Lesson # 1

HISTORY OF BAKING
OBJECTIVES:
At the end of the lesson, the students should be able to:

1. Discuss the history and progresses of basic baking and pastry making, as well as its
impact to various societies;
2. Describe the refinement of baking several countries;
3. Explain the importance and origin of artisan baking;
4. Expound the requirements and challenges of future bakers and pastry chefs; and
5. Determine the needs of the industry and the opportunities it presents to future bakers
and pastry chefs
6. Recognize the important contributions of Romans and other Ancient people in the
development of baking and pastry art;
7. Appreciate the role of the professional pastry chefs and bakers today in the modern food
service operation through the study of its history;

8. Discuss the development of more improved baking industry in the Philippines;

9. Name some food sources of man during the early civilizations.

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

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

● People usually used the two heating elements in baking such as:
○ Bottom for baking
○ Top for broiling
● The browning is caused by caramelization of sugars and the Mallard reaction.

○ 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 group of the amino acid and interesting
but poorly characterized odor and flavor molecules result.
○ 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
 HISTORY AND TIMELINE

NEOLITHIC PERIOD (10,000 B.E.C – 4,000 B.E.C)

 Hunting games and gathering of various grains, nuts, and wild

berries were common activities
 A simple porridge out of unpolished grains was made for
consumption
 HISTORY AND TIMELINE
CLASSIC ANTIQUITY (EGYPT AND GREECE 5500 BCE – 300 BCE)
 The first culture to utilize ingredients and techniques in baking with science and experimentation.

 Evidences:
- Nile River delta (Egypt) revealed that farmers a long time ago grew and produced
products like bread, pastry, and beer.
- Archaeological evidence showed written records about bread and pastry in Ancient
Egypt.
- Egyptian tombs had funeral meals
- Greek historian Athenaeus recorded 72 distinct types of bread
- Discovery of Leavened breads with 2 theories
- Egyptians used brewed beer as liquid ingredients in bread-making
- A piece of dough was forgotten (fermented) by a royal baker which led to the
discovery of leavened bread
 HISTORY AND TIMELINE

EARLY PASTRIES (3000 BCE)

 Egyptians and the Greeks made basic pastries
 Egyptians introduced cake making.
 Apicius, (an epicurean and writer from Greco-Roman times) recorded many
cake preparations popular during the transition to the Common Era.

*Note: Pepper was a common spice used.

 HISTORY AND TIMELINE

BREAD AND CULTURE DURING ANCIENT TIME

 Greeks and the Egyptians regarded cakes and pastries as a symbol of status.
 Bread and cakes had major role in the religious rites

*Note:
• Sweets were brought often during funerals and sacrificial rites.
• Cakes and breads were often presented to gods as offering.
• Some accounts revealed that Rameses III sacrificed 9,000 cakes and
200,000 loaves of bread to the gods every year.
 HISTORY AND TIMELINE
THE MIDDLE AGES (1100 – 12TH CENTURY)

 Established organization of pastry cooks and bakers.

 Technological improvements in baking.
 Introduction of new ingredients used in pastry making.
 Guild formation like Tameliers

 Tameliers – the first baker’s guild formed in France. Tameliers refers to

the sifting of flour that was required upon its receipt.
 HISTORY AND TIMELINE
THE MIDDLE AGES (1100 – 12TH CENTURY) cont.…
 Development of the baking profession and guidelines of what it meant to
be a baker.
 Distinction between fornarii (solely baked bread) and pistores (fornarii)
those who produced dough and baked bread.
 The crusades played an integral role in the development of pastries.
 Introduction of sugar by Westerners as a new and exciting “spice” from
Persia.
 French King John the Good (1351) enumerated products in pastry making
and other baked products which include (1) wafers and cookies (2)
numerous sweet and savory fritters (3) marzipan (4) tarts
 HISTORY AND TIMELINE
1366
 Charles V of France established rules about flour and bread
 When and where to sell bread
 Set the prices for breads with variety of flours.

