baking & pastry production

BAKING & PASTRY

PRODUCTION

Ms. Amelia D. Quingco, MBA

THE BAKESHOP AND FOOD SERVICE OPERATION

Executive Pastry Chef / Pastry Chef - oversee a staff of pastry specialistsBread 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

REQUISITES OF A BAKER 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

TOOLS AND EQUIPMENT FOR THE BAKESHOP Standards for Tools and Equipment1. Equipment must be easily cleaned2. 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

TOOLS AND EQUIPMENT FOR THE BAKESHOP Standards for Tools and Equipment4. 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

TOOLS AND EQUIPMENT FOR THE BAKESHOP 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 followingSpatulasDough scrapersWhisksTongsSpecialized cutters

*Sturdiness, durability and safety

TOOLS & EQUIPMENT FOR THE BAKESHOP 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

TOOLS AND EQUIPMENT FOR THE BAKESHOP

KnivesFrench/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


KnivesParing 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.


Measuring 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


Measuring 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


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


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


Cookware and Bakeware Common 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


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.



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.



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.



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


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


Strainers 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.


Decorating and Finishing ToolsPastry BagsDispensing TipsCake CombsCake-decorating Turntable


Processing Equipment SlicerMandolineFood Processor


Processing Equipment BlenderImmersion BlenderMixerJuicer


Heavy Equipment Cooking and Baking

OvensWood burning OvenMicrowave Oven

Baker’s Peel or Transfer Peel Cook Stove Broiler, Salamander and Propane Torch


Heavy Equipment Cooking and Baking

Deep-fat Fryers Proof box Refrigerators and Freezers Ice Cream Freezers Automated Make-up Equipment Sheeter


Heavy Equipment Dishwashers Work Surfaces Storage Containers Racks


Safety EquipmentFire ExtinguishersVentilation SystemsFirst Aid Kits

PRINCIPLES OF BAKING