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1 - Basic Concepts in Bread and Pastry Production

The document provides an overview of the basic concepts in bread and pastry production. It discusses baking as a method of cooking using dry heat in an oven. It defines a baker as someone who prepares baked goods professionally. It then lists common tasks performed by bakers, such as measuring ingredients, mixing, shaping dough, baking, and checking product quality. Finally, it describes various tools and equipment used in baking, including mixers, ovens, pans, molds, cutting tools, and hand tools.

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RAYMART SARBODA
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1K views

1 - Basic Concepts in Bread and Pastry Production

The document provides an overview of the basic concepts in bread and pastry production. It discusses baking as a method of cooking using dry heat in an oven. It defines a baker as someone who prepares baked goods professionally. It then lists common tasks performed by bakers, such as measuring ingredients, mixing, shaping dough, baking, and checking product quality. Finally, it describes various tools and equipment used in baking, including mixers, ovens, pans, molds, cutting tools, and hand tools.

Uploaded by

RAYMART SARBODA
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PPTX, PDF, TXT or read online on Scribd
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CLASSROOM

RULES
RESPECT,
1. YOUR
CLASSMATES
2. YOUR
TEACHER
3. YOUR
CLASSROOM
RULES

BE ON
TIME!
CLASSROOM
RULES
NO CELLPHONE
IN CLASS
UNLESS I SAY
IT’S OKAY!
CLASSROOM
RULES
RAISE YOUR
HAND IF YOU
WANT TO
SPEAK.
CLASSROOM
RULES
OBSERVE
HEALTH
PROTOCOL
S
CLASSROOM
RULES

STAY
HYDRATED!
CLASSROOM
RULES

LISTEN
AND
DO YOUR
BASIC CONCEPTS IN BREAD AND PASTRY
PRODUCTION
Bread and Pastry
Production
- Processed by which the
food is subjected to dry
heat in an enclosed
device
Program Overview
•Bread and Pastry Production
(also known as Baking and
Pastry Production) is a
technical-vocational program
that develops the skills of
students in preparing and
producing bakery/pastry
products, cakes and desserts.
Program Overview
• Students of the Bread and
Pastry Production program are
trained in using modern baking
techniques, equipment, tools
and utensils and other baking
appliances. Students are also
taught about different
WHAT
IS
BAKING?
BAKING
• A method of preparing
food that uses dry heat
normally in an oven, but
can also be done in hot
ashes, or on hot stones.
• It is considered the best
method of cooking to
retain the nutrition
value of the food.
BAKER
• Is called to a
person who
prepares baked
goods as a
profession
The following is the list of common tasks performed by a baker:

Observes color of products being baked,


and adjusts oven temperatures, humidity,
and conveyor speeds accordingly;
Sets oven temperatures and places items
into hot ovens for baking;
Combines measured ingredients in bowls
of mixing, blending, or cooking
machinery;
The following is the list of common tasks performed by a baker:

Measures and weigh flour and other


ingredients to prepare batters, dough, fillings,
and icings, using scales and graduated
containers;
Rolls, kneads, cuts, and shapes dough to
form various bakery products;
Places dough in pans, molds, or on sheets,
and bakes in production ovens/grills;
The following is the list of common tasks performed by a baker:

Checks quality of raw materials to ensure


that standards and specifications are met;
Adapts the quantity of ingredients to
match the amount of items to be baked;
Applies glazes, icings, or other toppings
to baked goods, using spatulas or brushes;
The following is the list of common tasks performed by a baker:

Checks equipment to ensure


that it meets health and safety
regulations and performs
maintenance or cleaning, as
necessary.
BAKING TOOLS
AND
EQUIPMENT
What is the difference
between Tools and
Equipment
MIXERS
Mixers are one of
the essential tools
in baking.
TYPES OF MIXERS
ELECTRIC HAND
MIXER

