Beruflich Dokumente
Kultur Dokumente
BACKGROUND OF
BAKING
HISTORY OF BAKING
• 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
•
•
•
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
••
•
• 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