THE HISTORY OF BAKING

MODULE 1

Contains the growth of the baker and pastry chef professions, food sources of man during the early civilization, significance of
Romans and other Ancient people in the development of baking industry started in the Philippines.

LEARNING OUTCOMES:

At the end of the session, the students should be able to:

 Debate the development of the baker and pastry chef professions;

 Name the food sources of man during the early civilization;
 Identify the important contributions of Romans and other ancient people in the development of baking and pastry art;
 Appreciate the role of the professional pastry chefs and bakers today in the modern food service operation through the
study of it history; and
 Discuss the development of more improved baking industry in the Philippines.

KEY CONCEPTS:

What is baking?

1. It is the technique of cooking food in an oven by dry heat method and applied evenly throughout the oven or only from
bottom element.

2. The dry heat method of baking changes the structure of starches in the food and causes its outer surfaces to turn its colour to
brown, giving it an attractive appearance and taste, while partially sealing in the food’s moisture.

3. The browning is caused by caramelization of sugars and the mallard reaction.

a.)The Mallard Reaction is a chemical reaction between an amino acid and a reducing sugar, usually requiring the addition of
heat. Like caramelization, it is a form of non-enzymatic browning. The reactive carbonyl group of the sugar interacts with the
nucleophilic amino amino group of the amino acid and interesting but poorly characterized odor and flavour molecules result.
This reaction is the basis of thee flavouring industry, since the type of amino acid determines the resulting flavour.

b.) The Mallard Reaction is responsible for many colors and flavors in foods such as:

 Toasted bread
 Biscuit
 Roasted or seared meat
 Dried or condensed milk
 Roasted coffee
 The burnished surface (crust) of brioche, cakes, yeast and quick breads.

4. Overtime-baked goods become hard in a process known as giving stale. Though this is not primarily due to moisture being
lost from the baked products, but more on reorganization of the way in which the water and starch are associated overtime, a
process similar to re-crystallization.

5. People usually used the two heating elements in baking such as

 Bottom- for baking

 Top- for boiling

HISTORY OF BREADS

1. Since the dawn of man, grain has dominated the existence of man. They were hunters of meat and wild grain kept them alive
on the trail.

2. The discovery of wild grain seed and it’s plantation on the chosen climate change and site, less dependence on hunting ability
was practiced.

3. At first, a man was satisfied of eating raw grain seeds. Next he learned to grind the seeds between stones to make flours.

4. The Swiss Lake Dwellers learned how to mix flour and water into dough.

5. They poured the mixture on heated stones to bake it. It was flat, hard on the outside and soft in the inside.

6. The same means of baking bread prevailed through the civilization of the Babylonians, Chaldeans, Assyrians and Egyptians.
7. A royal baker first discovered the first leavened or raised loaf of bread accidentally in Egypt around 5,000 B.E.C.

HISTORY OF BAKING

1. The first real bakers were Greeks.

2. Greek scholar, Aristophanes (450-385 B.E.C.), shows the existence of honey flans and patterned tortes.

3. The ancient Greeks also had a type of doughnut made from crude (unrefined of course) flour and honey called “dispyrus”, a
ring cake that was submerged in wine and consumed hot.

4. Public bakeries were established in Greece sometime in between 300 and 200 B.E.C. (Bronzed Age).

5. Inevitably Greek culture influenced the Roman Empire; bakery know-how was transformed and really flourished.

6. As the Roman Empire formed, absorbing Greece, the conquerors also absorbed the baking industry.

7. A baker’s guiled was formed. The first pastry and cook’s association or “pastillarium” a union of owners was established to
set standards for quality and employment.

8. Famous historian named Cato (234-148 B.E.C), mentioned great many different kinds of bread in his books

 Sacrificial cakes made with flour-libum

 Groats and cress-placenta
 Flour pretzels-spira
 Tortes-scibilata
 Fritters-globus apherica
 Bowl cake-meum
 Sweet cake-savai
 Table 1

Evolutions of Ovens and Milling Process

In the Early Times

HOW BREAD WAS BAKED
On the heated flat stones.
In an open earthen jar set on hot coals.
In a beehive-shaped oven made of
adobe or bricks.
In a peel oven from thicker adobe or
bricks
ORIGINATORS AND ERA
By the Swiss Lake dwellers 8,000
years ago.
By an Egyptian baker 4,000 years ago.
By the Phoenicians and Greeks in 600
B.E.C.
By the Romans in 100 B.E.C.
THE MILLING PROCESS
Grain was grounded between
hollowed-out stones, which held the
grains while it was pounded or rubbed
with a round stone.
The principles of milling were the
same but the stones started to take
shapes.
Grains are grounded in an “hourglass”
containing a bin or hopper into which
the grain was poured. Below the
hopper were two stones, which
continually moved against each other,
grounding the grain as they fell from
the hopper. Animals and men were
harnessed to the mill to power it.
Similar to the principles of the
hourglass but powered by the water
(watermill) or air (windmill).

BAKING EMERGES

1. So began the Dark Ages in Europe with Moslems only encouraging sea trade for their benefit and the Huns continuing their
harassment in Northern Europe, the feudal lords closed their cities’ gates and forbade all but the simplest of incoming
necessities.

