knife – rigid 8- to 14-inch-long blade is wide on the head and tapers to a point at the tip. Used for chopping and slicing  Utility Knife – rigid 6- to 8-inch-long shaped like a chef’s knife but narrower. Used for cutting and carving
  • 9. Knives  Paring Knife - short knife used for detail work or cutting fruits. Rigid blade is 2-4 inches long  Bread or Cake Knife – with a long, serrated blade that cuts easily through bread crust or pastry item  Lame or Bread Slasher - used to score the surface of bread dough before baking.
  • 10. Measuring and Portioning Devices  Scales - determines the weight of an ingredient or a portion of food. Use a spring mechanism, round dial and single flat tray. Available in calibrated grams, ounces or pounds and capacity varies  Volume Measures – ingredients may be measured by volume using measuring spoons and measuring cups. (To ensure accurate measurement of dry ingredients, fill the cup and then level off the top with a knife or flat spatula.)  Ladles - long-handled ladles are useful for portioning liquids such as sauces, custards and syrups
  • 11. Measuring and Portioning Devices  Portion Scoops - resembles ice cream scoops; used in portioning muffin batters and cookie dough or other soft food  Thermometers and Gauges – used to determine when food is fully cooked and when working with yeast dough, chocolate, sugar and other ingredients.  Timers – useful for busy chefs. Select a timer with a loud alarm signal and long timing capability
  • 12. Cookware and Bakeware - includes the saucepan, baking sheets, cake pans, and specialty molds used inside the oven.  Materials and Heat Conduction  Copper  Aluminum  Stainless Steel  Ceramics  Plastic  Other Materials (cast-iron, glass and enamel)  Nonstick Coatings
  • 13. Cookware and Bakeware  Common Cookware  Pots - large round vessels with straight sides and two loop handles available in varying sizes. Used on the stove top for making custards and cooked fillings, or boiling or simmering foods. The double boiler, a small pan that sits snugly on top of a pot filled with simmering water, is useful when melting chocolate or cooking delicate creams  Pans - are round vessels with a one long handle and straight or sloped sides. Usually smaller and shallower than pots
  • 14. Cookware and Bakeware Common Bakeware - are used for shaping or holding various batters and dough  Sheet Pans, Sheet Trays or Baking Sheets - shallow rectangular trays with a 1-inch lip on all four sides. Most common are made from aluminum. Some may be rimless or have rim on one side to easily slide items off the sheet after baking.  Hotel Pans - (also known as steam table pans) rectangular stainless steel pans to hold food for service in steam tables. Also used for baking, roasting or poaching inside an oven
  • 15. Cookware and Bakeware Common Bakeware  Tart Pans - comes in individual or large sizes and in round, rectangular or square shapes. Some have fluted edge and removable bottoms.
  • 16. Cookware and Bakeware Common Bakeware  Cake Pans – properly designed cake pans heat evenly to allow delicate batters to rise properly. Usually made from a heavy-gauge aluminum in a variety of shapes and sizes. Tube pans are round pans with a hollow cone in the middle and is used to bring heat to the center of the batter that is beneficial when baking heavy batters as well as delicate egg foam cakes.
  • 17. Cookware and Bakeware Common Bakeware  Bread Pans – made form heavy-gauge aluminum o coated steel in a variety of rectangular shapes. Springform pans have removable bottom and sides that release with the flip of a spring mechanism. Flan rings or ring molds are strips of coated steel carved and formed into rings used to mold or to contain mousses and ice cream before chilling. Muffin pans make it possible to bake a number of individual pastries at one time.
  • 18. Cookware and Bakeware Common Bakeware  Molds – unique shapes give bakeshop products enhanced eye appeal. The assortment of molds available to the pastry chef is limitless. Molds are made form a variety of materials including tinned steel, stainless steel, silicone and aluminum. Oven baked custards and puddings are usually made in ceramic molds called ramekins, custard cups or soufflé cups
  • 19. Strainers and Sieves - used to aerate and remove impurities from dry ingredients and drain or puree cooked foods. Strainers, colanders, drum sieves and china caps are non-mechanical devices with a stainless steel mesh or screen through which food passes.  China Cap/Chinois - cone shaped metal strainers that allows liquid to filter through small openings  Skimmer and Spider - long-handled tools to remove foods or impurities from liquids  Cheesecloth – loosely woven cotton gauze used for straining liquid and sauces and for draining cream and cheese products
  • 20. Strainers and Sieves  Food Mill - purees and strains food at the same time  Flour Sifter - used for aerating, blending and removing impurities from dry ingredients such as flour, cocoa and leavening agents.
  • 21. Decorating and Finishing Tools  Pastry Bags  Dispensing Tips  Cake Combs  Cake-decorating Turntable
  • 22. Processing Equipment  Slicer  Mandoline  Food Processor
  • 23. Processing Equipment  Blender  Immersion Blender  Mixer  Juicer
  • 24. Heavy Equipment  Cooking and Baking  Ovens Wood burning Oven Microwave Oven  Baker’s Peel or Transfer Peel  Cook Stove  Broiler, Salamander and Propane Torch
  • 25. Heavy Equipment  Cooking and Baking  Deep-fat Fryers  Proof box  Refrigerators and Freezers  Ice Cream Freezers  Automated Make-up Equipment  Sheeter
  • 26. Heavy Equipment  Dishwashers  Work Surfaces  Storage Containers  Racks
  • 27. Safety Equipment  Fire Extinguishers  Ventilation Systems  First Aid Kits