This type of
mixer is one of
the most
common
equipment used
in baking
TABLETOP MIXERS
Have the capacity of
4.75 to 19 L with the
following main
attachments:
o Paddle- is used for
general mixing
o Wire whip- is used
for beating egg foams
and cream
o Dough arm- is used
for mixing and
kneading yeast dough.
PROOFER
• A proofer is a special
box in which the ideal
conditions for
fermenting yeast dough
can be created. The box
maintain a preset warm
temperature and
humidity level
appropriate to the
specifc dough.
OVEN

They are essential


for producing
breads, cakes,
pastries, cookies
and other baked
products.
TYPES OF OVENS
DECK OVEN
• Deck oven use
conduction heat to
bake products,
which is a process
in which heat travels
directly from a hot
stone or deck, to the
loaf of bread sheet
pan being baked.
RACK OVEN
• A large oven into
which entire racks
full of sheet pans
can be wheeled for
baking.
MECHANICAL OVEN
• Mechanical oven
are especially
useful in high
volume
operations.
CONVECTION OVEN
• Contain fans
that circulate
the air and
distribute the
heat rapidly
throughout the
interior.
THE HAND TOOLS
PANS AND MOLDS
• Found in the hot
kitchen and are
also used in the
bakeshop. Pans
and molds are
essential for the
bakery products.
TYPES OF PANS
AND MOLDS
SAUCE PAN
• A deep cooking
pan, typically
round, made of
metal, and with
one long handle
and a lid.
DOUBLE BOILER
• Is a kitchen tool
used for applying
gentle heat on
the stovetop for
delicate task like
making crème
anglaise.
BRIOCHE MOLB
• A flared pan
with fluted sides
for making
brioche
CAKE PANS
• Most cake pans
are round, but
other shapes
such as hearts
are available for
specialty cakes.
LOAF PANS
• Used for baking
loaf breads, and
can be also used
for molding
refrigerated
desserts. A special
type of loaf pan is
Pullman pan.
SHEET PANS
• A shallow
rectangular pan
for baking sheet
cakes, cookies,
rolls and other
baked goods.
SPRING FORM PAN
• A cake pan with
removable
bottom. Used
primarily for
baking
cheesecakes and
other items that
are too delicate.
TART PAN
• A shallow
(1inch/2.5cm
deep) metal pan
usually with
fluted sides used
for baking tarts.
TUBE PAN
• A deep cake pan
with tube in the
center.
PIZZA PAN
• A perforated
circular flat
sheet intended
for cooking
pizza to yield a
crispy crust
THE CUTTING
TOOLS
DOUGH CUTTERS
• Are used to cut
dough in various
shapes. They are
also used to
scrape dough
from rolling
boards or working
surfaces.
OFFSET SPATULA
• The bent blades
allow spreading
and smoothing
batters and
fillings inside
pans.
SERRATED KNIFE
• Like a slicer, but
with a serrated
edge. Used for
cutting breads,
cakes and
similar items.
CUTTING TOOLS
• Used for cutting
and slicing
different types
of ingredients.
CAKE TURNTABLE
• Revolving stand
with a flat
working surface
for decorating
cakes
DECORATING TIPS
• Are the nozzles on
the end of a pastry
bag that the
frosting or filling
is forced through
to apply it to
cakes, cookies or
pastries.
PASTRY WHEEL
• A round, rotating
blade on a
handle. Used for
cutting rolled-out
doughs and
pastry and baked
pizza.
PASTRY BRUSH
• Is used to brush
items with egg
wash, glaze and
so on.
ICING COMB
• A plastic tool,
usually for
decorating icing
and other pastry
and decorative
items.
MIXING BOWL
• A deep bowl for
mixing
ingredients
together
WHISKS
• Are used for
mixing and
blending such as
whipped cream
and egg foams.
ROLLING PIN
• A manual tool
used to flatten
dough especially
when making
pie.
WOODEN SPOON
• Are essential for
mixing, stirring
and serving.
ROLLER DOCKER
• A tool pierces
holes in rolled-
out to prevent
bubbling during
baking.
STRAINER
• Used for
separating
solids from
liquids, such as
draining the
juice from the
fruit.
PARCHMENT PAPER
• It is used to line
pans, parchment
eliminates the
need for
greasing them.
COOLING RACK
• A wire rack to
hold baked
goods while
cooling.

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