Chapter 2
Tools and Equipment for the
Bakeshop
NSF Rating
• National Sanitation Foundation, or NSF, sets
standards for tools, cookware and equipment
• NSF standards require:
– Easily cleanable equipment
– Food contact surfaces nontoxic, nonabsorbent, corrosion
resistant, nonreactive and smooth
– Internal corners rounded and smooth; external corners
smooth and sealed
– Coating nontoxic, easily cleaned, resist chipping
– Waste and waste liquids must be easily removed
On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Copyright ©2009 by Pearson Education, Inc.
Labensky, Martel, Van Damme Upper Saddle River, New Jersey 07458 • All rights reserved.
Tools and Equipment
• Hand tools aid in cutting, moving or combining
foods.
• They have few, if any, moving parts
Graters Tongs
Pastry brushes Cutters
Rolling pins Graters
Spatulas Pastry brushes
Dough scrapers Rolling pins
Whisks
On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Copyright ©2009 by Pearson Education, Inc.
Labensky, Martel, Van Damme Upper Saddle River, New Jersey 07458 • All rights reserved.
Knives
• Knives should be easily sharpened, well
constructed, comfortable and balanced.
• Metals used for knives are:
– Carbon steel
– Stainless steel
– High-carbon stainless steel
– Ceramic
On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Copyright ©2009 by Pearson Education, Inc.
Labensky, Martel, Van Damme Upper Saddle River, New Jersey 07458 • All rights reserved.
Knife Shapes
• Shapes are:
– French, or chef’s
– Utility
– Paring
– Bread/cake
– Lame or bread slasher
On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Copyright ©2009 by Pearson Education, Inc.
Labensky, Martel, Van Damme Upper Saddle River, New Jersey 07458 • All rights reserved.
Measuring and Pouring Devices
• Precise measuring is critical in the bakeshop.
• Measurement may be based upon weight or volume.
Measuring tools are:
– Scales – Portion, balance or digital scales
– Measuring cups and spoons
– Ladles
– Portion scoops
– Thermometers
– Timers
On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Copyright ©2009 by Pearson Education, Inc.
Labensky, Martel, Van Damme Upper Saddle River, New Jersey 07458 • All rights reserved.
Cookware and Bakeware
• Cookware includes pots and pans made from
commonly from copper, aluminum and stainless
steel.
• Bakeware is used to shape or contain batters:
– Metal sheet pans and hotel pans
– Metal cake pans, tart pans and molds
– Molds and pans made from silicone
On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Copyright ©2009 by Pearson Education, Inc.
Labensky, Martel, Van Damme Upper Saddle River, New Jersey 07458 • All rights reserved.
Strainers and Sieves
• Aerate dry ingredients or drain cooked foods
– China cap
– Skimmer and spider
– Cheesecloth
– Food mill and flour sifter
• Decorating and finishing tools decorate cakes and
pastries
– Pastry bags
– Dispensing tips for the pastry bags
– Cake combs
On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Copyright ©2009 by Pearson Education, Inc.
Labensky, Martel, Van Damme Upper Saddle River, New Jersey 07458 • All rights reserved.
Processing Equipment
• Electrical and nonelectrical devices to chop, puree,
slice, grind or mix
– Slicers
– Mandoline
– Food processor
– Blender
– Immersion blender
– Mixer
– Juicer
On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Copyright ©2009 by Pearson Education, Inc.
Labensky, Martel, Van Damme Upper Saddle River, New Jersey 07458 • All rights reserved.
Heavy Baking and Cooking Equipment
• Learn how to operate and maintain all kitchen
equipment before using
– Ovens are enclosed spaces where food is cooked by hot
air, either convection ovens or conventional ovens
• Wood burning
• Microwave
– Broiler, salamander and blowtorch are used for top
browning
– Deep-fat fryers are used to prepare doughnuts
On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Copyright ©2009 by Pearson Education, Inc.
Labensky, Martel, Van Damme Upper Saddle River, New Jersey 07458 • All rights reserved.
Heavy Equipment
• Assorted equipment in the professional bakeshop
includes:
– Proof boxes to store dough before baking
– Refrigerators and freezers to maintain foods at low
temperatures.
– Sheeters for roll dough.
– Dishwashers for cleaning bakeware and cookware.
• Work surfaces are usually stainless steel.
• High density plastic makes the best food sto9rge
container.
On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Copyright ©2009 by Pearson Education, Inc.
Labensky, Martel, Van Damme Upper Saddle River, New Jersey 07458 • All rights reserved.
Safety Equipment
• Properly equipped bakeshop should include the
following safety equipment:
– Fire extinguishers
• Class A, B, C and K
– Ventilation systems
– First-aid kits
On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Copyright ©2009 by Pearson Education, Inc.
Labensky, Martel, Van Damme Upper Saddle River, New Jersey 07458 • All rights reserved.
Professional Bakeshop
• Bakeshops are designed to accommodate the needed
workstations; consider efficient flow and minimizing
steps
• The task of baking is divided into four stages:
– Measuring and mixing of ingredients
– Makeup of the product before baking
– Baking
– Final assembly
• Receiving, storing, washing and employee use areas must
also be incorporated
On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Copyright ©2009 by Pearson Education, Inc.
Labensky, Martel, Van Damme Upper Saddle River, New Jersey 07458 • All rights reserved.
