ch2 b&p (test on 9/17)

Heavy Equipment - Major Appliances

Electric devices that perform various tasks.

Range

Consists of a cooktop (burners), oven, and broiler.

Ovens

Enclosed spaces where food is cooked by surrounding hot air; includes convection and conventional ovens.

Deep-fat fryers

Cooks food in large amounts of fat; examples include doughnuts and beignets.

Chiller / Freezer

Maintains foods at low temperatures for quality & safety; Chiller – 40°F or below, Freezer – 0°F or below.

Proof boxes

Equipment used to store dough before baking.

Sheeters

Equipment for rolling dough.

Stand Mixer

Stationary, motorized appliance that churns large quantities of ingredients consistently.

Processing Equipment

Electrical and non-electrical devices to chop, purée, slice, grind, or mix.

Ex: Microwaves, Slicers, Mandoline, Food processor, Blender, Immersion blender, Juicer

Cookware

Equipment used for cooking on top of the range (stovetop).

Saucepan

Deep pan with one long handle and lid; used for simmering or boiling.

Stockpot

Larger/heavier than a saucepan; used for making stocks and soups.

Skillet

Shallow pan used for browning or frying.

Double Boiler

A small pan that sits on top of a larger pan filled with simmering water; used for melting chocolate.

Dutch Oven

Heavy pot with a tight-fitting lid; can be used on the range or in the oven.

Steamer

An insert for a saucepan that allows food to be steamed.

Bakeware

Equipment for baking or cooking inside an oven.

Baking Sheet

Flat pan with no open sides; used for sheet cakes and pizza.

Cookie sheet

Flat pan with 2-3 open sides; cookies or biscuits

Muffin Tin

Holds 6, 12, or 24 muffins, rolls, or cupcakes.

Loaf Pan

Deep, narrow rectangular pan for loaves of bread or meat.

CAKE PANS:

Round or square pans with straight sides, a few inches deep; plain or layer cakes; various sizes

Pie Pan

Round pan with slanted sides

SPRINGFORM PAN:

Round pan with removable bottom, side latch to open; cheesecake and other delicate desserts

TART PAN:

Used for shaping tart shells/crusts; individual or large sizes, round or square shapes; fluted edges; removal bottoms

Casserole Dish

Baking and serving main dishes and desserts; many sizes

Roasting pan

Large, heavy oval or rectangular pan; roasting (surrounded my heat in oven) meats and poultry

Hotel pan

Rectangular SS pans designed to hold food for service in steam tables; can be used for baking, toasting, or poaching inside an oven

RAMEKINS/CUSTARD CUPS:

Bakeware for small cakes/custards

Tools and Utensils

Hand tools aid in combining, measuring, cutting, and moving ingredients/foods. They have few, if any, moving parts

Mixing tools

Quickly and efficiently combine ingredients. Various mixing methods will determine which tool would be best

WHISK -OR- WHIP

Wire loops attached to a handle; stirring, beating, whipping

SIFTER

Forces dry ingredients through to make finer particles (remove lumps) & incorporate air (aerate); flour & powdered sugar

Rubber Scraper (rubber spatula)

scrapes foods from sides of containers; light mixing of ingredients

PASTRY CUTTER/PASTRY BLENDER

Cut (distribute) solid fat into dry ingredient

ROTARY BEATER

Hand crank with 2 whips (more efficient than whisk) for quick whipping; whipping egg whites and cream

MIXING BOWLS

Varying sizes used to combine ingredients

BOWL SCRAPER

Handy tool for scraping all ingredients from mixing bowls

Measuring Tools

Help measure ingredients by volume or weight; critical for precise baking.

Dry Measuring Cups

Used to measure dry ingredients and non-flowing wet ingredients.

Liquid Measuring Cup

Clear cups with measurements marked on the side for liquids.

