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Introduction to Bread and

Pastry
C-HMPEC7LEC, BREAD AND PASTRY LECTURE
Session 1
Donna Marie P. Simbulan, MBA, RND

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OBJECTIVES

1. Differentiate key terms used in baking and pastry products.

2. Discuss the origins of the baking and pastry professions during the
course of history.
3. Identify and explain the attributes a student needs to become a
professional baker.
4. Recognize how to maintain a safe and sanitary work environment
in baking.
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Definition of Terms
 Confectionery-transforming sugar into sweets; also refers to the trade of candy
making
 Sugarcane-(Saccharum officinarum) a tropical grass native to Southeast Asia;
the primary source of sugar
 Sugar beet-(Beta vulgaris) a plant with a high concentration of sucrose in its
root; a major source of refined sugar
 Pâtissier-French for pastry chef; the person responsible for all baked items,
including breads, pastries and desserts
 Pastillarium-Roman for pastry cook
 Artisan-a person who works in a skilled craft or trade; one who works with his
or her hands. Applied to bread bakers and confectioners who prepare foods
using traditional methods
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History of Bread and Pastry
 The first evidence of baking occurred when humans took wild grass grains,
soaked them in water, and mixed everything together, mashing it into a kind
of broth-like paste.
 Bread making in rustic stone ovens dates back to the Neolithic period (4000
B.C.E.).
 Egyptians discovered the effect of wild yeast to leaven bread; by the first
millennia B.C.E., more than70 kinds of bread were documented there.
 Bread making and confectionery were among the first labor activities
organized into specialized trades.
 Historians credit ancient Greeks with spreading the professions throughout
the Mediterranean region.
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History of Bread and Pastry
1000 BC – 300 BC
 Baking flourished during the Roman Empire. Beginning around
300 B.C., the pastry cook became an occupation for Romans
(known as the pastillarium) and became a respected profession
because pastries were considered decadent, and Romans loved
festivity and celebration.
 Yeast wheat bread became popular in Rome.
 A circular quern was developed. This was a circular stone that
turned on a fixed stone.
 In Rome the 1st baker’s guild was formed.
 Romans developed the 1st mechanical mixer that used horse
power.
 Rome made a law that all bread should be given to all males for
free.
 Grains were now being dried and stored for long periods of time.
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History of Bread and Pastry
50 AD – 600 AD
 Saxons and Danes settled in Britain and
introduced rye.
 Persians invented the windmill which
improved the quern so it could use heavier
stones.
 Baker’s guilds were now regulating the cost
and size of the bread baked
 Bread was now becoming a status symbol in
Britain. The rich ate white bread, the
merchants ate wheat and the poor ate bran.
 In Popeii, there were community baker’s
ovens.
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History of Bread and Pastry
Refined Sugar and the Art of Confectionery
 The appetite for sweet foods is the only universal taste
preference.
 Historians assume that for much of history, fruits and honey were
the primary sweeteners.
 The process of extracting sugar from sugar cane spread
throughout the Mediterranean region during the 13th through
15th centuries.
 Columbus carried sugarcane to islands in the Caribbean.
 Sugar beets are another source of refined sugar.
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History of Bread and Pastry
Bakery Guilds and the First Restaurant
 The European guild system organized the sale and production of goods to ensure
consistent products.
o Early guilds existed for the pâtissier (who cooked poultry, pies and tarts) and the
tamisiers (who baked breads).
 The first restaurant where food was prepared and on premises and served opened by
Monsieur Boulanger in Paris in 1765.
 Following the first restaurants, pivotal figures in the industry from its inception to
the mid- 20th century are examined:
o Antonin Carême
o Charles Ranhofer
o Cesar Ritz
o Auguste Escoffier
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History of Bread and Pastry
American Culinary Revolution
 In 1604, baking was brought to America by the Jamestown colonists.
The industry flourished with the country in the last half of the 19th
century. Construction of ovens and mixing troughs was much improved.
A variety of baked products came out. Other baked products such as
cakes and pies, biscuits, crackers and cookies were introduced. Wheat
and baked products were shipped and introduced to the East.
 Artisan movement, of hand crafted foods especially bread is taking
hold.
 New American Cuisine, born in the 1970’s, based on using fresh,
ingredients in season evolving into the farm-to-table movement.
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History of Bread and Pastry
Baking in the Philippines
 Wheat was brought into the country by the Spanish missionaries in the 17th
century to make Eucharistic bread.
 American occupation brought in flour.
 In 1958, the first Philippine flour mill became operational.
 Wheat, instead of flour was brought to the country.
 For several years, the Philippines depended upon the U. S. for wheat supply.
 In 1962, the U. S. Wheat Associates, Inc. came to the Philippines not only to
market wheat but also to improve the baking industry. From 1976 to 1985, eight
flour mills were established in different parts of the country.
 Since then, the industry has provided a means of livelihood for many Filipinos.
 Schools have included the offering of baking courses in the curriculum.
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Kitchen Brigade
• The text takes a close look at the structure of the kitchen brigade,
especially as it relates to the pastry chef.
• Brigades may have:
– Executive chefs with:
• Sous-chef and/or
• Area chefs
– Pastry chefs overseeing:
• Bread baker
• Confectioner
• Ice cream maker
• Decorator
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The Professional Pastry Chef and Baker
Attributes a student must cultivate for a successful career:
 Knowledge
 have to identify, purchase, utilize, and prepare a wide variety of foods.
 Are required to train and supervise a safe, skilled, efficient staff.
 Have basic knowledge of foods, food styles, and methods used to prepare foods.
 Skill
 Practice and hands-on experience provide the skills necessary to produce quality foods
consistently and efficiently, to organize, train, motivate, and supervise a staff.
 Taste
 No matter how knowledgeable or skilled the baker or pastry chef, he or she must be able to
produce foods that taste great, or the consumer will not return.
 Total perception of taste is a complex combination of smell, taste, sight, sound and texture.
 A pastry chef must consider how the flavors, appearances, textures and aromas of various foods
interact to create a total taste experience.
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 The Professional Pastry Chef and Baker
Attributes a student must cultivate for a successful career:
 Judgment
 Creating a pastry menu, determining how much of what item to order, deciding whether and how to
combine ingredients and approving finished items for service are all matters of judgment.
 Although knowledge and skill play a role in developing judgment, sound judgment comes only with
experience.
 And real experience is often accompanied by failure.
 One can learn from mistakes as well as from successes; these experiences help develop sound judgment.
 Dedication
 Becoming a pastry chef and baker is hard work; so is being one.
 The work is often physically taxing; the hours, often in the early morning, are usually long and the pace is
frequently hectic.
 Despite these pressures, the professional is expected to efficiently produce consistently fine products that
are properly prepared and presented.
 Pride
 Professional bakers and pastry chefs share a sense of pride in doing their jobs well. Pride should also extend
to personal
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and in uniform when working.
Safety and Sanitation
Like all food service professionals, bakers and pastry chefs
must have a thorough understanding of sanitation
principles.

