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