WALNG PRINTER Eh ahhaha lipat ng ibang SHOP :)) Balance or baker’s scale These scales use a two-tray and free-weights counterbalance system. Bench brush This brush helps remove flour from the bakeshop worktable. Blowtorch A hand-held blowtorch, such as that used in the plumbing trade, can be used to top-brown or finish foods. Bread knife A knife with a long, serrated blade cuts easily through bread crust or pastry items. Cake comb Flat metal or stiff plastic tools with teeth cut along each edge. When dragged across the surface of a frosted cake, they leave parallel lines in the icing. Cake-decorating turntable A round metal or plastic platform seated on a heavy stand to facilitate cake decorating. Calibrate Measurement in grams, ounces or pounds and also refers to the process of ensuring a stem thermometer reads accurately. Chinois A type of strainer that is nonmechanical with a stainless steel mesh or screen through which food passes. Convection oven Use internal fans to circulate hot air over and around foods placed on adjustable wire racks inside the oven’s cavity. Cutters Cutting tools to help the pastry chef and baker save time and produce uniform products. Most kitchens will have a set of round biscuit cutters and a rolling cutter. Deck or stack oven Large commercial ovens with numerous “decks” stacked one on top of another where pans are placed directly on the deck or floor and not on wire racks. Dispensing tip Stainless steel, plastic or chrome-plated metal cones. Slipped inside the pastry bag, the tips produce unique shapes when paste or icing is squeezed through them. Dough cutter A standard pastry chef tool used for cutting dough. Dough hook Another common attachment on the vertical mixer, it is used to knead dough. Flat top A steel plate on an oven range, a flat top supplies even but less intense heat. Although it takes longer to heat than a burner, the flat top supports heavier weights and makes a larger area available for cooking. Graters Used to shred ingredients into small uniform pieces so that they will blend or melt easily when cooked. Hand tools Designed to aid in cutting, shaping, moving or combining foods. Hotel pan Rectangular stainless steel pans designed to hold food for service in steam tables. Immersion blender Used to puree a soft food or sauce or blend directly in the container in which it was prepared. Induction Uses special conductive coils called inductors placed below the stovetop’s surface in combination with flat-bottomed cookware made of cast iron or magnetic stainless steel. Knife A single piece of metal, stamped, cut or forged and tempered into a blade of the desired shape. Lame The bread baker uses this type of knife to score the surface of bread dough before baking. Mandoline A manually operated slicer made of stainless steel with adjustable slicing blades. Measuring cup Used to measure ingredients by volume; measuring cups have a lip or pour spout above the top line to prevent spills. Orbital mixer or spiral mixer Mounted to the floor on casters, and the bowl rotates along with the dough attachment when in operation. Oven brush Used by a baker to sweep the floor of a pizza or deck oven to prevent bits of flour or cornmeal from burning. Oven An enclosed space where food is cooked by being surrounded by hot air. Pan A round vessel with one long handle and straight or sloped sides. Pastry bag Used to decorate, pastry bags help the chef dispense fillings, frosting and batters into uniform and decorative patterns. Pastry brushes Brushes that are used in the bakeshop to apply coatings onto bakeware or to glaze foods before or after cooking. Portion scale These scales use a spring mechanism, round dial and single flat tray. Portion A range of standardized sizes. Portion scoops have a lever-operated blade for releasing their contents. Scoops are useful for portioning muffin batters and cookie dough or other soft foods. Pot A large round vessel with straight sides and two loop handles. Recovery time Recovery time is the length of time it takes the fat to return to the desired cooking temperature after food is submerged in it. Refrigerator Store foods at low temperatures to maintain quality and safety. Among commercial refrigeration are two types: walk-in units and reach-in or upright units. Rolling pin These pins help flatten or spread dough to a uniform thickness before cutting and baking. Salamander A small overhead broiler primarily used to finish or top-brown foods. Scales A tool necessary to determine the weight of an ingredient or a portion of food. Sheet pan Rectangular trays with one-inch lip on all four sides. Sheeter An electric appliance that mechanically rolls dough and pastry to a uniform thickness. Sieve Used to aerate and remove impurities from dry ingredients and drain or puree cooked foods. Slicer An electric slicer is used to cut break, cheese or raw fruits not to mention meat and vegetables into uniform slices. Spatula Long handled flat tools used for spreading icing, leveling off dry measured goods and other everyday kitchen tasks. Spiral mixer See orbital mixer. Strainer Used primarily to aerate and remove impurities from dry ingredients and drain or puree cooked foods. Thermometer Various types of thermometers and gauges are used in the bakeshop to determine when foods are cooked and when working with yeast dough, chocolate, sugar and other ingredients. Vertical cutter/mixer (VCM) Operates like a very large, powerful blender. A VCM is usually floor-mounted and has a capacity of 15 to 80 quarters. Whip A common attachment on the vertical mixer; it is used to whip eggs or cream. Workstations A designated area where similar tasks are performed. 1 ) over or under-mixing 2 ) Outdated leavening agent ( b. soda , b. powder , yeast ) 3 ) Not calibrating oven temperature , all ovens are different , get a thermometer and check to see oven is heating properly 4 ) too much or to little fat in the mix . ( butter , lard , oil , etc.) 5 ) Incorrect substitutions , the most common I have seen is the wrong flour for the job .
Posted on: Sun, 01 Sep 2013 12:09:52 +0000
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