BPP Lesson1

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REDBA
ITNOORPCDU
SRPYAT
OFURL
RBKEA
RYD TEHA
What is Baking?
Is the process of cooking
food by indirect heat or
dry heat in a confined
space usually in an oven
using gas, electricity,
charcoal, wood at a
temperature from 250°F-
400°F.
It is considered the best method of
cooking to retain the nutrition value of
food.

Career Opportunities
International Baker
Chocolateir
Pastry Chef
Bakery Owner
Executive Pastry Chef
Research and Development Pastry Chef
Cake Designer
Cruise Ship Pastry Chef
Bakers from five stars hotels restaurants
to make high-quality breads and
pastries
History of Baking
Baking is as old as human existence.
Since then, grains have dominated the
human diet. In Swiss Lake Dwellers,
more than 8,000 years ago, learned to
mix flour and water which they cooked
on heated stones. It was then were flat
bread started and this flat bread is still
evident today.
Royal Egyptian household discovered
accidentally that the dough when set aside
flowed expanded. Records show that
already in the years 2600-2100 B.C. bread was
baked by Egyptians, who it is believed had
learned the skill from the Babylonians . A
relief representing the royal bakery of
Ramses features bread and cakes, some of
these were shaped in the form of animals
and used for sacrifices.
Other early records, this time by the Greek
scholar (Aristophanes 450-385 B.C), show the
existence of honey flans and patterned tortes.
According to Aristophanes, the ancient Greeks
also had a type of doughnut made from crude
flour and honey called “DISPYRUS” a ring-
cake that was submerged in wine and
consumed hot. The Babylonians, Chileans,
Assyrians and Egyptians had used the same
procedure of baking bread.
Inevitability, Greek culture influenced the
Roman Empire. Bakery know-how was
transformed and really flourished. During the
fourth century A.D., evidence also emerges of
the first pastry-cook’s association or
“PASTILLARIUM” in those times nomenclature.
Now it is well known, the Romans were a
lusty, festivity loving lot and even though a
decree as passed by the Senate designed to
curb excesses by citizens, the sweet art of
pastry-cooking (considered decadent by
some) emerged as a highly respected
profession. Indeed, the bakery business was
so profitable that in the time of Christ around
three hundred independent bakers existed in
Rome. The rewarding and diverse trade of
this business then was recorded by Cato (234-
148 B.C). The engravings on a tomb-stone of a
Roman baker, dating back to the first century
A.D., show the different stages in the
production of bread at that time.
Globalization, Plump cake and bready
dough with lots of butter, cream and raisins
became popular in Late.
17th Century
Sugar was cheap.
The emergence of mince pies made with
sugar and spices.
The refinement of flour lead to the
development of gingerbread.
Pastries were considered fashionable
during this period.

In the 18th Century


Cake-making was popularized through
merchant who can afford oven.
Convenience food grow and the advent of
baking powder saw cakes become lighter in
the 19th Century
Baking in the Philippines
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
The one who introduced baking in the
Philippines is Mr. Aquaver Natividad Uy.
He is a Chinese-Filipino who became
famous because of his wild imagination
about baking. He started cultivating
wheat in China until he absolutely
became a part of Roman bakers who
were certified baking master.
Example of Filipino bread:
Pandesal
Hopia
Putok
Ensaymada
Pan de Regla
Senorita
Monay
Pan de Sal
One of the most important Filipino breads,
which was introduced to the Philippines in
the 16th century. Pan de Sal means “bread of
salt” in Spanish, for the pinch of salt that is
added to the dough.
Pan de Leche “Milk Bread”
Tastes a bit sweet, not milky. It’s commonly
sold as small bread buns, but there also
bigger buns which are sold presliced.
Putok means “explosion”
These small round bread buns are thick
and chewy. It is characterized by the
crack on top-center of the bun where the
steam popped out of the dough.
Kababayan/kabayan
Means “Fellow Countryman”. This is a
rich and creamy muffin.
Activity 1: A. Sequential
Direction: Arrange in chronologically and explain
what are the highlights in the history of baking
during that period.
18th century 2600-2100 B.C 8,000years ago
450-385 B.C Late 17th Century
Timeline Highlights in the history of baking
1. 1.
2. 2.
3. 3.
4. 4.
5. 5.
B. ESSAY

As a student, how can you help our


baking industry in your own way?
Explain the importance of baking
industry in the Philippine economy.
Definition of Terms
 Acid a substance having a sour or
sharp flavor
Bake to cook food in a dry heat method
inside an oven.
Batter a mixture of flours with liquids such
as water, milk, or eggs used to
prepare various foods
Blend to combine ingredients and
produce a homogenous mixture
Coat to cover with a thin layer of flour,
sugar, nuts, batter, etc.
Contamination the state of being
contaminated
Chill to refrigerate, to reduce the
temperature of food
Dough a soft, thick mass or mixture of
dry ingredients (e.g., flour or
meal), and liquid (e.g., water) that
is kneaded, shaped, and bake
into bread or pastry.
Dust Sprinkle the surface with flour to
avoid mixture to stick to it
Egg wash Consists of beaten eggs
sometimes mixed with a liquid,
usually water or milk, which is
brushed onto the bread or pastry
Fermentation The process of converting
sugar into alcohol to
produce carbon dioxide
Foaming To continuously beat egg white
to incorporate air until it
becomes light and fluffy
Gluten A substance responsible for the
elastic and sticky characteristics
of dough
Grease to brush pan with shortening

Knead to press, stretch, and fold the


dough until gluten is developed
Line to put a grease proof paper on
the baking pans or sheets
Meringue a mixture used as a dessert or a
topping made of beaten egg
whites and sugar until smooth,
light and fluffy, usually added
with cream of tartar to make it
stable
Pre-heat to heat the oven prior to baking
to achieve the required heat
Mise En Place
French term means “put in place” that
includes assembling all the necessary
ingredients, equipment, and tools and
serving pieces needed to prepare food

Mix to combine ingredients in any way


that make distribution of ingredients
evenly
Punch down
to deflate the dough to expel carbon
dioxide produced during the
fermentation process to give it a second
chance to rise.
Scrape to remove sticky ingredients from
the side of the mixing bowl
Stir in to add another ingredient into the
mixture
Syrup a thick sticky solution of sugar
and water

Whip To beat rapidly and continuously


to aid incorporation of air as in
whipping egg whites to make
meringue and cream
Work simplification
Performance of a task in the most
efficient way possible
Yeast
Microorganisms that produce carbon
dioxide gas when it mixes with
carbohydrates, causing the dough to
rise

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