Unit 1 - Introduction to Baking PDF

UNIT 1 INTRODUCTION TO BAKING Ms. Joanna Mari L. Freo, MSc. Department of Food Technology College of Education  TOPIC OUTLINE I. History of Baking II. Definition of Baking Terms III. Purpose of Baking IV. Advantages and Disadvantages of Baking...

UNIT 1 INTRODUCTION TO BAKING Ms. Joanna Mari L. Freo, MSc. Department of Food Technology College of Education  TOPIC OUTLINE I. History of Baking II. Definition of Baking Terms III. Purpose of Baking IV. Advantages and Disadvantages of Baking V. Overview of the Ingredients in Baking VI. Overview of the Principle of Baking JMLFREO  INTENDED LEARNING OUTCOMES ▪ Discuss the science behind baking and explain the important milestone that led to the development of bread and other bakery products. ▪ Distinguish basic baking ingredients to gain an understanding of their importance and function in baking. ▪ Explain the concept of baking science and technology by describing the various processes in baking to prevent problems and failures. JMLFREO  HISTORY OF BAKING EGYPTIANS GREEKS ROMANS AUGUSTUS MIDDLE EAST organized prepared more produced the and JULIUS AND NORTH production of than 50 kinds bread in large CAESAR AFRICA wheat of breads, all scale establishment baking as a baked in of public new closed ovens bakeshops profession was born JMLFREO  HISTORY OF BAKING AMERICA PROCOPIO DUBLAYERS 18th CENTURY 1790 influx of new opened the sold galettes the distinction the first school ingredients first ice cream and sweet between of baking (i.e., sugar and parlor bread in the bakers and opened its cocoa) street of Paris pastry makers doors in Paris become more clear JMLFREO  DEFINITION OF BAKING TERMS Bakery ▪ an establishment that produces or/and sells bread, pastries, cakes, biscuits, cookies, etc. ▪ an establishment that produces and sells flour-based food baked in an oven such as bread, cakes, pastries, and pies JMLFREO  DEFINITION OF BAKING TERMS Baking ▪ the cooking of food by dry heat in an oven in which the action of the dry convection heat is modified by steam ▪ the dry heat of baking changes the form of starches in the food and causes its outer surfaces to brown, giving it an attractive appearance and taste ▪ the browning is produced by the caramelization of sugars JMLFREO  DEFINITION OF BAKING TERMS Baking ▪ a method of preparing food that uses dry heat, normally in an oven, but can also be done in hot ashes, or on hot stones ▪ heat is progressively transferred from the surface of cakes, cookies, and bread to their center ▪ steam arises from the water content of the food and combines with the dry heat of the oven JMLFREO  DEFINITION OF BAKING TERMS Baker ▪ a person who prepares baked goods as a profession Pastry Chef ▪ a cook who specializes in making pastries, cakes, cookies, and desserts JMLFREO  CHARACTERISTICS OF A GOOD BAKER Passion and Good Able to work good numerical Creativity under pressure leadership skills Good Awareness of Reasonable Ability to work organizational safety and level of in a team skills hygiene rules physical fitness JMLFREO  CHANGES DURING BAKING ▪ the reactions in this kind of dough occur more rapidly ▪ baking powder and baking soda react with chemicals in the dough during heating to produce carbon dioxide ▪ the production of doughs by yeast tends to result in more flavor because it is a fermentation process JMLFREO  PURPOSE OF BAKING ▪ baking powder is the leavening agent used in most baked goods ▪ used to make the cake light, fluffy, and make the aerated crumb texture ▪ if baking powder is not used, the end product will be dense JMLFREO  PURPOSE OF BAKING ▪ refers primarily to the cooking of flour-based foods in which the heat of an oven sets their structures ▪ bread, cakes, muffins, and loaves are all cooked by exposing them to particular temperatures that firm each specific dough in the center, with just the right degree of browning