HISTORY OF BAKING

First Bread Products

 Firm Porridge made from grasses and grains cooked on flat stones heated in an open fire.
Egyptians
 Discovered the effect of yeast in leavening bread and perfected bread making to achieve consistent results.
Bread and pastry making found there home on the EUROPEAN continents namely:
 Austria, Germany, Netherlands, Scandinavia, Great Britain

Baking
 Done by early human race to improve the eating of quality foods
 Made possible with the use of fire
 A science that relies on a good understanding of the basic principles of the baking and cooking process.
 It is a process of cooking by dry heat normally in an oven by dry heat applied evenly throughout the oven.
Fire
 Fundamental to the existence of the human society
Principles in Baking
 Improve the quality of dough
 Lengthen its keeping time
 More nutritious to eat cooked foods than flesh/raw dough
Malpractices and Weaknesses of the Baking Industry
 Adulteration  Lack of asepsis
 Substitution  Mixing spoiled Materials
 Unsanitary Working Condition  Use of weight and measure

 Lack of Supply of the baking materials, tools and ingredients

Cooking
 It refers to the process and technique of using food to have a product which is edible, palatable, aesthetically
pleasing, microbiologically safe, and nutritionally adequate.
COOKING METHODS
 Cooking methods are classified as:
1. Moist-heat methods are those in which the heat is conducted to the food product by water or water-based
liquids such as stock and sauces or by steam
2. Dry-heat methods are those in which the heat is conducted without moisture that is by hot air, hot metal,
radiation or hot fat. This method is divided into two categories: without fat and with fat.

Moist-Heat Methods
1. Boil - Means to cook in a liquid that is bubbling rapidly and is greatly agitated at 100°C at sea level
2. Simmer - Means to cook in a liquid that is bubbling very gently with temperature about 85°C to 96°C.
3. Poach - Means to cook in a liquid, usually in a small amount, that is hot but not actually bubbling. Temperature
is about 71°C to 82°C. It is used to cook delicate foods such as fish and eggs out of the shell.
4. Blanching - Means to cook an item partially and very briefly, usually in water but sometimes by other methods
as when French fries are blanched in deep fat.
5. Steaming - It means to cook foods by exposing them directly to steam.
6. Braising - To braise means to cook covered in a small amount of liquid, usually after preliminary browning.
Usually, the liquid is served with the product as a sauce.
Dry Heat Methods without Fat
1. Roasting and Baking - Means to cook food by surrounding them with hot, dry air, usually in an oven. The term
roasting usually applies to meats and poultry. The term baking usually applies to pastries, vegetables and fish. It
is a more general term than roasting, but in practice there is little or no difference in the actual technique.
2. Broiling - To broil means to cook with radiant heat from above. Broiling is a rapid, high heat cooking method
that is used only for tender meats, poultry, fish and a few vegetables.
3. Grilling, Griddling, and Pan-broiling
Grilling is done on an open grid over a heat source, which may be charcoal, an electric element or a gas-heated
element.
Griddling is done on a solid cooking surface called a griddle with or without small amounts of fat to prevent
sticking. The temperature is adjustable and is much lower than on a grill.
Pan-broiling is like griddling except that it is done in a sauté pan or skillet instead of on a griddle surface. Fat
must be poured off as it accumulates or the process becomes pan-frying.
Dry Heat Methods Using Fat
1. Sautéing - Sautéing means to cook quickly in a small amount of fat.
2. Pan-fry - To pan-fry means to cook in a moderate amount of fat in a pan over moderate heat. Pan-frying is
similar to sautéing except that more fat is generally used and the cooking time is longer. The method is used for
larger pieces of food.
3. Deep-fry - To deep-fry means to cook a food submerged in hot fat.