Microorganisms thrive on certain foods, creating

potentially hazardous foods (PHF), which may require time
and temperature control for safety (TCS). , is any food or
food ingredient.

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Potentially Hazardous Foods
• PHF comes from:
• an animal source
• cooked rice, beans, potatoes, soy products and pasta
• raw seed sprouts, cut melons, cut fresh leafy greens
• cut tomatoes or mixtures of cut tomatoes that have not been
acidified
• Garlic-in-oil mixtures
• custards, sauces and casseroles

• Temperature is critical to limiting PHFs

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Temperature Danger Zone
• A Potentially Hazardous Food may require Time
and Temperature Control for safety. To maintain
food safety:
• Keep food out of the TDZ (Temperature Danger Zone)
• The Temperature Danger Zone is:
• 41°F and 135°F (5°C and 57°C)
• Keep hot foods hot
• Keep cold foods cold
• Keep frozen foods frozen
• Thaw foods under refrigeration
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Cross Contamination
 Microorganisms and contaminants are
frequently carried to foods and food contact
surfaces by humans, rodents or insects.
 Prevent cross contamination by:
• Frequent hand washing
• Correct wearing of single-use disposable gloves
• Proper grooming
• Avoiding eating or drinking in food preparation
areas.
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Sanitary Dishwashing
• Cleaning refers to removing visible soil and food
residue
• Sanitizing refers to removing harmful substances to
safe levels
– Wash pots and pans in a three-compartment sink set up
to properly scrape, spray, wash, rinse and sanitize
– Sanitize by immersing item in 171°F (77°C) water for at
least 30 seconds OR in approved chemical sanitizer
– Air dry
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Safe Workers
 OSHA (Occupational Safety and Health Act)
mandates safety in the workplace
 To maintain a safe kitchen:
• Clean up spills immediately
• Operate equipment properly
• Wear properly fitting clothing without jewelry
• Use knives/equipment for intended purposes only
• Walk, don’t run
• Keep exits/stairs/aisles clear
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Safe Workers
 Recommendations continued:
• Assume pots/pans are hot and handle them with dry
towels.
• Position pot/pan handles out of aisles.
• Get help with heavy objects.
• Lift with your legs.
• Use stools or ladders to climb.
• Keep breakables away from food storage or production
areas.
• Warn people when you are behind them, especially when
carrying hot foods or liquids.
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Thank you and be

Transformed to be like
Jesus through Mary!
HAIL ASSUMPTION!
College of Hospitality and Tourism Management
Donna Marie P. Simbulan, MBA, RND

UA Transforms You!
REFERENCES
De Los Reyes, C.E.P. (2016) Bread and Pastry production NCII (a self-learning module). Manila:
Lorimar Publishing Inc.
Romeo, Bueno, Baking and Patisseri 2015
Barateta-Prades, Corazon: Bread and Pastry Production NCII/In the Hands of a Baker, 2015
Uy, A.A. (2015). Panaderia: Philippine Bread, Biscuit and Bakery Traditions. Mandaluyong City: Anvil
Publishing Inc.
Bueno, R.A. (2015) Baking and Patisserie: Lecture and Laboratory manual. Quezon City: C&E
Publishing Inc.
Hilario, J.S. (2015). A practical guide in Basic cooking and baking. Manila: Books Atbp. Publishing Corp.
Javier-Reyes, R.E. (2014) Baking and Pasrty arts, Intramuros Manila: Mindshape Co., Inc.
Gisslen, W. & Griffin, M. Professional Baking. 6th ed. John Wiley & Sons, Inc., 2011
Labensky, Sarah R. On Baking: A Textbook of Baking and Pastry Fundamentals, 3rd. Prentice Hall, 2013
Introduction to Baking and Pastries
https://microsite-louis-prod.s3.amazonaws.com/media/editor/59/CULA_250_Binder1.pdf

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