Are you searching for the Baking Classes in Chennai? There are Various professional baking classes, where you can learn more things about cake baking.
Baking magazine
for ist BA BCOM CBCS ICT MATERIALFull description
-are made of glass or metal containers for batter and dough with various sizes and shapes.
comes in different sizes And shapes and may be round square rectangular or heart shaped.
1.) TUBE CENTER PAN: -Deep er t h an a r o u n d pan pan and with wi th a holl ho llow ow c en t er, i t i s r em o v ab l e whic wh ich h is i s use u sed d to bake bake
2. MUFFIN PAN: -h as 12 f o r m ed c u p s for bakin baking g muffins muff ins an d cup cu p c ak es .
3.) POP OVER PAN: -is use us ed for f or cooki coo king ng p o p o v er.
4.) JELLY ROLL PAN: - Is s h al l o w r ec t an g u l ar pa p an us u s ed for ba b aking rolls roll s
5.) BUNDT PAN: - Is a r oun ou n d pan pan w i th sca sc allop ll ope ed side si des s use us ed for fo r bak bak i ng el egan gan t and s p ec i al ca c ak es .
6.) CUSTARD CUP: -Is m ad e o f p o r c el ai n or glass glass used used for f or baki baking ng indiv in divid idua uall custard.
7.) GRIDDL GRIDDLE E PA PA NS: -ar e u s ed t o b ak e griddles
8.) 8.) LOA L OAF F PA PA N: - Is u s ed t o b ak e l o af bread.
- Is u s ed to c ut an d shape shape bisc bi scuit uit or doughnut.
- Include a knife and c h o p p i n g b o ar d t h at ar e u s ed t o c u t g l azed f r u i t , n u t , o r o t h er
- Is used used for differe different nt baki baking ng proc pr oce edure du re for fo r bea beating, tin g, stirri sti rring, ng, and blending.
- Is u s ed f o r s i f t i n g flour.
- Is u s ed t o g r at e c h ees e, c h o c o l at e, an d othe ot herr f r es h f rui ru i t s .
- A r e u s ed t o s l i c e rolls an d d el i c a t e cakes.
consist namely:
of
two
t y p es
A g r adu ad u ated at ed c u p w i t h fraction fractions s (1, ¾, 2/3, ½, ½, 1/3, ¼, 1/8) marke marked d on
b .) A me m eas u r i n g g l as s m ad e o f t r an s p ar en t glass glass or plast plastic ic is mor mo r e ac c u rat rat e for fo r measuring.
consist of a set of m eas u r i n g spoons u s ed to m eas u r e s m al l q u an t i t i es o f
-come co mes s in gra gr adua du ated ted sizes and has sloping sides used for mixing ingredients.
- Is used to pound or grou gr ound nd ingr in gre edie di ents. nt s.
- Is used to pare or cut fruits an d v eg et ab l es into d i f f er en t si s i zes .
- A f u n n el s h ap ed c o n t ai n er o f i c i n g o r whipped cream.
- Has a h an d l e an d with wire which is u s ed t o c u t f at e o r s h o r t en i n g in the
Is a p o i n t ed m et al - Is or p l as t i c tube c o n n ec t ed t o t h e o p en i n g of the pastry and is used
- Is used in greasing p an s o r s u r f ac e o f p as t r i es an an d br b r ead s .
- Has a b l ad e k n i f e u s ed t o c u t d o u g h w h en m ak i n g pastries.
- Is u s ed i n b eat i n g eg g s o r cream.
whipping
- Is used to flatten or roll dough. doug h.
- Is Is u s ed t o r em o v e bits of food inside of the th e bowl bo wl..
Come om es in diff di ffe erent rent s i zes ; s m al l s p at u l a ar e u s ed t o r em o v e m u f f i n s an d m o l d ed c o o k i es f r o m p an s
-l ar g e s p at u l a f o r icing or frosting c ak es ; f l ex i b l e b l ad e is used used for f or va v arious ri ous purposes.
Is used to strain or sift si ft dry ingre ing redi die ents. nt s.
- Is u s ed i n t i m i n g bake baked d produ pr oducts cts,, the rising of yeast and to c h ec k the d o n en es s of ca c ak es .
- Is used to measure ingredients in large quantities.
- Is
u s ed t o h o l d ingredients in large quantities.
- Is used to beat or w h i p eg g w h i t es o r cream.
- Is also ls o call calle ed mixi mi xing ng s p o o n w h i c h c o m es in v ar i o u s s i zes s uita ui tab b le for fo r diff di ffe er ent
- Is
u s ed on d ec o r at i n g or designing cake and o t h er p as t r y
used to mold and and - is used s hap hap e c ook oo k i es .
OVENS: - Th Th e w o r k h o r s es of
the bakery and pastry shop an d ar e es s en t i al for producing the bakery
1.) Rac k Ov en 2.) Mec h an i c al Ov en 3.) Co n v ec t i o n Ov en
- Th e i t em s t o b e baked either on sheet pans pans or in the case case of some b r ead f r ees t an d i n g ar e
- B ec au s e s ev er al m ay b e s t ac k ed o n t o p of o f on o n e an o t h er.
- Is a large oven into w h i c h en t i r e r ac k s f u l l o f s h eet p an s can be wheeled for baking.
- Th e
food is in motion while it bak bak es in i n thi th i s typ ty p e o f oven.
- Co n t ai n s f an s t h at c i r c u l at e t h e ai r an d d i s t r i b u t e t h e h eat rapidl rapidly y throughou throu ghoutt the
is a t h i c k -w al l ed cooking pot with a tighttigh t-fitt fitting ing lid. li d. calle called d as “casserole dishes”
A. OVENS: *Convection Ovens *Rotary Ovens * Deck or Cabinet * Microwave Oven
