baking and pastry study guide
1 pint=
2 cups or 16 oz
1fl oz
2tbsp
1 tbsp
3 tsp
danger zone
41-135 degrees
1 gal =
4qts
1 cup
8 ounces
Pullman pan
A covered loaf pan for baking bread that yields square slices
turntable
A pedestal with a flat, rotating top, used for holding cakes while they are being decorated.
Icing Comb
A plastic triangle with toothed or serrated edges; used for texturing icings.
Savarin mold
A ring or doughnut shaped mold for baking a yeast item of the same name
roller docker
A tool, consisting of a handle attached to a rotating tube fitted with spikes, for piercing holes in rolled-out dough
microrganism
A very small organism that can be seen only with a microscope. Bacteria are examples of microorganisms.
blowtorch
Blowtorches are traditionally used to caramelise sugar on top of a Crème brûlée,
Salmonella symptoms (4)
Diarrhea, fever, abdominal cramps, vomiting
bench brush
Helps remove flour from the bakeshop worktable.
Pathogen
a bacterium, virus, or other microorganism that can cause disease.
tube pan
a round cake pan with a hollow, cone-shaped center, used for baking ring-shaped cakes.
Springfrom pan
a round cake pan with a removable bottom that is held in place by a sprung collar forming the sides.
Loaf Pan
baking pan traditionally used for breadbaking, but also useful for meatloaf, loaf cakes and banana bread. Can be meatal, glass or ceramic
whisk
beat or stir (a substance, especially cream or eggs) with a light, rapid movement.
Chemical Hazards
chemicals in foods are at levels that can be hazardous to humans.may occur through various pathways: The environment (air, soil, water)
E. coli symptoms (5)
diarrhea, vomiting, stomach ache,fatigue,loss of appetite
Examples of biological hazards
disease-causing bacteria, viruses, parasites, molds, yeasts, and naturally occurring toxins.
Physical Hazard
either foreign materials unintentionally introduced to food products (ex: metal fragments in ground meat) or naturally occurring objects (ex: bones in fish,hair)
cookie cutter
metal or plastic tool created to cut all sorts of shapes of doughs for interesting presentations
two food born illness
salmonella and e coli
Proofer
special box used in baking that holds dough as it rises
cross-contamination
the spreading of bacteria or other pathogens from one food to another
Tamis
used a strainer
peel
used by bakers to slide loaves of bread, pizzas, pastries, and other baked goods into and out of an oven.(flat wooden)
roller cutter
used to cut dough and pasta and thing like that
Madeleine pan
used to get shell shape
pastry cutter
used to work solid fats like butter, shortening, or lard into flour to create a dough.
Trat pan
uses of the tart pan is being able to bake tart shells ahead of time,(ribbed edges)
