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Breads and pastries production

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Tools and Equipment used in baking.

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Breads and pastries production

  1. 1. Breads and Pastries Production
  2. 2. BAKING TOOLS AND EQUIPMENT
  3. 3. BAKING WARES: -are made of glass or metal containers for batter and dough with various sizes and shapes.
  4. 4. CAKE PANS: -comes in different sizes And shapes and may be round square rectangular or heart shaped.
  5. 5. 1.) TUBE CENTER PAN: -Deeper than a round pan and with a hollow center, it is removable which is used to bake chiffon type cakes.
  6. 6. 2. MUFFIN PAN: -has 12 formed cups for baking muffins and cup cakes.
  7. 7. 3.) POP OVER PAN: -is used for cooking pop over.
  8. 8. 4.) JELLY ROLL PAN: - Is shallow rectangular pan used for baking rolls
  9. 9. 5.) BUNDT PAN: - Is a round pan with scalloped sides used for baking elegant and special cakes.
  10. 10. 6.) CUSTARD CUP: -Is made of porcelain or glass used for baking individual custard.
  11. 11. 7.) GRIDDLE PANS: -are used to bake griddles
  12. 12. 8.) LOAF PAN: - Is used to bake loaf bread.
  13. 13. 2.) BISCUIT AND DOUGHNUT CUTTER: - Is used to cut and shape biscuit or doughnut.
  14. 14. 3.) CUTTING TOOLS: - Include a knife and chopping board that are used to cut glazed fruit, nut, or other ingredients in baking.
  15. 15. 4.) ELECTRIC MIXER: - Is used for different baking procedure for beating, stirring, and blending.
  16. 16. 5.) FLOUR SIFTER: - Is used for sifting flour.
  17. 17. 6.) GRATER: - Is used to grate cheese, chocolate, and other fresh fruits.
  18. 18. 7.) KITCHEN SHEARS: - Are used to slice rolls and delicate cakes.
  19. 19. 8.) MEASURING CUPS: -consist of two types namely: a.) A graduated cup with fractions (1, ¾, 2/3, ½, 1/3, ¼, 1/8) marked on each side.
  20. 20. b.) A measuring glass made of transparent glass or plastic is more accurate for measuring.
  21. 21. 9.) MEASURING SPOONS: - consist of a set of measuring spoons used to measure small quantities of ingredients.
  22. 22. 10.) MIXING BOWL: -comes in graduated sizes and has sloping sides used for mixing ingredients.
  23. 23. 11.) MORTAR AND PESTLE: - Is used to pound or ground ingredients.
  24. 24. 12.) PARING KNIFE: - Is used to pare or cut fruits and vegetables into different sizes.
  25. 25. 13.) PASTRY BAG: - A funnel shaped container of icing or whipped cream.
  26. 26. 14.) PASTRY BLENDER: - Has a handle and with wire which is used to cut fate or shortening in the preparation of pies, biscuits or doughnuts.
  27. 27. 16.) PASTRY TIP: - Is a pointed metal or plastic tube connected to the opening of the pastry and is used to form desired designs.
  28. 28. 15.) PASTRY BRUSH: - Is used in greasing pans or surface of pastries and breads.
  29. 29. 17.) PASTRY WHEEL: - Has a blade knife used to cut dough when making pastries.
  30. 30. 18.) ROTARY EGG BEATER: - Is used in beating eggs or whipping cream.
  31. 31. 19.) ROLLING PIN: - Is used to flatten or roll dough.
  32. 32. 20.) RUBBER SCRAPER: - Is used to remove bits of food inside of the bowl.
  33. 33. 21.) SPATULA: - Comes in different sizes; small spatula are used to remove muffins and molded cookies from pans which is 5-6 inches
  34. 34. -large spatula for icing or frosting cakes; flexible blade is used for various purposes.
  35. 35. 22.) STRAINER: - Is used to strain or sift dry ingredients.
  36. 36. 23.) TIMER: - Is used in timing baked products, the rising of yeast and to check the doneness of cakes.
  37. 37. 24.) WEIGHING SCALE: - Is used to measure ingredients in large quantities.
  38. 38. 25.) UTILITY TRAY: - Is used to hold ingredients in large quantities.
  39. 39. 26.) WIRE WHISK: - Is used to beat or whip egg whites or cream.
  40. 40. 27.) WOODEN SPOON: - Is also called mixing spoon which comes in various sizes suitable for different types of mixing.
  41. 41. OTHER BAKING TOOLS AND EQUIPMENTS
  42. 42. 1.) CAKE DÉCOR (CYLINDRICAL) - Is used on decorating or designing cake and other pastry products.
  43. 43. 2.) COOKIE PRESS: - is used to mold and shape cookies.
  44. 44. OVENS: - The workhorses of the bakery and pastry shop and are essential for producing the bakery products.
  45. 45. SEVERAL KIND OF OVENS A.) Deck Oven 1.) Rack Oven 2.) Mechanical Oven 3.) Convection Oven
  46. 46. A.) DECK OVENS: - The items to be baked either on sheet pans or in the case of some bread freestanding are placed directly on the bottom, or deck of the oven.
  47. 47. *DECK OVEN :also called as STACK OVEN: - Because several may be stacked on top of one another.
  48. 48. 1.) RACK OVEN: - Is a large oven into which entire racks full of sheet pans can be wheeled for baking.
  49. 49. 2.) MECHANICAL OVEN: - The food is in motion while it bakes in this type of oven.
  50. 50. 3.) CONVECTION OVEN: - Contains fans that circulate the air and distribute the heat rapidly throughout the interior.
  51. 51. OTHER BAKING EQUIPMENT:
  52. 52. *DUTCH OVEN: -is a thick-walled cooking pot with a tight-fitting lid. -called as “casserole dishes”
  53. 53. CLASSIFICATION OF BAKING TOOLS AND EQUIPMENT
  54. 54. A. OVENS: *Convection Ovens *Rotary Ovens * Deck or Cabinet * Microwave Oven
  55. 55. B. OTHER BAKING TOOLS: * Bread Toaster * Double Broiler * Dutch Oven
  56. 56. C. PREPARATORY TOOLS: * Flour Sifter *Grater * Pastry Tips *Spatula * Pastry Brush * Utility Tray * Rolling Pin * Pastry Cloth
  57. 57. D.) MEASURING TOOLS: * Measuring Cups * Measuring Spoons *Weighing Scale *Measuring cups for liquid ingredients *Timer
  58. 58. E.) MIXING TOOLS: *Mixing Bowls *Wooden Spoon *Rubber Scraper *Electric and Handy Mixer *Rotary Egg Beater
  59. 59. F.) CUTTING TOOLS *Pastry Blender *Pastry Wheel *Kitchen Shears *Chopping Boards *Paring Knife *Biscuit and Doughnut Cutter
  60. 60. G.) BAKING PANS: *Tube Center Pan *Cake Pans *Jelly Roll Pan *Muffin Pan *Custard Cup *Bundt Pan *Griddle Pans *Pop Over Pan *Macaroon molders *Baking Sheets
  61. 61. Thank you! 

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