Heavy Equipment - Major Appliances: electric devices that perform various tasks

• Range: Consist of a cooktop (burners), oven, and broiler

• Ovens: Enclosed spaces where food is cooked by surrounding hot air. ex: Convection ovens or conventional ovens. Other ovens in use include: Wood burning & Microwave ovens

• Deep-fat fryers: Cooks food in large amounts of fat; doughnuts, beignets, cannoli's 

• Chiller / Freezer: Maintain foods at low temperatures for quality & safety. Chiller – 40°F or below, Freezer – 0°F or below

• Assorted equipment in the professional bakeshop includes:

  • Proof boxes to store dough before baking

  • Sheeters for rolling dough (Ch 9 Laminated Doughs)

Heavy Equipment - Small Appliances

• Stand Mixer: stationary, motorized appliance that consistently churns large quantities of ingredients for long periods of time at a consistent pace. includes Whip, paddle and dough hook attachments

Heavy Equipment - Processing Equipment: Electrical and nonelectrical devices to chop, purée, slice, grind or mix

Examples:

• 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 + lid; sizes vary (up to 3 qts); simmering or boiling, sauces and liquids

• SAUCEPOT/STOCKPOT: [larger/heavier than saucepan] 2 small handles on each side + lids; deep to make stocks, soups, boil pasta/potatoes; 3-20 quarts

• SKILLET: (frying pan) shallow pan; browning or frying

• DOUBLE BOILER: A small pan that sits snuggly on top of a larger pan/pot filled with simmering water; melting chocolate or cooking delicate creams (foods that scorch easily)

• DUTCH OVEN: Heavy pot with tight fitting lid; range or oven use

• STEAMER: An insert for a saucepan with many holes to allow water in saucepan to steam food

Bakeware: Equipment for baking/cooking inside an oven

• BAKING SHEET: Flat pan, with no open sides; ~1” deep; sheet cakes, pizza, bar cookies, jellyroll

• COOKIE SHEET: Flat pan with 2-3 open sides; cookies or biscuits

• TUBE PAN (BUNDT PAN): Deep, 1-2 piece cake pan with a center tube; promotes rising, even baking, and allows for easy slicing

• MUFFIN TIN: (muffin pan) holds 6, 12, 24 muffins, rolls, or cupcakes

• LOAF PAN: Deep, narrow rectangular pan; 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 (mixing methods in chapter 3)

• 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 ingredients

• 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 you measure ingredients by volume or weight; temperature & time. Precise measuring of ingredients is critical in the bakeshop. Ingredient measurement may be based upon weight or volume.

• DRY MEASURING CUPS: A set of cups in several sizes; used to measure dry ingredients, and ‘wet’ ingredients that do not ‘flow’ (1/4, 1/3, 1/2, 1 cup)

• LIQUID MEASURING CUP: Clear, glass/plastic cups with measurements marked on the side, headspace to prevent spills; fluid ounces & fractions of a cup; 1-2 cups

• 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: Measure ingredients and food by weight (heaviness)

• PORTION SCOOPS: Portioning batters and doughs; lever-operated blade for releasing contents

• THERMOMETER: Gauges temperature; internal cooking temperatures, refrigerator, oven, ingredient temps; candy, instant read, infrared

• TIMER: Should have a loud alarm and long timing capability

Cutting Tools: Perform various cutting tasks in the kitchen. Knives should be easily sharpened, well constructed, comfortable and balanced. Important to always use the correct cutting tool for the job

Metals used for knives are made out of one of the following: Carbon steel, Stainless steel, High-carbon stainless steel, Ceramic

• Kitchen shears: Powerful scissors used for snipping, trimming, & cutting; some able to cut through small bones

• 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: Shred ingredients into small, uniform pieces so they blend or melt easily when baked/cooked

• Zester: Removing zest from citrus fruits without any of 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

Handheld, Cooking, & Baking Tools

• SPATULA (TURNER): Lift and flip(turn) foods; hamburgers, pancakes, cookies

• BENT-EDGE SPATULA/OFF-SET SPATULA: ICING CAKES

• STRAIGHT SPATULA: Icing cupcakes; leveling ingredients

• BENCH SCRAPER: Easily move ingredients around work bench; slice dough

• ROLLING PIN: Roll out dough to a uniform size for biscuits, cookies, pie/pastry dough; can be used to crush ingredients

• 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 open 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 to circulate all around food

• BAKER’S STORAGE RACK: Storage/cooling

Strainers and Sieves: Drain liquid from foods or aerate dry ingredients

• 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: Decorating and finishing tools decorate cakes and pastries. Ex:

• Pastry bags

• Dispensing tips for the pastry bags

• Cake combs

• Decorating turntables

• Parchment paper, cardboard cake rounds, acetate

Safety Equipment: Properly equipped bakeshop should include the following safety equipment:

• Fire extinguishers: Class A, B, C and K

• Ventilation systems

• First-aid kits

Operating Fire Extinguishers: Use the acronym P.A.S.S. to remember how to safely use a fire extinguisher: Pull, Aim, Squeeze, Sweep.