TAILIEUCHUNG - Lecture In the hands of a baker: Chapter 8 - The Culinary Institute of America

This chapter will help you: Understand the market trends affecting today’s brewing industry, learn how beer is made and the role of each of its ingredients, recognize and describe the various types and styles of beer, learn how to take proper care of a draft-beer system and why each step is important, learn to properly store canned and bottled beer, | Chapter 8: Bakeware Learning Objectives Identify different types of pans for baking. Identify different types of rings. Identify different types of molds. Identify different types of liners and mats. Pans It is of utmost importance to choose the most appropriate pan for the specific item you are preparing. Hotel pan Baking/sheet pan Jelly roll pan Types Hotel pan: Stainless-steel pans that come in a number of standard sizes. These pans have a lip that allows them to hang on storage shelves or steam tables. Baking/sheet pan: They are standard in any kitchen and typically come in three sizes: full, half, and quarter-size. Jelly roll pan: They are characterized by their 1-in/ sides. Coffee cakes, granola bars, and roulades can all be baked in jelly roll pans. 3 Pans Types Springform pan. Tube/angel food cake pan Bundt pan Kugelhopf/fluted tube pan Cake Pans Springform pan: Used for baking cakes that cannot be inverted to unmold. The ring of a springform pan is joined with a clip closure that creates tension when closed. Tube/angel food cake pan: They have a center tube, so they conduct heat through the center of the batter as well as from the sides and bottom. Bundt pan: Shaped much like standard tube pans, but with decoratively fluted edges and a taller center tube. Kugelhopf/fluted tube pan: German kugelhopf is a yeast dough flavored with raisins, almonds, and cherry brandy that is baked in a deep tube pan, similar to a Bundt pan, with ornate fluting on the sides. 4 Pans Muffin pan Tart pan Pie pan Rings Cake ring Flan ring Molds Madeleine mold Baba mold Steamed pudding mold Cake Pans (cont’d) Muffin pan: Used for baking not only muffins, but also tartlets, cupcakes, and other small cakes. There are three standard sizes: mini, regular, and large or jumbo. Tart pan: Tart pans have fluted sides and removable bottoms. They come in different shapes with fluted or straight sides and with or without a nonstick coating. Pie pan: Pie pans are round pans with sloping .

• Ẩm thực
• Pastry professional
• Professional kitchen
• Baking tools
• Confectionery work
• Pastry profession
• Measuring tools
• Pastry industry
• Pastry baking
• Pastry industry professionals
• Breakfast pastries
• Decor techniques
• Professional baker
• Pastry chef
• Large commercial bakeries