Chapter 3 - Baking and Pastry Equipment Flashcards
What are the 2 types of mixers used in small and medium bakeshops?
- Vertical (also called planetary mixer)
2. Sprial
What is a steam-jacketed kettle?
A steam kettle has double walls between which steam circulates. Liquids in the kettle itself are heated quickly and efficiently. Titling kettles with a pouring lip are called Trunnion Kettles.
What is the difference between a Chinois and a China Cap?
A Chinois is a conical strainer with a fine mesh, used mostly for straining sauces.
A China Cap is also a conical strainer, made of perforated steel, so it doesn’t strain as finely. It usually must be lined with several layers of cheesecloth if the liquid must be well-strained.
What is a Peel?
A Peel is a thin, flat wooden board or steel sheet with a long handle, used for inserting and removing hearth breads from deck ovens.
What is a Couche?
A Couche is a sheet of heavy linen or canvas, used for supporting certain breads, such as baguettes, as they are proofed. The cloth is placed on a sheet pan and pleated to form troughs to hold the loaves so they can proof without spreading.
What is a Hydrometer?
A Hydrometer (also called Sugar Densimeter, Saccharometer, and Baumé Hydrometer) is used to test the Density of Sugar Syrups. It is a glass tube, weighted at one end, that is floated in the solution to be tested. Because it floats higher in denser solutions, the density can be read off the scale marked along the length of the tube at the point where the surface of the liquid meets the tube.
