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Baker Apprentice

Performs duties as described under apprentice.

Prepares and bakes pizza pies: measures ingredients, such as flour, water, and yeast, using measuring cup, spoon, and scale. Dumps specified ingredients into pan or bowl of mixing machine preparatory to mixing. Starts machine and observes operation until ingredients are mixed to desired consistency. Stops machine and dumps dough into proof box to allow dough to rise. Kneads fermented dough. Cuts out and weighs amount of dough required to produce pizza pies of desired thickness. Shapes dough sections into balls or mounds and sprinkles each section with flour to prevent crust forming until used. Greases pan. Stretches or spreads dough mixture to size of pan. Places dough in pan and adds olive oil and tomato puree, tomato sauce, mozzarella cheese, meat, or other garnish on surface of dough, according to kind of pizza ordered. Sets thermostatic controls and inserts pizza into heated oven to bake for specified time. Removes product from oven and observes color to determine when pizza is done.

Baker Second

Prepares bread, rolls, muffins, and biscuits in establishments where baking of various breads, cakes, and pastries is divided among several workers, and supervises other bakers in absence of baker, head.

Baker Test

Bakes loaves of bread to verify adherence of blended flour to specifications: weighs equal portions of test flour and standard flour. Mixes flour and other ingredients and makes batch of dough from each flour. Records mixing formula and observes water absorption and kneading qualities of each batch to ensure that flour conforms to specifications. Places loaves in oven. Examines and compares baked loaves for uniformity of color and texture. Weighs each loaf and records weights. May prepare written reports of findings.

Baker Pie

Mixes ingredients and bakes pies, tarts, and cobblers, according to recipes: weighs and measures ingredients, using measuring cup and spoons. Mixes ingredients by hand or with electric mixer to form piecrust dough. Rolls and shapes dough, using rolling pin. Places portions of rolled dough in piepans and trims overlapping edges with knife. Cuts, peels, and prepares fruit for pie fillings. Mixes and cooks ingredients for fillings, such as creams and custards. Pours fillings into pie shells. Covers filling with top crust or spreads topping, such as cream or meringue, over filling. Places pie in oven to bake. Adjusts drafts or thermostatic controls to regulate oven temperatures. Usually found in restaurant or cafeteria where no cook, pastry is employed and need not be able to bake other desserts or pastries as opposed to cook, pastry.

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