1. CLEANING MAINTENANCE OF TOOLS AND
EQUIPMENT
Mild dish soap and hot water clean most baking utensils and
equipment as effectively as any cleaning product.
Always line baking sheets with parchment paper before using it. “the
black stain of the bake-in sugar wont easily scrub off, some
equipment, such as Baking Stones, Pastry Brushes, Wood Rolling
Pins, need a different approach”.
Anything Stainless Steel can go in the dishwater or you can clean it
with soap and water.
2. Store Baking Equipment in dry cupboard
Store Baking Utensils in a kitchen drawer or Utensil holder
Scrape any dough from the rolling pin using a wooden or plastic scraper,
and wipe it down with hot water. Dry it with a towel. Rub down the pin with
mineral once or twice a month, depending on use, for increased longevity.
If you're concerned about bacteria, mix 1 teaspoon of bleach with 1 quart
of water; wipe down the pin with the solution and let it air dry.
3. Stains are common on baking stones, and like other stoneware, they
develop a layer of polymerized fat over time that creates a nonstick
surface. First, staining is normal; you usually only need to scrape off
debris and wipe it down with hot water for tougher cleaning jobs, use
a wire-bristled brush and a little hot water. If the stone develops an
uneven surface after a few years, lightly sand it with medium-grit
sandpaper and wipe it clean.
Wash pastry brushes in the dishwasher if you can -- it's the most
effective method for removing oil and odor. If you don't have a
dishwasher, wash the brush in hot soapy water several times and
rinse. Soak the brush in a standard bleach solution for 15 minutes to
sanitize it.
5. SCRUB BRUSH - basic cleaning tool in the kitchen.
DISH CLOTH – for wiping down and table.
NON- OR LIGHTLY ABRASIVE SCRUBBING PAD – essential for hard
to clean pots and pans cast iron skillet without any scratches.
STEEL WOOL – for heavy duty scrubbing.
CLOTH TOWEL AND PAPER TOWEL – to clean up quick messes and
spills or to buff thing to a shine.
6. PLASTIC SCRAPPER – for scrapping around saute pan and any
digging into corners.
RUBBER GLOVES – protect your hands from cleaner abrasive
scrubbers and gross food.
GREASE-CUTTING DISH SOAP – the most effective dish soap for
cutting grease.
MULTI-PURPOSE CLEANER – a good cleaner for floors, countertops,
tile, sinks and appliances.
DISH DRAINER – to drain dishes.
13. PERSONAL HYGIENE
• Good sanitation starts with every individual who works in a bakery.
Careful free of any pathogens that staff members could carry on their
bodies, hair attention to personal hygiene makes all the difference in
keeping food r clothes.
• should establish and enforce strict standards of cleanliness for all
employees, especially those who come into direct contact with
ingredients or finished items.
• .
14. • wearing clean clothing and keep a hair net on throughout Common
rules for bakery workers include directives to always come into the the
day. They should wash their hands before preparation, after handling
raw ingredients and any time they visit the bathroom. It’s often a good
idea to wear gloves, and any cuts must be cleaned and covered.
15. WASH UTENSILS AND SURFACES
• Dirty kitchen utensils or surfaces that come into contact with food can
become major hazards. Cooking and baking professionals always
have to be on the lookout for cross-contamination, which can be
dangerous to customers. Carelessly using the same tools or cutting
boards for different tasks without cleaning them might lead to
foodborne illness or an unexpected allergic reaction.
• Any items that are left dirty might attract insects or rodents. The last
thing you want is pests making themselves at home in your bakery.
Thorough, regular cleaning is an essential line of defense against
serious health risks.
16. STAY ON TOP OF EQUIPMENT MAINTENANCE
• Bakers rely on an array of machines to prepare their goods efficiently,
such as mixers, dough sheeters and bread slicers. In some cases, it
may be a challenge to take a machine apart and keep it clean. Still,
it’s important to take the time to perform these tasks on a regular
basis so pieces of food aren’t left stuck inside.
• Should have a policy of washing out proofing cabinets with warm
water and a mild soap on a daily basis.
17. PROPERLY STORE ALL FOOD
• Refrigeration and freezing units are a top priority for sanitation efforts.