on the outside JMLFREO  ADVANTAGES OF BAKING ▪ Cooking is meditative. ▪ A wide range of savory and sweet foods can be produced. ▪ Bakery products yield appetizing goods with eye appeal and mouth-watering. Thus, it stimulates the senses. ▪ Bulk cooking can be achieved with uniformity of color and degree of cooking. ▪ Baking ovens have an effective manual or automatic controls. ▪ There is a straightforward contact for loading and removal of items. ▪ Nourishing activities feel good. ▪ Make other people happy. JMLFREO  DISADVANTAGES OF BAKING ▪ Requires regular attention. ▪ Ovens are expensive to heat. JMLFREO  AIMS AND OBJECTIVES OF BAKERY ▪ Establish and maintain high standards of sanitation. ▪ Exhibit a strong foundation of the baking methodology. ▪ Exhibit nutritional awareness and implement food-for-life principles. ▪ Plan production of product and purchase, cost, and price product for profit. ▪ Exhibit a solid foundation of techniques for food preparation, presentation, and service, including competence in baking and pastry production, line work, and basic grade management. JMLFREO  AIMS AND OBJECTIVES OF BAKERY ▪ Use problem-solving techniques in maintaining kitchen morale and building team spirit. ▪ Communicate clearly, both verbally and in writing. ▪ Conform to professional standards in appearance, attitude, and performance. ▪ Conform to established codes of ethics. ▪ Demonstrate display techniques as they apply to hot and cold dessert presentations. JMLFREO  AIMS AND OBJECTIVES OF BAKERY ▪ Demonstrate basic knowledge and skills for display pieces, including chocolate, marzipan, pulled sugar, and nougat. ▪ Plan and present a grand pastry buffet. ▪ Demonstrate working knowledge of the factors involved in setting up and operating a baking and pastry facility. ▪ Demonstrate the ability to keep accurate food business and records and understand the relationship between financial profits and good business ethics. JMLFREO  AIMS AND OBJECTIVES OF BAKERY ▪ Demonstrate creativity and sound thinking in solving management problems in merchandising techniques. ▪ Demonstrate a commitment to the profession through activities such as attending meetings, seminars, continuing education programs, and professional association memberships. ▪ Develop skills in problem-solving, decision making, and critical thinking. JMLFREO  RAW MATERIALS IN BAKING ESSENTIAL INGREDIENTS OPTIONAL INGREDIENTS ✓ Flour ✓ Milk and milk products ✓ Sugar ✓ Dry fruits, nuts, and peels ✓ Fat ✓ Flavors ✓ Eggs ✓ Chemicals ✓ Yeast ✓ Spices ✓ Salt ✓ Chocolates ✓ Water ✓ Cocoa powder ✓ Corn flour ✓ Mixed fruit jam ✓ Custard powder ✓ Setting materials ✓ Colors JMLFREO  RAW MATERIALS IN BAKING Structure Tenderizers Moisteners builders Flavorings Driers JMLFREO  RAW MATERIALS IN BAKING Flour provides protein and starch this forms the structure of baked goods Liquids aid flour to form the structure of baked products aid other ingredients in the chemical process Eggs make baked products tender, add flavor and richness help to bind mixtures together Flavorings chocolates, spices, herbs and extracts such as vanilla and almonds JMLFREO  PRINCIPLES OF BAKING ▪ Pre-heat the oven to the required temperature. ▪ Weigh ingredients accurately. ▪ Understand ingredient function. ▪ Distribute foods evenly on greased baking trays to assist in even cooking. ▪ Foods need to be placed in the appropriate position in the oven. ▪ Even sized items on the same tray, small items, bake faster than larger items. ▪ Do not mix different items on the same tray. JMLFREO  EVENTS THAT OCCUR DURING BAKING Gases form and Microorganisms Liquid Fat melts Sugar dissolves expand die evaporates Egg, milk, and Starches Enzymes are Changes occur Pectin breaks gluten proteins gelatinized or inactivated to nutrients down coagulate solidify Caramelization occur JMLFREO This Photo by Unknown Author is licensed under CC BY-SA JMLFREO