1397 and 1406

 The original rights of cookie makers were revised by Charles VI, with
guidelines:
 What to sell
 Standards for quality and
 Crafted a job description for oubloyers, or journeyman cookie makers
 HISTORY AND TIMELINE
THE RENAISSANCE
 Royalty maintained tight controls over bread and pastry making

MIDST OF INDUSTRIAL REVOLUTION 1440

 Charles VIII of France issued a decree bestowing the rights of baking savory
items to the pâtissiers,
 Patissiers is a new guild that is solely responsible in producing and
selling tarts and pies filled with meats, fish and cheeses.
 HISTORY AND TIMELINE
THE EVOLUTION OF PASTRY (1506)
 Introduction of “almond cream” (Pithivier, France 1506) by a local Pastry
Chef.
 Creation of Pâte à choux, also known as choux paste by Popelini (pastry chef
of Catherine de Medici)
 Utilization of sugar, egg whites and whipped cream (madeleines and
macarons)
 Della Pignam – another pastry chef from Italy of Catherine de Medici’s
introduced pastillage, a decorative piece used to create “pieces montées”,
or centerpieces of artistic design.
 HISTORY AND TIMELINE
17th and 18th CENTURY
 Utilization of coffee (Africa), Tea (China) and Chocolates (America)
 At the end of the 17th century, increase in the consumption of cold desserts;
ice and sherbets (Spain and Sicily)
 Utilization of sugar beets (Europe)

1638
 Introduction of sweet almond tartlets of Rageuneau

1740
 Polish King Stanislas Leszczynski introduced Baba au Rhum to France.
 HISTORY AND TIMELINE
1760
 Famous pastry chef Avice created a toasted choux

1770
 1783 – birth of Marie-Antoine Caréme
 Marie Antoinette introduced croissant and other Viennese pastry to France.
 HISTORY AND TIMELINE
Caréme Contribution
 Developed kitchens, equipment and organization
 Tourtes and famous creator of elaborate, elegant display pieces
 Many of the bases of pastry used today like the modern version of puff
pastry.
 Caréme pioneered the technique of puff pastry or laminated dough.
 Creator of nougat, meringue, croquant, poupelins (a pâte-à-choux based
cake filled with fresh cream) and solilemmes, a brioche-like dough with
warm salted butter drizzled over it once baked.
 Ancestor of our modern wedding cakes and sugar
 HISTORY AND TIMELINE
1686
 Creation of Croissant of bakers in Budapest in honor of Pastry cooks who
detected an invading Turkish army and alerting the city.

18th CENTURY
 Introduced some important technological innovations for processing raw
materials.

AMERICA
 Native Americans (Red American Indian) discovered more than 200 varieties
of maize also known as corn and utilized in baking.
 HISTORY AND TIMELINE
ARTISAN BREADS 1970
 1070s, the so-called French bread or baguette became a new trend for the
baking industry in the United States.
 Raymond Calvel introduced the world to the autolyze, a technique that can
have many positive results on the bread.
 Poolish, or fermented sourdough provides the best flavor, texture and shelf
life of these breads.

BAKING AND PASTRY IN THE NEW MILLENIUM

 Baker career or Pastry Chef can be both challenging and rewarding. They
must be: (a) curious, creative and polite (b) ready to contribute to a
dynamic field that offers numerous specialty niches and (c) Regional
variation.
 EVOLUTIONS OF OVENS AND MILLING PROCESS
IN THE EARLY TIMES
How bread was Baked Originators and Era The Milling Process
On the heated flat stones By the Swiss Lake dwellers Grain was ground between
8,000 years ago hollowed-out stones, which
held the grains while it was
pounded or rubbed with a
round stone.
In an open earthen jar set on By an Egyptian baker 4,000 The principles of milling were
hot coals. years ago the same but the stones
started to take shapes.
 EVOLUTIONS OF OVENS AND MILLING PROCESS
IN THE EARLY TIMES
How bread was Baked Originators and Era The Milling Process
In a beehive-shaped oven made By the Phoenicians and Greeks in Grains were grounded in an
of adobe or bricks. 600 B.E.C “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.
In a peel oven made from thicker By the Romans in 100 B.E.C Similar to the principles of the
adobe or bricks. hourglass but powered by the
water (watermill) or air
(windmill)
 BAKING EMERGES
● So began the Dark Ages on 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.
● Baking was reduced to a mean, unwanted occupation.
● Wheat had practically disappeared.
● The best bread that bakers could produce was a black variety made of rye or barley.
● During the late years of the 11th century, Crusaders drove Moslems back to Asia and
reestablished commerce.
● Baking again became an honored profession.
 BAKING EMERGES

● Farmers were encouraged to grow back wheat for bread.

