Chapter 2: Tools and Equipment for the Bakeshop (definitions)

skillet

(frying pan) shallow pan; browning or frying

muffin tin

(muffin pan) holds 6, 12, 24 muffins, rolls, or cupcakes.

rubber scraper

(rubber spatula) scrapes food from sides of containers; light mixing of ingredients

saucepot/stockpot

2 small handles on each side; most have lids; deep to make stocks, soups, boil pasta; 3-20 quarts.

Range

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

Major Appliances

Electric devices that preform various tasks

biscuit cutter

[similar to a 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.

splotted spoons

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

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)

strainers and sieves

aerate dry ingredients or drain cooked foods

pastry brush

allows you to brush sauces onto foods, or glazes on pastry

steamer

an insert for a sauce pan with many holes to allow water in saucepan to steam food.

deep-fat fryers

are used to prepare doughnuts, beignets, cannoli's.

ramekins/custard cups

bakeware for small cakes/custards

casserole dish

baking and serving main dishes and desserts; many sizes

stand mixer

blends, beats, and whips ingredients. (whip, paddle and dough hook attatchments)

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

pastry cutter/pastry blender

cut (distribute) solid fat into dry ingredients

specialty pans

cut into different shapes for cookies

saucepan

deep pan with one long handle and lid; many sizes; simmering or boiling, sauces and liquids.

tube pan (bundt pan)

deep, 1-2 piece cake pan with a center tube; promotes rising, even baking, and allows for easy slicing

loaf pan

deep, narrow rectangular pan; loaves of bread or meat

colander/strainer

drain liquids; rinse foods

bench scraper

easily move ingredients around work bench; slice dough

Ovens

enclosed spaces where food is cooked by hot air, either convection ovens or conventional ovens.

bakeware

equipment for baking/cooking inside an oven

cookware

equipment used for cooking on top of the range (stovetop)

spider

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

cookie sheet

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

baking sheet

flat pan, with no open sides; ~1" deep; sheet cakes, pizza, bar cookies, jellyroll

sifter

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

thermometer

gauges temperature: internal cooking temperatures, refrigerator, oven, ingredient temps; candy, instant read, infrared

tongs

gripping and lifting foods (giant tweezers)

rotary beater

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

bowl scraper

handy tool for scraping all ingredients from mixing bowls

dutch oven

heavy pot with tight fitting lid; range or even use

measuring tools

help you measure ingredients by volume or weight

cooling rack

holds baked goods until cooled; allows air to circulate all around food

bent-edge spatula/off-set spatula

icing cakes

straight spatula

icing cupcakes; leveling ingredients

serving spoons

large spoon used to serve out individual portions

ladle

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

roasting pan

large, havy oval or rectangular pan; roasting (surrounded by heat in oven) meats and poultry

french/chefs

large, triangular blade for slicing, chopping, dicing

spatula (turner)

lift and flip (turn) foods; hamburgers, pancakes, cookies

bread (or cake) knife

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

cheesecloth

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

chiller

maintain foods at low temperatures

freezer

maintain foods at low temperatures

kitchen scale

measure ingredients and food by weight (heaviness)

skimmer

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

portion scoops

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

kitchen shears

powerful scissors used for snipping, trimming & cutting; some able to cut through small bones

cutting tools

preform various cutting tasks in the kitchen

cutting board/mat

protects the counter & blade; plastic is better choice over wood at resisting bacteria

mixing tools

quickly and efficiently combine ingredients

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

zester

removing zest from citrus fruits without any of the bitter pith

rolling pin

roll out dough to a uniform size for biscuits, cookies, pie/pastry dough; can be used to crush ingredients

pastry wheel

rolling cutter for doughs and crusts

pastry mat

rolling out dough for pastries; kneading bread dough

cake pans

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

springform pan

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

pie pan

round pan with slanted sides

pizza cutter

round, revolving blade with handle; slicing pizza, cut dough

can opener

safely open metal cans

lame

score the surface of bread dough before baking; bread slasher

egg seperator

seperates egg white from yolk

timer

should have a loud alarm and long timing capability

grater

shred ingredients into small, uniform pieces so they blend or melt easily when baked/cooked.

baker's peel

slide breads and pizza onto even flood

prep bowls

small bowls to hold prepped ingredients until ready for them

paring

small knife for removing peel from fruits/vegetables

double boiler

small saucepan that fits into a larger one with lid; simmer foods that scorch easily (water in lower pan); chocolate, sauces, cereal

propane torch/broiler/salamander

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

utility

small, slicing knife

herb scissors

special scissors with multiple blades to quick chop fresh herbs

bakers storage rack

storage/cooling

vegetable peeler

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

pot holder/oven mitt

thick cloth that protects your hands while you handle hot containers

tart pan

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

silicone baking mats

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

citrus reamer

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

measuring spoons

used to measure liquid & dry ingredients less than 1/4 cup: sets of 4-5 (1/4 tsp, 1/2 tsp, 1 tsp, 1 tbsp)

mixing bowls

varying sizes used to combine ingredients

wishk or whip

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