2. Baking was reduced to a mean, unwanted occupation.

3. Wheat had practically disappeared.

4. The best bread that bakers could produce was a black variety made of rye or barley.

5. During the late years of the 11th century, Crusaders drove Moslems back to Asia and re-established commerce.

6. Baking again became an honoured profession.

7. Farmers were encouraged to grow back wheat for bread.

8. The bakers reorganized guilds and became powerful.

9. From the Roman Empire, the art of pastry cooking gradually spread throughout Europe and the world.

10. Pastries and cookies were baked.

11. Honey was the only sweetening agent used in the middle age.

12. Medieval Europe produced breads of different sizes, shapes and quality.
BAKING IN AMERICA

1. The baking Industry was brought to America to Jamestown Colonists.

2. In 1604, commercial bakeries more operated.

3. The new improvements were in oven constructions, mixing and also in products.

4. The 19th century bakers made bread, cakes pies biscuits, cookies and crackers.

5. In time, inter-colony commerce increased and wheat from newly developed western areas was shipped to East.

WHEAT ARRIVES IN THE PHILIPPINES

1. Unlike rice, wheat is not indigenous here in our country.

2. The Spanish missionaries in the early 17th century intended mainly wheat and its cultivation only for making Eucharistic
wafers.

3. Earlier accounts indicated that wheat was planned in the provinces of Batangas, Laguna, Cavite, and the Cagayan Valley.

4. Wheat has been consumed here in the Philippines since the days of the Spanish galleon trade with Mexico.

5. There was even some evidence that wheat consumption predates that period going back to the days of Chinese traders’ a
thousand years ago. However, baking technology then was primitive.

6. The American Occupation of the Philippines saw the country importing flour from the U.S. and this continued until the late
1950’s.

7. In 1958, the Philippines began flour milling operation and had become the world’s second largest flour importer but
practically ceased and were quickly replaced by wheat imports.

8. The years 1958-1976 witnessed the constructions and operation of eight flour mills scattered all over the country.

9. The Philippine Flour Mills are now adjudged to be one of the newest and most modern in the world.

TABLE 2

Operating flour Milling Companies in the Philippines

NAME OF THE FIRM LOCATION START OF THE OPERATION

Republic Flour Mills Pasig October 1958
Wellington Flour Mills Pasig February 1960
Liberty Flour Mills Mandaluyong April 1961
General Flour Milling Corp. Mactan, Cebu June 1961
Philippine Flour Mills Hondagua, Quezon July 1962
Pillsbury Flour Mils Iligan City September 1962
Universal Robina Corp. Pasig October 1970
Pacific Flour Mills Inc. Tabangao, Battangas July 1976
INDUSTRIAL REVOLUTION-PRESENT TIME

1. After the French Revolution in 1789, many bakers and pastry cooks who had been servants in the houses of the nobility
started independent businesses.

2. Artisans competed for customers with the quality of their products.

3. Marie Antoine (Antonin) Carème (1784-1833) became the most famous chef during his time because of his spectacular
constructions of sugar and pastry, which elevated the jobs of cooks and pastry chef to respected professions.

4. Le Patisserie Royal- First systematic explanation of the pastry chefs’ activity and recipes.

5. New availability of flours from wheat-growing regions of North America.

6. New machines were invented.

7. Baking powder was also invented in the mid- 19th century.

THE ADVENT OF AN IMPROVED BAKING INDUSTRY IN THE PHILIPPINES

1. Bakeries have mushroomed in almost every section of the country. As of 2006, there were approximately
15,000 bakeries, other baking businesses and culinary schools, which now provide useful occupations to
thousands of bakers.

2. The former bureau of Public School under the department of Education encouraged baking as a vocation for
students under the Home Economics Curriculum in the Elementary and High School.

3. The former Philippine College of Arts and Trade Bakers’ in Manila was the first school to offer baking
courses continuously the whole year around.

4. The baking industry in the Philippines had definitely reached its debut, and now on its determined roads
towards a progressive future.

5. Techniques of dehydration improved the shelf life of baked products.

6. Chemical additives were invented which improve the color, quality and shelf life of baked products.

7. TODAY- advances in technology are gearing towards the baking industry from refrigeration to sophisticated
ovens to air transportations that carries fresh ingredients around the world.
8. Flavorless- reclaim by consumers and bakers as the old fashioned bread lost its flavors as the baking become
more industrialized and baked goods become more refined and standardized.

KEEP IN MIND!!!!!

 The art and science of baking form a noble profession with a rich history and long traditions. With knowledge,
Taste and judgment, dedication and pride, the student chef can become part of this profession.
 Knowledge of this heritage is an important part of the culinary education, one that serves as a source of
inspiration and professional pride.

LEARNING ACTIVITY:

Name:
Course/Year/Sec:
Date: Rating:

Module 1. The History of Baking

Directions: Read each item carefully and answer each question briefly on the space provided after each item.