● The bakers reorganized guilds and became powerful.
● From the Roman Empire, the art of pastry cooking gradually spread throughout
Europe and the world.
● Pastries and cookies were baked.
● Honey was the only sweetening agent used in the Middle Age.
● Medieval Europe produced breads of different sizes, shapes and quality.
 BAKING IN AMERICA
● The baking industry was brought to America to Jamestown colonists.
● In 1604, commercial bakeries more operated.
● The new improvements were in oven constructions, mixing and also in products.
● The 19th century bakers made bread, cakes, pies, biscuits cookies and crackers.
● In time, inter-colony commerce increased and wheat from newly developed western
areas was shipped to East.
 WHEAT ARRIVES IN THE PHILIPPINES
● Unlike rice, wheat is not indigenous here in our country.
● The Spanish missionaries in the early 17th century intended mainly wheat
and its cultivation only for making Eucharistic wafers.
● Earlier accounts indicated that wheat was planted in the provinces of
Batangas, Laguna, Cavite and the Cagayan Valley.
● Wheat has been consumed here in the Philippines since the days of the
Spanish galleon trade with Mexico.
● 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 is primitive.
 WHEAT ARRIVES IN THE PHILIPPINES
● The American Occupation of the Philippines saw the country importing
flour from the U.S. and this continued until the late 1950’s.
● 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.
● The years 1958-1976 witnessed the constructions and operation of eight
flour mills scattered all over the country.
● The Philippine Flour Mills are now adjudged to be one of the newest and
most modern in the world.
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 Mills Iligan City September 1962
Universal Robina Corp. Pasig October 1970
Pacific Flour Mills Inc. Tabangao, Batangas July 1976
THE ADVENT OF AN IMPROVED BAKING INDUSTRY
IN THE PHILIPPINES
● 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.
● 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.
● The former Philippine College of Arts and Trade Baker’s in Manila was the 1 st
school to offer baking courses continuously the whole year round.
● The baking Industry in the Philippines had definitely reached its debut, and now
on its determined road towards a progressive future.
THE ADVENT OF AN IMPROVED BAKING INDUSTRY
IN THE PHILIPPINES

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

● Chemical additives were invented which improve the color, quality, and shell life
of baked products.
● TODAY – advances in technology are gearing towards the baking industry from
refrigeration to sophisticated ovens to air transportation that carries fresh
ingredients around the world.
● 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, skills, taste,
judgment, dedication and pride, the student chef can become
part of this profession.

● Knowledge of this heritage is an important part of a culinary

education, one that serves as a source of inspiration and
professional pride.
 REFERENCES
● Baking and Pastry Arts, Ruth Estrada
Javier-Reyes,EdD.-H.E.M, 2018
● Commercial Baking with
Entrepreneurship leading to Bread
and Pastry Production, Maria Rhoda
Dinaga, 2019
 LESSON 2
SANITATION AND SAFETY
 OBJECTIVES:

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

• Explain the meaning of sanitation;
• Differentiate sanitation from hygiene
• Identify the kinds of microorganisms; and
• Distinguish the different food toxins that are hazardous to health
• Appreciate the importance of maintaining a safe workplace;
• Practice sanitary and safety instruction and rules in the laboratory; and
• Describe steps to prevent foodborne diseases in the areas of personal
hygiene and food handling techniques.
 SANITATION