That starts with keeping cold storage at the right temperatures and
covering food before placing it inside. Strict first-in, first-out
practices and labeling procedures can head off many potential issues
with improper handling or spoilage.
• regularly cleaning out refrigerators and freezers and dispose of any
food that is no longer usable.
18. • Developing skills in the baking and pastry arts is about more than
making fantastic things to eat. It’s also about learning how to keep a
business functioning at its best and meet the demands of routine
maintenance and sanitation. With the right training and experience,
you can turn a love of baking into a rewarding career.
19. • The preparation, packaging and handling of cottage foods should
take place separately from other domestic activities, such as
family meal preparation, dishwashing, clothes washing, kitchen
cleaning or guest entertainment. No infants, small children or pets
should be present in the kitchen during cottage food
preparation.Do not allow smoking during a cottage food operation.
• Do not allow anyone with a contagious illness to work in the
cottage food operation while ill.
• Wash hands and exposed portions of arms before any food
preparation or packaging.
• Minimize bare hand by using utensils, single-use gloves, bakery
papers or tongs, especially when preparing/packaging ready-to-eat
foods
20. • Keep all kitchen equipment and utensils used to produce
cottage food products clean and in a good condition.
• Wash, rinse and sanitize all food contact surfaces, equipment
and utensils before each use.
• Ensure water used during the preparation of cottage food
products meets potable drinking water standards.
• Keep all food preparation and food and equipment storage
areas free of rodents and insects.
21. • Keep all food that is manufactured, produced, prepared,
packed, stored, transported, and kept for sale free from
adulteration and spoilage.
• Get ingredients from approved sources.
• Protect food from dirt, vermin, unnecessary handling, droplet
contamination, overhead leakage, or other environmental
sources of contamination.
• Prevent cross contamination of foods and ingredients with
raw animal products and chemicals.
• Prepackage all food to protect it from contamination during
transport, display, sale and purchase by consumers
22. THE 9 STAGES OF BAKING?
Gases form
Gases are trapped
Starch gelatinize
Proteins coagulate
Fats melt
Water Evaporates
Sugars caramelize
Carryover Baking
Staling
23. TOOLS AND EQUIPMENT IN BAKING
Mixing bowls - A variety of stainless steel bowls are used for whipping
eggs, mixing of creams and storage purpose.
Muffin pan - The different size of baking pans with cup shaped
indentation for baking muffins.
Savarin moulds - Small ring shaped doughnut shaped moulds for
baking savarins.
Ordinary and textured rolling pin - Ordinary rolling pins help roll the
dough and the textured rolling pins are useful to make design over the
biscuit dough, and on sheets of marzipan and pastillage
24. Table scraper - Use to cut pieces of dough. It is available in plastic or metals.
Baking tray - Use for baking goods. It is available in various sizes.
Pastry brush - Use to brush the items with egg wash, glaze etc.
Tart pan - Available in many shapes and sizes. They may be made in one
piece or with a removal bottom to make it easier to remove the baked tart from
the pan.
Bread moulds - various size of mould are used to prepare a variety of breads.
Bread knife - Bread knife is a flexible rounded tipped tool used in pastry
section for spreading cream, glaze on cakes for mixing and bowl scraping.
Pastry bag and nozzles -The plastic, nylon bag is used to pipe the fillings,
cream and various toppings. Nozzles are available in different designs and are
used for decorating items such as cake icings and whipped creams
25. Sieves: These are used to shift aerate and helps remove any large
foreign raw quantities of egg or cream
Sugar thermometer: Used to materials from dry ingredients.
Timers: These are absolutely essential for baking.
Wooden spoons: To stir ingredients in a bowl.
Juicer: To squeeze juice from different fruits and vegetables.
Hand blender: To whisk small measure the temperature of the sugar or
the density of the sugar syrup.
26. •18) Cooling wire rack: To pull sponge cakes and
yeast products and thus prevents from sweetening.
Small equipments includes weighing scale,
Madeleine cups, cream horn mould, chopping board,
oven gloves and various sizes of cake moulds.
27. Biscuit and Doughnut Cutter is used to cut and shape biscuit or
doughnut.