6 CONDITIONS THAT BACTERIA NEEDS IN ORDER TO MULTIPLY

 Source of Food
The supply of food is the most important condition in order for bacteria to grow. Foods that are high in
carbohydrates and proteins are more susceptible to bacteria. A few examples of such foods are:
o Meats o Dairy Products
o Poultry o Potatoes
o Seafood
 Acidity
Most of the foods that we eat are acidic but so our stomach. Acidity is designated by the use of the pH symbol.
Most bacteria’s prefer a pH ranging in 7 but they are also capable of growing in foods that have a pH in the
range of 4.6 to 9.
 Temperature
Bacteria exist everywhere, including in the foods we ate. It is important to understand the importance of where
temperature plays in keeping food safe. Bacteria rapidly grow in the temperature ranging from 40 and 140 ◦F.
This range of temperature is the Danger Zone where bacteria multiply.
 Time
Bacteria cells can double in number every 15 to 30 minutes. It is of much importance to not give bacteria an
opportunity to increase. This is where it come in handy the proper handling and storage of food in order to
prevent bacteria from multiplying. A rule of thumb in the foodservice industry is that bacteria need about 4
hours to grow to high enough numbers to cause illness.
 Oxygen
Depending on the type of bacteria:
o Some can survive only with oxygen o Some with or without oxygen
o Some only without oxygen o Some with oxygen in very limited amounts
 Moisture
Do you ever wonder why for the longest time man has dried foods as a way to preserve food?

WAYS OF ENSURING PROPER FOOD SANITATION

Personal Hygiene
 Do not work with food if you have any communicable disease or infection.
 Bathe or shower daily.
 Wear clean uniforms or aprons.
 Keep hair neat and clean. Always wear a hat or hair net.
 Keep mustaches and beard trimmed and clean. Better yet be clean-shaven.
 Wash hands and exposed parts of arms before work and as often as necessary during work, including:
o After eating, drinking and smoking.
o After using the toilet.
o After touching or handling anything that maybe contaminated with bacteria.
 Cover mouth when coughing and nose when sneezing, and then wash hands.
 Keep your hands away from your face, eyes, hair, and arms.
 Keep fingernails clean and short. Do not wear nail polish.
 Do not smoke or chew gums while on duty.
 Cover cuts or sores with clean bandages.
 Do not sit on worktables.

Proper Sanitation Practices

 Food should be handled using proper equipment.
 A separate tasting spoon should be used. It must not come in contact with food being prepared.
 Equipment should first be washed before they are used.
 Implement and observe daily cleaning schedule of equipment and facilities.
 Use clean rags if possible disposable tissues that will be used only once.
 Hands should not come in contact with the surface where the food is to be placed.
 Handle garbage properly and wash hands thoroughly after handling it.
 Animals should not be allowed in food preparation areas.
  Pest/vermin control program should be implemented and observed.
o Clean all areas and keep them dry.
o Cover and elevate garbage and other perishables.
o Keep food covered and refrigerated.
o Check all new items from pests.
o Store food away from walls.
o Prevent access of vermin and pests.
o Have a regular pest control program.

Proper Food Preparation and Storage

 Use only fresh ingredients.
 Wash all fruits and vegetables and other ingredients before using.
 Peeled items should not be kept soaked for long periods.
 There should be separate chopping boards for cooked and raw ingredients or at least always wash before
reusing for other purpose.
 Mise en place and pre-production should be just enough.
 Cook meat and poultry to the safe range of doneness.
 Avoid cross contamination by organizing storage properly and separating cooked food from raw food storage.
 Keep all stored items tightly covered.
 Avoid spoilage by observing a first-in, first-out (FIFO) practice of storing and using ingredients.
 Have a regular storage-cleaning schedule.
 Milk and cream are very perishable and should be kept in their original containers and refrigerated at a
temperature of 40F.
 Fats and oils should be stored at low temperatures in closed opaque containers.
 Never keep food in the danger zone (between 7.2C to 62.8C), especially at room temperature.
 Do not use canned products with bulged cans.
 Reheat properly by moving away from the danger zone quickly.
 Use proper cooling method.
 Thaw food properly.

MAJOR SANITATION PROBLEMS WHEN HANDLING

AND PREPARING FOOD
 Cross contamination
 Foods in the danger zone

CLEANING AND SANITIZING

4. Cleaning means removing visible oil and stains.
 Sanitizing means killing disease – causing bacteria.

TWO WAYS OF KILLING BACTERIA

 by heat
 by chemicals

SETUP FOR A THREE COMPARTMENT SINK FOR MANUAL DISHWASHING

Hot Water & Clean Water Water &

Detergent sanitizer

Scrape Rinse Sanitize Air Dry

Wash

Change your water frequently

PROCEDURES FOR MANUAL DISHWASHING
o Scrape and Rinse
The purpose is to keep the wash water cleaner longer.
o Wash
 Use warm water at 110 °F to 120 °F (43 c to 49 c)
 Use a good detergent.
 Scrub well with a brush to remove all traces of soil and greases.
o Rinse
 Use clean, warm water to rinse off detergent.
 Change the water frequently, or use running water with an overflow.
o Sanitize
Place utensils in a rack and immerse in hot water at 170 F (77 °C) for 30 seconds. (A gas or electric heating element is
needed to hold the water at this temperature.)
o Drain and Air Dry
Do not towel dry. This may recontaminate utensils. Do not touch food contact surfaces of sanitized dishes, glasses, and
silverware.

