More Related Content Similar to Welcome to basic pastry powerpoint (20) Welcome to basic pastry powerpoint1. Welcome to Basic Pastry!Welcome to Basic Pastry!
Introduction
Review Syllabus and Course Objectives
A little history
Founding Fathers of Pastry
Kitchen Brigade
Professionalism
Careers in Pastry
Sanitation Review
Homework
2. On Baking, 3e
Sarah R. Labensky, Priscilla R. Martel, Eddy Van Damme
© 2013 by Pearson Higher Education, Inc
Upper Saddle River, New Jersey 07458 • All Rights Reserved
BIRTH OF THE BAKESHOP AND
RESTAURANT
• 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
than 70 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.
3. On Baking, 3e
Sarah R. Labensky, Priscilla R. Martel, Eddy Van Damme
© 2013 by Pearson Higher Education, Inc
Upper Saddle River, New Jersey 07458 • All Rights Reserved
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.
4. On Baking, 3e
Sarah R. Labensky, Priscilla R. Martel, Eddy Van Damme
© 2013 by Pearson Higher Education, Inc
Upper Saddle River, New Jersey 07458 • All Rights Reserved
BAKERY GUILDS AND THE FIRST
RESTAURANT
The European guild system organized the sale
and production of goods to ensure consistent
products.
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:
Antonin Carême
Charles Ranhofer
Cesar Ritz
Auguste Escoffier
5. On Baking, 3e
Sarah R. Labensky, Priscilla R. Martel, Eddy Van Damme
© 2013 by Pearson Higher Education, Inc
Upper Saddle River, New Jersey 07458 • All Rights Reserved
HISTORICAL OVERVIEW
Among important figures in the evolution of
culinary, baking and pastry arts from mid-20th
century to present day:
• Fernand Point
• Paul Bocuse
• Jean and Pierre Troisgros
• Alain Chapel
• Francois Bise
• Louis Outhier
• Michel Guérard
• Roger Vergé
• Gaston Lenôtre
• Lionel Poilâne
• Pierre Hermé
6. On Baking, 3e
Sarah R. Labensky, Priscilla R. Martel, Eddy Van Damme
© 2013 by Pearson Higher Education, Inc
Upper Saddle River, New Jersey 07458 • All Rights Reserved
AN AMERICAN CULINARY
REVOLUTION
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.
Among some of the figures influencing cooking in
America during the late 20th
century are:
Alice Waters
Lindsey Shere
Steve Sullivan
Nancy Silverton
Maida Heatter
7. On Baking, 3e
Sarah R. Labensky, Priscilla R. Martel, Eddy Van Damme
© 2013 by Pearson Higher Education, Inc
Upper Saddle River, New Jersey 07458 • All Rights Reserved
KITCHEN BRIGADE
The text takes a close look at the structure of the
kitchen brigade, especially as it relates to the pastry
chef. Escoffier modeled his Brigade system on the
military hierarchy.
Brigades may have:
Executive Pastry Chefs with:
Pastry Sous Chef or Assistant Pastry chef
Area chefs
Pastry chefs overseeing:
Bread baker (Boulanger)
Confectioner (Confiseur)
Ice cream maker (Glacier)
Decorator/Showpieces (Decorateur)
8. On Baking, 3e
Sarah R. Labensky, Priscilla R. Martel, Eddy Van Damme
© 2013 by Pearson Higher Education, Inc
Upper Saddle River, New Jersey 07458 • All Rights Reserved
THE PROFESSIONAL PASTRY CHEF
AND BAKER
Attributes a student must cultivate for a
successful career:
Knowledge
Skill
Taste
Judgment
Dedication
Pride
A pastry chef must have a strong work ethic, as the job often
requires long hours standing on your feet while performing
repetitive tasks. Many pastry chefs start their day very
early – around three or four am., and may be in the kitchen
until late at night after clean-up.
9. On Baking, 3e
Sarah R. Labensky, Priscilla R. Martel, Eddy Van Damme
© 2013 by Pearson Higher Education, Inc
Upper Saddle River, New Jersey 07458 • All Rights Reserved
CAREERS IN PASTRY
Pastry chefs work in a wide range of kitchen and
culinary environments, such as large and small
restaurants, franchise bakeries, industrial
bakeries, hotels, convention centers,
supermarkets, bistros, catering companies, cruise
ships, casinos, resorts and spas; they may be a
pastry shop owner, or a personal pastry chef at
the White House.
10. On Baking, 3e
Sarah R. Labensky, Priscilla R. Martel, Eddy Van Damme
© 2013 by Pearson Higher Education, Inc
Upper Saddle River, New Jersey 07458 • All Rights Reserved
STARTING OUT
There are also different stages of training for pastry
chefs, with most pastry chefs starting their careers as
line or prep cooks, where they will prepare
ingredients beforehand and assist the executive chef
or head pastry chef with a range of tasks. This is a
great way to gain hands-on experience and learn how
a kitchen operates and functions.
