TAILIEUCHUNG - Lecture Baking and pastry: Mastering the art and craft (3rd Edition) – Chapter 3

Today, many forms of technology are available to assist suppliers and buyers transact effectively with each other. Those who decide to use these tools can considerably streamline the cycle of purchasing, distribution, receiving, storage, issuing, and product usage. Many of these tools are becoming a vital part of the procurement process. | 3 Equipment Identification Learning Objectives Identify and describe types of scaling and measuring tools. Identify and describe types of cutting tools. Identify and describe other tools used in the kitchen, such as graters, peelers, tongs, and spatulas. Identify and describe hand tools for sifting, straining, and puréeing. Describe tools for bread baking and their uses. Describe tools for pastries and cookies. Identify tools for confectionary and décor work and explain their uses. Identify and describe types of bakeware, rings, and molds. Identify and describe stovetop pots and pans. Describe large kitchen equipment and their uses, such as planetary mixers, ovens, and refrigeration equipment. Discuss the relationship between a chef and his tools. 1 In baking, even more so than in cooking, precise measurement of ingredients is vital to the success of the product. Before using any scale, you must take certain steps to account for the weight of containers. This process is known as setting a scale to tare or setting it to zero. Types of scales include the beam balance scale, spring scales, and digital scales. Scales Scaling and Measuring Tools Graduated pitchers and measuring cups measure volume. For the most accurate results, use the smallest measure possible. In the bakeshop, they are used to measure small amounts of certain dry ingredients, such as salt, spices, and baking soda. Volume Measures Scaling and Measuring Tools (cont’d) Any bakeshop should have thermometers capable of measuring accurately over a wide range of temperatures. To check a thermometer’s accuracy, let it stand for 10 minutes in boiling water. It should read 212°F/100°C. If there is any discrepancy, subtract or add the correct number of degrees to make up for the difference when using the thermometer. Types of thermometers include digital thermometers, probe thermometers, and candy (or sugar or deep-fat) thermometers. Thermometers Scaling and Measuring Tools (cont’d) Learn to sharpen knives with

• Ẩm thực
• Pastry industry
• Pastry baking
• Pastry industry professionals
• Breakfast pastries
• Decor techniques
• Professional baker
• Pastry chef