LESSON 1: USE TOOLS AND BAKERY EQUIPMENT

LO 1. prepare tools and equipment for specific baking purposes.

Baking – the process of cooking food by indirect heat or dry heat in a confined space as in heated oven using gas, electricity, charcoal,
wood, or oil at a temperature from 250 oF- 450 oF

Batter – a flour mixture that can be stirred or poured

Convection oven – stove in which a fan circulates heated air through the oven for fast, even cooking.

Discard – to get rid of as of being no further use

Dough – a flour mixture that can be rolled or kneaded

Dutch oven – a brick oven

Igniter – the carborundum rod used to initiate the discharge in an ignitron tube

Microwave oven – an oven that utilizes electromagnetic energy below the magnetic spectrum

Mixing – to bring together into uniform mass

Pre-heat – to heat (an oven, for example) before hand

Sift – separating course particles in the ingredient by passing through a sieve or sifter

Note: print page 8 - 14 in LM