MEASURING SPOONS

Used to measure liquid & dry ingredients less than ¼ cup; sets of 4-5 (1/4 tsp, 1/2 tsp, 1 tsp, 1 Tbsp

Kitchen Scale

Measures ingredients and food by weight.

PORTION SCOOPS

Portioning batters and doughs; lever-operated blade for releasing contents

Thermometer

Gauges temperature for cooking and baking.

Timer

Should have a loud alarm and long timing capability

Cutting Tools

Perform various cutting tasks; knives should be well-constructed and balanced.

Kitchen shears

Powerful scissors used for snipping, trimming, & cutting; some able to cut through small bone

Vegetable peeler

Swivel blade to quickly pare (remove peel) fruits/veggies

Pizza cutter

Round, revolving blade w/ handle; slicing pizza, cut dough

Herb scissors

Special scissors with multiple blades to quick chop fresh herds

Cutting board/mat

Protects the counter & blade; plastic > wood at resisting bacteria

Grater

Shreds ingredients into small, uniform pieces.

Zester

Removes zest from citrus fruits without the bitter pith.

Paring knife

Small knife for removing peel from fruits/vegetables

Utility knife

Small, slicing knife

French/Chef’s

Large, triangular blade for slicing, chopping, dicing

Bread (or cake) knife

Long, serrated (saw-tooth) blade for slicing bread or cakes

Lame

Score the surface of bread dough before baking; bread slasher

Spatula (Turner)

Used to lift and flip foods.

BENT-EDGE SPATULA/OFF-SET SPATULA

ICING CAKE

STRAIGHT SPATULA

Icing cupcakes; leveling ingredients

BENCH SCRAPER

Easily move ingredients around work bench; slice dough

Rolling Pin

Rolls out dough to a uniform size.

PASTRY MAT

Rolling out dough for pastries; kneading bread dough

PASTRY BRUSH

Allows your to brush sauces onto foods, or glazes on pastry

Can Opener

Safely opens metal cans.

PASTRY WHEEL

Rolling cutter for doughs and crusts

EGG SEPARATOR

Separates egg white from yolk

BAKER’S PEEL

Slide breads and pizza onto oven floor

PREP BOWLS

Small bowls to hold prepped ingredients until ready for them

SERVING SPOONS

Large spoon used to serve out individual portions

SLOTTED SPOONS

A large spoon with small holes to remove solids/pieces from liquids

LADLE

Large, angled spoon with a long handle; dipping hot liquids

TONGS

Gripping and lifting foods (giant tweezers)

POT HOLDER/OVEN MITT

Thick cloth that protects your hands while you handle hot containers

PROPANE TORCH/BROILER/SALAMANDER

Small, handheld butane torch typically used to quickly caramelize, brown, roast, toast, and melt

CITRUS REAMER

used to extract the juice from a lemon or other small citrus fruit

BISCUIT CUTTER

[similar to cookie cutter] varying sizes to cut biscuit dough to uniform size

COOKIE CUTTER

a device with sharp edges for cutting cookie dough into a particular shape

SILICONE BAKING MATS

Used to create an even nonstick surface on baking and cookie sheets

Cooling Rack

Holds baked goods until cooled; allows air circulation.

BAKER’S STORAGE RACK

Storage/cooling

SKIMMER

Perforated disk used to remove whole foods (bagels from poaching liquid)

SPIDER

Fine, mesh (metal) disk to retrieve items from hot fat

CHEESECLOTH

Loosely woven cotton gauze; straining liquids & sauces; draining cream & cheese products; sachets for spices & tea leaves

COLANDER/STRAINER

Drain liquids; rinse foods

Decorating and finishing tools

Tools to decorate. Ex: Pastry bags, Dispensing tips for the pastry bags, Cake combs, Decorating turntables, Parchment paper, cardboard cake rounds, acetate

Fire Extinguishers

Essential safety equipment in a bakeshop; includes Class A, B, C, and K.

P.A.S.S.

Acronym for safely using a fire extinguisher: Pull, Aim, Squeeze, Sweep.