All food handlers are required to follow rules of personal hygiene as

well as sanitary food handling for the purpose of familiarizing oneself
about the causes of food-borne diseases. Afterwards, they are
expected to wear proper work attire, practice the Standard Operating
Procedure of Clean As You Go and observe Hazard Analysis Critical
Control Point (HACCP) system.
 SANITATION tips
• Some cooking materials made of wood may be washed, but wood soaked up in
water may expand and particles or bacteria may start to thrive in.
• Use a metal brush instead of soap.
• Wooden cutting board for raw meat must be avoided. Plastic and stone cutting
boards are preferable.
• Do not keep worn-out sponge.
• Raw meat must be kept away from counter top.
• Dishes must not be piled up.
• All stoves and counter tops must be cleaned with all-purpose cleaner.
• Use a clean cloth for drying all surfaces.
Food hazards

• Preventing foodborne illness is one of the most critical challenges

facing every food service worker. To prevent illness, a food worker
must begin by recognizing and understanding the sources of
foodborne disease.
• Most food illness is the result of eating food that has been
contaminated. Any substance in food that can cause illness or injury
is called hazard.
 types of food hazards

• Biological hazards – any living microorganism which can cause diseases such as
bacteria, viruses, parasites and fungi.
• Chemical hazards – any organic substance which is ingested can cause disease;
toxic substances that may occur naturally or may be added during processing of
food.
• Physical hazards – any substance that is foreign and can harm the clients; are
hard or soft foreign objects in food that can cause illness and injury.
 Kinds of microorganisms
BACTERIA
• It can live in land, water, air, body and skin; in our food and inside our bodies.
• Harmless bacteria – can neither be helpful nor harmful to human beings.
• Beneficial/Good bacteria – helpful to human.
Ex. Yeast (Saccharomyces Cereveciae) which has the following benefits:
a) It helps in the digestion of food in one’s stomach
b) Fights against harmful bacteria
c) Produce certain nutrients
d) It helps the manufacturing of food such as cheese, yogurt and sauerkraut.
e) Used in fermentation of wine
f) Utilized in beer making
g) Often used as leavening agent for bread making
• Undesirable bacteria – causes food spoilage and has a manifestation of
smell that is somewhat sour, rotten and on the state of decomposition
in general. This can be easily detected by means of sour odors,
appearance is sticky or slimy surfaces and discoloration.
• Disease-Causing Bacteria / Pathogens – cannot be detected by merely
looking at the food because it doesn’t emit any odors or tastes in food.
• The best way to protect food against pathogenic bacteria is to
practice personal hygiene and sanitary food-handling and
appropriate storage techniques. Each kind of pathogen causes
disease in one of three ways:
• Intoxications – caused by toxic substance (toxins) emitted by the
bacteria while they are developing in the food, before ingestion.
It is these poisons which cause the diseases and not the bacteria
themselves.
• Infections – caused by bacteria that have been ingested and
thrive in the intestinal system and attack the body.
• Toxin-mediated infections – caused by bacteria that get into the
body and grow. The disease is caused by toxins the bacteria
produce as they develop and reproduce inside the body.
VIRUSES
• Refers to a living organism which is smaller than bacteria and usually
composed of genetic material enclosed by a protein layer.
• Cannot replicate or reproduce unless they are inside a living cell, and they
can be found on any external and can survive for days or even months.
• Do not multiply in food like bacteria, food-borne viral diseases are usually
caused by contamination from people, food contact surfaces or in the
case of seafood contaminated water.
FUNGI
• Living organisms that usually thrive on dead bark of a tree or
animal dung. Fungi are result of food spoilage. Molds and yeast
are primary examples.
• Molds – filamentous living organisms that usually sprout
form stale bread or spoiled foods
• Yeasts – known as a biological leavening agent.
PARASITES
• are organisms that live or survive by taking nourishment from another
living organism called host. In order to complete their life cycle, they
tend to rely form and transfer to one host to another.
• A human can acquire a parasite through eating of food.
• Trichinella Spiralis – from uncooked pork meat. (Trichinosis)
• Anisakis Worm – from fish eaten as raw especially those that
dwell on contaminated and shallow water. (Anisakiasis). Can be
killed by proper cooking or by freezing.
FACTORS TO CONSIDER IN BACTERIAL GROWTH

*Bacteria increased their number through multiplying by splitting in half. They

can double in number every 15 to 30 minutes.
• Conditions for growth
• Moisture
• Temperature
• Acidity or Alkalinity
• Oxygen
• Time