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HISTORICAL

BACKGROUND OF
BAKING
HISTORY OF BAKING

Baking is as old as human existence.


Since then, grains have dominated the
human diet. Grains have been the most
important staple food in the human diet
since pre-historic times.
BAKING IS….
• • The term baking means the use of heat in an oven to convert
flour, water, yeast, sugar and such, into baked goods.
• • Baking is a way of preparing food by the process of conduction,
generally in a closed oven.
• • Baking pastries are a little more complicated because
everything is measure to the exact amount needed no more or less.
Cooking is much more different. Sometime it isn’t measure just
added by eye or to the taste.
Early Centuries

• Because of the lack of cooking utensil, it is probable that one of


the earliest grain preparations was made by toasting wild grains,
pounding them to a meal between hallowed-stones. Then, mixing the
coarse meal to a paste with water.
• Paste mixture was laid on a heated flat stone.
• Beginning of unleavened bread / flat-breads.
Royal Egyptians

• • A grain paste left to stand for a period of time


eventually collects wild yeasts and begins to ferment. This
happened when a baker was frightened to lose his job due to
forgotten dough.
• Beginning of leavened breads.
• Bakers learned to control yeast in accuracy.
Ancient Greeks

•Ancient Greeks uses enclosed ovens, heated by wood


fires
• 500-600 Years BCE
• People took turns baking their bread in a large
communal oven.
Roman Empire

• Several centuries later, ancient Rome saw the first mass production of
breads.

• Baking profession started
• Many of the products made by the professional bakers contain quantities
of honey and oil (pastries).
• Inevitably Greek culture influenced the Roman Empire; bakery know-how
was transformed and really flourished.
• During the fourth century A.D., evidence also emerges of the first pastry-
cook’s association or “pastillarium” in those times nomenclature
• Collapse of the Roman Empire – disappear
Middle Age

•• Later part of the Middle Ages – reappear


• Baking and pastry chefs in France, form
guilds in order to protect and promote their art.
(organization)
America 1492

•• Sparked a revolution in pastry making


• Sugar and cocoa, brought from the New World, were
available for the first time
• Up until this time, the only significant sweetener is
honey.
• Many new recipes were developed.
• Baking industry arrived with the Jamestown Colonist
French Revolution 1789

•• Bread bakers and pastry chefs, who had been servants of


royalty, to start independent businesses
• The French are responsible for making several pastry dough’s
• They are the ones who created Puff Pastry which is flour and
water dough that has butter in between every layer.
• Many of the pastries that we still enjoy were develop first in
the 19th century.
Marie Antoine Careme (1784-1833)

••• Most famous chef from Paris.


• His spectacular constructions of sugar and pastry earned him
great fame
• He elevated the jobs of cook and pastry chef to respected
professions
• Le Patisserie Royal, Careme’s book, was one of the first
systematic explanations of the pastry chef’s art.
17th and 18th Centuries

• • There was a definite split between bread bakers


and pastry makers.
• First, the controlled use of yeast made bread
baking a profession unto itself.
• Second, pastry and bread making usually
required different oven temperatures.
Modern Time



Advances in technology
• Sophisticated ovens and some bakery equipment and
gadgets.
• Trends changes rapidly to cope with increasing demand
of time.
• Baking enthusiasts devote their time ti uplift and refine
their craft.
THE EVOLUTION OF
BAKING INDUSTRY IN
THE PHILIPPINES
Early 17TH Century



• Wheat arrived
• Spanish missionaries introduced the cultivation of
wheat intended for making Eucharistic hosts.
• Baked flattened bread.
Time of the Chinese Traders

••
•• Wheat consumption was evident.
• Baking technology was primordial.
• Later, wheat was grown in the Philippines but the
plantation did not prosper.
American Occupation

•• • Philippines were importing flour from the United



States.
• Importation continued until 1958 when the first
Philippine flour mill began its operation.
• Monopolized the wheat market.
Early 1960s

••

• Quality of baked products was not conducive to
increase consumption due to the outmoded pastry
arts technique.
TodAy….

••
•• Progress of baking industry provides job
opportunities for Filipinos and helps the
Philippine economy.
SANITATION AND SAFETY
RULES
Preparing Oneself to Start
1. Always wash your hands with soap before working.
2. Wear clean and pressed chef uniform.
3. Wear hairnet to cover the hair and prevent strands from
falling.
4. Always keep fingernails short and clean; no nail polish.
5. No use of jewelry while working in the pastry kitchen.
Always Keep the Food Clean
1. Avoid handling food when your hands are wounded or infected.
2. Do not sneeze or cough inside the pastry kitchen.
3. Discard any food fallen on the floor or touched any unclean surface.
4. Use personal spoon or fork for food tasting.
5. Minimize hand contact with the food ingredients.
6. Immediately segregate all waste materials and put them into designated on the
trashcans.
7. Do not store food ingredients under possible point of contamination.
8. Check utensils and ingredients for foreign objects during food preparation.
9. Keep all ingredients’ containers tightly covered to prevent entry of insects.
10. Clean ingredients container every time it gets empty or at least once in every
three weeks.
Tools and Utensils Must be Clean

1. Wash baking tools immediately after use to ensure easier


job.
2. Sanitize the utensils as much as possible
3. Use dry and clean cloth to wipe utensils.
4. Always store baking tools clean, dry, and in good condition.
5. Arrange pans and others upside down when storing them.
6. Clean and dry wire whip and mixing bowl before storage.
Keep the Pastry Kitchen Clean

1. Do not comb hair or apply make-up while doing the task.


2. Do not leave your personal belonging in the working area.
3. Do not sit on the equipment and working table.
4. Avoid chewing and eating inside the pastry kitchen.
5. After utensils and baking pans are washed, scrub the sink all
over with soap and sanitized solution.
Washing Pots and Pans Properly
1. Soak soiled pans and utensils immediately after use. Hot water
helps, soften the grease.
2. Use plastic brush or scotch pad to removed burned food.
3. Scrub the baking pan well enough and rinse in hot water.
4. Dry off baking pan to avoid water marks.
5. Store baking pans upside down in clean shelves.
Fall prevention practices
1. If you spill anything wipe it out.
2. If you drop anything pick it up.
3. Keep the floor clean and dry.
4. Always watch your step.
5. Walk, don’t run.
6. Remove all aisle obstruction.
Burn prevention

1. Wear your chef uniform properly.


2. Warn people about hot oven.
3. Always assume baking pan is hot; use oven mitt.
4. Use wooden paddle to get out baking pan.
Fire prevention
1. Keep a supply of salt or baking soda handy to put
out small fire.
2. Know where fire extinguishers are located.
3. Be sure to fire off the oven after use.
4. Report defective oven immediately.
THANK YOU FOR LISTENING!