Introduction To Bread and Pastry
Introduction To Bread and Pastry
Introduction To Bread and Pastry
Presented by:
SHIELA MAE L. GARCIA
In the end of the discussion, you
should be able to:
Define baking;
Class Identify a baker;
Objectives Discuss baking during ancient history;
Explain Commercial Baking;
Discuss cultural and religious
significance of baking; and
Know the history of baking in the
Philippines.
It is 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.
What is is the process of cooking food by
indirect heat or dry heat in a confined
Baking? space usually in an oven using gas,
electricity, charcoal, wood at a
temperature from 250˚F to 400˚F.
It is considered the best method of
cooking to retain the nutrition value of
food
Baker Is called to a person who prepares
baked goods as a profession.
Baking in Ancient Times
STONE AGE: 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.
The paste was cooked by pouring it onto a flat, hot
rock, resulting in a bread-like substance. Later,
when humans mastered fire, the paste was
roasted on hot embers, which made bread-making
easier, as it could now be made any time fire was History
created.
of
The world's oldest oven was discovered in
Croatia in 2014 dating back 6500 years ago. Baking
The Ancient Egyptians baked bread using yeast,
which they had previously been using to brew beer.
Royal Egyptian household discovered accidentally
that the dough when set aside flowed and
expanded. Since then bread was baked in this
manner in 17th century
Bread baking began in Ancient Greece around
600 BC, leading to the invention of enclosed
ovens. "Ovens and worktables have been discovered
in archaeological digs from Turkey (Hacilar) to
Palestine (Jericho (Tell es-Sultan)) and date back to
5600 BC. Slaves started public bakeries somewhere
in Greece 300-200 BC and was took over by
Romans. It was said that the quality of baked
product then was comparable to the quality of
baked products today.
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. Thus,
pastries were often cooked especially for large
banquets, and any pastry cook who could invent
new types of tasty treats was highly prized.
The Romans baked bread in an oven with its own
chimney, and had mills to grind grain into flour.
A bakers' guild was established in 168 B.C. in
Rome.
Around 1 AD, there were more than three
hundred pastry chefs in Rome, and Cato wrote
about how they created all sorts of diverse foods
and flourished professionally and socially
because of their creations.
Cato speaks of an enormous number of breads
including; libum (sacrificial cakes made with
flour), placenta (groats and cress), spira (modern
day flour pretzels), scibilata (tortes), savaillum
(sweet cake), and globus apherica (fritters). A
great selection of these, with many different
variations, different ingredients, and varied
patterns, were often found at banquets and
dining halls.
The Romans baked bread in an oven
with its own chimney, and had mills to
grind grain into flour.
A bakers' guild was established in 168
B.C. in Rome.
Commercial
Baking
.
Eventually, the Roman art of baking became
known throughout Europe and eventually spread
to eastern parts of Asia.