SOP For Baking Food In The Hotel Kitchen
SOP Number: Kitchen / F&B Production SOP – 15
Department: Kitchen / Food Production - Baking
Date Issued: 28-Nov-2018
Time to Train: 20 Minutes
Purpose of this SOP:
Every chef should understand what is the baking process and how it is done. Baking is the cooking of foods in dry enclosed heat, without adding a frying medium.
The Sous Chef and Head baker are responsible to ensure that the correct baking method is used. The hotel training and HRD department should develop and implement proper written Kitchen SOP's to ensure the same is implemented correctly throughout all the food preparation outlets.
Baking Food Standard Procedures:
Set heat regularly at the desired temperature.
Place food on greased sheet or rack or use moulds in the oven without adding either fat or liquid.
It may also be used for drying at lower temperatures.
For potatoes, pasta dishes, desserts, pastries, tarts, pies, cakes, fish, ham, bread's, and sponges.
A convection oven may also be used for baking the above.
Fans force heated air into the oven cavity for more rapid baking.
A slightly higher temperature is required in a convection oven than in the conventional oven.
Foods that are to be regenerated should be covered properly.
Most of the baked foods can also be cooked in a convection air, except for those where strong air will result in a poor product quality (such as sponges, cakes etc.)
Training Summary questions:
Q1. What is the purpose of this SOP?
Q2. Who is responsible to check and monitor the Baked foods?
Q3. What types of foods can be cooked in a convection oven?
Q4. Why baked food like sponges should not be cooked on a convection oven?
Q5. Why should the food items be kept on a greased sheet or baking paper?