Baking & pastry production

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Transcript of Baking & pastry production

Baking & Pastry production

Baking & Pastry productionMs. Amelia D. Quingco, MBA

The Bakeshop and food service operationExecutive Pastry Chef / Pastry Chef - oversee a staff of pastry specialistsBread Baker - makes breads, rolls and baked dough containers used for other menu itemsConfectioner - makes candies & petits foursIce Cream Maker - makes all chilled and frozen dessertsDecorator - makes showpieces and special cakes

Requisites of a baker Knowledge - must be able to identify, purchase, utilize, and prepare a wide variety of foodSkill able to produce, consistently and efficiently quality foodTaste be able to produce food that taste great or the consumer will not returnJudgment - 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 serviceDedication able to efficiently produce consistently fine products despite the pressuresPride - wearing a sense of pride in doing the job

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Tools and equipment for the bakeshopStandards for Tools and EquipmentEquipment must be easily cleanedAll food contact surfaces must be nontoxic, nonabsorbent, corrosion resistant and nonreactive.All food contact surfaces must be smooth, that is, free of pits, cracks, crevices, ledges, rivet heads and bolts

Tools and equipment for the bakeshopStandards for Tools and EquipmentInternal corners and edges must be rounded and smooth, external corners and angels must be smooth and sealedCoating materials must be nontoxic and easily cleaned; coating must resist chipping and crackingWaste and waste liquids must be easily removed

Tools and equipment for the bakeshopHand 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 followingSpatulasDough scrapersWhisksTongsSpecialized cutters

*Sturdiness, durability and safety

Tools & equipment for the bakeshopGraters - used to shred ingredients into small uniform pieces so that they will blend or melt easily when cookedPastry 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 burningRolling 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

Tools and equipment for the bakeshopKnivesFrench/Chefs 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 chefs knife but narrower. Used for cutting and carving

Tools and equipment for the bakeshopKnivesParing 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.

Tools and equipment for the bakeshopMeasuring and Portioning DevicesScales - 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

Tools and equipment for the bakeshopMeasuring and Portioning DevicesPortion 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

Tools and equipment for the bakeshopCookware and Bakeware - includes the saucepan, baking sheets, cake pans, and specialty molds used inside the oven. Materials and Heat ConductionCopperAluminumStainless SteelCeramicsPlasticOther Materials (cast-iron, glass and enamel)Nonstick Coatings

Tools and equipment for the bakeshopCookware 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

Tools and equipment for the bakeshopCookware and BakewareCommon Bakeware - are used for shaping or holding various batters and doughSheet 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

Tools and equipment for the bakeshopCookware and BakewareCommon BakewareTart Pans - comes in individual or large sizes and in round, rectangular or square shapes. Some have fluted edge and removable bottoms.

Tools and equipment for the bakeshopCookware and BakewareCommon BakewareCake 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.

Tools and equipment for the bakeshopCookware and BakewareCommon BakewareBread 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.

Tools and equipment for the bakeshopCookware and BakewareCommon 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 souffl cups

Tools and equipment for the bakeshopStrainers 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 openingsSkimmer and Spider - long-handled tools to remove foods or impurities from liquidsCheesecloth loosely woven cotton gauze used for straining liquid and sauces and for draining cream and cheese products

Tools and equipment for the bakeshopStrainers and SievesFood 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.

Tools and equipment for the bakeshopDecorating and Finishing ToolsPastry BagsDispensing TipsCake CombsCake-decorating Turntable

Tools and equipment for the bakeshopProcessing Equipment SlicerMandolineFood Processor

Tools and equipment for the bakeshopProcessing Equipment BlenderImmersion BlenderMixerJuicer

Tools and equipment for the bakeshopHeavy Equipment Cooking and BakingOvensWood burning OvenMicrowave OvenBakers Peel or Transfer PeelCook StoveBroiler, Salamander and Propane Torch

Tools and equipment for the bakeshopHeavy Equipment Cooking and BakingDeep-fat FryersProof boxRefrigerators and FreezersIce Cream FreezersAutomated Make-up EquipmentSheeter

Tools and equipment for the bakeshopHeavy Equipment DishwashersWork SurfacesStorage ContainersRacks

Tools and equipment for the bakeshopSafety EquipmentFire ExtinguishersVentilation SystemsFirst Aid Kits

Principles of baking

Tools and equipment for the bakeshop

Tools and equipment for the bakeshop

Tools and equipment for the bakeshop

Tools and equipment for the bakeshop