1. Discuss how a royal baker in Egypt accidentally discovered the first leavened bread.

2. Explain the evolution of oven and milling process in the early times and how it affect the development of baking.

3. What are the important contributions of romans and other ancient people in the development of baking and explain each
contribution?
4. Why is it that bakeries have mushroomed in almost every section of our country?

FOOD SAFETY AND SANITATION

MODULE 2
Module 2 contains the steps to prevent foodborne disease in the areas of personal hygiene and food-handling techniques,
appreciate the importance of maintaining a safe workplace and practice the sanitary and safety instruction and rules in the
laboratory.

LEARNING OUTCOMES:

At the end of the session, students should be able to:

 Describe steps to prevent foodborne diseases in the areas of personal hygiene and food handling techniques;
 Appreciate the importance of maintaining a safe workplace; and
 Practice sanitary and safety instruction and rules in the laboratory.

KEY CONCEPTS

FOOD HAZARDS

Preventing foodborne illness is one of the most critical challenges facing every service worker. To prevent illness, a food
worker must begin by recognizing and understanding the sources of foodborne disease.

Most foodborne illness is the result of eating food that has been contaminated. Any substance in the food that can cause illness
or injury is called a hazard.

Three types of Food Hazard:

1. Biological Hazard- include bacteria, viruses, parasites and fungi.

2. Chemical Hazard-toxic substances that may occur naturally or may be added during the processing of food.

3. Physical Hazard- hard and soft foreign objects in food that can cause illness and injury.

PERSONAL HYGIENE

For the food worker, the first step in preventing foodborne disease is good personal hygiene. The following guidelines will help
us lessen the cause of foodborne illness:

1. Do not work in food if you have any communicable disease or infection.

2. Bathe or shower daily.

3. Wear clean uniforms and aprons.

4. Keep hair neat and clean. Always wear a hat or hairnet.

5. Keep mustaches and beards trimmed or clean.

6. Remove all jewelry.

7. Wash hands and exposed parts of arms before work and as often as necessary during work;

a.) after eating, drinking or smoking.

b.) after using the toilet.

c.) after touching or handling anything that may be contaminated with bacteria.

8. cover your mouth when you cough or sneeze, then wash your hands.

9. Keep your hands away from your face, eyes, hair, and arms while handling food.

10. Keep your fingernails clean and short. Do not wear nail polish.

11. Do not smoke or chew gum while on duty.

12. Cover cuts and sores with clean bandages.

13. Do not sit on worktables.

PROCEDURE: WASHING HANDS

1. Wet your hands with hot running water. Make the water as hot as you can comfortably stand, but at least 100 degree F (38
degrees C)

2. Apply enough soap to make a good lather.

3. Rub hands together thoroughly for 20 seconds or longer, washing not only the hands but the wrists and the lower part of he
forearms.

4. Using a nailbrush, clean beneath the fingernails and between the fingers.

5. Rinse hands well under hot running water. If possible, use a clean paper towel to turn off the water to avoid contaminating the
hands by contact with soiled faucets.

6. Dry hands with clean single use paper towels or a warm air dry.

GUIDELINES: USING DISPOSABLE GLOVES

1. Wash hands before putting on gloves and when changing to another pair. Gloves are not a substitute for proper hand-
washing.

2. Remove and discard gloves, wash hands and change to a clean pair of gloves after handling one food items and before
starting work on another.

3. Change to a clean pair of gloves whenever gloves become torn, soiled or contaminated by contact with an unsanitary surface.

POINTS TO REMEMBER IN FOOD HANDLING AND PREPARATION

1. Start with clean, wholesome food from reputable purveyors.

2. Handle food as little as possible. Use tongs, spatulas, or other utensils instead of hands when practical.

3. Use clean sanitized cutting surfaces and equipment after handling raw poultry, meat, fish or eggs and before you work to
another food.

4. Clean your work areas as you go. Don’t wait until the end of the workday before cleaning up.

5. Wash raw fruits and vegetables thoroughly.

6. When bringing out food out of refrigeration, do not bring out more than you can process in an hour.

7. Keep foods covered unless for immediate use.

8. Limit the time that the food spend in the Food Danger Zone. Observe the four-hour rule.

9. Cook food to minimum Safe Internal Temperature.

10. Taste food properly by using the two first method. Get some food or sauce using the ladle then transfer to a spoon for
tasting. Never use the basting spoon or any utensils used for cooking when tasting.

11. Boil leftover gravies, sauces, soups and vegetables before serving.

12. Do not mix left overs with freshly prepared food.

13. Chill all ingredients for protein salad and potato salads before combining.
14. Cool and chill food quickly and correctly.

KEEP IN MIND!!!

 All culinary professionals need to know the ways that food can become contaminated so that they can take the
necessary steps to keep the food safe at every step of handling and cooking.

LEARNING ACTIVITY:

Name:
Course/Year/Sec:
Date: Rating:

Module 2: Food Safety and Sanitation

Directions: Read each item carefully and answer each question briefly on the space provided after each item.

1. Personal hygiene. Demonstrate proper hand washing techniques. Discuss the importance of personal hygiene among culinary
students.

2. Practice food safety and sanitation in the laboratory activities.