Depending on the size of a restaurant or kitchen, an
assistant pastry chef will work alongside the
executive chef or executive pastry chef. Assistant
pastry chefs create icings, fillings, and sauces, and
may help in the preparation of breads and other
baked goods. After gaining a number of years of
experience, or for those who graduate from college or
culinary school, an assistant pastry chef may go on to
become an executive pastry chef.
11. On Baking, 3e
Sarah R. Labensky, Priscilla R. Martel, Eddy Van Damme
© 2013 by Pearson Higher Education, Inc
Upper Saddle River, New Jersey 07458 • All Rights Reserved
EXECUTIVE PASTRY CHEF
Besides being responsible for creating the menu,
an executive pastry chef may also take inventory,
order supplies, tweak menu items, ensure food
safety measures are enforced and train other
members of the staff. They are also responsible
for the majority of pastries that leave the kitchen
and are served to customers.
12. On Baking, 3e
Sarah R. Labensky, Priscilla R. Martel, Eddy Van Damme
© 2013 by Pearson Higher Education, Inc
Upper Saddle River, New Jersey 07458 • All Rights Reserved
CERTIFICATIONS & PROFESSIONAL
DEVELOPMENT
Professional certifications are often required for
management or teaching postitions.
Certifications are available in several
organizations and at different levels.
American Culinary Federation (ACF)
Retail Bakers of America (RBA)
World Association of Chefs Society (World Chefs)
All Pastry Graduates at CAHMI receive 1 year of
membership with the Central Arkansas Cooks
Association ACF Chapter and earn the Certified
Pastry Culinarian (CPC) Certification
(paperwork required).
13. On Baking, 3e
Sarah R. Labensky, Priscilla R. Martel, Eddy Van Damme
© 2013 by Pearson Higher Education, Inc
Upper Saddle River, New Jersey 07458 • All Rights Reserved
SALARIES IN LOCAL MARKET
Entry level: Pastry Cooks $9-12 per hour
Assistant Pastry Chefs or Experienced
Bakers/Pastry Cooks: $12-$16 per hour
Executive Pastry Chefs: $30,000-50,000 (will
depend on experience)
Business Owner: estimate 10-15% of yearly
sales, depending on business management. The
average small volume bakery sells $250-300K per
year, mid-range $350-750K and a high volume,
full service bakery can reach $900K+.
14. On Baking, 3e
Sarah R. Labensky, Priscilla R. Martel, Eddy Van Damme
© 2013 by Pearson Higher Education, Inc
Upper Saddle River, New Jersey 07458 • All Rights Reserved
GIVING BACK & GROWING
Opportunities to help the community through
donations and volunteer work
Mentor & help new pastry cooks
Participate in local chapter meetings and
competitions
Take classes and teach classes
Volunteer
Support your fellow pastry chefs- Eat dessert!
15. On Baking, 3e
Sarah R. Labensky, Priscilla R. Martel, Eddy Van Damme
© 2013 by Pearson Higher Education, Inc
Upper Saddle River, New Jersey 07458 • All Rights Reserved
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.
16. On Baking, 3e
Sarah R. Labensky, Priscilla R. Martel, Eddy Van Damme
© 2013 by Pearson Higher Education, Inc
Upper Saddle River, New Jersey 07458 • All Rights Reserved
POTENTIALLY HAZARDOUS FOODS
PHF/TTC 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 PHF/TTCs
17. On Baking, 3e
Sarah R. Labensky, Priscilla R. Martel, Eddy Van Damme
© 2013 by Pearson Higher Education, Inc
Upper Saddle River, New Jersey 07458 • All Rights Reserved
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
18. On Baking, 3e
Sarah R. Labensky, Priscilla R. Martel, Eddy Van Damme
© 2013 by Pearson Higher Education, Inc
Upper Saddle River, New Jersey 07458 • All Rights Reserved
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.
19. On Baking, 3e
Sarah R. Labensky, Priscilla R. Martel, Eddy Van Damme
© 2013 by Pearson Higher Education, Inc
Upper Saddle River, New Jersey 07458 • All Rights Reserved
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
20. On Baking, 3e
Sarah R. Labensky, Priscilla R. Martel, Eddy Van Damme
© 2013 by Pearson Higher Education, Inc
Upper Saddle River, New Jersey 07458 • All Rights Reserved
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
21. On Baking, 3e
Sarah R. Labensky, Priscilla R. Martel, Eddy Van Damme
© 2013 by Pearson Higher Education, Inc
Upper Saddle River, New Jersey 07458 • All Rights Reserved
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.
22. On Baking, 3e
Sarah R. Labensky, Priscilla R. Martel, Eddy Van Damme
© 2013 by Pearson Higher Education, Inc
Upper Saddle River, New Jersey 07458 • All Rights Reserved
TIPS
Develop good work habits
Make the most of your opportunities
Have a plan, be in control of your career and say
yes
Work with enthusiasm- it’s contagious!
Always improve- your technique, your
organization, the situation…
Don’t rush to the top