Chapter 3: Baking and Pastry Equipment
Never use a piece of equipment until you are thoroughly familiar with its operation and all its features. Know
when it is malfunctioning
Not all models are alike. There are always slight variations.
Station Study Guide:
1. Puff pastry is often referred to as 1000 layer dough. Explain the leavening process.
There is no added leavening. It is laminated or rolled in. Steam created when the moisture in the dough is heated causes
PST112 Lab Notes:
When preparing to unmold mousses, be sure to do it quick and efficiently, as we dont want them getting too
soft. Once they are unmolded, keep them back in the freezer until youre