CUTTING TOOLS include a knife and chopping board that are used to
cut glazed fruit, nuts, or other ingredients in baking.
ELECTRIC MIXER is used for different baking procedure for beating,
stirring and blending.
FLOUR SIFTER is used for sifting flour.
GRATER is used to grate cheese, chocolate
28. KITCHEN SHEARS are used to slice rolls and delicate cakes.
MEASURING CUPS consist of two types namely: a. A graduated cup
with fractions (1,3/4, 2/3, ½,1/3,1/4,1/6) marked on each side. b. A
measuring glass made of transparent or plastic is more accurate for
measuring.
MEASURING SPOONS consist of a set of measuring spoons used to
measure small quantities of ingredients.
MORTAR AND PESTLE-is used to pound or ground ingredients .
PARING KNIFE- is used to pare or cut fruits and vegetables into
different sizes.
PASTRY BAG- a funnel shaped container of icing or whipped cream.
29. PASTRY BLENDER- has a handle and with wire which used to cut fat or
shortening in the preparation of pies, biscuits or doughnuts.
PASTRY BRUSH- is used increasing pans or surface of pastries and breads.
PASTRY TIP- is a pointed metal or plastic tube connected to the opening of
the pastry and is used to form desired designs.
PASTRY WHEEL- has a blade knife used to cut dough when making pastries.
ROTARY EGG BEATER- is used inbeating eggs or whipping cream.
RUBBER SCRAPER- is used to remove bits of food inside of the bowl .
SPATULA- comes in different sizes ; small spatula are used to remove muffins
and molded cookies from pans which is 5 to 6 inches; large spatula for icing
and frosting cakes; flexible blade is used for various purposes.
30. STRAINER- is used to strain or sift dry ingredients.
TIMER- is used to in timing baked products, the rising of yeast and to
check the doneness of cakes.
WEIGHING SCALE- is used to measure ingredients in large quantities.
UTILITY TRAY- is used to hold ingredients together.
WIRE WHISK- is used to beat or whip egg whites or cream.
WOODEN SPOON- is also called mixing spoon which comes in various
sizes suitable for different types of mixing.
31. TUBE CENTER PAN is deeper than a round pan and with hollow
center, it is removable which is used to bake chiffon type cakes.
POP OVER PAN is used for cooking pop over.
JELY ROLL PAN is shallow rectangular pan used forbaking rolls.
BUNDT PAN is a round pan with scalloped sides used for baking
elegant and special cakes.
CUSTARD CUP is made of porcelain or glass used for baking individual
custard.
GRIDDLE PAN are used to bake griddles.
LOAF PAN is used to bake loaf bread.
32. Cake Decorator (Cylindrical)- is used in decorating or designing cake
and other pastry products.2. Cookie Press- is used to mold and shape
cookies.
OVENS - are the workhorses of the bakery and pastry shop and are
essential for producing the bakery products. Ovens are enclosed
spaces in which food is heated, usually by hot air.
DECK OVENS- the items to be baked either on sheet pans or in the
case of some bread freestanding are placed directly on the bottom, or
deck of oven. This is also called STACKOVEN because several may
best on top of one another. Breads are baked directly on the floor of the
oven and not in pans. Deck oven for baking bread are equipped with
steam ejector
33. RACK OVEN - It is a large oven into which entireracks full of sheet pans
can bewheeled for baking.
MECHANICAL OVEN - The food is in motion while it bakes . Its a most
common types are a revolving oven, in which its mechanism is like that
of a Ferris wheel. The mechanical action eliminates the problem of hot
spots or uneven baking because the mechanism rotates throughout the
oven
34. CONVECTION OVEN - Contains fans that circulate the air and
distribute the heat rapidly throughout the interior. Strong forced air can
distort the shape of the products made with batter and soft dough.
DUTCH OVEN - is a thick-walled (usually cast iron) cooking pot with a
light –fitting lid. It have been used as cooking vessels for hundreds of
years. The yare called “casserole dishes” in English speaking countries
other than the USA, and cocottes in French. They are similar to both the
Japanese tetsunabe and the Sac, as traditional Balkan cast-iron oven.
