Name: Shakira S.

Calayag

Section: BSHM2A

ACTIVITY#2

• What are the important safety and sanitation practices for purchasing and handling bakeshop
equipment?

- When we have bakeshop equipment, we must constantly wash the equipment because it might
cause cross-contamination of the food and might infect the customers. And also can attract
insects when we don’t thoroughly wash the equipment.

• What are the principal types of mixers and attachments?

- The type of mixers are Horizontal mixers, spiral mixer, twin hand and stand mixer. And the
attachments are: flat beater, dough hook, and wire whip.

• What are the principal types of dough-handling equipment used in the bakeshop?

- These are the Dough fermentation trough, divider, divider rounder, dough sheeter, molder,
proofer, retarder, and retarder proofer.

• What are the four principal types of ovens used in the bakeshop?

- These are the Convection oven, rack oven, tunnel oven, and deck oven.

• What are the components of unsweetened chocolate?

- The main components are cocoa mass and cocoa butter.

•What are the main types of sweetened chocolate used in the bakeshop? Describe

them.

- Semi-sweet chocolate and Bittersweet chocolate. Because semi-sweet chocolate is dark

chocolate that has less sugar than sweet chocolate, while bittersweet chocolate has less sugar
and has a liquor than semi-sweet chocolate.

•What are the f functions of salt in baked goods?

- The roles of salt in baking include regulating the rate of yeast fermentation, fortifying the dough,
enriching the flavor of the finished product, and extending the time for mixing the dough.