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55 Cards in this Set
- Front
- Back
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how is a French rolling pin shaped?
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2 inches at the center, tapered toward the ends
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what does a roller docker do?
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pierces holes in rolled-out dough to prevent bubbling
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what is a bowl knife?
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also known as a palette knife or straight spatula
for spreading icing |
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what are the dimensions of a sheet pan?
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18 x 26
half sheets are 13 x 18 |
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what is a savarin mold?
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a small ring or doughnut shaped mold for baking savarins
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the most useful mixing bowls are . . .
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stainless steel with round bottoms
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what is the standard size of a hotel pan . . .
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10 X 20 with 2.5 inches in depth
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what is a Charlotte ring?
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also known as cake rings
small rings that support a product while the filling sets and then are removed |
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what is a Charlotte mold?
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a round, tapered flat bottomed bowl with 2 handles near the rim
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what is a bombe mold?
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a dome-shaped mold for frozen desserts
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what is a barquette?
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boat-shaped container for petit fours and small tartletts
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what is a banneton?
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a bentwood basket for holding doughs as they proof
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what is a baba mold?
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small thimble-shaped mold for babas
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what are the 2 types of molds?
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1. for baking dough or batter
2. for giving shape to refrigerated items such as mousses and bombes |
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what is a mechanical oven?
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the food is in motion while it bakes such as a revolving oven
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tilting kettles with pouring lips are called?
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trunnion kettles
holding up to 40 quarts |
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what is a rack oven?
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entire racks can be rolled in for baking sheet pans
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what is a deck oven?
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items placed directly on deck of an oven
no racks for holding pans AKA hearth ovens |
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what is a retarder-proofer?
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a combo device for both retarding doughs and proofing them, so you can place breakfast doughs in the night before and have them ready to bake off the next morning
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what is a retarder?
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a device in which the chilling slows the rate of fermentation, and maintains a high level of humidity to keep dough from drying out
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what is a proofer?
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special box with ideal conditions for fermenting yeast dough
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what is a molder?
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it rolls and forms pieces of dough for standard loaves, baguettes and rolls
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what is a dough sheeter?
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it rolls out portions of dough into sheets of uniform thickness
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what is a divider-rounder?
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it automatically rounds the portions of dough, speeding up the makeup of dough
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dividers . . .
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these cut scaled pieces of dough into equal portions
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dough fermentation troughs . . .
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hold mixed yeast doughs during fermentation
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horizontal mixers . . .
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are large, industrial sized mixers (can hold several thousand pounds of dough) and may have water jacketing for temp control
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fork mixer . . .
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has a 2-pronged, fork-shaped beater held at a 45-degree angle for making bread doughs
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3 types of spiral mixers . . .
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fixed bowl - nonremovable bowl
removable bowl - high volume tilt mixers - finished dough onto tray |
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when using equipment, always do what first?
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read the operator's manual
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features of spiral mixers . . .
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1. blend and develop dough more efficiently with lower machine friction and warming
2. design of bowl and beater allows for wide range of dough capacity 3. sturdier and more rugged |
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the 2 types of mixers are . . .
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vertical or planetary
spiral mixer |
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what is the most common type of mixer used?
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vertical or planetary
range: 5-20 quarts floor model: 140 quarts Advantage: versatile |
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spiral mixer . . .
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designed for doughs and heavy batters, large quantities of yeast doughs for breads and bagels
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spiral mixers don't have what?
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interchangeable bowls and agitator arms.
Arm is shaped like a spiral, bowl and arm rotate 5-30 pounds up to 500 pounds |
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what does a hydrometer do . . .
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measures density of sugar syrups
AKA: sugar densimeter, saccharometer or Baume hydrometer |
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what is a couche?
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a sheet of heavy linen or canvas to support certain breads during proofing
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attachments for vertical mixer . . .
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sweet dough arm
(combines actions of a dough arm and a flat paddle) wing whip - mixes batters/doughs too heavy for wire whip pastry blender - blends fats and flour |
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ANSI is . . .
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American National Standards Institute
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chocolate molds
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used for chocolate work, from large display pieces to truffles
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cornstick pan
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has indentations shaped like ears for cornbread
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flexipan
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brand name for nonstick bakeware made of flexible silicone material
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what is a loaf pan?
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rectangular with flared sides for baking loaf breads or molding refrigerated or molded desserts
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pullman loaf pan
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has straight sides, not flared, and a removable lid
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madeleine pan
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special pan with shell-shaped indentations
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what pan is used for little tartlets, financiers and petit fours?
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petit four molds
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pie has what kind of sides?
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sloped
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what are pan extenders?
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metal or fiberglass frames that fit inside sheet pans. they give straight sides to sheet cakes and make the pan deeper. Usually 2 inches high.
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what is a cake pan with a removable bottom called?
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springform
used for cheesecakes |
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what are tart pans?
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shallow metal pan usually with fluted sides that may be round or square and the bottom firm or removable.
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tart pans make multi-serving pastries while smaller ones make . . .
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single servings
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tube pan promotes what?
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even baking of angle food cakes and similar items.
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since a china cap doesn't strain as fine as a chinois, what do you use with it?
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cheesecloth
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what is another name for a sieve or drum sieve . . .
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tamis
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