WHAT CAUSES ACCIDENT?

Accidents in the work area are usually caused by a combination of several factors, including fatigue, poor planning lack
of attention, or even horseplay. The kitchen is a place of intense activity. There is always pressure and emphasis and
often placed of speed and performance. This same pressure and haste are natural sources of potential accidents.

In general, there are several basic sources of accidents. These are:

 Excessive haste and pressure.
Food preparation and cooking involves controlled activities. If control is lost, accident will arise. Pressure of
profit and speed must not obscure this. Condition of discomfort, stress and fatigue increases the number of
errors. This is especially true during service hours and graveyard shifts where the number of accidents tend to
increase.
 Poor Training.
The lack of training in the use equipment and utensils increases the risk of accidents. The kitchen is full of sharp
and hot equipment like knives, slicers, grills, oven and fryers. Anyone required to handle any of these, must first
be properly instructed in their operation and safe use. This increases not only the efficiency of its use but also
prevent accidents from happening. Besides this, food production staff must also be instructed in the proper
behavior in the work area. Horseplay should not be tolerated and proper professional work attitude inculcated
and encouraged.
 Structural building faults.
Many food production areas may have environmental conditions that are far from ideal for food production
activities.
o Faulty floors are hazardous.
o Tripping while carrying containers or liquids can cause serious injuries. They may be wet and greasy
losing their friction when covered with water and oil.
o Faulty planning of entrance and exits can also be a source of accidents.
o High temperature, high humidity and poor lighting are common sources of fatigue that leads to
accident.
o Poorly planned facilities can reduce the level of concentration, so that even experienced and well
trained staff can be involved with accidents.
 Lack of regular repair and maintenance of equipment.
Usually accidents are brought about by faulty equipment. Exposed wires, dull cutting devices, and
malfunctioning equipment are not regularly maintained, they will not function properly becoming common
causes of cuts and burns.
 Improper handling of hazardous materials and hazardous areas.
Although food production uses materials that do not carry significant hazards (such as oven, cleaners, bleaches
and detergents), there is still a need to always ensure such materials are handled and stored properly.
Hazardous areas containing gas tanks and electrical switchboards more often than not are unsafe and do not
follow safety standards. These are not uncommon especially for small establishments with limited space.

