BREAD AND PASTRY PRODUCTION 2

• Sanitizing


  Breaking down bacteria into a small amount by employing proper hygiene and food handling
• Measuring Spoon


  Used for measuring small amount of ingredients either dry or liquid
• Weighing Scale


  A device that is used to weigh ingredients
• Dough Scraper


  A sharp-edged tool used to scrape sticky dough
• Baking Pan


  Used to form various baked products that comes in different sizes and shapes
• Cooling Rack


  A tool used for cooling baked products
• Wooden Spoon


  Used for stirring and mixing batter mixture
• Mixing Bowl


  A hollow dish in different sizes used for mixing ingredients together in
• Spatula


  A flat and thin metal used for leveling the dry ingredients and spreading an icing
• Rubber Scraper


  A rubberized tool used to scrape the sides of the bowl
• How to Wash Hands

  1. Wash hands with water in a hand washing sink

  2. Moisten hands, soap thoroughly and lather to elbow

  3. Rub hands together, using friction for 20 seconds

  4. Rinse hands thoroughly under running water

  5. Dry hands, using single service towels or paper towel
• Personal Hygiene


  • Wash hands often
  • Wear fresh and clean personal protective equipment (PPE)
  • Keep fingernails cut, clean and short
  • Take a shower and wear comfortable clothes
  • Keep hair tightly banned
  • Avoid wearing jewellery
• Safety Precautions


  • Avoid playing during laboratory
  • Never play with pointed tools/utensils
  • Clean immediately the spilled liquid on the floor
  • Dispose broken glass at once in the proper disposal area
  • Do not use extension cord
  • Remove non-functional equipment in the area
  • Always check the electrical wiring before using the equipment
  • Ask for assistance if not familiar with the equipment
  • Always turn off the gas tank after using it
• Electric Mixer


  An equipment powered by electricity used for stirring and blending mixture
• Oven


  An enclosed device used for cooking baked products
• Parchment Paper


  A specialized paper used to line the baking pan to prevent from sticking
• Cookie Sheet/Baking Sheet


  An aluminum flat sheet used for baking cookies
• Proper Cleaning, Sanitizing and Storing Baking Tools and Equipment

  1. Wash with water and dish detergent

  2. Soak in bleach and water solution for 2 minutes, rinse with hot water, air-dry

  3. Sanitize with vinegar or hydrogen peroxide heated to 150°F

  4. Store in cupboards/drawers, disinfect storage receptacles
• Kitchens can quickly become the perfect breeding ground for bacteria and germs, particularly when you are cooking for a large family or commercial operation
• You can avoid this by careful cleaning of your wooden, metal, stone and plastic kitchen equipment and surfaces right after cooking, and by removing harmful microorganisms through periodic sanitization
• Proper storage of kitchen equipment can help ensure the maintenance of a clean, safe kitchen
• Exposure to bleach can be harmful to our health and the environment, so you may want to consider sanitizing kitchen equipment with a product with milder environmental effects, such as vinegar or hydrogen peroxide
• Never mix vinegar and hydrogen peroxide; instead, choose one or the other to use
• Ensure that dishes and equipment have been cleaned and dried completely before storing them
• Your kitchen is not a place to play
• Sanitizing is the process of reducing bacteria to a safe level
• Weighing Scale


  A device used to weight ingredients
• Wooden Spoon


  A tool that is being used for stirring and mixing batter mixture
• Mixing Bowl


  A hollow dish in different sizes used for mixing all the ingredients
• The importance of applying sanitation and safety precaution inside the laboratory is to prevent the spread of bacteria and germs, ensuring a clean and safe environment for food preparation
• The benefit of sanitizing tools and equipment is to reduce harmful bacteria to a safe level, preventing the contamination of food and ensuring food safety
• Sanitation refers to the process of breaking down bacteria to a small amount by means of proper hygiene and food handling