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.
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.