Standards, Safety & Workstations
This independent organization promotes consensus standards for the design, construction, and installation of kitchen tools.
What is NSF International?
The most common knife used in the bakeshop, with a 2- to 4-inch blade used for detail work.
What is a paring knife?
An instant-read thermometer is typically calibrated first in ice water and then in this.
What is boiling water?
Due to its potential to discolor light foods and react with acids, custards and fillings should never be stored in containers made of this metal.
What is aluminum (or metal)?
A cabinet with heat and humidity controls used to provide a warm, moist environment for yeast dough to rest before baking.
What is a proof box (or proofer)?
This system of kitchen staffing assigns each worker to a specific set of tasks.
What is the brigade system?
This tool, which may hold a replaceable razor blade, is used by bakers to score the surface of bread dough before baking.
What is a lame (or bread slasher)?
On a portion scoop (disher), the stamped number indicates the number of level scoopfuls per this volume unit.
What is a quart?
A drum-shaped sieve used for sifting dry ingredients or straining thick purées to remove lumps and seeds.
What is a tamis?
When switching from a conventional oven to a convection oven, you should reduce the temperature by this range.
What is 25°F to 50°F?
The acronym P.A.S.S. stands for these four steps when operating a fire extinguisher.
What are Pull, Aim, Squeeze, and Sweep?
Flat metal or plastic tools with teeth cut along an edge, used to leave parallel lines on a frosted cake.
What are cake combs?
A scale feature that allows the user to automatically zero out the weight of a container holding ingredients.
What is an automatic tare feature?
Cake pans with removable bottoms and sides released by a spring mechanism, commonly used for cheesecakes.
What are springform pans?
In this cooking method, special inductors generate a magnetic current so that only the pan and its contents heat up.
What is induction cooking?
This class of fire extinguisher is designated for fires involving cooking oil, fat, and grease in commercial equipment.
What is Class K?
This flat wooden or metal shovel is used to slide breads and pizzas directly onto a deck oven floor.
What is a baker's peel?
This type of measurement is made with measuring spoons and cups.
What is a volumetric measurement?
Placing an aluminum baking pan on top of a sheet pan to slow heat conduction and prevent dark bottom crusts is called this.
What is double panning?
A VCM, which operates like a large floor-mounted blender, stands for this.
What is a Vertical Cutter/Mixer?
This type of wood is preferred for bakeshop worktables because it is a poor heat conductor, helping maintain dough temperature.
What is hardwood (or maple)?
Chilled before use, this type of rolling pin retains cold temperatures to prevent buttery dough from warming.
What is a marble rolling pin?
Also known as a baker's scale, this scale uses a two-tray counterbalance system and a curved bowl called a hopper.
What is a balance scale?
The thickness of a metal material is measured by this term, where a lower number indicates a thicker material.
What is gauge?
When deep-frying, this critical term describes the time it takes for hot fat to return to its original cooking temperature after food is submerged.
What is recovery time?