Chapter 4: - PowerPoint Presentation

Slide1

Chapter 4:

Small Tools and Appliances, Usage, and TechniquesSlide2

Learning Objectives

Identify different types of graters, zesters, and rasps.

Identify different types of peelers and corers.

Identify different types of

sifters and strainers.

Identify different types of

spoons and tongs.

Identify different types of

whisks.

Identify different types of

spatulas and scrapers.

Identify different types of

scoops and ladles.

Define the key characteristics of cooling racks.

Identify different types of

g

rinding

, p

uréeing

,

and chopping tools and appliances

.Slide3

Learning Objectives

(cont’d)

Identify different types of mixers.

Identify different types of ice cream machines.

Identify different types of

juicers.

Define the key characteristics of

blowtorches.

Define the key characteristics of

d

ough

sheeters

.

Define the key characteristics

of a molder.

Define the key characteristics

of proofers.

Define the key characteristics of retarders.Slide4

Graters, Zesters, and Rasps

Citrus zester:

Stainless-steel

edge with five tiny cutting holes

creates

threadlike strips of the

peel.Microplane grater: Made of stainless-steel and has a plastic handle. Produces the lightest and finest zest.Nutmeg grater: Used for grating or grinding spices. It comes in two varieties.

ToolsSlide5

Peelers and Corers

Swivel-blade

peeler:

Blade

rotates slightly to follow the contours of the food item and remove a thin layer of skin.

Corer:

A cylinder with a sharpened end and a handle on the other end, used to remove the core.Cherry pitter: A handheld spring-loaded tool that extracts the pit from a cherry while leaving the fruit whole.Tools (cont’d)Slide6

Sifters and Strainers

Strainers:

Used to separate liquids from solids. They are made of wire mesh and sometimes have a handle

.

Drum

sieve/tamis:

Wide and flat to allow for dry ingredients to be pushed through using a back and forth motion. Take care to minimize pressure on the hands and wrists.Conical sieves: The conical shape allows the sieve to rest inside a tall container like a bain-marie.Colander: A tool used to wash and dry items like fruits.Cheesecloth: A loosely woven cotton cloth that is useful for separating solids and liquids.

ToolsSlide7

Spoons and Tongs

Slotted/perforated spoons:

Act as

a ladle and

sieve;

liquid passes through the holes, keeping the larger solids in the spoon.

Wooden spoons: Can be used to cream butter and sugar, as well as for mixing and folding in fruits, chocolate, and nuts.Spiders/skimmers: Consist of a long handle with a wire woven basket at the end. Spiders are useful for retrieving cooked foods from hot water or oil.Tongs: A grasping device made of stainless-steel that can help protect hands from burns as well as extend reach.

ToolsSlide8

Whisks

Balloon whisks:

D

esigned

to incorporate

as much

air as possible into egg whites and cream. More wires on the balloon whisk will increase the whisk’s contact area and the speed of the process.Flat whisks: A flat whisk is composed of four or five wires lying flat. ToolsSlide9

Spatulas and Scrapers

Rubber spatulas:

M

ade

of rubber or

silicon

Used to fold batters, spread soft foods, and scrape out the contents of pans, bowls, etc.Metal spatulas: May be straight or offsetUsed to turn or lift foods; can be used when spreading icing/batterPlastic bowl scraper:

Provides

a little more control than a

regular spatula.

Bench s

craper:

Designed to

scrape, lift, and cut.

ToolsSlide10

Scoops and Ladles

Ice cream scoops:

Can be oval or round; make equal portions of soft or semisoft food.

Melon ballers:

Contain

a wooden, metal, or plastic

handle and a large and small stainless-steel scoop on either end.Portioning scoops: Contain blades that sweep over the inside of the scoop’s bowl to release the food from the scoop. Scoops are made in a variety of sizes

that are numbered

according to

their

volume.

ToolsSlide11

Scoops and Ladles

Ladles:

Come

in a range of sizes, from 1- to 2- to

4-fluid ounce/30-

to 60- to 120-mL portions or larger

with varying lengths of handles.Tools (cont’d)Slide12

Cooling Racks

Can be

used:

To allow

air to pass

through and

around hot products to cool them down quickly.As glazing screens when pouring a soft ganache or glaze over cakes and cookies.Key PointsSlide13

Grinding, Puréeing, and Chopping Tools and Appliances

Food

mill:

It separates

as it purées,

leaving seeds

and skins behind. Coffee and spice mills: Very useful for grinding small quantities of nuts, coffee beans, chocolate, and spices.Mortars and pestles: The mortar is a concave surface like a bowl that holds the food, and the pestle is a rod with a curved end that is pressed and rubbed against the food.

ToolsSlide14

Grinding, Puréeing, and Chopping Tools and Appliances

Blender:

An

appliance used to mix

ingredients or

purée food, among other things.

Immersion blender: It is composed of a housing, motor, and mixing head with rotating blades and can be operated with one hand.Food processor: Useful for slicing, chopping, puréeing, grinding, shredding, and mixing.

Tools

(cont’d)Slide15

Mixers

Electric

machines used to mix, beat,

whip, or

knead

batter/dough.

Planetary mixer (or vertical mixer): Gets its name from the motion of the mixing attachment in the stationary mixing bowl.Spiral mixer: A stationary mixer. Oblique mixer (or fork mixer): Similar to a spiral mixer except the attachment is a fork rather than a spiral.

ToolsSlide16

Ice Cream Machines

A specialized

piece of

equipment used

to cool and churn a liquid base into

ice cream

. Hand-cranked ice cream machine: Has a handle that you must crank to turn the paddle within the cooling chamber or rotate the chamber around the paddle.Electric ice cream machine: Has a motor that either turns the paddle within the cooling chamber or rotates the chamber around the paddle.Commercial ice cream freezers: Have built-in refrigeration

units for

large-scale

production

of

frozen confections.

There are

two basic types: continuous and batch.

ToolsSlide17

Juicers

There are several options when it comes to

juicing fruits

and vegetables

.

Reamer:

Can be used to juice small citrus fruits. On one end is a handle and on the other is a convexly conical end with deep troughs along the sides and a smooth spike on the tip.Crank juicer: Can be used to juice a variety of fruits and vegetables, but they will need to be peeled and/or cut into small pieces.Electric juicer: It is the most expensive but most powerful type of juicer. It is also the fastest and

least labor-intensive

.

ToolsSlide18

Blowtorch

Handheld torches can be butane or propane.

G

ives

you control that you do not have with

a broiler.

Can be used to: Finish crème brûlée and other desserts that require a caramelized exterior. Give color to baked fruit or meringue topping.Key PointsSlide19

Dough Sheeter

A

machine that accepts pieces

of irregularly

shaped dough and rolls them

into a uniform thickness.Ideal for puff pastry, pie crust, lavash, pizza dough, and fondant.Key PointsSlide20

Molder

A machine

with adjustable,

spring-loaded rollers

that roll and form dough into

uniform shapes

. Some machines require the dough to be hand-fed while others are automated as part of an assembly line operation. May be used to shape baguettes, loaves, and rolls.Key PointsSlide21

Proofer

Proofers maintain the most desirable

environment for

yeast growth.

Some

proofers have

refrigeration capabilities, making them able to retard yeast growth.Key PointsSlide22

Retarder

A

cabinet-style

machine that will maintain the dough at

a set

temperature, typically around 40°F/4°C.

Retarding dough allows bakers to organize their work to meet production and employee schedules and also gives the gluten in the dough more time to relax, resulting in dough that is easier to shape.Key Points