OVERVIEW IN BREAD BAKING

AND PASTRY • is the process of cooking food by indirect

heat or dry heat in a confined space
PRODUCTION usually in an oven using gas, electricity,
charcoal, wood at a temperature from
250˚F to 400˚F. It is considered the best
method of cooking to retain the nutrition
value of food.
• It is a method of cooking used in
making breads, cakes, pies, pastries, and
biscuits which everybody enjoys eating.
Baking is an enjoyable activity which you
can learn either as a hobby or as an
income-generating project especially in
our “new normal” society.

HISTORY OF BAKING
STONE AGE
 Swiss Lake Dwellers, more than 8,000
years ago, learned to mix flour and
water which they cooked on heated
stones.
 The Babylonians, Chileans, Assyrians
Core Competencies: and Egyptians had used the same
procedure of baking bread.
• Prepare and produce bakery products  Royal Egyptian household discovered
• Prepare and produce pastry products accidentally that the dough when set
• Prepare and present gateaux, tortes and
aside (due to presence of yeast) flowed
cakes
and expanded. Since then, bread was
• Prepare and display petit fours
• Present desserts baked in this manner in 17th century
Baking in Greece
What skills, traits and attitude will • Slaves started public bakeries
help you succeed in this course? somewhere in Greece 300-200 BC and
was took over by Romans.
• Culinary skills • It was said that the quality of baked
• Accuracy product then was comparable to the
• Technical skills quality of baked products today.
• Basic oral and written English skills • The Greeks were the master bakers of
• Basic math skills antiquity, with more than 70 different
• Creativity recipes for bread.
• Endurance Baking in America
• Patience
Career Opportunities for Bread and • In 1604, baking was brought to
Pastry Production NC II: America by the Jamestown colonists. The
industry flourished with the country in
• Kitchen Helper the last half of the 19th century.
• Plant Bakers • Construction of ovens and mixing
• In-store Bakers troughs was much improved. A variety of
• Master/Craft Bakers baked products came out. Other baked
• Cake Decorator products such as cakes and pies,
• Pastry Chef biscuits, crackers and cookies were
• Commis introduced. Wheat and baked products
• Line Cook were shipped and introduced to the East.
• Bakery Sanitation Manager
• Bakery Technologist Baking in the Philippines
• Caterer • American occupation brought in flour. In
• Bakery Owner 1958, the first Philippine flour mill
became operational. Wheat, instead of
flour was brought to the country. For
 several years, the Philippines depended Sanitation means keeping bacteria
upon the U. S. for wheat supply. down to a small number as possible
• In 1962, the U. S. Wheat Associates, Inc. through personal hygiene and proper food
came to the Philippines not only to handling. It also means keeping the food at
market wheat but also the appropriate temperature so bacteria
already present do not have a chance to
multiply.
to improve the baking industry. From Sanitary measures include personal
1976 to 1985, eight flour mills were hygiene, keeping food, equipment and the
established in different parts of the work area clean. Unsanitary practices and
country. Since then, the industry has improper handling
provided a means of livelihood for many
Filipinos.
• Schools have included the offering of
baking courses in the curriculum. of food may result to food contamination or
infection, poisoning and death.
FACTORS THAT CONTRIBUTE TO
SUCCESSFUL BAKING: Essential and Applicable Guidelines to
1. Have a genuine desire for baking. Ensure Safety:
2. Understand the properties and characteristics 1. Hand Sanitation is Essential.
of your ingredients. - Wash hands with water and soap.
3. Know the correct methods/ techniques in - Scrub hands, wrist and fingernails for
mixing batters and dough according to the at least 20 seconds.
desired products. - Rinse with water.
4. Use good quality ingredients. - Towel dry your hands.
5. Use standardized recipes - means the recipes 2. Avoid bare hand contact with foods.
have been tried and tested as to method of 3. Avoid wearing loose clothing.
mixing proportion of ingredients used and the 4. Remove bulky clothing.
expected quality of the bake products; following 5. Remove jewelries from hands and arms.
correct baking procedure. 6. Keep nails clean and short.
6. Measure or weigh ingredients accurately. 7. Wear closed-toed shoes in the food/
7. The use of appropriate tools and baking
kitchen lab.
utensils. Use the right size and kind of pans.
8. Always wear an apron when baking.
8. Follow the correct temperature and baking
9. Tie hair back during laboratory activities.
time.
10. Immediately close cabinet doors and
drawers.
Common Malpractice in Baking: 11. Use equipment for its intended use.
1. Inaccurate measurement 12. Always cut slowly and with care.
2. Wrong hand mixing technique 13. Pay attention to the labels.
3. Substitution of quality ingredients 14. Clean, rinse and sanitize all counters
4. Use of inappropriate tools and and the sink to reduce the risk of food-
utensils borne illness.
5. Failure to follow the correct 15. Use a dry oven mitt/potholder to move
temperature and baking time hot/ lift hot items.
16. Clean up all spills immediately to
Basic Common Procedures in Baking: prevent slipping or injury.
1. Study and follow the recipe
accurately TO PREVENT ACCIDENTS:
2. Pre-heat the oven. - Stay in your assigned work area.
3. Measure ingredients accurately - Wandering in the classroom could
4. Observe correct hand and mixing
result in crowded kitchen.
techniques
- The more students in a work area,
5. Make use of the type of pan
specified in the recipe. the greater the risk of injuries such
6. Follow the specified baking time and as burns and cuts.
temperature stated in the recipe. Workers in the Laboratory Area
Workers should observe as follows:
SAFETY GUIDELINES IN THE 1. Remove jewelry before starting to work
LABORATORY 2. Hands should be clean, and nails cut
Sanitation short.
3. Use appropriate work outfit
4. Keep sick persons out

Facilities
1.Sanitize laboratory equipment, tools and
utensils thoroughly before use.
2. Store all ingredients properly. Dry and
wet ingredients should be stored in
appropriate containers.
3. Observe safety precautions.