MIXING OF FOOD INGREDIENTS

In cookery, the mixing of ingredients is done for several purposes--to produce a certain texture, to give a smoothness
or creaminess to a mixture, or to impart lightness. Various processes are involved in the mixing of ingredients, and the
results that are accomplished depend entirely on the method that is selected. The most important of these processes
with brief explanations of what they mean are as follow:
 BEATING is a rapid motion that picks up material from the bottom and mixes it with that nearer the surface. It is
done with a spoon, a fork, an egg whip, or, if the mixture is thin, with a rotary egg beater. Sometimes beating is
done for the purpose of incorporating air and thus making the mixture light.
 STIRRING is usually done with a spoon, and is accomplished by moving the spoon in circles, around and around,
through ingredients contained in a pan or a bowl. This is the method that is generally applied to the simple mixing
of ingredients.
 FOLDING is a careful process whereby beaten egg or whipped cream is added to a mixture without destroying its
lightness. It is accomplished by placing the egg or cream on top of a mixture in a bowl or a pan, and then passing a
spoon down through both and bringing up a spoonful of the mixture and placing it on top. This motion is repeated
until the two are well blended, but this result should be accomplished with as few strokes as possible.
 RUBBING is done by pressing materials against the side of a bowl with the back of a spoon. This is the process that is
applied when butter and other fats are to be mixed with such dry ingredients as sugar and flour.
 CREAMING consists in continuing the rubbing process until the texture becomes soft and smooth and is of a creamy
consistency.
 SIFTING is shaking or stirring material through a sifter having a fine wire mesh. It is done to remove foreign or coarse
material, to impart lightness, or to mix dry ingredients together.
 KNEADING is the process involving pressing, stretching and folding of the dough to develop gluten which makes
dough smooth and elastic.
 WHIPPING is a method use to fill air and make the whipped ingredient fluffy and thick.
 CUTTING-IN is the process involves in mixing the solid fat to flour with the use of a pastry blender or two knives.
This methods cuts fat into small pieces, coating them with flour to form coarse, granular mixtures for pastries and
biscuits.
MIXING METHODS
1. Straight Dough Method
 This method uses all the ingredients together at one time without preliminary fermentation to make
dough. This is kneaded and set aside to rise.
2. Sponge Dough Method
 This involves mixing part of the liquid, flour and all yeast to make a soft mixture. This is set aside and
allowed to ferment until bubbly. The rest of the ingredients are added and the mixture is treated like
straight dough.
3. No-knead Dough Method
 This method is faster because it does not require kneading and it is a batter and not dough. Kneading
and shaping are eliminated. However, the products are not as fine in texture and shape as the kneded
dough.
BASIC STEPS IN BAKING
1. Read the recipe carefully to know if you have all the ingredients and utensils needed and to know if you understand
the entire procedure.
2. Check if you have all the necessary ingredients then gather them together.
3. Prepare all utensils you will need.
4. Preheat the oven.
5. Prepare the pan needed making sure you use the correct pan size. If it needs greasing brush the buttom of the pan
with little shortening. (Do not use butter or margarine because these burns easily.)
6. Measure the ingredients using correct utensils in the amounts required in the recipe.
7. Mix the batter or dough. When filling the pans, do not overfill. Fill about 2/3 full and bake in the preheated oven.
8. Test for doneness:
9. Cool the baked product
10. After cooling, cakes can now be assembled and decorated.
MEASURING FOOD AND INGREDIENTS
Uniform results in cookery depend on accurate measurement. Of course, there are some cooks--and good ones, too--
who claim that they do not measure, but as a matter of fact they have, through long experience, developed a
judgment, or "sense," of measurement, which amounts to the same thing as if they actually did measure. Still, even
these cooks cannot be absolutely sure of securing as satisfactory results time after time as are likely to follow the
employment of a more accurate method. Therefore, to secure the best results, every kitchen should be supplied with
the proper measuring utensils, which are scales, a measuring cup, and a set of measuring spoons, or a standard
tablespoon and a standard teaspoon.
1. Dry ingredients are measured in measuring cup.
2. Sugar and all-purpose flour are measured by dipping the cups into the ingredients until filled then leveling it off
with a spatula.
3. Cake flour and confectioner sugar are spooned onto the cup then leveled off.
4. Liquid ingredient are poured into liquid measuring cup/glass. They are placed on a flat surface and measurement
is read at eye level.
5. Small quantities of dry and liquid ingredients are measured using measuring spoons. Dry ingredients are leveled
off with spatula.
6. Shortening is measured by pressing down firmly into the measuring cup to make sure there are no air spaces.
7. Brown sugar is also packed firmly. When cup is inverted the measured sugar should retain the shapes of the cup.
8. Butter need not to be measured in cups. 1 Bar of butter = 1 cup.
9. When weighing in scales, one should always consider the weight of the container or receptacle, even if it
is only the paper that holds the food. Scales should be calibrated.

Weight 16 Tbs = 1C
1 lb = 16 oz 3 Tsps = 1 Tbs
2.2 lbs = 1kg 1 pt = 2C
1 tsp = 20 drops
Volume A pinch = 1/16 tsp
1L = 33.8 fl oz A dash = less than 1/8 tsp
1 Gal = 4 Qts
1 Qt = 2 Pts Temperature
1C = 8 fl oz Celsius = (Fahrenheit -32)/1.8
1 pt = 2C Fahrenheit = Celsius x 1.8 + 32

As a rule, it will be found very convenient to have two measuring cups of standard size, one for measuring dry
ingredients and the other for measuring moist or wet ones. If it is impossible to have more than one, the dry
materials should be measured first in working out a recipe, and the fats and liquids afterwards.

ABBREVIATIONS OF MEASURES
Tsp/t – teaspoons Fl. Oz. – fluid ounce
Pt – pint Doz – dozen
Tb/T – tablespoon Kg – kilogram
Qt – quart G – gram
C – cup L – liter
Oz – ounce Gal – gallon
Lb – pound Ml – mililiter